Ze Quiche

I made a quiche last night. Probably one of the most delicious quiches ever made. At least Steve thought so! He was beaming.

To 'quiche' in French is slang for vomiting - Ralphing might be a good translation. Somewhat a kin to 'cui,' the Spanish word for guinea pig (and a national delicacy, no less). In French, the French slang for testicles is 'couilles,' pronounced the same as 'cui,' or coo-wee. Funny feeling I had when Steve was enjoying his cui in Peru.

Anyway! Back to quiche! Quiche is so easy. There are three basic components - the crust (I have a hissy fit when I make homemade crust, so store bought!); any mix of vegetables, herbs and meats you choose to include or have on hand; and the agent that holds it all together, a mix of cream, milk, eggs, cheese, s&p, and spices. I cooked bacon and chopped it up; sauteed garlic, shitake mushrooms, leeks, spinach and deglazed with apple juice; then mixed together 7 eggs, heavy whipping cream, milk, s&p, nutmeg and cumin. Layered the bacon then sauteed mixture on the bottom of the crust, then covered it with the milk/egg/cheese mixture. Ze cheese and ze leek garneesh on ze top, 40 minutes at 350, sit for 10 minutes, and voila! Ta quiche est prete. Ze bacon and ze leeks - delishuss.