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pantry cooking (of a sort)
This weekend a friend celebrated his 50th birthday with a day of gaming. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
byronhaverford and foodshrink hosted the festivities at their castle. I had offered to bring something vegetarian to eat. Pesach starts this week, so I approached this a little differently than I might have otherwise. It went something like this:
I had two frozen pie crusts and wanted to use at least one. What did I have to go in them? I thawed out about three-quarters of a bag of spinach and half a bag of diced onions (using them up). I diced up the remainder of a hunk of smoked swiss cheese, maybe 4oz, and mixed that in. Quiches have eggs, so I started by beating four and adding them. In went a couple of ounces of cream, several shakes of cinnamon, one of nutmeg. (Completely failed to consider ginger. I hope they don't revoke my fan-club membership.) Stir. Ok, this looked about how it should, and it was definitely more than one crust's worth. Was it two? There's only one way to find out.
After dividing it between the two crusts I concluded that there was enough vegetable matter but not enough overall volume. I beat four more eggs and divided them between the two crusts, stirring gently. Then I baked the pies at 375 for, oh, about 45 or 50 minutes, until everything was firm. Several people asked me for the recipe (err, this is as close as we get), so I'll call that a success. (I made these the day before and served them cold, though presumably they could also be reheated.)
Probably because of that second batch of eggs, I got an interesting swirl of whitish-yellow on the top of each pie, instead of a more uniform appearance. I like the effect and everything tasted fine, so perhaps I'll do that intentionally in the future.
byronhaverford and foodshrink hosted the festivities at their castle. I had offered to bring something vegetarian to eat. Pesach starts this week, so I approached this a little differently than I might have otherwise. It went something like this:I had two frozen pie crusts and wanted to use at least one. What did I have to go in them? I thawed out about three-quarters of a bag of spinach and half a bag of diced onions (using them up). I diced up the remainder of a hunk of smoked swiss cheese, maybe 4oz, and mixed that in. Quiches have eggs, so I started by beating four and adding them. In went a couple of ounces of cream, several shakes of cinnamon, one of nutmeg. (Completely failed to consider ginger. I hope they don't revoke my fan-club membership.) Stir. Ok, this looked about how it should, and it was definitely more than one crust's worth. Was it two? There's only one way to find out.
After dividing it between the two crusts I concluded that there was enough vegetable matter but not enough overall volume. I beat four more eggs and divided them between the two crusts, stirring gently. Then I baked the pies at 375 for, oh, about 45 or 50 minutes, until everything was firm. Several people asked me for the recipe (err, this is as close as we get), so I'll call that a success. (I made these the day before and served them cold, though presumably they could also be reheated.)
Probably because of that second batch of eggs, I got an interesting swirl of whitish-yellow on the top of each pie, instead of a more uniform appearance. I like the effect and everything tasted fine, so perhaps I'll do that intentionally in the future.
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