Back to basics: Ham and Cheese omelet

Posted in Breakfast, Eggs on October 9th, 2011 by admin – 1 Comment

First, I think it’s both a little strange and sweet that I’m 33 years old and my mom still sends me care packages. Back in college it was boxes of Rice-A-Roni and coupons for toilet paper. Now I get a combination of bakeware, purple things, purple bakeware, and Hello Kitty.

Yes, I’m a Sanrio fan-girl.

A while back she sent me a purple omelet pan, I’m guessing after reading about my failed omelet attempts. I hadn’t wanted an omelet since getting the pan and felt guilty for not using it. I think it’s the pressure of going in knowing you can’t pretend at the last minute that you really meant to make scrambled eggs after all.

That doesn’t show it in all of its purple glory.

Today however I was in a breakfast mood. I had breakfast for breakfast and breakfast for dinner, and lunch… well lunch was two mini Snickers ice cream bars. (They make them small so you have to eat more.) I decided to make a good old fashioned ham and cheese omelet. No extras. Three ingredients:

  • Ham

I broke the reclosable seal, a bad start.

  • Cheese

No omelet is complete without good old cheddar cheese.

  • Eggs

Yes that’s a family pack which they usually mean for more than two people, but you’d be amazed how many eggs you go through when you start baking. And butter, I can go through a scary amount of butter.

Then I looked online for any last minute advice and found the Basic Omelet Recipe. It started…

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

What!? Totally disagree… turn that around and it’s been my experience.

Omelets should always be cooked in a nonstick sauté pan. An 8″ omelet pan is the best choice.

Sorry mom, wrong size.

They added on ingredients “2 Tbsp clarified butter or whole butter” (what other butter is there?) and “2 Tbsp. whole milk”.

Add the milk to the eggs and season to taste with salt and white pepper.

After learning what ‘to taste’ means, I don’t think I’m going to taste my raw egg mixture, it’s more like ‘season to guess’.

Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.

Again recipe, seriously? First I have to get mixing bowl off the top shelf which means getting out the step stool just to make an omelet, and then you suggest I might even need an electric mixer? I used my Hello Kitty whisk, and while I didn’t work up a sweat, I had a little left over from the walk from the grocery store so close enough.

Yes, Sanrio fan-girl. I have the matching spatula and strainer too.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

This is the moment of perfection, omelet potential, unbroken.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Kinda working…

Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

I haven’t cooked with nonstick pans before so this was amazing. I would have taken video of the egg sliding around the pan if I could.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

And there it is, the expected outcome for me and my omelet.

If you’re adding any other ingredients, now’s the time to do it.

Add the ham and cheese and my breakfast for dinner is complete with chocolate milk.

Broccoli Leek Quiche with Garlic Crust

Posted in Eggs, Vegetables on May 13th, 2011 by admin – 1 Comment

It feels pretty good to get a comment, “you know you are a good cook when you can put random things together and make a meal”, even if it’s “just” from your mom. Of course it’s easy to look good when you only show off the meals that worked out. I hadn’t yet found a good opportunity to show off why dill and Swiss sandwiches aren’t a good idea.

Or more recently, my attempt to make Andrew’s yummy yellow rice (cooked with turmeric and butter) which came out nearly more orange than the spice itself.

Turns out a tablespoon is more than overkill… I should have asked first.

So I did it again (the good way, not the dill-and-cheese way). I’ve been wanting to make a quiche so I can have some freezable food to leave at work as backup lunches. I don’t know where leeks came into my head from but I’m guessing from the same place that made me spontaneously say out loud, “I wonder if you can put garlic in pie crust.”

I was a little nervous trying to figure out how much garlic to use. While I normally believe you can never have too much garlic in practically anything, I didn’t want to ruin an entire quiche if pie crust turned out to be the exception to ‘practically’. I used four cloves, blended in the food processor with the flour and butter. Well I don’t like it when recipes list garlic by number of cloves, because if you buy your garlic in bulbs the cloves vary drastically in size from the outside in, so I used this many:

I became much more confident while rolling out the dough when I kept thinking, ‘where is that wonderful garlic smell coming from?’ and then realizing it was my crust. Garlic and butter is already the ultimate combination – how could I have expected this to go wrong? Then I hit up Google expecting to find out that my unique idea was not so unique after all, but there was nothing on a search for “garlic pie crust” that didn’t just happen to have garlic and pie in the same vicinity. Let it be known that garlic pie crust is MINE!

