Barbara Bretton: Wish You Were Here

What's Cooking?

The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

Easy quiche for non-cooks!

An Alcohol, Tobacco and Firearms Special Agent once informed me that real men did not eat quiche, but the company he kept was appalling so perhaps he shouldn't be trusted as an arbiter of culinary trends for half the population.

Even decades since Julia Child made French cooking accessible to the American people, some folks remain mystified and intimidated by quiche, because since it is French they figure they can't produce cuisine because they're not gourmets, but it really is nothing more than baked eggs in pastry. This is an oversimplification, of course, but my point is that even a non-cook can whip up a decent quiche. Call it freedom omelets with a crust, if it makes you happy!

I will never make you suffer for your food and - despite the purists who will gasp in horror - it is perfectly alright to use a prepared pie crust (not the sweet kind, obviously). Follow the instructions to pre-cook. This way, if you don't own a pie dish or a quiche pan, you can still produce a pretty awesome meal worthy of 3 stars.

The filling is what will make or break the dish. In a bowl, combine 3 large beaten eggs, 1 cup of half and half, a pinch of salt (about an 1/8 teaspoon), and pepper to taste. In another bowl, mix a cup and a half of shredded cheddar cheese (or combine cheddar with a milder cheese) and chives or green onions. You may add diced, cooked chicken, bacon, or ham - or skip the meats for lighter fare (strips of peppers in multiple colors might be nice). Since it is spring and in season, I suggest asparagus. Break off the woody part of the stem, and cut into bite size pieces and boil for 3-5 minutes (depending on whether you prefer a little crunch). Add this mixture into pie shell and pour the eggs over it. Then it's just a matter of baking at 325-degrees for about an hour or until the eggs are set (firm) and the cheese has all melted. Let it sit for about 5 minutes before serving.

During the 50-60 minutes it cooks, you can sip mimosas while preparing a simple salad to go with the quiche (and dress it with one of last month's recipes). You can impress someone with your sophisticated brunch dish. And if it comes out uneven, call it rustic and tell them you're "old school, just keeping it real!"

This and a little quality time would make a lovely Mother's Day gift. For any mother, even somebody else's, or in memory of the good ones that came before and are no longer with us except but by the memory of their love.

You can email me at kali.templeofdoom@gmail.com.