Last night on a subway halfway under the East River a quick purse excavation confirmed what we suddenly feared -- a distinct lack of house keys on our person. The day's lunch of leftover Easter ham and homemade challah bread satisfied our epicurean side but was woefully inadequate when it came to blood sugar maintenance -- hence the walking away, the leaving the keys behind and the "aw, crap!"

We panic a tad in moments like this and scramble right to our happy comfort place -- mentally cataloging the contents of our fridge, flipping the pieces this way and that until they interlocked and a picture formed.

The ham, gotta get through the ham. Well it could go with the red cabbage ... no, no ... the scallions. And eggs, oh right! We remembered to buy eggs. Tortilla espanola? Oh wait, got it -- still have that puff pastry left over from the Eccles cakes and that makes ... sacre damn bleu! We've got the makings for a serious quiche -- if we can actually get into the house.

By some strange miracle (we like to think it's The Secret, of course) our beloved husband materialized on the same train car two stops before ours, and in lieu of a civilized "Hi honey, how was your day?" we collapsed into him sighing "We'regonnahavequichetonightpleasedon'targue." Once in the house, we made a beeline for the Julia Child to verify proportions, and got to rolling, chopping, whisking -- grateful not to have to think, just to act. Half an hour later, there was a ridiculously delicious quiche in front of us, without single extra cent or second spent at the grocery store.

Perhaps y'all are more forward-thinking than some of us, but when do you actually decide what's going to be for dinner that night? Do you cook it all up on Sunday, and apportion throughout the week? Do you daydream about what's on hand and pick up any extra ingredients on the way home? Or do you stand in front of the fridge, staring, and make do with what's in front of you?




Get the Ham and Gruyere Quiche recipe after the jump.



Ham & Gruyere Quiche

Puff pastry (homemade or purchased)
Leftover cooked ham, chopped
Gruyere, chopped or grated
3 scallions, chopped
1/2 medium onion
3 eggs
1 1/2 cup half & half or milk
Freshly-grated black pepper
Kosher salt
Pinch of nutmeg

Preheat oven to 375 F.

Spray round baking dish or pan with non-stick cooking spray, roll or unfold pastry into dish, overhanging sides, and trim to fit if necessary. Bake until it puffs.

Remove crust from oven, and fill with a mixture of few fistfuls of ham, as much Gruyere as you'd like, scallions and onions, seasoned with salt and pepper to taste.

Beat together eggs, half and half or milk, pour over ham mixture, and rearrange ingredients as needed for even distribution. Place dish on a baking sheet to catch any batter that might bubble over, and bake for 20-30 minutes, or until the edges are browned and the center has set up.

Slice and serve in wedges with a green salad or vegetable. Asparagus works particularly nicely.