After learning about vodka pie crust (now vodka-garlic?) I was looking forward to that easy to work with, stretchy dough I remembered from before. The thing with pie crust is that you can’t get cocky with it, it knows. My dough still tore, but until I start trying to win beauty contests all I care about is getting the crust in the pan in something resembling one piece.

I learned from the mini-quiche experiment why you are supposed to pre-bake the crust, so that it’s solid enough to hold in the liquid you’re going to pour in next. 400 degrees for 10 minutes.

Now the tear is much more obvious.

For the filling, first I knew I wanted broccoli. With fresh broccoli and no measurement to go by, I was kind of proud of this idea I came up with – I just took out the second pie pan and filled it with chopped broccoli until it looked right.

I felt like it needed more but had to remember that there was going to be other stuff going into this too.

Then I chopped up the white and greenish-white part of two small leeks, and the other half onion from the previous day’s “omelet”.

The broccoli I steamed for 10-ish minutes. Luckily I wasn’t in a hurry for it yet, since the steamer is still a functional timer when it’s not plugged in. That ‘ding’ does not tell you that anything has cooked, only that time has passed without you noticing the lack of steam! The onions and leeks I sauteed in some olive oil.

I’m pretty sure there’s a rule against sauteeing in too small of a pan, even if it’s because your bigger pan is in the dishwasher. I’ve tended to find that the world does not explode, or the kitchen implode, when you break some rules as long as you can say you had a good reason. (And even laziness is a good reason if you’re willing to admit to it.)

For the eggy part I’m still going off my original recipe, which looks like:

  • 3 eggs
  • 1 cup of milk
  • 1 tablespoon flour
  • 2 tablespoons margarine

I wanted to leave out the margarine but I wasn’t sure how much, if any, affect it has on the taste so I cut it back to one tablespoon. I also nearly learned through experience that margarine has the same exploding tendency in the microwave as butter

  • A sprinkle of kosher salt (I’ve been converted away from table salt as much as possible for cooking.)
  • A sprinkle of black pepper
  • A sprinkle of white pepper

And oops… too much pepper. The white pepper “sprinkled’ harder than I expected out of its container. Well you can’t un-pepper a quiche but you can add more – another egg and 1/3 cup of milk – perfectly peppered.

Everything except the broccoli, which I layered on the pie crust, on top of a layer of shredded cheese, went into the quiche mix bowl, including the rest of the diced ham from the previously mentioned “omelet” and more shredded cheese. I didn’t measure the cheese since I never end up following the amount given in the recipe to begin with. Then I poured it all on top of the broccoli.

Obligatory naked quiche picture.

I baked at 350 for way longer than any recipe says – around an hour by the end. I have trouble getting my middle to solidify and I think it may be too much milk. Next time four eggs and forget the extra milk.

This was a huge success as far as great tasting quiche… and a total failure as far as having backup food for work. The whole thing was gone in two days, ultimately feeding three people.

One-egg omelet

Posted in Eggs, Vegetables on May 8th, 2011 by admin – 1 Comment

My cupcakes and frosting combo left only one sad little egg in the carton for me to use.

Technically I don’t think anything made with one egg could be called an omelet (unless it was an extremely tiny one) but given my skill with omelets, I’m just jumping ahead to the final result. I didn’t want to call it a “scramble” because that sounds like something off the menu at Denny’s but perhaps a “kitchen scavenge” would be an appropriate name.


  • 1 egg
  • Shredded potato
  • Cubed ham
  • Chopped onion
  • Chopped garlic
  • Chopped green onions
  • Baby spinach, stems picked off and hand-torn
  • Sprouts
  • Parmesan cheese

The potato I shredded with a cheese grater, and patted dry with a paper towel out of instinct. Turns out my instinct was right and the starch should be rinsed off and potatoes as dry as possible to make good hash browns – which this wasn’t exactly but a good place to start – so I went back and did a full rinse and dry.

Next I heated some olive oil in a pan began the guessing game of order to cook ingredients.

First the potatoes, then the onions, garlic, and then a handful of diced ham. Technically the ham doesn’t need to be cooked, just heated, but I love how ham tastes after it’s been re-cooked.

