My goodness, what a busy past couple of days I have had.
Fine, I’m lying. Thursday was actually not that busy at all. Unless you count multiple naps and cuddling with a puppy to be busy—by that standard, I had a super busy day. So busy I neglected job applications that day. Oops.
What I did accomplish on Thursday, however, was making the most brilliant quiche ever. I had some eggs that I needed to use up before they went bad, so I bought some half and half and a couple of fillings, sun-dried tomatoes and spinach, on a whim, and I declared Thursday night quiche night.
I had another accomplishment on Thursday night: I set off the fire alarm in my apartment. When I prepared the filling for my quiche, I made just enough, but “just enough” put in a 400ºF oven expands the eggs in the mixture to spill it over the edges and into the bottom of the oven, then it starts to smoke and set off alarms.
I’m terrified of fires (and luckily there was no fire whatsoever), and as a consequence of being terrified of fires, I am also pretty scared of smoke alarms. The puppy I’m watching for the weekend doesn’t like fire alarms either, and I think this ordeal temporarily traumatized the little guy, but it’s okay because I gave him cheese and he was my friend again.
Anyhow, I went through a lot to make this quiche happen, and as soon as it was finally done and my apartment was aired out, I took my first bite of this quiche, and suddenly my life made sense to me.
It wasn’t just a quiche. I had actually made a pizza.
We’ll compromise and call it a “pizza quiche.”
With the crust, tomatoes and mozzarella, it tasted just like my favorite deep dish pizza, Lou Malnati’s, with an extra layer of egg. So good. I decided to go all out and top it with oregano and red pepper flakes just to keep with the pizzaness, and halfway through my first slice of the quiche, I knew I would be making it again.
The fact that I had unintentionally made myself a deep dish pizza for brunch, combined with the fact that I have dreamt about pizza more than once, must say something about my subconscious and my inner need for pizza. I should maybe talk to someone about that. Or maybe just take it as a sign that pizza and I are soulmates.
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 1/2 tablespoon cold water
1 egg, beaten
1/2 teaspoon white vinegar
1/2 cup grated mozzarella
1 1/2 cup half and half
3/4 cup frozen spinach
3/4 cup sun-dried tomatoes (soak them for a few minutes beforehand if they aren’t oil-packed)
Black pepper, to taste
1. Combine flour and salt in a medium bowl, then cut in butter.
2. Combine water, 1 egg and vinegar in a small bowl, and add to flour mixture.
3. Wrap dough in plastic wrap and refrigerate for 1 hour.
4. Preheat oven to 400ºF.
5. Whip 3 eggs, then add cheese, half and half, spinach and tomatoes.
6. Roll out refrigerated pie crust dough and place in a round glass pie dish.
7. Pour egg mixture into pie crust.
8. Grind black pepper on top of the egg mixture.
9. Bake quiche for 35-40 minutes, or until top is golden brown and eggs are firm.