I started writing this post last week, but couldn’t seem to “get it up” to finish. While I am generally a positive person, this sheltering-in-place and watching the spread of COVID-19 is depressing me. I worry about The Man… a lot… I worry about everyone vulnerable and everyone in general. I have stepped back from social media for more than one reason: anger on both sides of the political aisles in this country; the mis-information (contrary to popular belief, not everything on the internet is true); and the general sadness and fear of not knowing and not being in control.
As mentioned in my previous posting, The Man and I are mostly staying home – along with at least 100 Million other Americans. We are not eating out and we are not doing drive-through or delivery. I’d like to help our local businesses but we are a major I-85 exit with lots of drive-trough options for travelers… it simply scares me. The Man is writing a new book; I read… a lot…; I do crosswords and word games and even have a jigsaw puzzle on the dining room table.
The Man tells me everyday what a lucky guy he is because I love to cook… baking, not so much… but cooking relaxes me… plus cooking for The Man lives in my “Happy Place”.
The past two weeks I made sixteen nine-inch quiches and shared fourteen of them with the local police department, neighbors and friends who are also in the “stay home” category. I had quite a few wedges of cheese already cut before the pandemic hit the fan. Even with Formaticum, I needed to use the pieces sooner than later. Making quiche satisfied that concern and gave me a chance to help.
I used pre-made pie shells (because the one time I tried to make pie crust was a disaster…) but from there, everything was from scratch. Here’s what I did:
This recipe makes 4 quiches
Ingredients:
4 Pre-made regular frozen pie crusts (not deep dish – if you use deep dish, it will make 2-3 quiches)
1 pound loose sausage
1 Tbls. Seasoning (I didn’t use salt – use whatever you want) – I use a combination of my favorites (I have a mix I made of 20+ herbs and spices and use it in most of y savory-style dishes – it contains no salt)
12 Large eggs (I buy farm eggs and they are extra large; if you use regular large/extra large store eggs, you may need more)
2 cups whole milk
4 cups frozen broccoli – rinse under water but do not cook
4- 6 cups shredded cheese – I have been using bits and pieces of what I have in fridge – Cheddars, Goudas, Manchego mostly
Preparation:
Pre-heat oven to 350F.
Fork frozen pie crusts in a few places and bake for 10 minutes. Set aside. (Be careful not to pierce the pan – if you do, you’ll have leakage.)
Cook sausage – separate into small pieces if needed. Sprinkle with seasonings.
While sausage is cooking, beat together eggs and milk.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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