quiche me

I have a confession. While I've been fully moved out of my parents house for 7 years, it wasn't until roughly the last summer that I've taking an interest in actually cooking for myself. I am a living example that one can live on eggs, toast, waffles and soup. It wasn't that I couldn't cook but cooking for one always seemed a bit dramatic. City living doesn't make it any easier either. I walk past 10+ delicious restaurants on my way to the market, then have to lug everything I bought back home and then use my barbie-sized kitchen to prepare a meal that may or may not turn out the way the picture looked online. My daily routine consisted of working late, running a few miles and then satisfying my hunger with whatever took the least amount of time. I always felt cranky, tired and suffered from sweeps of anxiety. Something had to change.

Change one, new apartment and neighborhood. Suddenly there were markets all around me that didn't charge $10.00 for mustard. Change two, a new job. 40 hour weeks rather than 50-60 hours. Change three, I got really sick of eggs, toast, waffles and soup. I also watched a lot of Top Chef at my first apartment in Hoboken. I'm not sure why exactly but eventually all those episodes sparked something in me. A commitment to a healthy mind and body, I began to cook. 

I started small. Basic chicken, seafood and dips. Guacamole became a staple in my world last summer. I didn't cook for anyone but myself. I would think back to Top Chef were the challenge was to whip up a 5 star meal in 15 minutes. Well I had 2 hours and aimed at about 3 stars, how hard could it be? I learned to cut recipes down to simple fresh ingredients. What the staples were in whatever I was preparing and what might improve the meal depending on fresh produce or what I was craving. I often pretended that I was hosting my own cooking show to an invisible 20 something crowd. A very casual, "I was just like you once, didn't know a mince from a chop but look at me now," cue severely professional knife skills.  

You've (whoever you are that reads my random internet thoughts) probably caught on to the more food related posts within the last year. More recently I've started cooking not just for myself but for my boyfriend. Prep work is my favorite. Happily dicing up onions while mascara tears stream down my face or pulling basil leaves apart and measuring flour, sugar, etc. Thinking about the day, putting worries to rest, focusing on the equation of ingredients rather than what needs to be completed at the office. More than anything an importance on slowing down. Why rush the process? There is no race against the clock. Sip water, breathe in, smell lemon and garlic, warm up the oil, warm up the oven. My most recent work is quiche. Inspired by a quiche my good friend Erin used to make at my first job and by a more recent bite at The Blue Stove in Williamsburg. The recipe below and for anyone who has never made crust, this crust is very simple and easy. I was sure that this would be the crust that ruined my cooking run but alas, perfectly golden. Enjoy.

crust

1 1/4 cups of flour

1/2 cup butter, chilled and diced

 1/4 teaspoon salt

1/4 cup ice water

Combine flour and salt in a bowl. Cut in butter until mixture resembles crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Refrigerate while you prep the filling. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

filling

6 large eggs, beaten

1 1/2 cups heavy cream

salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

Preheat the oven to 375 degrees. Combine the eggs, cream, salt, and pepper in a bowl and whisk together. Layer the spinach and cheese in the bottom of the pie crust. Add bacon to the the egg mixture then pour on top of cheese and spinach. Bake for 35 to 45 minutes until the egg mixture is set.

original recipes for quiche and crust