I’ve been methodically going through my cooking files. Everything is kept in legal sized hanging files, where I can jot things down on the folders themselves, such as cookbooks that offer a recipe that I use often, idea notes can be tossed in indiscriminately to a parent file. I moved away from a recipe card box a long, long time ago. I still have the recipes; they’re just in larger folders now.
As I work through the files, it gives me a chance to look at the whole of an idea, instead of a recipe standing on it’s own. Sorting through my “breakfast” file, I’m reminded of the amount of milk to egg, for quiche, that works. Little things like ratio are actually really important building blocks in developing a recipe. If I know these things, then I’m able to be creative without messing with the core. Of course, the ingredients you mix with the core can have an effect on the finished product, but it’s usually best to start with what you know. It just makes for better science!
For this quiche, I use the core of ¼ cup of milk to each extra-large egg. It has a good ratio of cheese to the other filling. Which gives a recipe that is easy to switch some of the ingredients to create something new, or simply to make use of what you have on hand.
This quiche is an excellent meal. It can easily be converted to a vegetarian version, and is naturally gluten-free. The mashed potatoes that are used for the crust work best if they are a day old. Just make some the day before, if not using leftovers. Continue reading