Foodie Fridays: A traveler's supper

Posted by on Aug 5, 2005 in Blog | No Comments

Keeping in step with my plans to create regular content for Hyperbole, today marks the first edition of Foodie Fridays. Aren’t you excited?

Next Friday both my mom and my girlfriend are flying in at around 9 p.m., which leaves me with a conundrum. By the time we’ve retrieved their baggage, return to town and check my mom into her hotel it seems implausible that anyone would want to go to a restaurant. I am the one picking them up, so cooking a light supper is a bit problematic. It has to be ready without prep, and must not require a microwave (since I do not own one). The answer to this riddle lies in a simple dish, easily prepared. Continued …

Quiche! Yes I know what you’re saying: ‘Real men don’t eat quiche,’ well sirs, I am here to tell you that they do. Quiche is not only satisfyingly light, savory and filling, but it is also easy to make, an excellent fridge cleaner and delicious when served at room temperature. The one thorn in most of our sides is the pie pastry crust; assuming you’re not Martha Stewart (I am not), and that you are not a French pastry chef (I am not) pie crust is a daunting and time-consuming prospect.

Fear not my pastronomically challenged friends, because your local grocer stocks perfectly usable frozen pie crust shells. Yes, those of you who know me know I loath the processed frozen foods but let’s face it, pastry is tough stuff. It requires years of practice, loads of time to make and patience I don’t posses. So pick up a frozen crust, whip up some custard (dairy + eggs = custard), shred some good cheese (swiss is the classic), chop up anything you’ve got handy (cooked veggies, onions, bacon, ham, chicken,spinach), combine and start cooking (375 degrees for about an hour and half covered lightly covered with foil). Serve that up with some green summer salad (perhaps fresh pea shoots with a shallot-honey dijon dressing)

Here’s a classic custard recipe for quiche. Because I find it to be very heavy to use cream and I usually use 1 percent milk and an extra yoke. It makes enough for an 8′ pie crust.

6 large eggs, beaten
1 1/2 cups heavy cream

Technorati: | | | | |