Spinach and green onions, just long enough to cook the spinach.

Then to justify the “omelet” title, I pushed everything to one side and let the egg solidify a bit before mixing it all together.

The sprouts went on last, and a handful of Parmesan cheese.

The only thing missing… cheeeese. I know I put Parmesan on but I couldn’t taste it, and I’ve too long associated scrambled eggs and omelets with melty cheddar cheese that I had to sneak back and shred some cheese and microwave for a few seconds. I know that kills the calorie count but look at all those good veggies in there to make up for it!

Happy Pi Day

Posted in Dessert, Eggs, Pasta, Pie on March 14th, 2011 by admin – Be the first to comment

For any non-math-geeks, March 14 = 3/14 = 3.14 = Pi! A day to be celebrated by eating pie and other foods that come in the shape of round.

Andrew and I host a yearly Pi Day pie party, but being on a Monday and during his finals week we planned this year’s to be small and low-key. So for a mini-party I decided to make mini pies. My lesson this weekend, between the cupcakes and the pies and quiches, is that making things smaller isn’t necessarily easier than making them normal sized. More trouble than it’s worth, you might even say.

First, I used the silicone bakeware my mom sent as a gift to try out small raspberry pies, since I happened to have a large bag of raspberries in the freezer already.

Of course the recipe is given for a full-sized pie so I had to guess and cut it to 3/4, thinking that would fill two. I used:


  • 3 cups raspberries
  • 3/4 cup white sugar
  • 2 tablespoons tapioca
  • 2-1/4 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt

I upped the tapioca slightly since the three-quartering came out to an awkward almost two tablespoons and I read that people tended to add more to keep the pie from getting runny to begin with.

These are actually meant to giant muffin pans so stuffing a pie crust in there wasn’t easy. Pie pans are shaped like pie pans for a reason I guess.


  • Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
  • Pour into 9 or 10-inch pastry shell. Dot with butter, top with crust.

Turns out that 3/4 of a recipe fills exactly one cup, so I mixed up another batch exactly the same.

I totally forgot about the butter until it was too late, and realized later that lattice crusts are for cherry pies not raspberry. Well it saved me from rolling out another crust because I could just use the scraps left over.

  • Bake in a preheated 425 degrees F oven for 15 minutes, then at 375 degrees F for 25 minutes.

The worst part was not being able to taste-test ahead of time, although the lattice crust let me sneak a knife in and taste the filling.

Not pretty, but yes it tasted better than it looks.

Next I attempted to make some mini-quiches using these adorable little tart pans I picked up at Bed Bath & Beyond a while back, right after Andrew and I went to Pie in Fremont and were obsessing over the idea of making mini pies ourselves. I used the pans themselves to cut out the crust circles so the crust didn’t go all the way up, but i didn’t think that would matter for something so small.

I used my original quiche recipe for the base (3 eggs, milk, margarine and flour) and planned to add different ingredients to each set of two. After making the first two, the traditional broccoli and cheese, I noticed a problem…

My pans had pop-out bottoms and were leaking.

I added aluminum foil under the crusts, and was even able to salvage the filling from the first two, but they were determined to leak foil or not. I threw it all in the oven and hoped for the best.

It’s like flat quiche with a side of omelet… Left to right that is smoked salmon with onion and parsley, bleu cheese and asparagus, and broccoli and cheese. I had high hopes for making single-serving sized freezable qiuches for work lunches but I’ll have to find a better pan. Maybe that one above with the raspberry pies will do!

Finally I planned to recreate Pie’s macaroni and cheese pie. I originally intended to use the other two cups in the silicone set but I didn’t know how to get the already-cooked pies out without making a mess. So I gave up on the mini theme and brought out the regular pie pan.

I basically used the baked macaroni and cheese recipe I wrote about recently, and baked it in a pie crust. I poured the pasta into the empty pie pan first to get an estimate (around half a box), used one egg and a large handful of cheese from each bag. Then I topped with Panko which also served as a “top crust”.

Again we had to wait to try the finished product.

Now for the best part of making pie… I had all kinds of leftover crust bits to make my favorite part of pie… more crust! Tradition as a kid was always to roll out the leftovers, top with cinnamon and sugar, and bake on a cookie sheet.

