Thursday, October 26, 2023
Two weeks ago I bought a half gallon of milk from the Farmers Market. It was fresh out of the cow, all cream and sweetness. It was meant for Ralph’s coffee but proved too rich for him so I set to work thinking up ways to use it. It went in pancakes. It went into scrambled eggs. Since I’m trying to eat better these days, I decided to turn it into quiche.
The cool thing about quiche is it can be just about anything you want. Bacon and cheddar are particularly good companions. Since I’m trying to eat better these days, I looked for one that was heavy on the vegetables.
I decided to make one with zucchini and mozzarella that I like.
And found another recipe to try for one made with spinach and Swiss cheese. I love spinach. I love Swiss cheese. I don’t love frozen spinach, or frozen anything, really, so of course I cooked my own.
Large pans came out, the stove went on. It takes a pile of spinach about ten feet tall to make one cup cooked, so I cooked and cooked and cooked, as much as I could squeeze into the pan at once.
Graters came out. I grated and grated and grated, as much as I could before having to dump out my tiny six-inch apartment-style grater. Onions got chopped, eggs got beaten.
I got all the way to being about to pour my mixture into the pie plate when I realized… the recipe did not call for milk. Or cream. Or any liquid, for that matter.
The sole purpose of disassembling the kitchen and cooking and chopping and grating and mixing was to use up the milk before it went bad. And somehow it escaped me that milk wasn’t on the ingredient list.
I have news for you. I put milk in ANYWAY. A whole cup of it. And I have more news for you. The quiche was delicious.
And that’s all the news I have for you because I’m completely exhausted and my kitchen is a disaster and I still have a quart of milk to use up. We’ll see what comes out of it tomorrow.
Photo: zucchini quiche for tomorrow’s lunch, spinach was tonight’s dinner. I have amended the recipe to include milk, dangit.