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.
Rabbit Lane 
Hello there. Your quiche looks good. What’s in it? Mushrooms?
Neil S.
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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!
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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.
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Thanks Helene! Glad to know you’re a fellow quiche aficionado!
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