For some reason, Talal can go all night without a proper dinner. Of course he says no dinner, but one peek at my food and he gets excited take a bite. One bite, two bite, three.. Next thing you know, I need to get seconds because Talal ate half of my meal.
He and I started our evening out at Little Pappasito's. For the first time ever, we made it in time for Happy Hour. $7.95 for the Gold Margarita! It was smooth and delicious, but I was still full from my big lunch - so no fajitas. After we made it back home, we watched tv until I got hungry.
Eventually, I realized I wanted to make a quiche. I had flour, butter, eggs, onions, garlic and spinach. I mixed 1.25 cups of flour, .5 tsp of salt, .5 stick of butter cold and diced, and ¾ tbs of cold water. After combining it in my sporty red Kitchen Aid mixer, I rolled out the dough and placed it in a buttered springform 9" mold. I pressed it firms into the mold and froze the crust for 5 minutes. In a separate pan, I sautéed onions, garlic and spinach. I thawed the spinach and squeezed out any excess water prior to cooking. Once fully-cooked, I let the vegetables cool completely. I scrambled in 5 eggs, white pepper, salt, and garlic powder.
After baking the crust at 425 degrees for 10 minutes, I lined the crust with fresh mozzarella, poured in the filling and plopped the quiche back into the oven at 350 degrees for 30 minutes.
It came out and it was perfect. It was hot, perfectly salted (I thought I had forgotten to salt it - whew!), and delicious. I couldn't wait two second before cutting a generous slice for myself. A bite for me and a bite for Talal until it was all gone. The second serving of quiche went the same way.
At my future home