Last night I made three quiches for a baby shower. The first quiche was a classic Quiche Lorraine. Julia Child says to K.I.S.S. and so I did. It was made with just well rendered bacon and a basic quiche base made from eggs, heavy cream, freshly grated nutmeg, salt and black pepper. Voila!

For the next one I started by sauteing some mushrooms and shallots in butter. I got some good caramelization on then and deglazed with a bit of sherry. Then I added some spinach, cooked it down and finished it with a wee bit-o-cream. That quiche got the same base but I added some grated Gruyere on top. Presto!

The last quiche was highly experimental. I took pop rocks and added them to a beaker with some vinegar and a dram of goats blood. Well, that’s not true. I cored a bunch of Brussels spouts, sauteed the leaves in some rendered bacon fat until they browned a bit then added some fresh sweet corn, thyme and a splash of balsamic vinegar. Finally I mixed in a little bit of the left over cooked bacon from the first quiche.  Aberacadabra!

P.S. Yesterday the quiches were eaten. Surprisingly the Brussels sprout one went first. It was delicious! The others also turned out great.