The Baking of a Quiche

I have enjoyed learning, ever so slowly, from Julia Childs’ Mastering the Art of French Cooking.  And I am learning.  First came a simple soup, then delectable cream of mushroom, then a Bavarian cream, then a gratin (casserole), then a quiche, which requires a pastry shell and the filling.  After a successful baking adventure, I sometimes enjoy writing a poem on the subject.  So, here is my poem (perhaps the world’s first?) about baking a quiche.

The Baking of a Quiche

The baking
of a quiche
is no great enterprise

when the baker knows
how to bake a quiche,
has baked a quiche

before, one time or two,
and has at hand, of course,
fresh ingredients,

quality equipment,
a careful recipe,
and the right frame of mind,

joyful and long-suffering,
so the savory custard sits creamy
and the shell hints of crunch after kneading

four parts butter and five flour
with quick nimble fingertips
and never the too-warm palms.

4 thoughts on “The Baking of a Quiche

    1. Roger Baker-Utah Post author

      Full of good stuff! I combined quiche and gratin recipes. Ingredients included: ground turkey cooked in olive-oil-sauteed onion and garlic; onion, mushrooms, and spinach sauteed in butter and olive oil; eggs and cream; grated swiss cheese; fresh parsley and cilantro; shredded potato; salt and pepper. The works!

      Liked by 1 person

  1. Aunt Helene

    One of my most delectable dishes to make is a spinach and bacon quiche with a touch of grated lemon peel. I’ve had to give it up because I eat most of it! However, I’ve never gone so far as to compose a poem. A nice touch.

    Liked by 2 people


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