I was all set to write a blog post about taking inspiration from friends and bringing it all together in one wonderful dish. I had gotten fresh eggs, fresh sausage given to me via one of my grandmother’s friends, instructions for making butter and, though I already ate the original gift, I was reminded how much I like baby spinach.
Well, there won’t be any food version of a hand-holding Kumbaya session just yet.
This weekend, I had another case of Food FAIL.
You’ll notice, there’s no picture on this post. I didn’t take one. It wasn’t pretty.
I’d determined to make the perfect blend of all those things, a quiche. I’ve had some success with with the basics from Julia Childs’ Mastering The Art of French Cooking with slight variations.
But I decided to try a new crust recipe (not Julia’s). And therein lies the fail.
But not just any crust fail. This was a combination of bad execution PLUS momentary stupidity.
It all felt just fine as I rolled out the dough and later pressed it up the sides of the pan. It didn’t seem to dry and while a little fragile when lifting, went mostly according to plan.
About halfway through the partial bake of the crust, I lifted out the foil filled with dry beans used to hold down the crust, and that’s when I saw it: a giant crack running nearly entirely down the center.
Maybe it’s because I’d tired myself out diligently doing housework all day. (Well, part of the day, but it was right before I started cooking.) Maybe it was the beer I drank before I started. Maybe I just felt hungry and pressed for time.
But some half-powered light bulb lit up over my head as I spied the crack and I thought: Oh yeah, I can just squeeze that little crack together, patch it up with a little water and extra strip of dough. No big deal.
Big, big deal.
I poured in my quiche mix, popped it in the oven and next thing you know, I had a giant puddle of eggy goo in the oven and a quiche that was more like a pie-crust pizza with some egg.
Like I said, it wasn’t pretty.
But, being hungry and loathe to waste that much food, we ate what was left in the pan anyway. The crust was actually pretty flaky and the insides were rich and savory.
So, I’m going to add in the filling recipe, but you should find your own crust:
Spinach Sausage Quiche
Mastering The Art of French Cooking
1 partially baked pie crust
2 Tbs butter
2 Tbs minced shallots
4 cooked sausage links, sliced thin
2 1/2 cups young spinach
2 Tbs butter melted and cooled
1 1/2 cups milk (I used skim, because that’s what I had, but cream would make it richer)
salt and pepper to taste
1/2 cup shredded swiss cheese
Preheat oven to 375-degrees.
Heat 2 tablespoons of butter in a medium saucepan. Sauté the shallots until fragrant and beginning to get translucent. Add sausage until hot, then add the spinach. Cook until spinach is wilted.
Whisk together eggs and milk. Add 2 tablespoons of melted butter. Season with salt and pepper to taste. Mix with remaining ingredients and pour into partially baked crust. Sprinkle cheese on top.
Bake for 25 to 30 minutes.