“Have you ever listened to someone for a while and wondered, ‘Who ties your shoelaces for you?'”
This is an entry that happened because I had WAY too much coffee this morning (it seemed like a good idea at the time) and started reminiscing about the past. This reminisce comes from my youthful dating days.
It seems I was entertaining a gentleman and decided to cook for him. He seemed like a guy with simple tastes so I decided to make meatloaf. Also, wanting to exhibit my status as a creative woman, I made the meatloaf in a square, Corning ware dish, the one with the blue flowers on the side.
When I placed the meal on the table the gentleman looked confused and disturbed. “That’s not the way my mother makes meatloaf,” he informed me. “She always makes it in a rectangular bread pan.” He spent almost the entire meal obsessing about this faux pas on my part. I’m sorry. Did I roll my eyes out loud?
So this is a blog entry about making a quiche in a rectangular pan – the how and why of such an event. Also, it’s a tip of my hat to picture laden posts that makes me wonder why people aren’t given a psychological test before they’re allowed to own a phone that takes pictures. OK. I’m jealous. Are you following this train of thought? Maybe you need more coffee too.
Anyway, as we’re now avoiding most gluten in our diets, I don’t put sandwiches in my husband’s lunch. An easy solution is quiche, except my husband likes to eat on the run and needs items that he can grab and pop into his mouth.
I had been baking the regular, round quiche but that is not the easiest thing to cut into little squares. Then one day I wondered if I could make a quiche in a rectangular pan. Was my trauma from post traumatic meatloaf syndrome the reason it took me so long to come to this solution?
Oh sure you’re street smart. Sesame Street smart!
Here it is, the entire conflagration. Spray the pan of your choice with cooking spray so you don’t have to get something greasy all over your hands. Next, dump a two cup bag of shredded cheese in the bottom of the pan. I chose mozzarella cheese because I’m using up some pizza meat from the freezer.
Heat the meat in a pan. I like cast iron.
I just noticed that I have my camera set on square or something. I wonder how his mother sets up her camera? Don’t want to cause more trauma in the world.
Now spread the meat mixture on top of the cheese, making sure to get it to the very edge or your dog will get pregnant.
Now this picture is in the shape of a rectangle. And I don’t even have a dog!
Finally number one, whip up 6 eggs with a splash of cream in a jar. Use your magic wand.
And finally number 2, pour the egg and cream mixture on top of the meat and cheese. Do this carefully, especially if you own a cat!
Only 44 more steps to go! At this point I generally put this into an oven that’s been pre-heated to 375 degrees. If I’m in a hurry I do 380 degrees. I set the timer for 20 minutes or I end up making pizza leather instead of pizza quiche. At the end of 20 minutes I turn the pan so the front is in the back, which makes the back in front. I once again set the timer for 20 minutes.
At the end of the second 20 minutes I have something that looks like this. Ta da!
But the best is yet to come. After you let this cool you can remove this entire creation from the pan onto a cutting surface and cut the quiche into little squares. These are easily placed into containers that fit into a lunch cooler.
This is what’s known as a composite picture. It shows the quiche out of the pan, cut, and in a lunch box container. This will save you from looking at three more pictures! You’re welcome.
I will now attempt to return to my normal life. Wish me luck.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.