It’s super CHUNKY as you can see, from the filling to this incredible & thick 2-ingredient breadcrumb crust. It’s also adaptable & modifiable, but less painful than dealing with DST or Daylight Savings Time. It’s all about adding & subtracting. The 2 crust ingredients are dried breadcrumbs and mayonnaise. You’re free to add more breadcrumbs & mayonnaise, or subtract some, depending on what size and amount you need. Make it thicker, make it thinner. Make it a single bottom crust or a double crust on the bottom & sides (I show you both). Eat more, eat less. With Daylight Savings Time, you’re forced to add 1 hour or subtract 1 hour. You go to bed earlier (or try to) & get up later (good luck with that). We’reobligated to bear this twice yearly readjustment of our brains, again & again, and with continental differences too ! In Europe it was last weekend. In the Americas it’s this weekend. If you really want to save time, just make this 2-INGREDIENT BREADCRUMB & MAYONNAISE CRUST and the deed is done and all will be better.
You won’t even really need to serve this MEGA-QUICHE with any side dishes nor accompaniments like salad nor bread. It’s more than enough and can proudly stand alone. You see, I just saved time again. Let’s call it CST or a Cooking Savings Time. Okay, it’s true that some salad does look nice beside the quiche.
The European Union institutions are also looking into changing all of this ‘time changing’ too. Let’s try to make up our minds together. Let’s stop changing all our electrical and manual clocks twice per year. And I know what I’m talking about because I have 8 clocks & watches, both digital and analog, that are not connected to any self-adjusting network and that I have to personally change myself. Let’s stop readjusting our sleeping and waking patterns and just stick to 1 time or just decide to balance it all out with a compromise of a 30-minute adjustment now and just once and for all and change nothing else forever (or at least until the Earth starts spinning out of control and vanishes into our sun’s exploding heart). What time will that be ?!
It’s all a matter of compromise, agreement and acceptance, which is something we’re all getting less better at, in a more and more globalized and yet highly individualized society that wants what it wants, when and how it wants it ! How many hundreds of ways can you have a coffee at Starbucks instead of maybe 5 ways maximum in a French café & bistro ? Too many choices can also be a waste of time, especially when you’re holding up the line and trying to decide what coffee your body & brain & ego needs at that precise moment in time, as if this could be the last coffee you’ll ever have.
And how about this 12-month year ? What’s that all about ? There are 13 lunar cycles of 28 days each per year ! Are we still so superstitious that a 13-month year would be unacceptable ? 364 days divided by 28 days is equal to 13 months. Just add a zodiac sign or make it the universal vacation & relaxation month or the home-repairs & house-painting month. Maybe that way, all holidays could always fall on the same day and every weekday would correspond to a particular date and precise number every month and never change. SO MUCH EASIER.
This 2-ingredient breadcrumb crust was an experimental decision, after trying to make several different crusts (like for a cheesecake but a savory version) in a more old-school way, combining my own dried breadcrumbs, eggs, oil, water, salt & pepper, but that was complicated and unpredictable. This may just be the answer I was looking for. No more preparing, pre-forming, rolling out and shaping doughs for 1 large quiche, 2 medium ones or 4 or more smaller ones, whether home-made or store-bought. No more complicated measurements. My most successful tried and true and tested attempt was using 75% mayonnaise for every 100% of breadcrumbs (all in weight) or a RATIO OF 3 PARTS MAYONNAISE TO 4 PARTS BREADCRUMBS.
The crust is moister and holds together very well. It’s slightly crunchy on the outside and tender on the inside because it absorbs part of the liquid egg and dairy filling and it’s relatively thick, like a fleecy bread blanket tightly hugging a chunkier filling.
My assembly method is also different (similar to making a ‘clafoutis’ or ‘flan’ type of fruit pie). The solids, like the cooked vegetables and crumbled cheeses are placed in the cooked shells about half full and the liquid mixture of beaten eggs and cream and milk are simply poured on top. This way, it’s easier to readjust if you need a bit less or if you need to make just a bit more. I prefer this option instead of combining all the solid and liquid filling ingredients together and trying to pour it all in evenly in the shell, hoping it will be just right, because inevitably, the solids (surrounded by the liquids) will require some dexterous redistribution and moving around so it all looks nice & even. Why waste time again ?
It’s funny and incoherent how sometimes and for certain preparations I want it to be fast and fuss-free and then for other preparations, I’m happy and willing for it to be time-consuming and meticulous. It’s the DST I guess ?!
There’s my long, time-consuming story. I changed all my clocks to the new time last weekend by subtracting 1 hour (remember: FALL BACK, SPRING FORWARD) and I’m still going to bed and waking up to the old time. Like a minor jet-lag without the plane ride and vacationing pleasure and memories, just to end up more groggy, docile & unaware of the real problems occurring (or about to happen) in this even crazier world that we live in . . . :)