Asparagus, Spinach and Bacon Quiche
Oh dear... Whenever I make a meal that doesn't quite live up to my quite modest standards, I tend to return to the well and go for something I know I can easily make. So after the last salmon dinner, I returned to my quiche. I can make that in my sleep — or so I thought.
Turned out it's been so long since I made this, that even though it's a very easy dish to make, I screwed it up. The crust wasn't baked enough, for one. But the worst part was that I had an "inspired" moment and decided to add a little orange zest to the mix. Not enough to make it actually taste orangey, but just a subtle, underlaying flavor. So I used just a little — what was left on an orange I had used for the salmon some days before.
Well, it was still far too much. I was really taken back by this. I can't believe how much effect such a tiny bit of orange zest had on this thing — I used only a fraction of what I had used on the salmon, and the salmon only had a very slight orange flavor. It's amazing how different the orange zest works in those two dishes.
And as if it wasn't orangey enough when eaten cold, the leftovers were even worse. It's almost as if I was eating some weird Ferrán Adrià-like "caviar" made from caramelized apples or something: It looks like a quiche, but it's actually an orange cake — I can be a molecular gastronomist too!
Turned out it's been so long since I made this, that even though it's a very easy dish to make, I screwed it up. The crust wasn't baked enough, for one. But the worst part was that I had an "inspired" moment and decided to add a little orange zest to the mix. Not enough to make it actually taste orangey, but just a subtle, underlaying flavor. So I used just a little — what was left on an orange I had used for the salmon some days before.
Well, it was still far too much. I was really taken back by this. I can't believe how much effect such a tiny bit of orange zest had on this thing — I used only a fraction of what I had used on the salmon, and the salmon only had a very slight orange flavor. It's amazing how different the orange zest works in those two dishes.
And as if it wasn't orangey enough when eaten cold, the leftovers were even worse. It's almost as if I was eating some weird Ferrán Adrià-like "caviar" made from caramelized apples or something: It looks like a quiche, but it's actually an orange cake — I can be a molecular gastronomist too!
