I’m actually making two different quiches today. One is of course, a quiche Lorraine. The other is smoked gouda, ham and yellow bell pepper. Because I can.
Hail to the NOMs, baby.
Yes. I am wearing a T-shirt with a pig and the legend “Wynterhaven: Underdark Tour 2009” There’s a story. You’ll have to ask. 🙂
This is how I slap together food, ya’ll. The funny thing is that most of the time, it comes out delicious.
I just had a piece of the bell pepper/ham quiche. Tasty, tasty. I’m calling it Quiche La Bon (was her name).
1 deep dish 9″ pie crust, no longer frozen~
Ground white pepper
Cracked black pepper
Diced yellow bell pepper, enough to cover the bottom of the pie crust
Maple cured ham, diced
Smoked gouda, shredded
Um, on the spices. One of these days, I will learn to actually measure when I am cooking.
White pepper = shake-a, shake-a, shake-a *SNIFF* Hm. Shake-a.
Cracked black pepper = cricky-cricky-cricky-cricky
Marjoram = ~Fling!~ Crap. Oh, well. (probably about 3/4 tsp.)
Sea Salt, coarse ground. To taste. Mine is not very much, thanks.
Layer the non-spice ingredients (minus the eggs) into the pie crust and set aside. Whisk the eggs until almost frothy. Fold in the spices. Pour this over the other stuff in pie crust. Squoosh with a fork until everything is submerged. Bake for about 32-35 mins in a 375 oven. When a knife comes out clean, its done.
Wait fifteen minutes (at least) before cutting so it can set up.~~
Nom. I reccomend a crisp green salad with an oil and vinegar dressing on the side.
~ – Do my own crusts? *SNICKER*
~~ – Like tiny little egg-roadies. **Guitar Solo**