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.