Some days you just have to write about Quiche, especially on those days when you threw some together and it turned out on the plus side of edible.
I cooked some bacon until it was dark and crisp. Did I mention in any of my Greece-capades that there was not one breakfast in any of the places we stayed where the bacon was cooked any more than about half way? To me it looked as if they’d warmed it up until the fat melted and then thrown it in a heat tray in a limp and grease sodden mess. Yuck.
Anyway, I cooked the hell out of some bacon, cooled it on a paper towel and crumbled it up in anticipation of adding it to an omelette. And then suddenly an omelette sounded boring. So I chopped up some red onion, red pepper and green pepper, and sautéed it with a zip lock bag full of frozen spinach which usually ends up in my daily smoothie. Smoothies can get boring too.
Next I beat the hell out of six eggs. I don’t love cooking unless I’m cooking the hell out of things. I also find recipes and the way they’re written boring most of the time, unless they say weird and wonderful things like
– prepare the pan (apparently some pans don’t deal well with surprises)
– sit in the fridge for 30 minutes (this only works if you have a super sized fridge and you’re under 4 feet tall)
– season to taste (no really, you need to be more specific here for us taste impaired cooks and actually mention some spices and seasonings by name)
Anyway, buttered pie plate, beaten eggs, sautéed mixture, sprinkled with the crumbled bacon and shredded cheese (I’m sure it doesn’t matter what kind – pick something you like) into the oven at 350 for 30 minutes. Yes, I was pretty much making this up as I went along and hoping for the best. It’s not that I don’t like a Quiche with a pastry crust but those things aren’t good for you and way too much like work.
Notice that you are not seeing any of the complicated process leading to this result. That’s because I don’t like to tempt fate by recording the steps which may lead to colossal failure. Even with something as relatively simple as crustless Quiche.
I wonder if my cooking skills (or lack of confidence in them) can be blamed on my mother. We blame our mothers for just about everything, so why not. She was an excellent cook who could whip up an incredible table full of delicious food for a crowd with very little help. It would take her longer to tell you how to do something than to just do it herself. She was forever apologizing for the dishes she made not being better, although we couldn’t imagine how that would be possible. She never measured anything exactly, using her measuring cups and spoons as guidelines only. That’s why I don’t have many of her recipes. The best ones changed with the ingredients on hand and were never written down. Leaving her daughters (well this one who never listened anyway) to wing it on their own.
This was really good hot out of the oven with some salsa on the side. I’m hoping it will be really good cold too, because I may have gone a bit overboard with half a dozen eggs for one person. Mom also always cooked with leftovers in mind. Maybe I’m more like her than I know.