He he. I love my little Jiminy Sloth Cricket. I mean seriously, are any of you gravely disappointed in me for posting a day later? Okay, some of you will feign anger to be funny. To that I say....... Thank you! You are my people! I love sarcasm! To anyone who is really truly angry...I think you might need to consider anger management, as you clearly are displacing your anger of another issue. Best of luck!
That extra sloth day has made a huge difference. I am actually feeling pretty perky....whereas yesterday you would have gotten my incredibly BITTER rant about DC traffic Saturday night. Today I'm kinda like yeah, peace, love, unicorns and puppies. Big difference! (Although, you DCists will understand, my traffic woes were due to rainbows and parades. Holy road closures, Batman!)
Love it. Happy Tuesday!
Brown Butter, Sage and Parmesan Quiche
1 and 3/4 cups flour
½ cup unsalted butter
1 teaspoon cream
1/2 teaspoon of kosher salt
Put all the dry ingredients into the bowl of a stand mixer.
Cut the butter in tiny cubes. Mix on medium speed using the whisk attachment until the dough looks like coarse sand grains.
Switch to using the paddle attachment and add the egg and cream. Mix until a dough forms.
Scoop out the dough into plastic wrap and let rest in the fridge for at least 1 hour before using.
Preheat oven to 400 degrees F.
Allow to warm slightly before rolling out. Roll out to about an eight of an inch thick and transfer to a 9 inch pie dish or smaller tart shells
Bake pie shell in preheated oven for 8 minutes.
8 tablespoons butter
1/3 cup thinly sliced fresh sage
1 1/2 teaspoons finely grated lemon peel
4 eggs, beaten
4 eggs, beaten
1 1/2 cups half and half
salt and pepper to taste
1 1/2 cups shredded parmesan
Cook butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set aside.
In a small bowl, whisk together eggs and milk.
Spread 1 cup shredded cheese in the bottom of pie crust. Cover with egg mixture. Pour brown butter and sage across the top of the egg mixtures. Sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees, and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.