Day 22- Fast Break- Personal Quiche

While on the fast, I had to do some work for a man that took me out to Bed Bath and Beyond. On a clearance table, there were all of these ridiculous little individual quiche dishes- something I'd never usually notice.  But your head does funny things when you're fasting, and I decided I had to have these little dishes because I was going to make an awesome quiche for breakfast the day after I break my fast.  I bought two. Two mini quiches >1 mini quiche

I've never made a quiche before. True story.  I've heated them up, I've eaten them when others have made them. The few attempts I've made in this life at making crust from scratch have been very messy and frustrating failures despite my earnestness.  I'm kind of like a kid with this stuff, I try, and it turns out, um... okaaaayy.  I get the kind of results only a mother can love.  Never the less, I keep trying.

So this morning I woke early and made some dough.  And then I read that you have to put the dough in the fridge to cool it.  UGH... this is the kind of shit that bugs me- it makes everything take forever., but it's cool, it's like 7 am, no problem. I made some tea- black tea- first caffeine in 3 weeks- wooo hoooo!












Then I carmalized some onions because I had a carmalized onion fixation in the first week of fasting.  Fried up some bacon because bacon (farm raised, organically fed, pedicured and manicured bacon of course).  I steamed up tiny bits of broccoli, and once all of the ingredients were ready I went to the fridge to get the dough and roll it out, but then I read that you're supposed to wait for the dough to warm up a little.  AHHHHH!   WTF are these mixed messages!?!?!?  Cool it off, warm it up, cool it off warm it up. Which is it?   So, I'm getting hungry.  I already have none of the patience I had on my fast.  I cut and eat a grapefruit while I try to figure out how to warm up the dough faster.  The grapefruit was so awesome with all of its sweet pulp and mush moving around spreading flavors and textures in my mouth.


The dough is finally warmish, and I roll it out with my stainless steel rolling pin/water bottle.  Surprisingly, I think it worked.  I even made enough for both little dishes and was able to roll it out thin without it sticking to the roller or the surface or anything.  It didn't rip, it didn't fail.  Wow.

I lined the dishes with the perfect dough, put the goodies inside, and filled them with secret quiche juice (mostly eggs from my friends chickens).






Covered that with shredded Gruyere.... and popped them in the oven for 40 minutes.  More waiting. It's cool. I'm just really hungry and ready for my quiche.  I'm excited like a 5 year old who knows that they get to have a lolly pop soon but not yet.  As I write the quiche is in the oven.  It's 11:28.  This is why I don't cook very often.

And here they are- cooked, swollen and lightly browned on top.  They look really good, sometimes that's the easy part.  Now to see how they taste.

Outcome:  should have rolled the dough a little thinner, and the quiche itself was a little bit dry, perhaps I cooked it a tad too long, I tend to like my eggs to be a little moist, otherwise, it was acceptable.  Oh- just an fyi- even though it seems like food is going to taste sooo amazing when you're fasting, it generally tastes just the same as when you aren't fasting.  It's slightly anti-climatic.  Have I told you that already?

So- you're probably wondering what this quiche has to do with fasting or juicing. Well, it's part of fasting becasue breaking the fast slowly and carefully is really important and wow, that is soooo yesterday.  I had my fruit and veggie salad, and now I want to enjoy some of the things I've been really missing.  And so I consciously and carefully decided to make a fat heavy calorie rich breakfast for myself- we'll see how I feel in a little while.  I've added eggs, cream, and butter to my diet today, as well as gluten.  If you're someone who is trying to identify food allergies, it could be good to introduce those things much more slowly. Like dairy on week one, gluten on week two etc, to see how your body reacts.  I'm not looking for food allergies, I'm looking to love my food.  And so that's what I'm going to do when I eat this thing.  The point here is however you break your fast, be conscious.  It can be helpful to keep notes of what you eat and how you feel afterward, 1 hour after, 3 hours after, much later or even the following day.  For some of us, there are just things that we don't process that well, and when you are finally able to identify what those things are it can make life so. much. better.  So give yourself the chance to do that.  It's not just about food allergies but about food compatibility as well, find out what foods are most compatable with your system.  I'm about to find out about quiche:)

ps- making this quiche was probably way more challenging than the 21 day juice fast, for my skill set anyway.

pps- while almost nothing was harmed in the making of my juices, lots of things were harmed in the making of this quiche.