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.