Monday Night Dinner: Quiche!

I enjoy making quiche. It is one of the very few things that I make well. I love the latitude you can take with ingredients too, as long as you have the right ratio of eggs and milk to the other ingredients. Back when I first started dabbling in quiche—without a recipe (oh dear)—I would try to put as many vegetables in as possible, and just pour on an unspecified amount of egg-milk until it reached the top of the spring-form pan, which was the oversized vessel these experiments demanded. I couldn’t understand why my zucchini-mushroom-pepper-artichoke-spinach-tomato-onion quiche—that was 4 inches thick—would take 3 hours to cook.

Now I know better. I have curbed my overzealous need to cram too many ingredients into one quiche. I have a proper quiche pan, and now, pie weights (after the rice I was using kept getting reintegrated with the uncooked rice... sigh). I have a handwritten crust recipe (from who knows where) that I trust, and a filling ratio that allows me to try different ingredients. 

This time: curried apple-onion. Simple and delicious.

However, unless I prepare the dough ahead of time, giving it time to chill properly (which I failed to do this time), I should probably save it for a weekend meal when I have more time, or end up with a late dinner... So I only left the dough to chill for about 15 minutes, and the dough didn’t get a chance to cool before I added the mixture, but it still turned out.