Tonight was supposed to be a Crock-Pot night, but to be perfectly honest I just couldn’t get my act together this morning in time to put together the soup I’d planned to make! (Not to worry – it’ll keep for later this week.) So tonight, as I drove home from enjoying coffee with a friend, I rang up LeeLee, who was working at home.
“Would you reach into the freezer and pull out what looks like a foil-wrapped pie in a plastic bag?” I asked.
LeeLee’s always up for an adventure. “Sure. What is it?”
“Quiche!”
So as I made the half-hour trek home, LeeLee put the quiche in the oven (sans foil and plastic bag) at 375 and let it bake until I arrived. I put together a quick salad after entering the scene and just like that, dinner was ready!
I’ve made this quiche recipe dozens of times, and it never fails. The most beautiful thing about it is precisely what we experienced tonight – it makes enough for two quiches, which means we can eat one and freeze the other! As it happens, I made this particular quiche just a week or so ago (but neglected to blog about it – shame on me!) and froze it while we ate the other one. I knew it wouldn’t be long until we called it into service, and tonight was just the night!
We used fresh tomatoes in these quiches rather than canned, and lots of fresh basil from the backyard garden. Such are the benefits of the summertime bounty! And our side salad consisted of lettuce from yesterday’s fajita fixins, plus some cherry tomatoes from our friends at Great Country Farms, and an avocado from … the grocery store. Ah, well.
This quiche held up just beautifully after a stint in the freezer, and the salad was the perfect accompaniment. It’s nights like tonight that I am SO glad we’ve got these little dinnertime hacks hanging around – the meal was a snap and was ready in a jiffy! Now, all that’s left is to replace the quiche in the freezer with another of its ilk. All in due time!
:)