Things I Didn’t Know (about babies and quiche)

 

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What I didn’t know about babies:

You know what has surprised me most about having a baby? How much of a time-management-ninja I have become out of sheer necessity.

I thought having a newborn meant your entire life was consumed by Baby. And in a lot of ways it is. Everything changes when you have a baby because your priorities shift, but it doesn’t mean you have time for nothing else. That was a happy realization.

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Having a baby makes the simplest things more challenging, but it also makes the smallest things more fun. I never knew how accomplished I could feel when I get a load of laundry in, make time to exercise, and change approximately 187 diapers in a day.

Nor did I know how much I could laugh at a baby following up three body-convulsing sneezes with a tiny, contented sigh (I can’t get enough of the baby sneeze/sigh combo).

What I didn’t know about babies is that they are not entirely unlike having a puppy. It’s a whole lot of work, and you can’t leave the house as much as you’d maybe like to, but you adjust and every time you see that cute face, you are glad you have a puppy. Or a baby.

What I didn’t know about food:

Still, amidst the everyday responsibilities of keeping a small human alive and making sure your house does not become overrun by laundry, one does like to feel they have some control. I have found this sense of reliable happiness in cooking. Specifically, in making an effort to switch things up.

I get into food habits very easily. My grocery list is easily the exact same every week until I feel strongly and suddenly that I am in a rut. And then I realize it’s because I make the same seven meals on rotation and my taste buds are getting bored. This pattern of shopping/eating happens often enough that you’d think I’d have learned by now.

I have always believed that food is just as much a contributor to mental health as it is a physical necessity. The weekly menu is representative of many parts of the human psyche, I am convinced, and when I remember to keep things fresh and new, my outlook on life is better for it.

When life feels a little chaotic, looking forward to a delicious dinner is grounding.

A couple of weeks ago, I made a quiche (I had never made one before), and as simple as it was, it made the entire week better. I have since been making better use of my cookbooks, and have also become slightly obsessed with Master Chef (and managed to get Eric into it as well!). I feel that just by watching the show, I am becoming a better cook. Or at the very least, becoming creatively inspired. That’s not too delusional, right?

What I didn’t know about food is what a powerful tool it can be in fighting the mundanities of everyday life, and in elevating a necessary habit.

If you feel like making a quiche, here is the recipe I used. It turned out so well in its simplicity, and it would be easy to experiment with other ingredients in the future.

I adapted the following recipe from this one.

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Sausage and Onion Quiche (makes 2 quiches)

Ingredients:

  • 2 9″ frozen pie crusts (store bought or homemade)
  • 1 small onion, finely chopped
  • 6 eggs
  • 2 Cups heavy cream
  • 8 oz shredded Monterrey Jack cheese
  • 8 oz white cheddar cheese (can also use Swiss)
  • 10-12 oz  ground sausage (or ham, or any other meet you would like)
  • 1 pinch ground nutmeg
  • 1 teaspoon dried mustard (approximate…I didn’t actually measure it out)
  • 1 pinch dried parsley (or more if fresh)
  • salt and pepper to taste

(you can also add garlic powder,  tarragon, or a whatever else you feel like experimenting with)

Instructions:

-Preheat oven to 350 degrees and prebake crusts for 10 minutes. Set aside to cool.

-In a large skillet, saute onion until soft and translucent. Add ground sausage and cook until brown. Remove from heat and set aside.

-In a large bowl, mix together eggs and cream. Stir in cheese, cooked meat, and onion. Stir in seasonings.

-Divide mixture into the prebaked crusts. Bake in preheated oven for 45-55 minutes, or until filling is set and crusts are golden brown.

I love quiche served warm, and cold the next day. I can also eat quiche for any meal. I plan on making this one many more times (but not enough to get stuck in a rut).  :)

Have you been doing anything to switch things up lately?

P.S. Here is a great book to read if you are in a food/cooking rut.

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