Butter Week Quiche

church, food and cooking

Don’t know yet how it will taste, but it has the desired cream, cheese, milk and eggs, and butter in the crust. When I took two leftover lumps of pie crust dough from the freezer and mashed them together before rolling them out, I didn’t think about how they might not behave identically in the oven. I’m blaming the wonky edge on the split personality.

Other ingredients: spinach, Parmesan cheese, some leftover mix of cheeses from the freezer, caramelized onions, and tarragon. S & P. The Frugal Gourmet uses 4 eggs, 3/4 cup cream and 1 1/4 cups of milk in his basic quiche, so I followed those proportions approximately – and sliced a Roma tomato on the top for color.

Orthodox Easter or Pascha comes late this year, not until May 5th. This week is our last before the beginning of Lent, which officially starts with the Vespers of Forgiveness on Sunday. We sort of ease into Lent by fasting from meat only, and know it as Cheesefare Week, or as I enjoy calling it, Butter Week. Yum!

[Later in the evening] It was indeed yummy, better than I expected. That pie dough didn’t suffer at all being in the freezer for months, and the Frugal Gourmet’s advice to pre-bake the shell for 12 minutes was well taken; the crust came out just perfectly flakey and rich.

15 thoughts on “Butter Week Quiche”

  4. That looks very delicious.

    I've been re-reading Alexander Schmemann's Great Lent trying to get a good understanding of what that's all about in the Orthodox view. I truly do love his take on things and the way he explains everything so deeply. I am enjoying my tastes of butter, cheese, etc, this week too.

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