Before I get to the quiche, I just wanted to say a quick thanks for the support this week while we were running around to doctor and hospital appointments. Kayla’s MRI went well (as far as sedation goes anyway) and she handled it like a champ. I even tweeted a few pictures while I was waiting, and waiting and waiting at the hospital, just to pass the time and try to distract myself. I realized when I was making the change over to PheMOMenon.com that perhaps it was time I finally started sharing more about all the things that happen in my real world. The good as well as the complicated. I’m hoping that by doing so I am more true to myself and our family and stop always just trying to put on a happy face. Even though I mention things in passing, other than the occasional tweet about where we are, I don’t always share our lives very well, and that wasn’t what I ever intended here.
I hope you won’t mind, but there is going to be more of the Mom stuff and life stuff, as well as of course, lots of food, coming to you from now on. After all, this is supposed to be therapy for me and if I just bottle it up and keep it inside, it defeats the purpose. I’ve tried creating separate blogs for that in the past and never stuck with it because I just didn’t want to talk about it as much I guess. I finally feel ready (most days) and hope that by sharing I can help others.
Most likely there will be times that I don’t end up sharing a recipe, but as I said on Twitter a couple of weeks ago during GNO, food is the soundtrack for my life and most everything ends up being related to it somehow. Honestly, that is why there is even a picture of the chocolate pie I had for my lunch when I was waiting for Kayla to finish her MRI (they wouldn’t let me stay and watch outside the room so I went and ‘self medicated’).
We don’t have the MRI results back yet, but are hopeful that all is well. Bless her little heart, that was on Wednesday, so once she was feeling better on Thursday we went ahead and took her to get fitted for glasses. Yes, my barely 17 lb little sweetie has to get glasses. She is 15 months old on Saturday (where does the time go?!) and about the size of a 8 or 9 month old, but we did track down some tiny little glasses that should fit her. They won’t be here for a couple of weeks, but we’ll make sure and have a photo shoot so she can model them for you all when they get here.
Aside from the hospitals, doctors and all that, we had a big week of preschool graduation for Cole (yep, that is one cute little pig!), a baseball game for Aidan (which I didn’t actually get to go to because I was home with Kayla on post sedation watch), and a school event for Aidan as well (they teach a self empowerment defense class at his school that is awesome!).
I tell you, it really seems like everything always happens all at the same time! I’d like to say I’m looking forward to things slowing down, but it doesn’t seem like it is going to happen for a while. So, once again, thank you for hanging in there with us! Now, on to the quiche!
I really love a good quiche. In my opinion, this means a really good crust, plenty of yummy fillings and not too eggy by keeping the quiche on the thin side. I always make my quiche in a tart pan because as far as I’m concerned, a more svelte and slender quiche – at least as far as size goes anyway – is a better quiche. The recipe for this week’s French Fridays with Dorie was, of course, the Spinach and Bacon Quiche.
While I’d like to say I didn’t fiddle with the recipe too much, I can’t say that because my most favorite thing about quiche is the versatility. It is the perfect vehicle to pretty much put together any number of a plethora of combinations – whatever your little heart desires.
In Dorie’s original recipe, there was a fair amount of bacon and cheese, as well as a whole lot of spinach. I actually didn’t have that much spinach on hand – and dearly love me some bacon and cheese, so I upped those particular ingredients. I used a really good, thick cut, applewood smoked bacon and that last of my wedge of Gruyere cheese. I also added a little nutmeg and red pepper flake to the egg mixture – just because I love that in almost any quiche I make. The only thing I should have watched myself on a little more was the amount of salt I added to the egg mixture since it was a bit on the salty side. My fault entirely since I didn’t take into account the increased bacon’s saltiness.
Over all, it was a great quiche and made a great breakfast as well as a great lunch and dinner served with a little herb and spring mix salad tossed in a quick little bit of vinaigrette. Such a wonderful Spring meal… now if only Spring would stick around. At least I think we are finally past the snow around here **knock on wood** !! I’m glad I already made this recipe a week or so ago, because with how wild and crazy this week has turned out I never would have had the time to make it… though I would have appreciated having it waiting to be devoured.