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December 14, 2005
I can totally feel my arteries clogging
I made a quiche yesterday. It was my first quiche ever, which is surprising cause I cook a lot. Steve had mentioned a while back that he'd like quiche for dinner sometime, so I thought what the hell, I have most of the ingredients - I'll give it a shot.
Now, anytime I see a recipe that calls for heavy cream, I pause, think about the possible consequences for my ass, and usually look for a different, more ass-friendly recipe. In this case since it was requested by my cutie I threw caution to the wind and vowed to live on carrot sticks for the rest of the week.
I'm not sure why quiche is considered an egg dish, as there are only 4 eggs in a whole quiche. There are 4 eggs in brownies and brownies aren't considered an egg dish. When you think about brownies, you think mmmmmm... dessert not mmmmmm... eggs. Reflecting on what goes into a quiche, is it not so much eggy goodness as it is a WHOLE LOT OF ARTERY CLOGGING SATURATED FAT goodness.
Of couse my pastry turned out great, because my pastry always turns out great. This is not so much due to my skill as a cook as it is the expert instruction on pastry making I was given by one of my ex's mom (Deb P. if you ever somehow find my blog, thanks - I and my family thank you). I'm not so sure about the filling though. It did not seem like restaurant quiche. I don't know why and I really want to know why cause I am a perfectionist when it comes to cooking and there must be a reason that my filling's texture was that of silken tofu. Or maybe quiche is supposed to be like silken tofu? By all accounts it didn't TASTE like silken tofu, which is an enormous plus. Anyone make a lot of quiche? Or know of a resource where quiche is discussed in excruciating detail? This is the level of my obsession with making perfect food - I want the minutia which bores normal people.
I am pretty sure I won't be making it again for a good while though - you can't eat a lot of this stuff without causing serious damage to your health. I don't think the Heart Health Associations approve of dishes that combine bacon, cheddar, cream, eggs and pastry in the same dish. It did taste pretty damn good - though maybe not quite worth all the carrot sticks.
Posted by leah at December 14, 2005 11:32 AM
Comments
I make a fair bit of quiche (though veggie, so no bacon). My mom always uses cream when she makes the same recipe and I have to say it makes it particularly scrummy (mmmm fat) but when I make it I use a decent european yogurt. so something with no geltin in it, and with a slightly higher fat content than I might usually buy. It works well texture wise but is much less artery clogging. I generally make a fairly "shallow" quiche whereas in restaurants they seem to often be quite deep... not sure what the historic quiche different is there...
Posted by: emira at December 15, 2005 08:10 AM