Many things have changed, and yet, I suppose not changed at all. In the course of a year, I have graduated college, took on many jobs and internships, had a few highs and a few lows. It was a year of figuring it out. Not that by any means do I think I’ve figured it out now. But at least I have learned for myself that happiness can be found in the making of a perfectly browned French quiche, or in an idea as wonderful as a homemade giant ice cream cookie cake.
These are the years that we, as young adults, are meant to be fighting our way to the top of corporate ladders, or hopping from company to company in hopes of new skills and higher pay. But maybe that is just what I was told upon graduation: here are the paths, pick one and go forth.
Big or small, choices are hard. Culinary school was always in the back of my mind. Something I would do after my 9-5, probably in my later 20’s as a hobby or personal self-improvement project. And then, one day, it just clicked for me. Why was I waiting? Why did I think that what I saw in front of me was my only option? So I did it. Now I’m looking at a 5-quarter sequence of culinary school, and I couldn’t be more excited. Not sure where it’s going to lead me, or where I am going to end up, but it is the right choice for me.
The past few months have been hard. I’ve barely cooked at all and really have just taken advantage of my CSA box. If anything, I have perfected my dumpling making skill (more to come), as they became a staple in my lunch every week. When I made the decision, and informed all of those around me, the air became a little easier to breathe and I jumped back into the kitchen. Quiche has always been a favorite of mine, and I continuously try different recipes to find the perfect texture and flavor. While this one still has some qualities to work on, the texture was creamy and the addition of the smoky bacon and fresh squash blossoms gave it depth. Enjoy!
Summer Squash Quiche:
*Adapted from Julia Childs basic quiche recipe
Ingredients:
- 4 slices smoked bacon
- 3 eggs
- 1 ½ C. whipping cream
- ½ Tsp. salt
- Pinch of pepper and nutmeg
- ½ C. Parmesan
- ½ zucchini
- 5 squash blossoms
- Preheat oven to 375 degrees. Using an 8-inch tart pan, butter the entire bottom and sides.
- Cook bacon according to direction on package or until crisp. Dry on paper towel. Crumble and set aside
- Instead of a pastry crust, take half of a medium sized zucchini (about 8-10 inches long and 1 inch wide) and slice it into rounds that are about quarter size thick. Layer the zucchini, and overlap the slices covering the bottom.
- Mix together the egg and cream and add salt, pepper, nutmeg, bacon crumbles and ¼ C. parmesan. Pour mixture into tart pan.
- Top quiche with last ¼ C. parmesan and squash blossoms.
- Bake quiche on top shelf for 20 minutes, move to bottom shelf for last 10 minutes.
*Please note that all ovens are different. Times may be adjustable for the last ten minutes. Quiche will be done when toothpick or knife can be inserted in the middle and come out cleanly.