Sunday, April 07, 2013

Broccoli quiche

I had some leftover broccoli and a package of duck gizzards that were close to their expiration date, so I decided they would make great ingredients for a quiche. It helped that I have about a dozen eggs just sitting in the fridge wanting to be eaten.

My Saturday lunch: quiche and salad. Yum!

So I threw together a crust, sauteed some onions, and grated some cheese. It was a good activity to keep me busy all morning, along with emptying the dishwasher and doing other things in the kitchen.

The bread lady has been bringing me a ficelle since Ken's been away. I don't need a whole baguette, so the ficelle (about half the size) works well. It's not the same quality bread as the baguette tradition that we normally get, but it's just fine.

It's still darned cold here. Well, not cold if you live in Siberia, or in other polar regions. But our weather feels more like winter than spring. I don't like using more heating oil. Normally the heat goes on for an hour or so in the morning this time of year to take the chill off before the day warms up. But there's not been much warming up and I've had to run the heat longer than I like. Hopefully this week's coming change will set us on the right track.

24 comments:

  1. To the supermarket, on a Sunday? I recall when we lived there that Intermarche opened for open 3 hours on a Sunday and it was like a zoo with many people cramming their shopping into those three hours! The quiche looks wonderful and is beautifully shot - well done!

    ReplyDelete
    Replies
    1. craig, I was in and out before it got crowded. :)

      Delete
  2. Good luck with the warming up. It's been a bit cooler here than we're used to also.

    ReplyDelete
  3. You continually amaze me in your culinary cleverness.

    ReplyDelete
  4. I made a quiche on friday, but I cheated. how? frozen pie crust, shredded swiss, bacon bits, eggs, heavy cream purchased at the grocery store. throw together and bake. and no onions, since onions and I have a h8/h8 relationship.

    I turn the natural gas heat off during the day, but currently at 5:30a it's 38F and more winter chilly than spring.

    ReplyDelete
  5. Ken must be drooling and wishing he were back there to enjoy that delicious looking quiche.

    ReplyDelete
  6. Walt,

    Broccoli quiche....yes, yes and YES! I'll have me a piece thank you. :)

    Ron
    Retired in Delaware

    ReplyDelete
    Replies
    1. ron, I'm saving you a piece. When do you arrive? ;)

      Delete
  7. I can tell from looking that you make the most delicious pie crust!

    ReplyDelete
  8. Wish I could throw a pie crust together that looks like yours! Miam, miam.

    ReplyDelete
    Replies
    1. evelyn, oh, I bet you can throw a crust together with the best of 'em! :)

      Delete
  9. Somehow, "duck gizzards that [are] close to their expiration date" don't sound like something to make my head dream of making a beautiful quiche out of them :)

    Yours does look amazing, though, I must say. As always!

    Here's to hopes of springtime weather soon.

    ReplyDelete
    Replies
    1. judy, so the old eggs didn't give you pause, just the gizzards. lol. The gizzards were exceptional sautéed and added to the quiche. They're kind of like bacon, but not.

      Delete
    2. Well, if you had said, "To go with some old, almost rotten eggs" I would have worried about them, too *LOL*.
      And, okaaaaaaay, if YOU say the gizzares are exceptional when sautéed, I'll accept it as truth!

      Delete
  10. Your meal looks delicious! It is a chilly day over here as well. Chilly and cloudy in Dallas, Texas!

    ReplyDelete
  11. Hi Walt,
    That sounds really lovely, being a big 'gésier' fan! We finally have some sun this afternoon, hope it's also with you!
    Ivan

    ReplyDelete
    Replies
    1. ivan, yes, the sun is going in and out this afternoon. It really isn't warming things up enough as it should. :)

      Delete
  12. I love quiches as well; they are so easy to make. I hope you are not too lonely; lucky to have Callie and Bertie to keep you company.
    (SoCal needs rain; same old story).

    ReplyDelete
  13. The quiche looks very tasty. We love making quiche from left over bits and bobs.(within reason.)
    The sun almost had some warmth in it today, but not enough....

    ReplyDelete
  14. Yes, Judy expressed my first thoughts when I read, "gizzards", exactly. I cannot see them, however, in the photo - just that delicate crust,the eggs and the broccoli. Even the salad looks delish. You forgot to mention which varietal of wine you had with your "french lunch"? Surely you had some wine...

    ReplyDelete
    Replies
    1. mary, the red "blob" on the side of the quiche is a slice of gizzard. ;) I had some local red, a blend.

      Delete
  15. Even the tab in my browser is making me drool. Must.Close.Tab.

    ReplyDelete
  16. Your quiche looks quite tasty! Nice pic.

    ReplyDelete

Tell me what you think!