So you know what’s awesome after you’ve had the longest work week on record, and maybe possibly just the tiniest bit too much to drink on Friday night, to celebrate the end of the longest work week on record?

Quiche.

Hear me out. I know it’s got this reputation as effete Fronch foofoo, but seriously. It’s got everything your hangover needs – salt, grease, carbs, protein. Plus bacon. 

Start with a pie crust. Make your own, if you’re up to it. (There’s a gluten-free one here for those so inclined.) Press it into your pie plate, and preheat the oven to 400°.

What’s in your refrigerator? Veggies, cheese, proteins – all good in quiche. I coarsely chopped some bacon and fried it until it was right on the cusp between chewy and crispy, then sauteed some chopped zucchini and halved cherry tomatoes in the bacon fat until the zukes gave up their water and the veggies started to caramelize. Then I dumped the bacon, the veggies (drained of fat), and some crumbled feta into the pie crust.

Work in progress

Whisk together 2 cups of heavy cream, 1 cup of milk, 4 eggs, and some ground black pepper. Put your pie crust with goodies onto the oven rack, and then pour in as much egg mixture as will fit into your crust, trying to leave at least a quarter-inch of room at the top. Slide the rack into the oven and bake at 400° for 15 minutes, then turn the oven down to 375° and cook for 30 minutes more.

The quiche is done when it’s golden-brown and a knife tip slid into the center makes a clean cut. Pull out the quiche and let it sit for 15 minutes or so, while you squeeze some oranges for mimosas. Because hey, you know what’s even better for hangovers than the grease-salt-carbs combo? More booze. 

Eat up. Have a nap. Feel better.

It's Brunch

(Note: my mimosas are pink because I squeezed a couple of blood oranges into my juice. Highly recommended – pretty color, gorgeous sour flavor. About two blood oranges for every four navel oranges.)

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