Hunkering Down & Hanging In in Kitchen Vixen

Life goes on in the most mundane of ways. I’ve actually been very busy doing things. One huge project and a lot of smaller ones that I will address in my journal and hopefully not feel overwhelmed seeing it all written down.

I’m going to start my reentry here on prose box by doing what comforts me and what I know best. That would be talking about food, recipes and cooking. Yesterdays adventure in cooking was to take a pretty ordinary recipe for quiche Lorraine and adapt it. I love modifying and changing up recipes to suit my taste.

Firstly, I’ve had to accept the fact that my hands can longer make pastry crust even though my heart almost refuses to believe this. But one of my strengths in life has always been the ability to accept what is and just move on. To this end I have taken to using the frozen preformed piecrust. It is organic, very tasty and the best frozen pie crust I’ve ever found. I also just discovered that it also comes in those kind of roll out pastry sheets. I’m thinking maybe I could talk my husband into using one of those in a quiche pan and helping me out. He’s not good at following directions. His heart wouldn’t be in it and it would show. Oh well I’ll give it a shot.

My modifications to the basic quiche Lorraine recipe, that after blind baking the piecrust, I removed it from the oven and very lightly brushed it with some Guldens spicy brown mustard. I then finished baking sans aluminum foil and pie weights.

The next thing I modified was using caramelized onions rather than just sautéed onions. I love caramelized onions they are sweet and good and incredible. I do mine and butter with a small amount of sugar, a drizzle of balsamic vinegar and maybe a slight 1/4 C of water. I left just a teeny bit of bacon grease From sautéing the bacon in the pan along with the butter. You have to cook them low and slow until they brown. Don’t get impatient.

Instead of using a cup and a half of light cream, I used 1 and 3/4 of heavy cream. I used Three quite large brown eggs with beautiful almost orange yolks. Finally I used shredded Guyere Cheese rather than what is processed and called Swiss cheese in this country. There is nothing Swiss about it.

You can see the results in the photo. I think my next quiche will be crab meat and artichoke hearts.

I’ll be back tomorrow with more drivel. Stay tuned.

Last updated February 23, 2021