Summertime quiche

Is there something about summer that makes people want to be productive in the kitchen?  I have been on some sort of weird cooking/baking bender as of late, and I have plenty of pictures to prove it.  Too bad I haven't been posting those pictures.  After letting these sit in my camera for a month, I finally decided today would be the day I would finally upload them.

Is it a procrastination technique in progress?  You betcha.  I haaaaaate the chapter I am editing and want to avoid looking at the mess on the page.  I think I dislike editing in general, but I've returned to a chapter I sort of gave up on about nine months ago, and what I wrote then is not very pretty or even coherent.  The voice of reason inside my head tells me that avoiding my chapter is not going to make it go away, and it will probably make my anxiety worse.  That is so true, and I hate my inner voice of reason for that, which is why I'll suppress it for about twenty more minutes.

Back to more interesting things, like quiche.  I am totally in love with this recipe from Piece of Cake, and I just throw in whatever vegetables happen to look good at the market.  Lately, it's been things like carrots and leeks, but I'll see where the summer takes me.  Quiche from start to finish: as easy as 1,2,3,4

Ah, delicious dinner, brought to me through the joy of using my rolling pin and my pie plate.  I don't really know what I would do without my American pie plates.  How do the Dutch cope without them or regular cake tins, for that matter?  Actually, I'm pretty sure they bake 99% of their cake/pie/quiche concoctions in springform pans.  Finding a cake tin that does not come with removable sides involves some good sleuthing skills (until you find the large cooking store in Amsterdam, at which point you cry out of happiness and learn that all searches for baking supplies should forever after start there).  So I am sure that if your kitchen does not house the "exotic" pie plate, you could make this quiche, too.

Just out of amusement, I took a picture of our dinner menu for that week.  It looks like a love letter to the god of carbohydrates.  In case you can't read it, here is the menu:

Sat) Pizza

Sun) Vegetable quiche

Mon) Pasta with pesto

Tues) N[iek] not eating at home

Wed) Zucchini soup with puffed pastry vegetable tarts

Thurs) Pasta with vegetables

Fri) Black bean tacos

Is pasta twice a week overkill?  When I lived in L.A. I ate it maybe four times a week.  I suppose I can chalk it up to life of a student and all that that entails.  I'm still a student, kind of, so I see pasta twice a week as a major improvement.