Dear friends come to lunch and to talk house plans with me.
I bake a quiche. Asparagus, spring onion and Gruyere cheese.
I love making a quiche - the familiar ritual and rhythm of each stage.
Whizzing up the pastry dough in my food processor, chilling it, rolling it out and every time never quite sure it's the right consistency...will it flop into the tin without cracking or breaking?... baking the case 'blind', lined with greaseproof paper and a whole jar of many-times-baked dried kidney beans which smell on the edge of burned...chopping veggies for the filling ...this time steamed asparagus spears and discs of spring onions laid on the bed of fine grated gruyere cheese sticking to the warm pastry...and then the thick eggy yogurty custard, seasoned with chopped fresh feathery dill, poured over it all and sweet shavings of parmesan scattered on top.
Then the timing of the baking - checking it, turning it in the oven to get an even golden brown colour... giving it a shove and a shake to test for perfect wobbliness and sniffing the air from the oven all the time for a perfect aroma ....catching it between delicious savoury toasted cheese perfume and not burnt toast.
The thing about a quiche is that it is meant to be shared....you don't really make a quiche for one. At least I don't. So it's good that I have more lovely people coming to share the left overs with me tomorrow.
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