A few weeks ago I got to enter a sacred place. A place where wonder and beauty are created—the kind of place where inspiration is born. There was a quiet magic about it, and I entered with reverence, taking in the majesty, in silence.
Oh, y’all—who am I kidding?
The reality: I got to visit Rachel Matthews of A Southern Fairytale with a Katy bloggers/social media group and brought a loud baby, two armfuls of stuff, and a crustless quiche that badly needed seasoning. Though it was a fairly typical Houston kitchen (with great light and counter space!), there was nothing typical about the food coming out of it, nor the magic photography hacks she shared. Maybe it wasn’t silent or reverent, but definitely awesome. Also? Cooper fell in love.
I first heard about A Southern Fairytale from my foodie friend Jenna at the Gleeful Gourmand. So I was super stoked to find out that its creator, Rachel Matthews, would be speaking at Blog Elevated. Due to nursing babies and my volunteer duties, I missed the photo walk and breakout session with her. But I got to meet her and connect via social media communities, which led me to her kitchen with an underseasoned quiche.
I’ve included the tweaks in the recipe, so you won’t find yourself reaching for the salt when you try this delicious, crustless quiche. While I do think that the crust is one of the best parts of any quiche, pack it with enough cheese and you’ll replace all the
calories taste. Stay tuned after the recipe for two great products you might want if you’re taking a ton of photos in the kitchen or otherwise.
- 5 eggs
- 1/2 bunch asparagus
- 1/2 yellow onion, diced
- 1 cup swiss cheese, grated
- 1 cup milk
- 1 tsp dry mustard
- 1 tsp basil
- 1 dash cayenne
- salt and pepper to taste
- 1/2 cup shredded fresh parmesan
- Preheat oven to 400 degrees. Grease a 9-inch round glass or ceramic pan.
- Dice the onions and saute in 1/2 T of olive oil until soft and clear. Mix the onions with the grated cheese and place in the pan, arranging so it covers evenly. Cut off the ends of the asparagus, blanch them in boiling water for 1-2 minutes and set aside. Whisk the eggs, milk, and seasonings together, then pour over the cheese and onion mixture. Shake the pan a little to get even coverage. Top with asparagus, pressing down slightly so they will be visible, but also incorporated into the quiche.
- Bake for 40 minutes or until firm. About ten minutes before it's done, sprinkle the parmesan cheese on the top.
- If you want to be fancy, have the bottom of each stalk meet in the center of the pan. It's pretty.
- Add pretty much any veggies to this, or feel free to leave out the onion. Mushrooms are especially tasty.
- If you are thinking you don't like swiss, try it before you replace it. I am not a giant swiss fan, but I love it in quiche and I love it in fondue. It has a bite that really amps this up. Even my go-to sharp cheddar doesn't quite do it.
My quiche would have been much tastier had I followed the recipe above. I seriously forgot seasonings and would have been told to pack my knives and go. Luckily we were talking photography, and this little beauty was fetching.
Here are two items that Rachel recommended to help with photography in the kitchen. The first is a Tethering Cable that connects your camera to your computer. You can keep open a photo program and view the photos as they come in to see how the shot worked. This would be amazing for me because I’m always taking 200 shots (as I recommend in my food photography post) and STILL sometimes miss it. In a lot of my shots of this quiche, for example, I somehow focused on the dishtowel, not the food. Doh. I’m going to blame the baby. You can read this great and comprehensive post on tethered shooting to see if your camera and computer are compatible.
The second piece of equipment is something like this light box I found on Amazon. For kitchens (or homes) with not so great light (like ours), this allows you to diffuse the light and get a really nice shot. The one Rachel had did not have a top, and this one looks adjustable. The lights are very high-powered but diffuse through the screens. Instant great light!
I am still waiting with baited breath for Rachel to put up her pimento cheese recipe she made that day, but until then I have some great tips and Cooper has a new boyfriend. Check out Mouthwatering Mondays over at A Southern Fairytale for a great (and tasty) link-up!
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