I, quite simply, like Quiche

I like quiche and I never ever make it. I'm always delighted to see it at 'mommy' gatherings, baby showers and at PTA functions. My friend made it for me for dinner the other night and I swear it was the best thing I ever ate. The fact that son and I were surrounded by a loving family and everyone was giggling and talking instead of sitting in stoic silence may have had something to do with it, as well as the fact someone ELSE cooked for ME which is a rarity. The fact the eggs came from the chickens in the backyard and it was made with love and was truly delicious is probably the main contributing factors!!

Waking up at 5am on a Sunday, although painful and ridiculous has one small advantage. The ability for me to cook on the weekend without any negative comments, looks or the ever popular "no, I don't want any" which seems to be the standard here now. I love to cook for other people, I just want a smile and a full tummy in response however I'm playing a dangerous game and am keeping track now...the last nine questions I asked (offering food) were answered with "no". Wow.

Today, I want quiche and I will enjoy it and I am having a lovely early morning in the kitchen. I am going to try really hard to not be crushed when no one else wants any.

I am cheating completely because sometimes (particularly at 5am on a Sunday) the last thing you want to do it make pastry. Enter the frozen crust which is now a staple in my freezer for just such an occasion.

I pulled the crust out of the freezer and sat it on the counter, turned on the oven to 375 and opened the fridge door (well, as far as I can open my fridge door, it only opens 80degrees which is a whole new kind of frustrating) to determine what on earth was going to fill my quiche today.

BACON CHEESE QUICHE

8 slices of bacon - cooked crisp and broken in chards

1/2 onion chopped small and fried in the bacon grease

In a large glass measuring cup (with the spout for ease of pouring)

3/4 cup cream

1 cup milk

4 eggs

salt and pepper

scratch of nutmeg (I use whole nutmeg and grate it just a pinch if you have already ground)

couple of shakes of Herbs d'Provence (or any dried herb you like)

a couple of tablespoons of fresh flatleaf parsley - chopped

1 cup grated old cheddar (I use white English cheddar)

Assembly

In the almost thawed pie shell, crumble the bacon and evenly spread the fried onions, cover with the cheese and then pour the egg/milk mixture over. I grated a little extra cheese for the top and popped it into the oven, on a tray, on the lowest rack.

I checked at 20 minutes but it wasn't anywhere near done so I set it for another 20 and VOILA! It was puffed, golden and a knife came out clean when inserted into the center.

I think quiche is best at room temperature so it's on a rack on the counter, waiting, waiting, waiting. Its a little torturous not being able to eat it yet so I'm doing this instead. Did I mention it looks divine?

apparently son loved it too! *yay*

/enjoy!