The other great part is you no longer have to worry about making it look pretty or stick together, as long as you can get it on the sheet. Andrew didn’t grow up with this tradition but he doesn’t seem to have a problem helping himself either.

Mmmm… pie (crust)

My first (accidental) omelet

Posted in Breakfast, Eggs on February 27th, 2011 by admin – 1 Comment

I thought I was just going to make a green “scrambled omelet”. I know that real omelets take practice and all that, and I’m just not willing to waste the time and ingredients practicing when I just want some breakfast. I figured I’d let the egg sit a bit before scrambling to give it more of that “flat” flavor of an omelet and then scramble to make sure it cooked through.

First of all, if there’s such a thing as a “green omelet”, and I’m sure there is, that’s not what I was making. I came up with that name because I was using a bunch of green things from our garden – mint, basil, dill, plus some green onions from the fridge. On the other hand I was using some white things as well – regular onion, garlic, and chopped turkey.

I used up the last three of my fancy organic, omega-3 eggs. I finally talked myself down to buying the cheaper eggs after reading that the omega-3’s are not worth it. However I’m still not totally convinced – I haven’t found a definitive answer if they’re just “not worth it”, as in the cost doesn’t justify the benefit (but ultimately that’s up to me to decide), or if there is no actual benefit. My thinking has been that since eggs are simultaneously healthy and bad for you, I might as well push the healthy side.

I have a feeling that I’m ultimately going to end up with two kinds of eggs in the fridge, fancy ones for cooking and cheap ones for baking. Given that we already keep on hand multiple kinds of milk, rice, soy sauce, salt, cheese, etc… it’s not too much of a stretch to add eggs to the list.

So I poured my eggs in a pan over some melted butter on a medium-high heat and let it sit for a minute. Well after making sure all of my filling ingredients were in order, I turned back to see that my eggs were omeleting!

Too late to scramble, I dumped in the filling and folded. Not the prettiest thing, especially since I had to go back and try to open it up and add the cheese, but I think it counts as my first real omelet.

The mint leaves went on top because I had read, “Many cooks like to add chopped mint leaves to scrambled eggs, and omelets…” but to add at the end of cooking so they don’t turn bitter.

I was so excited to have made an actual omelet, it took a few bites before I realized what a strange taste combination I had come up with. Actually it turns out that since I was in such a hurry to add the filling, it didn’t get distributed evenly so any given bite had a different flavor. Some better than other… but I’d still eat it again.

For the record, here’s what went into my green (and white) omelet:


  • three eggs
  • chopped onion
  • chopped green onion
  • chopped garlic
  • sliced turkey breast lunch meat
  • fresh dill
  • fresh basil
  • fresh mint
  • shredded Mexican cheese blend

My biggest complaint: I didn’t add enough cheese.

Open-faced breakfast burrito

Posted in Breakfast, Eggs, Potatoes on February 20th, 2011 by admin – 1 Comment

I kept wandering around the kitchen complaining to myself that there was nothing to eat since we were due for a grocery shopping trip. Of course “nothing” doesn’t mean nothing but I didn’t want more pasta, more toast, more cereal, more noodles… “But you know better now,” I told myself, “You should be able to MacGyver a meal out of this kitchen.”

My starting point ended up being a package of roasted garlic chicken sausage that I originally picked up for some future chicken gumbo but have no immediate plans to make. I’m not normally a sausage person (same issue I have with bacon, the visible fattiness and texture) but chicken sausage is relatively safe and if you add garlic to the description I’m sold.

I started by dicing one of my little Yukon potatoes into little pieces (not trusting how easily potatoes would cook in a pan, I wanted them small) and started frying in a bit of olive oil. While those were cooking I also chopped up a bit of onion and added to the pan when the potatoes were about halfway cooked. Then at the end, some chopped garlic, so it wouldn’t overcook.

This was set aside and then in the same pan, I scrambled an egg with the chicken sausage, also cut into small pieces.

Gotta admit that looks kinda gross… eggs are pretty freaky if you think about them too much.

Then I mixed everything back in the pan and added some shredded Mexican cheese mix.

Andrew had moved the tortillas to the other side of the counter, so for a minute I was afraid I was ultimately making myself a big bowl of breakfast “burrito” mix. Determined now to keep this a one-pan recipe, I tried to slide the tortilla underneath to be simultaneously warmed and assembled.

