Affection is a strange creature. Sometimes, it takes the form of extravagant public displays. Other times, more subtly, with love & quiches going together.
Let me explain. It was Valentine’s Day a few weekends ago, when the husband, I and all our kids in tow, walked past some university students hawking their Valentine’s wares: a single stalk or a bunch of roses of your choice. They gestured towards us and posed to my pram-pushing middle-aged gentleman, an irresistible opportunity: “Would you like to buy a rose for you wife?” It was not a surprising proposition given that roses or flowers, for that matter, are the passionate one-gift-says-all redemption for all men on Valentine’s Day.
The hubs turned around; I could see him toying with the idea for a split second, till he met my gaze. In an instant, we read each others cues and both instinctively agreed not to…not because we didn’t believe in romance. But because it wouldn’t feel right, it wasn’t our kind of thing, to be honest.
It’s not that we don’t believe in romance, or all that heady, giddy stuff of that thing called love. But somehow, after 10 years and four kids after, our affection for one another couldn’t be surmised in a stalk of rose. What we had was not quite giddy, romanticized or idealized. Our feelings didn’t need to be exhibited for us to feel secure. We are thankful to have “smelt the roses” together without actually needing to hold some on Valentine’s Day.
It is the constancy of our married life that is a safe deep harbour. Our “displays” of affection veer towards constant gestures like how he fills my water bottle at the start of the day and never fails to bring out the trash. For me, making his favourite meat roast and running the tub. Affection for us spells subtle and nuanced, laced in a fond nudge or gentle word, quiet consideration for the other and the warmth and pleasure of familiarity.
Thus, it is just perfectly comfortable and natural that I would show my affection to my darlings in this delectable form of a ham and cheese quiche, which I serve up especially in times when I am thoroughly thankful for the aroma of love that fill our house. Love and quiches to you all! XXOO 🙂
To bake the crust, preheat oven to 180C, Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on to prepare the egg custard.
Quiche custard recipe:
6- 8 slices of ham, cut to narrow strips
2 large eggs
2 large egg yolks
1 1/4 cups cream (35%fatmin)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated tasty cheese
1. Arrange the ham strips evenly over the bottom of the baked crust.
2. In a large bowl, beat the eggs, yolks, and cream. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes at 180C.
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