20 May 2020 - Plague Journal Day 69

We all are still sheltering in place, but I'm here to keep you sane and entertained.
One could hardly ask for much more than that, now could one?

You should have noticed that today is Plague Journal Day 69. Clearly that means you should watch Bill and Ted's Excellent Adventure to celebrate. If you don't know why, then you really should watch it, and listen to Rufus; he knows what he's talking about.

Of course, you could watch My Fair Lady instead if you wish (or watch both of them). Why? Well today is also Eliza Doolittle Day. Which reminds me that I had read somewhere that the Spanish King was quarantined on his private jet during the COVID-19 shut-down of his nation. That meant that the reign in Spain was mainly on his plane.
You're welcome.

At any rate, whatever you end up watching today, why not enjoy a freshly-baked quiche? It's National Quiche Lorraine Day, after all. One of the first things I ever cooked for Heidi was a quiche. Not a Lorraine-style one, but rather a seafood quiche with crab and scallops in it. As I recall, it was quite delicious, and we actually had dinner and a movie as we ate and watched Excalibur. It seems like yesterday in a way, and yet I know it was more than a few weeks ago.

Keep Calm and Stay Away.
I'll be back tomorrow.

Quiche-age du Jour - 27 March 2011

from grandteuton.blogspot.com

When Christian was home, I fell into my old shopping habits of buying more food than Heidi and I can eat on our own.  Of course, we didn't get around to cooking all the stuff we had thought to eat, so when he headed back to the last frontier (Alaska, not Space, more's the pity), we had a very sizable hunk of salmon filet waiting for us.
We gave it the old college try, but there was still a large piece of fish left over after dinner.  What to do?  What to do?  What else but a salmon quiche?!  (what ever happened to the interrobang?)

Technically, my quiches aren't really quiches.  Over the years, I've developed my own hybrid entity, sitting (quite comfortably, thank you very much) between a quiche and a soufflé.  It's lighter than a quiche, heartier than a soufflé, and it's my very own creation, so I like it best.
If you want to get technical, you'll just have to go hungry at my house.
 
So, Sunday comes along and it's time for the quiche.  I blind baked a crust (that smelled really good, by the way), and got the rest of the fixings ready.  Sautéed onions received the broken-up salmon to bring the fish up from refrigerator temperature, along with some nice little capers - after all, capers make everything savoury just that much better.  Into the crust went most of the fish/onion/caper mixture, followed by a blend of havarti and (European style) farmer's cheese, the rest of the fish stuff, the last of the cheese, and then my secret egg mixture to complete the filling.

In the oven at 450F for 13 minutes, immediately drop the temp to 350F and continue for another 15 minutes and it's all ready for brunch.  Spectacular enough to eat again for lunch on Monday (and I did), but delicious enough to want another piece on Sunday (but I didn't).

Just plain delicious.