Yep, that’s a picture of a quiche I baked today. What does it have to do with writing? EVERYTHING.
This blog is about my life. And writing is all about life.
Stories are how we make sense of the world, even when it feels like the world makes no sense. Baking quiche is another way to make sense of the world, to feel a smidgen of control in an out-of-control time – to create comfort, beauty, and value.
It is impossible to separate the writerly parts from the rest because life – feeling it, loving it, living it – is what fuels my work.
But here’s the thing. I SUCK at journaling. Like, hard-core suck at it.
As a teen, I was a dedicated diarist, committing each joy and bruise of my heart to the page. But as life got fuller, my time was used pursuing my family life and work, and my desire to document the vagaries of my errant thoughts seemed pretentious. Egocentric even.
Now, however, as I’ve begun to inhabit my life again (instead of merely surviving it), I’ve come to realize that creative expression is EVERYTHING to me.
Be it a well-baked quiche, a melody that brings a smile or a tear, a beautifully made bed, or a sentence that makes me pause and appreciate the power of the written word. (We need to talk about the glory of a beautiful bed soon.)
So, today, I baked this beautiful quiche (my recipe is at the end of this post), read Edith Wharton’s beautiful words, and mused about what value I may bring to the world today.
One thing I can do is recommend Wharton’s The Age of Innocence, if you’re into beautifully crafted, clear-eyed commentary on the Gilded Age, which seems fitting for this similar time of madness. Another is this quiche recipe, if you’re into that sort of thing.
Stay Safe & Love Each Other
~ Meg
Tossed Together Quiche
The beauty of knowing how easy it is to make quiche is that you can use any leftover veggies, some good cheese, and maybe some ham or bacon to bake up elegant comfort food anytime. Plus, there is something about keeping heavy cream and good eggs on hand that appeals to the foodie in me. Your biggest problem may become trying to keep from eating it all in a single day!
1 9” deep dish pie crust (Yes, you can be a purist and make your own pastry, but this is “tossed together,” remember?)
4 large eggs
½ cup of heavy cream
½ cup of whole milk
1 cup of any vegetable(s) you’d like. Just make sure your total vegetable volume does not exceed 1 cup (For the one pictured, I just used leftover asparagus.).
1 ¼ cup of shredded cheese (Cheddar Jack or Parmesan Reggiano work well)
¼ cup of cubed ham or crumbled bacon (if desired)
1 Tbsp. garlic salt
½ Tbsp. pepper
Preheat your oven to 350˚
If your pie crust is frozen, set it out to thaw while you mix the quiche filling. After 20 minutes it should be thawed and you can then prick the bottom of the crust with a fork, so it’s got room to breathe as it bakes.
In a large glass bowl whisk the eggs.
In a smaller bowl whisk your cream and milk together, then add that mixture to your eggs, whisking until frothy
Whisk in your salt and pepper
Gently mix in 1 cup of your shredded cheese
Gently stir in your vegetables
If you are adding meat, make sure it’s no more than ¼ cup and gently add it to the egg and veggie mixture
Place your pastry-filled pie plate on a foil-covered baking sheet and slowly pour your egg mixture into the pastry (Cover the baking sheet- trust me!)
Scatter the reserved ¼ cup of cheese on the top
Bake on the center rack at 350 degrees for 35-40 minutes
Let sit for 10 minutes before cutting
Serve with a side of fresh fruit and a glass of bubbly if you’re doing it right! It reheats well in a microwave for about 90 seconds, for leftovers, if there are any.