A friend suggested that I attempt a leek and goat cheese quiche, so I did just that last night. It was part disaster and part so delicious I wanted to eat the whole thing in one sitting.
The parts that didn't work so well were that I shouldn't have started it so late on a weeknight. These things take a while. Next time, I'll either make half the night before or try it on a weekend. Ah well, while eating late, we just pretended we were in Spain. Another thing is that it was full of liquid, even after being cooked thoroughly. I think the veggies were wet and I didn't let the quiche sit long enough after taking it out of the oven. And also, the goat cheese I used would be fine on crackers but it wasn't "goaty" enough. Next time -- skip the Trader Joe's and go straight to the Costco cheese. I might actually consult a recipe next time, at least for some guidelines.
That out of the way, what did work? I made up the pie crust recipe and though I couldn't roll it and had to press it into the pie plate, it came out really well, very tasty and the right texture. For veggies, I used leeks and chard, which were tender and flavorful. The cheese, while not extremely flavorful, was creamy. The eggs and milk also had a nice texture. We both wanted seconds, though we didn't manage to completely consume the entire pie.
Dinner was served with a small salad -- lettuce, tomatillos, carrots, fresh dill and cilantro, mushrooms, and fresh mozarella. All but the shrooms were from the farm, meaning they were very fresh and organic.
A very good dinner and a dish I'm willing to keep working on.
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I find that when I put greens in an egg dish, I need to pre-cook them and squeeze out most of the liquid, or add breadcrumbs to the mix. Sometimes you can get away with adding less other liquid, but often the eggs have cooked before the liquid comes out.
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