At this point it didn’t look like it was going to be willing to roll up for me in anyway so I scooped it onto a plate using two spatulas and ate with a fork. Andrew called it a “breakfast tostada” but I already had my name picked out, and a very messy pan.

The day I tried to make an omelet

Posted in Eggs on November 28th, 2010 by admin – 1 Comment

I’ve been a bit fixated on eggs lately, possibly because the amount of eggs that go into all of the brownies I’ve been making remind me that they exist. Also with the snow days and holidays, they make a good mid-day meal (a.k.a. lunch) which I usually forget to eat until dinnertime when I’m not working.

At Thanksgiving I overheard instructions on how to make an omelet, and decided it’s time to graduate from scrambled eggs. (I knew how to make those when I was five…)

For my omelet I first gathered the filling:

  • sliced ham
  • half a very small onion, sliced
  • chopped garlic
  • grated cheddar cheese
  • green onions (last minute addition for color)

I wasn’t sure if garlic went in an omelet but I asked Andrew, who has the same pro-garlic leanings that I do, and he said yes.

I first fried the filling ingredients, except for the cheese, in a bit of butter until the onions were translucent and the garlic fragrantly cooked.

In the same pan I melted more butter and when it was hot added the eggs (three). “I’m really doing this,” I thought.

Following what I (over)heard I pushed the cooked egg into the center of the pan to let the runny part run to the edges and cook. This was working great up to a point, until the whole pan had a thin layer of runny egg with nowhere to go.

At this point I was sure I had done something wrong, and decided to flip it to cook the other side.

Well you can see how that turned out.

I added the filling and did my best to “fold” what was left. I was so focused on making sure the eggs got fully cooked that I forgot to add the cheese and had to go back and stuff it in as best I could afterward.

Gonna be a while before they’ll hire me as a Denny’s chef.

But for the record, garlic and eggs = YES.

Wasabi Deviled Eggs

Posted in Eggs on November 25th, 2010 by admin – Be the first to comment

Happy Thanksgiving everyone. I did not get up at 6am to cook a turkey for 20 people. I have nothing but admiration for those of you that did but I’m lucky enough to spend the day with good friends who also do the real cooking.

In preparation for boiling a dozen eggs I started looking for tips on easy peeling. The number one is to use old eggs. Since I bought mine at the last minute, yesterday, can we postpone Thanksgiving a couple weeks while my eggs age? No? Didn’t think so…

I never remember how to make a hard boiled egg off the top of my head so I have to look it up each time. I followed the How to Make Perfect Hard Boiled Eggs because this honesty sounds like me: “Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute!”

I tried the other trick I read about which is to immediately put the eggs in ice water and then back in boiling water for ten seconds to force the egg to pull away from the shell. In retrospect I should have left one out as a control to see it made a difference but they all peeled without any major casualties.

These eggs are trying to show off their good sides.

I do know how to make deviled eggs so I’ve never followed a written recipe. The problem with doing it by sight is making sure there’s enough filling – I had to cannibalize the filling from a couple eggs to finish. The easy answer would be to just make less but the holder has exactly 24 spaces so it would be too obvious if one was missing. That meant no taste-testing the finished product either.


  • hard boiled eggs, sliced in half
  • mayonnaise
  • (garlic) dijon mustard
  • wasabi paste
  • paprika
  • green onion slices

To not scare off the guests I made half “normal” and half wasabi. For regular deviled eggs mix the egg yolks with mayonnaise, mustard and top with paprika. Wasabi eggs, mix the yolks with mayonnaise and wasbi paste and I topped with the green onion slices.

Mix to taste… I made the wasabi eggs to about sushi level hotness and they went over great.

I love the homemade look of deviled eggs, a little lumpy, and the paprika is a must.

Cooking with Jason (broccoli & cheese quiche)

Posted in Eggs on November 12th, 2010 by admin – Be the first to comment

The former mad-scientist roommate came over Wednesday night to cook dinner and watch movies with me. Jason knows an amazingly lot about cooking from a food science perspective. He makes caffeinated brownies. In fact he started off by looking at my brownie recipes, telling me why they did and didn’t work, properties of eggs and ratios of flour and sugar. I felt like I should be taking notes the whole night but he just told me, “Don’t worry, you’ll remember when you need to.”

