You Said Farmer's Market?

Hello there. I know it has almost been a week since I last posted and that certainly defies my latest posting average of every one to two days, so thanks for coming back. My blogging frequency will be slowing down a bit as I get deeper into the semester, but I promise at least one post a week of something delicious. Just hang in there. I love sharing this little bit of cyberspace with you.

Today's deliciousness comes in the form of a quiche that I have been slowly nibbling away on since midweek. Considering that one of my roommates is a vegan and another doesn't eat eggs or meat, it was left to me and "roomie #4" to enjoy making this pretty little thing disappear.

I took two of the last three slices over to a friend's house this morning, and our forks dug into the cold, creamy filling as we chatted and tried not to get too excited for the farmer's market we were about to go explore.

Farmer's market? Don't you live in Abilene, Texas? Well, yes I do, and thank you so much for reminding me. But I will respond with the comment that once again I have been pleasantly surprised by this quiet little town.

So, we went with low expectations to a covered parking lot downtown and were greeted by friendly "good mornings" and beautiful produce (albeit a modest amount of it).

I bought red onions and assorted squashes and am looking forward to going back next week with a little more cash to buy a jar of honey. I think I'll be keeping in mind the filling I want to make for my next quiche, too, because I still have things to learn about this dish, and only time and practice will teach me.

For one, this was my first ever pie crust. I think a dread of them was instilled in me because my mom rarely ever took the time to make them. I assumed her lack of interest was because of their difficulty, and if my talented mother finds something difficult, well, I'm kind of, sort of doomed.

However, Tuesday afternoon I fearlessly set out to make my first pâte brisée, and it wasn't all that terrible. I had thorough instructions, thanks to WCS, but had to gradually grate the frozen butter in because I don't have a food processor. I may have been a bit conservative with the amount of water I added as well (erring on the side of too little than too much). It simply ended up a bit tough.

As for the filling, I modified Cook's Illustrated's Leek and Goat Cheese Quiche, using their measurements for heavy whipping cream, milk, eggs, egg yolks, salt, and nutmeg. Instead of the leeks, I sauteed baby portobello mushrooms in a bit of butter, snipped up some chives, and grated pecorino romano into the egg mixture. The flavor was fresh and the texture perfectly smooth, but next time I think I'll try a different filling because the 3/4 cup of whipped cream made for a heaviness and richness almost more appropriate for a dessert than a breakfast dish.

Too bad there aren't farm fresh eggs at the farmer's market...oh well. I'm grateful for something cheerful to get me outside before ten on Saturdays, until the winter closes in.