Real men DO eat quiche.

Note the elegance of the paper plate.

Quiche is one of those dishes that everyone loves, but few people seem to make. I think it's the commitment to eating the whole thing once it's made.  Most folks want a piece, not a six day mission.  The truth is, quiche is very versatile.  It can be served for breakfast, lunch, dinner, or as a snack in between.  The dish offers you lots of options as well.  Eggs act as a great backdrop to a variety of flavors from meats, vegetables and spices.  Today I've made a pair of simple spinach and feta cheese quiche, only because I didn't have any appropriate breakfast meat.  Some crumbled bacon would have hit the spot...


The basic recipe is simple.  You can make your own pie crust, and it will taste better, but for simplicity I bought frozen crusts.  Preheat the oven to 400°F.  Dock and blind bake the crusts for 7-8 minutes or until they turn a light golden brown.  If you don't bake the crusts beforehand, they will be soft and doughy.  Bad news.  


For filling two standard crusts, I used:

• six whole Xl eggs, or eight large eggs
• 1 cup half and half
• 1 package frozen chopped spinach, thawed, drained
• 1/2 cup crumbled feta cheese (I like Bulgarian, for it's salt content)
• some shredded colby-jack for the top

Beat the eggs and cream until combined and lightly frothy.  In another bowl, toss the spinach and feta to combine and season with fresh ground pepper.  Turn the oven down to 350°F and spread the spinach mixture evenly into the crusts.  Pour the egg mixture over the top and shake/poke/prod to assure all the spinach is submerged.  Sprinkle the tops with shredded cheese.  Bake until the center doesn't jiggle, about 30 minutes, longer for deep dish crusts.  Allow to cool and set for at least 20 minutes.  Serve warm with some balsamic glaze.  The rest can be covered with plastic wrap and will last for a week or so in the fridge.  It's a great way to start the day with a fast but delicious breakfast, or something to savor at a late Sunday brunch.

Stay tuned for some amazing Mexican food, thoughts on spring, and plenty of video from the range, brought to you by the iPhone and lots of ammunition!

Grilled for details

This dinner was great.  Flowers and wine help mark a special occasions, but I find that food has more influence on memory than those things (that I also bought.)  Grilled beef flank steak with asparagus and garlic cheese toast, paired with my new favorite  Pinot noir, an Oregon wine from Cloudline Cellars.  My favorite meat, prepared in the method that best highlights it's flavor and texture.  The beef was marinated in a Kalbi sauce, which has it's roots in Korean cuisine.  It's sweet and tangy, without overwhelming the natural flavor of the beef.

A note on cutlery; I hate these steak knives.  The front portion is serrated and all it does is grab and hold meat fibers.  I'm on the lookout for plain edged replacement knives that are sharp.  Expect a review when I find what I'm looking for.