hot pads | IKEA c. 2015
knife | Chicago Cutlery c. 1984
baking dish | Crate & Barrel c. 1982
my mother-in-law's legendary spatula | c. 1960
quiche lorraine | last night
Back in the days of the dinosaurs, when my husband and I were dating, we quite decadently made a habit of eating out on Friday and Saturday nights. But Sundays were set aside for home cooking and we often made quiche.
I know. Real men don't eat quiche.
Or so the saying went at the time.
But eggs, bacon, Swiss cheese, onions and mushrooms have never threatened my husband's masculinity so this dish has stood the test of time for us.
For practical reasons, I rarely served quiche as a family meal during my daughters' growing up years. One quiche is not enough to serve a hungry party of six, and I was not about to wrangle two pie crusts into existence for a single dinner. And honestly, my kids never really took to quiche all that well anyway.
My authentic 1982 Crate & Barrel quiche plate spent quite a few years pushed to the back of the baking cupboard.
But these days, when my husband and I are having a rare Sunday evening dinner alone, such as we did yesterday, I bust out my rolling pin and egg beater, and whip us up an old school quiche.
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Our favorite recipe comes straight from the pages of The New York Times Cookbook. Penned by the urbane Craig Claiborne, renowned food editor and restaurant critic of the Tines for decades, this cookbook was all the rage among us yuppie foodies back in the day and we used ours as a go-to for years.
Despite my usual cooking style of elaboration and substitution, I have always prepared this recipe exactly as written with zero regrets. Mr. Claiborne set down a sure-fire winner with his Quiche Lorraine and I present his grand creation here just as he wrote it so many years ago..
Served with a simple salad and fresh fruit, my homemade quiche satisfies both the stomach and the soul.
And as far as I can tell, it has not yet turned my husband into a sissy.
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Ready for more stories about my most dearly beloved, tried-and-true homemade meals?