At the grocery store. What is WITH my cart?! It's making sounds like it is grinding rocks into sand!! HOW AWKWARD!! Stupid cart-grinder haunted me the entire 20 minutes I was in the store.
That's just the beginning.
Didn't know the difference between the creams. Recipe called for "light cream"; I picked up whipping cream? (My logic: Well, it doesn't say "light," but it doesn't say "heavy" like the one next to it!) Wasn't sure how much was required so I bought the pint just to be safe.
Bought fully-cooked bacon to save myself some trouble.
At home. Didn't double-check the amount of ingredients to add.
Heat up the oven to 425 degrees.
Minced an entire onion to DEATH, bound and determined to prove to myself that I can MINCE an onion! I still didn't do it to my satisfaction, nonetheless...
Started sprinkling it into the pie pan.
Realized that is WAY THE HECK too much onion!! Shook my head at the insanity of the onion-loving people who write these recipes.
Decided to use the second pie crust (WHY do they sell them only in twos??!?!!) and just make two quiches. I sure hope we like this recipe, because we're going to have a TON of it!
Tried to chop up already-cooked bacon, which was not nearly crisp enough to be chopped. Decided to just tear every piece by hand. Sprinkled half in one pie pan, half in the other. Knew it wasn't enough bacon per quiche, but decided it would just have to do.
Went back to the recipe.
Realized it only called for ONE THIRD OF AN ONION!!!! Not an entire onion!!!
Scooped out as much onion as I could without scooping out all the bacon. Realize the dough is getting way too soft because it's sitting on top of our oven, which is preheated by now.
Decided to start the filling part. Vaguely worry if we have enough eggs for two quiches. Find that we have exactly 8, which is exactly what is needed. Hallelujah! Cracked the eggs in a big bowl.
Went back to the recipe.
Realized it called for TWO CUPS of cream! That's all I had!
Frantic, stressed-out trying to figure out how to substitute because I'm already late and SO do not want to make another trip to Freddy's. Plus, now I had eight eggs not being refrigerated and two crusts threatening to melt on me!
And I wasn't even sure if I had the right cream!
Quick computer research to see if anything substitutes for light cream (thank You, God, for the Internet!). Decided that trying to melt butter was too much work. Quick computer research to see what light cream actually is. Half and half? Whoops! Oh well. I'm sure a little extra creaminess will do no harm to this quiche.
So I have to go back to the store. What to do about the partially-filled melting crusts and the perishing eggs?
Shove things aside in the fridge and put in the bowl of eggs.
Carefully balance two crusts in our over-full freezer. :S
Turn off oven. No fires for my apartment, thank you very much!
Back at the grocery store. Run in, grab a pint of half-and-half, use the self-check, run out.
Back at home. Turn oven back on. Pull out crusts (thank You, God, that they didn't fall out of the freezer onto the floor) and eggs. Pour cream and half and half into bowl of eggs. Add salt, sugar, cayenne pepper. Attempt to whisk. My arm!!
Take a knife to both cheeses, guesstimating how much of a chunk I'm going to need to make 1 c. of each kind. Grate, grate, grate, grate!! Dumped a chunk of swiss cheese on the floor. Used up the rest of the small pack of swiss--just barely enough for a cup!
Sprinkled in cheese.
Used a measuring cup to dole in cream mixture. Didn't use it all because they would've overflowed!!
Carefully. Carefully. Carefully. Place both quiches in oven.
PHEW!!!
Epic conclusion to the story:
I dropped one of the quiches SPLAT on the oven door as I was trying to pull it out.
Sigh.
It had to be coming, right?
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| Perfect Quiche |
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| Unlucky Quiche |
