Beef and Cheddar Quiche — The Food of Waiting

Waiting. The publisher has the sample chapter. Sarah says 'these things take time.' Clara (my first publisher, who is supportive of the bigger opportunity) says 'enjoy the uncertainty.' Ryan says 'make dinner and stop checking your email.' Ryan is right. The email-checking is compulsive. Every notification makes my heart spike. I've started leaving my phone in another room during cooking because the kitchen doesn't need my anxiety; the kitchen needs my attention. Caleb is four next month. He's reading — not independently, but he recognizes words. He can read: MAMA, DADDY, CALEB, HAZEL, COOK, FOOD, YUM, and NO. His reading vocabulary is the vocabulary of our kitchen. The words he sees most are the words he reads first. Hazel is eight months old and has said her first word. Not 'mama' (which every mother hopes for). Not 'dada' (which every father claims). Her first word: 'MO.' More. Her first word is MORE. The same word Caleb said first. The Abernathy baby first word: more food. Give me more food. I want more. Mom was thrilled: 'Both of my grandchildren said their first word about FOOD. This is genetic. This is DESTINY.' Genetic destiny to demand more food. The Abernathy legacy. The blog this week: 'The Vocabulary of the Kitchen.' About how children learn language through food — the first words, the naming of ingredients, the sentences that emerge from the high chair. About how Caleb's first sentences were food sentences ('MO food,' 'He'p cook') and how Hazel's first word was 'more.' About how the kitchen is the first classroom. Eight thousand views. Parents commenting with their own kids' food words. The universal language of toddlers demanding food. I'm writing the blog, the column, RecipeSpinoff, and trying not to check email. The machine runs. The anxiety runs alongside it. Made Mom's shepherd's pie tonight. Comfort food. The food of waiting. The food of 'I can't control the outcome so I'm going to control the mashed potato topping.' The mashed potato topping was perfect. The outcome is pending. Waiting. The military wife's second skill (after cooking).

The shepherd’s pie was Mom’s recipe, but this quiche is mine—same impulse, same need. When I can’t stop refreshing my inbox and my hands need something to do besides scroll, I crack eggs, shred cheddar, brown beef, and pour it all into a crust that doesn’t care about publishing timelines. It’s the kind of dish that fills the kitchen with the smell of something solid and certain, which is exactly what I needed on a night when nothing else was.

Beef and Cheddar Quiche

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 6

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 1/2 lb ground beef
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 and 1/2 cups shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• Pinch of nutmeg

Instructions

1. Preheat the oven. Set oven to 375°F. Place the pie crust in a 9-inch deep-dish pie plate and crimp the edges. Prick the bottom with a fork and par-bake for 8 minutes. Remove and set aside. Reduce oven temperature to 350°F.
2. Brown the beef. In a skillet over medium-high heat, cook the ground beef with the diced onion and garlic until the beef is no longer pink, about 5–7 minutes. Drain any excess grease and season with salt and pepper.
3. Layer the filling. Spread the cooked beef mixture evenly over the bottom of the par-baked crust. Sprinkle the shredded cheddar cheese on top.
4. Mix the custard. In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, dry mustard, and nutmeg until well combined.
5. Pour and bake. Pour the custard mixture over the beef and cheese in the crust. Bake at 350°F for 40–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
6. Rest before slicing. Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows the custard to firm up for clean slices.

Nutrition (per serving)

Calories: 420 | Protein: 20g | Fat: 30g | Carbs: 16g | Fiber: 1g | Sodium: 540mg