As you might remember, I was a bit tired yesterday. Like, very very tired. Regardless of my state, we didn't have much in the house for dinner, so I knew I had to cook. I had picked out a recipe earlier that day and stopped at the grocery store on the way home. I was quite a state at the store. I had to get broccoli, for example, so I shuffled my way over to the produce department, stared at the broccoli for a minute, yawned, stared at it some more, then finally decided I probably needed one of those plastic baggie things to put it in. Thankfully I only needed a few items or I might have been at Ralph's until midnight, wandering around, mumbling, yawning, and asking various customers where I could find angel hair pasta and my slippers.
But I did make it back - eventually - and began to cook a quiche.
This is the point that I remind people who may not know me all that well that I am not, even on the best of days, that great of a cook. I can get by, I have a few things I pull off exceptionally well, but new recipes I tend to botch up pretty badly. To make matters worse, the few things I can do exceptionally well usually involve meat - chicken, steak, etc. - but Andy is a vegetarian. To make matters worse upon worse, my back up exceptionally well cooking talent is pasta. There isn't an Italian dish that I can't make with finesse. But Andy doesn't like pasta (at this point I would call anyone who doesn't like pasta a non-American but my point would be moot). Needless to say, we eat out a lot and when we do cook at home it's usually baked potatoes or bean tacos.
So yes! I made the quiche. The first mistake I made was not reading the recipe amounts. I was to only add 1/2 of a cup of all the veggies, which I have come to find out, is not a lot. After chopping up a full onion, heating up a full package of spinach, dicing a whole broccoli head, and opening two packages of feta, I finally realized, "oh." Basically I had enough to make 18 quiches. Then I forgot to add the salt and pepper. (Which I didn't realize until it was half way through cooking, "that's odd, I don't remember having to add salt and pepper...oh.")
When everything was done and sorted and the quiche was in the oven, I said to Andy, "In 52 minutes time either you will have the best quiche you've ever had in your life, or you will be poisoned."
I like to take a gamble when I cook.
I'm happy to report that I did not manage to poison us. I'm also happy to report that the quiche turned out exceptionally well (I've added it to my list!) and that if you need a dummy proof recipe, that's the one to do.