cooking: quiche

The Bastille Day party was a grand success despite Army of Shadows being re-scheduled for the 28th.

I made a bunch of quiches and the experience impressed the wisdom of the ancients onto the wet clay of my brain: making quiche is so easy your cat could turn out a passable specimen. The crust is the only tricky bit, and that's only if you want it to be photogenic. The rest is just mixing eggs and cream together with whatever flavorings you prefer and baking it for a while.

As long as you don't wuss out and use milk or half and half you can't go wrong.

The hit of the night was the onion quiche. I'm usually critical of my cooking output (unfairly so, according to the Wife), but this was an exception. I added a couple of tablespoons of pureed roasted garlic along with the carmelized onions and the result was culinary heaven.

The Wife's French Flag tart was also a hit, I'll have pictures up tomorrow or the next day.

Hot on the heels of our big party of the year I'm off to peep Vargas/Mosley II...I'm hoping the massive infusion of pizza & fisticuffs will provide much needed ballast for my lingering hangover.