I’m sitting on the couch, snatching a moment of peace with my coffee and computer. The weather’s grey and drizzly, the puppy’s sprawled in the plush bean bag by the heater (I’ve conceded defeat on that one), and the room is filled with the loud tick-tock of a metronome. One of the kids was playing on the keyboard, but has since scuttled off elsewhere, leaving just the oppressive tick, tock, tick, tock. And so goes my Thursday afternoon.
We’re almost a week into the holidays, and my patience is waning. I’m trying to embrace the mess, but really I’m not fooling anyone. I’ve reverted to ‘take no crap’ mode. In the car just now I presented them with the facts: If you don’t stop arguing I’m going to lose the plot! Of course, what I really wanted to say was I’m dangerously close to LOSING MY SHIT.
…< big breath >….
The addition of our newest family member – the delightful Billie – has added an extra level of intensity these school holidays. It’s been wonderful watching the kids rolling on the grass with her, lovingly making her dinner and cooing to her while she laps up her puppy milk. And against house rules, we’ve engaged in many indulgent, late-night couch snuggles. She’s beautiful.
With the territory though, has come a few not-so-great moments. There’s the early mornings which always start with paper towel, Pine-O-Clean and rubber gloves. And there’s the constant stream of ‘Billie NO!’ ‘NO SHOES!’ and ‘No BITE!’ exclamations throughout the day. Beautiful, and kind of exhausting.
Because of the puppy we’ve stayed close to home this week, and I’ve been donning the apron and getting my Nigella on a bit. So while I’m inspired, here’s one thing I’ve been meaning to do for ages: I want to share the magic of The Impossible Quiche.
Don’t worry – I haven’t gone all ‘easy, quick meals for mums’ on you. I’m just really loving this quiche right now – it’s dead simple and bloody delicious.
The ‘impossible’ component is the lack of any pastry, yet the oddly pastry-like end product. And the bit I’m amazed by is that it’s all light and fluffy, rather than all eggy and wet like your traditional frittata. As long as you have the integral ingredients of eggs, milk, flour and cheese, you can make up the rest depending on the contents of your fridge.
I also tried this with gluten free flour, and it still worked beautifully. The kids and my ‘eggs are not dinner’ husband all gave it their seal of approval. And (be still my beating heart!) it even holds up well for lunch the following day.
Behold.. The Impossible Quiche (thanks Anna!)
1 cup grated cheese
1/2 cup self-raising flour
1 1/4 cups milk
Spring onion / onion / any vaguely onion-like vegetable in arms reach
Chorizo / ham / bacon / last night’s leftover sausages
Cherry tomatoes / capsicum / sun-dried tomatoes / spinach leaves / any old crap from the crisper
Basil / parsley / neither
- Preheat oven to 200 celsius and grease a large, round, quichey-looking dish (I use a non-stick fluted metal pie dish)
- Heat oil and cook spring onion lightly, then add tomato / ham / other crisper remnants and cook down for a few minutes
- Whisk eggs, milk and flour in a bowl, then stir in cheese and add vegetable mixture from the pan. Season, add herbs.
- Pour mixture into quiche dish and bake for ~40 minutes, until golden on top and not wobbly in the centre. Leave to stand for 10 minutes.
- Slice and serve with a green salad (the kids may baulk – but at least you tried)
- Pour yourself a glass of wine, sit back and bask in the glory of the impossible quiche.