We had decided to make a broccoli and cheese quiche. In retrospect I shouldn’t have picked a recipe I’ve made before, or even a recipe at all. Since this is one from my early days of learning to cook, I’m still too attached to following it step by step because I know it will work. Jason on the other hand could have made the whole thing out of his head and was suggesting variations throughout.

Jason making pie crust
Jason making pie crust.

Pie crust is the best part of… well, anything that uses pie crust, so using store-bought crust is a sin in my mind. Unfortunately I long ago lost my grandmother’s recipe that I used to use so these days I’m working off of this “Easy to Remember Pie Crust“. The ingredients are the same – flour, shortening and water – but the proportions are different. I do remember hers explicitly used ice water, measured a tablespoon at a time.

Pie crust has been really hit or miss for me lately. It always tastes good with this recipe, but if and how it’ll end up in the pan is a different matter. Will it tear apart as I roll, or stick to the board, or will the kitchen gods be appeased for this day only? I know there is a secret to perfect pie crust, and I also know it is something that cannot be taught in words.

What Jason did tell me though is that the dough should be worked as little as possible. I have a feeling I have been overworking, trying to get those perfect little pea crumbs of flour-shortening. Now it makes sense why I seemed to be pretty good at making crust as a kid, when I didn’t try so hard.

I took this picture in case my memory fails me – yes he really did throw that much flour on the mat.

On to the quiche…


  • 9-inch pie shell
  • 1 (10 oz) package frozen chopped broccoli, about 1 1/2 cups
  • 8 ounces fresh mushrooms, thinly sliced

My first reaction to this list was ‘it’s a supposed to be a broccoli and cheese quiche, not a broccoli and cheese and mushroom quiche!’ I’ve since learned to make it half mushroom, half fungus-free. The things you do for those you love…

  • 1 cup milk
  • 3 eggs, beaten
  • 2 tablespoons margarine, melted

Normally I avoid using margarine in cooking, or at all. I decided a while back that if butter and margarine are equally bad for you, then butter is both “natural” and tastes better. (Now before people come back at me saying, “but actually, margarine is healthier,” I’ve seen the studies but I’m sticking with the “tastes better” argument. Why else would you go out of your way to raise the fat content of your food if not to make it taste better?)

However in the spirit of following directions, I’ve always used margarine in this quiche as instructed. I asked Jason’s expert opinion and he told me it’ll make no difference so use whichever is cheaper – either in money or in calories. So I used the margarine and I might be willing to try margarine in future recipes, but not before a side-by-side taste test.

  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/2 to 1 tsp pepper
  • 1 cup shredded cheddar cheese, divided

(Around here that amount of cheese is considered a minimum.)

Bake pie crust about 10 minutes or until bottom is slightly brown.

Cook broccoli until tender

Jason disagreed on both of these. I’ll have to let him explain why the crust should be baked longer since I’ve already forgotten, but he “won” that one when I forgot to reset the timer after 10 minutes and forgot it was in the oven!

The broccoli he insisted would cook perfectly fine in the oven, in the quiche, without being cooked on the stove first. We compromised there and I cooked it for half the time to at least bring it to room temperature.

One annoying thing is this recipe calls for a 10oz package of frozen broccoli and I’ve always found them in 14oz bags. However if you’re leaving out the icky icky mushrooms it makes up for the extra space. The only reason I’ve been using frozen broccoli to begin with is that I didn’t know know how to convert the recipe to fresh. Next time if I have fresh broccoli on hand I’ll just steam it first and use it here.

Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended.

Honestly, cheese doesn’t “blend”.

Sprinkle remaining 1/4 cup of cheese over crust.

He seemed really impressed by this step, creating a base layer of cheese, even though I was just following directions.

Layer broccoli and mushrooms on cheese.

Fine, mushrooms on half. More broccoli for me.

Pour milk and egg mixture over all.

It kind of takes away from the magic of the finished product to look at it like this. The poor quiche looks like we just walked in on it dressing.

Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.

For some reason the mushroom side always takes longer to solidify, and I swear it’s not just my bias against them. This had to go back in the oven for a bit longer after the picture was taken.

If the picture doesn’t make it look as good as it tastes, just blame my camera. This is what remains two days later: