Quiche Makes Me Happy

There is something wonderfully satisfying about quiches for me.  I find it hard to believe that before a year ago (or so) I had never made a quiche before.  Daunting task I suppose, until I tried it.  They are so freakin’ easy and quick and pretty much always delicious.  This one was fresh garlic, Walla Walla Sweet Onions, fresh spinach, cheddar cheese, eggs and some half and half.  I was a little worried that it wouldn’t work so well after pouring in the egg/half and half mixture and it disappeared.  But I wasn’t about to add another egg.  Oh, and I coat my pastry shells (yes, this one was from the store…I know I know), with egg white.  I bake them at 350F for about 40 minutes, but always check after 25mins and decide how much longer it needs to stay in the oven.

I am not a fan of leftovers, they are almost always hard for me to eat (except the foods that get better the next day…pizza, lasagne, quiche….), so sometimes, I toss my leftovers into a quiche and you’ll never know that they were leftovers.  I’ve done it with salsa and beans YUM!  lasagne filling, Indian food, almost anything.  And they are always a treat!

I think you might remember that I’m a big fan of Mark Bittman and his NYT blog Bitten.  Well he posted this lovely recipe for Chickpea Salad with Ginger.  It made my mouth water!  I learned something new: toasting cumin seeds to bring out the flavor. WOWZA that’s all I have to say.  After toasting the cumin seeds, I crushed them with a rolling pin as I am sans spice grinder.  I didn’t have any ginger and I can see how it would totally add to the dish, but it was absolutely yummy without it.  And the best part.  For those of you counting – 0 points on Weight Watchers.  I think it has just a bit too much flavor for Iz, the cumin is perhaps a bit to “sweet” for her.  But I can’t get enough of it.  The recipe makes a big batch, so we’ve been eating it for 3 days so far and I’m not tired of eating it.

I think the one thing that I’ve really learned over the past 6 months is to enjoy food. Enjoy finding it, whether it be growing it myself, picking it up at the local farm, the farmer’s market or even the produce section.  Taking the time to make things from scratch as much as possible.  Sometimes it’s just not possible (although I’m learning everyday…so it could be possible).  I take my time preparing and cooking the way needed, then once it’s on the plate, really, really enjoying each and every bite.  The other big thing I’ve learned is that if it doesn’t taste good, don’t eat it.  I’m off to make lunches…