If you’re stumped for what to cook for dinner, might I suggest the lowly quiche? It’s easy, you can make it ahead of time, it’s great left over, and if you add enough veggies you can sort of forget about the hidden doses of milk and cheese.
I had always dismissed quiches as kind of stodgy, but in the past few weeks I’ve been on a quiche honeymoon. I’ve made four of them – four! February will do weird things to people.
Sometimes the idea of a food and the reality of that food just don’t match. That’s what I learned when I made this pie for a picnic. For me, lemon pie evokes summer, outdoors, barbecues and iced tea, which made it seem perfect for the picnic we were going to in Stern Grove. I didn’t really think critically about this until I had baked it and it was time to leave the apartment.
Then I realized how totally impractical lemon pie is as a picnic dessert. You can’t transport it without smooshing it. It requires refrigeration. And forks. And plates. And whipped cream on top, which you will have to transport separately. What was I thinking? Why couldn’t I just bake cookies like a normal human being?
On the plus side, what the dessert lacked in transportability it made up for in ease and deliciousness. The saltine crust is a revelation. You could probably skip the filling and just eat the saltine crust and be happy. In fact, maybe I’ll just make that for the next picnic.