With the return of cooler temps, I'm back to oven use, so I decided to make quiche. I had on hand a box of pie crust mix, and some ingredients in the fridge nearing their expiration date. Unbeknownst to me, the head of escarole I bought is atypically large—it's the first time I've cooked with it, coming from the canned and frozen veggie generation. I'm using it in as many dishes as I can.
After rolling out the dough, I shaped the crust in a store-bought pie tin, and then popped it in the freezer for chilling before baking.
The filling is a mixture of escarole, onions, and garlic, sauteed in olive oil until soft and reduced, then cooled briefly while I mixed together two eggs, some milk, shredded romano, with salt and pepper. Into the pie crust and then the oven at 375° for about 10 minutes or so: basically, until the top turned golden brown and the crust looked flaky. It's an artist thing—I go by look, feel, smell, touch, and taste, in addition to a recipe. Every oven and cooking situation is unique, so you gotta go by your experience, always.
And this was yesterdays' brunch. Now go get yours!
