Quiche with Potato & Leek

Not sure how this is going to turn out yet. I’m going to a pie palooza, but decided to bring quiche instead. I figured that after a lot of sweet things something savory would be appropriate. I followed my standard quiche protocol, and used quiche and leeks for the inside. I boiled the potatoes first, but I didn’t saute the leeks. I just thought it would give it more of a tang. I eat leeks raw sometimes, so I figured that it wouldn’t be an issue. However, now I’m concerned that it’s going to be way too sharp.

And of course I made three, because I had to buy a bunch of leeks, and crusts only come in packs of two or three… I did make one with a potato crust for my gluten-free friend. I’ve done it before but never actually tried it, so we’ll see.

Update: They came out great! The tang that I was worried about wasn’t an issue at all. However, I felt like it could’ve used another flavor in it… I’m thinking ham would’ve tasted great, or maybe mushrooms. But overall, a success!

Guest Post: Bacon Dinner Club

Everyone enjoys a little stalking, right? So when I saw on Facebook that my NYC-based friend Kyra (of the dating blog Gotard City) had posted pictures of a Bacon Dinner Club, I immediately demanded the story. So here goes the first ever Stalking Sarah guest post! Thanks, Kyra!

A little over a year ago, my friends and I decided to start a Dinner Club based on our mutual love of the Food Network, cooking, and most importantly, eating. We choose a new theme or key ingredient (basil, citrus, the color white, tapas,  desserts, etc) and we get together once a month to cook and eat together. It’s usually an all-day affair.

Dinner Club’s important to me for a number of reasons: It’s an opportunity to make socially acceptable bad decisions in the form of food. I like to eat. I love to eat. Tasting delicious food is one of the best pleasures in life. It’s fun to see all my friends together. We get to play board games and catch up. I get to play hostess and show off all my materialistic crap that I’ve acquired from Crate & Barrel. And, I get to learn more about cooking and try new foods.

A few years ago, I started dating someone named Movies. After a while, he got to be a part of Dinner Club, too. None of my friends were particularly amazed by him, but none of them really disliked him either. And at the end of the day, though, I’m the Kim Jong Il of Dinner Club, so if I wanted my boyfriend there, he was gonna be included.

Unfortunately, Movies’ picky eating habits had never been squashed by his parents, so he often violated the “try new foods” mandate of dinner club. On numerous occasions, he’d make a passing comment about not wanting to try someone’s dish. Whenever we circulated the tentative menu before the actual Dinner Club date, Movies would send a note reminding us that he didn’t like certain foods.

The biggest point of contention among us Dinner Clubbers was bacon. Continue reading

Quiche that’s as easy as… quiche?

Ridiculously Simple Quiche
Adapted from Julia’s Kitchen Wisdom by Julia Child


  • One store-bought, frozen pie crust (whole wheat or white)
  • Miscellaneous vegetables (see below for details)
  • 3 large eggs
  • about 1 cup of milk
  • about a cup of cheese, grated (can be mozzarella, swiss, cheddar, etc)
  • salt & pepper, and some other spices (optional)

1. Preheat oven to 375 degrees Fahrenheit.

2. Prepare frozen pie crust according to directions.
(Usually, this means doing absolutely nothing.)

3. Make the filling.
While the oven is pre-heating, dig out some of the vegetables that have been sitting in the back of your fridge. Choose some that go well together, like mushrooms and onions, or zucchini and onions, or different bell peppers and onions, or spinach and mushrooms and onions. (You can even omit the onions, if you want.) If you’ve got some chicken you recently made, you can make that part of the mix, too.

Once you’ve picked out your veggies, saute them in a little bit of olive oil or butter until you’ve got about enough for a large handful. If you want to get fancy, you can throw in some spices at this point– salt and pepper, rosemary and thyme, oregano, whatever. Just be sure and remember what you put in, because you’ll need them again later.

4. Make the “custard.”
A custard, believe it or not, is just eggs and milk.

Crack three eggs into a measuring cup. Now pour the milk in until you reach the 1.5 cup mark and whisk until it’s all thoroughly blended. That’s custard! (By the way, if you put spices in your filling, sprinkle some more of them in here.)

5. Pre-heat the oven.
Just in case you forgot.

6. Put it all together!
Take your pie crust. Sprinkle handfuls of grated cheese over the bottom, until you’ve made a thin but complete layer. Then spread the filling evenly over the cheese. Then pour in the custard. Sprinkle with more cheese for good measure.

7. Bake!
Gently place the quiche into the (fully-heated) oven. Set a timer for 30 minutes. When it goes off, peak and see if it’s golden brown yet. If it isn’t, set the timer for another 3 minutes. Do this repeatedly until the quiche has a little golden-brown tinge across the top. Then take it out.

8. Let cool for a bit.
What makes quiche so impressive is the slices of what-looks-like-pie but isn’t. To get to this, you have to let the quiche set. Several hours if you can. Thirty minutes if you can’t.

9. Eat!

Tabard Inn Restaurant

The Tabard Inn feels old and formal, yet comfortable and well-run. Walking in, you find yourself in a small front room with several sofas that outdate Britney Spears. Here you can watch hotel guests as they come and go. It’s a classy place, and some of the guests are indeed in suits and skirts. But for the most part, the hotel guests are average people visiting the fine city of D.C., if only somewhat smarter for having booked a room at the Tabard Inn instead of some enormous cookie cutter hotel.

Walking towards the restaurant, you venture into a dark sitting room off of the main corridor. The room is quite dark, making it cool in the summer’s heat. There is also a fireplace, however, and it requires little imagination to it blazing away against the forces of a blustery and cold winter’s day.

The Tabard Inn’s menu is printed up daily. It’s probably a terrible waste of paper, but trees would forgive the sin if they could see these incredible concoctions:

  • Toasted Pecan Waffles with ginger-rhubarb compote and cinnamon whipped cream
  • Scrambled Eggs with cherries, apricots, ginger and sour cream
  • Glidden Point Oysters on the half shell, with classic mignonette. (These incredibly fresh-tasting oysters are diver-harvested in the icy cold waters off the coast of Damariscotta, Maine and delivered exclusively to the Tabard Inn.)
  • Quiche with grilled salmon, red onions, roasted peppers, spinach, scallions and fontina cheese – – served with mixed greens

and their most famous dish:

  • Tabard’s Own Freshly Fried Doughnuts
    with cinnamon sugar and vanilla whipped cream half dozen

Everything served was fresh and deliciously simple. Much like the place itself.

Overall: YYYY (out of five)
Prices: Reasonable for D.C., excellent given the quality.
Atmosphere: Proper.
Dress code: Your nicest casual.
Great place to bring your… significant other’s parents for a place that feels special, but isn’t out of this world pricey. (But don’t forget to make a reservation.)

1739 N Street between 17th & 18th