Corn and Bacon Quiche (featuring the utilization of our new and wonderful deep freeze)

To end off the month, I knew I had to get around making this one last recipefrom the September issue of Canadian Living.  I’ve really been meaning to make this one for awhile, but the fact that I had to make my own quiche crust kind of deterred me up until now.  Yesterday evening I finally decided that I could wait no longer and, since I had been having a kitchen marathon in preparation for CAPITAL CUPCAKE CAMP (pictures of my top secret cupcake will be posted soon!), I decided to extend my kitchen stay for awhile longer.

Making this cornmeal-based dough was pretty basic, but I found I had to add a little more water than requested, to make the blob of stuff surrounding my fingers stick together.  The result was this delicious doughy ball, off which I snatched at least a handful of dough to eat before the pie assembling even began.  Must I always eat raw dough?  Yes.  At least there weren’t any raw eggs in this one…

The rest of this dinner was sheer chaos.  This supper saw THREE of us in our cramped, student home kitchen attempting to make three different dishes.  Needless the say, there were bowls, cutlery and crumbs everywhere.  After miraculously managing to fit my quiche into the oven beside Britt’s biscuits, the rest went fairly smoothly.  I only mildly freaked out with how early the sun is setting.  MUST figure out new photographing method, or I may cry.

In the end, the quiche was yummy… bacon can always be counted on to make things better!  The homemade crust was delicious and has made me never want to buy those pre-made Pillsbury crusts ever again!  Grocery store, I am defeating you.  Oh right, and the deep freeze: well our smart Costco purchase allowed me to freeze my meal away for a night when I have nothing to make and am drawn to soup noodles.  Lazy but balanced dinners?  Win!


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