A Clear Case Of Quiche-ism…
Quiche had a tough time in the 80’s, mostly due to Bruce Feirstein’s book, “Real Men Don’t Eat Quiche”. In one of the more satirical cases of sexism towards men, the title became a catchphrase that went viral, way before viral was even a thing. It’s even been said that Quiche consumption plummeted (though I’ve yet to analyse the figures). I don’t suppose that Quiche is a strikingly masculine food, even with an added bacon pacifier. Then again, I wouldn’t have thought Pavlova was particularly virile either, and you don’t see too many of them turning their nose up at that.
Though an American author, it’s such a traditional Kiwi sentiment, it could have been written by Barry Crump, or Fred Dagg (if he actually existed). While this attitude doesn’t dominate quite so much these days, there’s still a bit of a hangover. Even in our house, I’ve felt some shame that certain gender biased jobs still fall the customary way. I’m happy to put the rubbish out, but I kind of expect that my other half will do it. Similarly, I wouldn’t be exaggerating to say that I could count the number of times on no fingers that he’s tidied the pantry.
One of the most useful things anyone has ever said to me, is that you don’t have to do the same things to be equal. Competitive relationships are a killer, each of you has strengths. If you don’t feel taken advantage of, does it matter if they never empty the dishwasher? They might hate that job, and be a lot more efficient at fixing the dishwasher when its cheap and nasty wheels fall off, or great at assembling that crummy kit set shelving unit you bought (against his advice), because you can’t work out the instructions. Surely recognising where you both excel is equality?
Try this recipe out, living proof that everyone can eat quiche, regardless of their chromosomal differences.
1 ready rolled sheet shortcrust pastry (more if needed to fully line dish)
Place sheet into a lightly greased quiche dish. Refrigerate for 15 minutes. Preheat oven to 180 degrees. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. Reduce the oven to 170 degrees.
1 tablespoon olive oil
1 large onion, peeled and finely chopped
150g baby spinach, rinsed
sea salt and cracked black pepper
500g pumpkin pieces, pre-roasted
100g feta cheese
2 tablespoon pine nuts
100g cheddar cheese, grated
Place oil into a frypan over medium heat. Add onion and cook for about 10 minutes, stirring occasionally until lightly browned. Increase heat and add baby spinach. Toss through for 1 minute or until spinach has wilted. Set aside to cool.
Place eggs, cream and salt and pepper in food processor and mix for 15 seconds. Set aside.
Place roasted pumpkin pieces over the pastry base. Top pumpkin with the spinach and onion mixture, then crumble over the feta cheese. Sprinkle with pine nuts then top with grated cheese.
Pour the cream and egg mixture over the filling in the tart shell and bake for 45 minutes or until set.