I wouldn’t go THAT far. I just know normal cooking stuff. Picked it up from Grammy back home. She taught me how to do things in the proper order, and how to cook food you can’t eat raw. Stuff like that
Ah, she must have a wide breadth of knowledge for a human. I wonder if all grandmothers possess such wisdom. I too learned a great many things from my grandmother back in Briar Valley. She’s most knowledgeable, you know.
I’d planned for you to make a quiche today, but is that too easy for you, Ruggie? You’ve done this several times now. Would you like to try something new?
Hmm, well... (I wanna bring home a lot of ingredients today; more than I have before. So I gotta make sure there’s plenty leftover...) Y’know, I’ve been noodling over how I could reuse vegetable peels and roots. If I didn’t let anything go to waste, I could make a whole heapin’ plate of food from fewer ingredients! So all those scraps—
Maybe we have nothing left to teach you... In fact, I've just learned something from YOU! Allright, your challenge is to let nothing go to waste! Use every last bit of every single ingredient!
(Aw, man, I totally blew it... He put the most positive possible spin on that. Welp, so long, dinner...) (Wait, I can't give up yet. The battle's only just begun. I'll do whatever it takes to score myself some grub!)
Sure. Okay, I need to roll this a little bigger than I would for a tart... Just a little bigger... Oh! Chef, I don't think we'll be able to fit everything in this pan if we're trying to use all our ingredients. See, we'll need more of the egg filling to retain the right ratio. Which means we'd need a pan about twice this size!
Thanks, Chef! (Shyeheehee. A bigger pan means more quiche.) (Instead of taking the extra ingredients, I'll just take the leftover quiche! Now I'm cookin' with gas!)
(Shyeheehee. The kitchen fridge is a treasure trove of good eats. I'm gonna dine like a KING tonight.) (Looks like I'll get a better grade than usual too... Okay, time to make the tastiest quiche possible!)
Now let's prep the ingredients while the oven preheats! Normally we'd cut the roots of the spinach, but did you know that every part of the plant is edible?
Start with the bacon, right? That way the veggies absorb all the rich fat. I hardly ever get to eat bacon this good... Gotta make sure I use every bit of this.
The crust came out nicely, and I've got the perfect ratio of add-ins to filling. Now all that's left is to bake it... which I'm kinda worried about, actually. I've never baked a quiche this big before. Gotta ease it into the oven without spilling any... There, all set. And then check the temperature... Yeah, that's good. It should cook all the way through.
(Great, it's not burnt or undercooked. I got a boatload of tasty quiche, just as I'd hoped!) Surely one piece will be enough for the judge. I'm totally covered for dinner tonight.
Mmm, very nice. It's thick and filling, and I can really taste the bacon fat throughout. Hm? There's somehting crunchy in here... Did you throw in some root vegetables?
The root, huh? It's surprisingly good. I've never tried it before. I'm also getting something with a soft exture and slight acidity... Is it cream cheese?
Bingo. I found a little bit in the fridge that never got used. It was close to its sell-by date. I didn't do it this time, but I probably could've used canned clam chowder in place of the heavy cream.
It would defeat the purpose of using up all the ingredients if we let the dish go to waste. In fact, I'd be delighted if you took the whole... Uh, Ruggie? Why do you have such a scary look on your face?
