Pie charts, quiche, and ridiculously large bars of chocolate

I believe I've made more pie charts in the last 36 hours than I have, well, ever--including all of that time in math classes, with protractors and compasses.

Why the pie, you ask? (And bar graphs, too?)*

Well. I'm about to attend a conference, and in order to prepare for the class I'm teaching, I'm making...wait for it...

A Power Point presentation. With pie charts.

Yeah. It's going to be just like those Geico commercials. Minus (hopefully) the disco ball.

I prefer to think of it like a silent film. With a lot more cartoons. One features aliens. They're kind of cute.

Never mind that I've never used Power Point in my life. And that I didn't know my laptop came with a remote until, like, three years into my owning it.

But what goes well with pie charts? Pie, of course. In this case, a savory one.

Here's my ridiculously simple quiche recipe. I brought some to a friend of mine, and he liked it. And he's an editor so, well, you know he has good taste.**

Note that the bouillon really makes the dish. You could probably make it with Herb-Ox brand, but I rather like the Knorr.

You will need:

1 ready-made pie crust. I believe I used Pillsbury. Make sure it is not sweet.
1 box frozen chopped spinach. Yes, you could use real, but you know this is the right amount.
1 to 1-1/2 cup(s) grated cheddar
1 cube Knorr veggie bouillon (very important)
4 eggs
Splash of milk, half and half, or cream

Step one: prepare pie crust according to directions. This usually means poking it a few times with a fork, and sticking it in the oven at 400 for about ten minutes.

While the oven is preheating and you're preparing the crust, cook the spinach on the stove with the bouillon. Add water slowly: 1/2 cup at first. Keep in mind that you really just need enough to 1) cook the spinach, and 2) dissolve the bouillon. And you don't want to have any extra water when it goes into the quiche. Stir. Break the cube into little pieces if it doesn't dissolve easily.

Crack four eggs into a bowl, add the splash of milk/half and half/cream, and whisk. Or stir with a fork.

When you've taken the crust out of the oven, add a layer of cheddar cheese to the bottom. This will form a protective barrier between the crust and things that might make it soggy.

Then spread the spinach evenly over the cheese, and pour the eggs over.

Turn the oven down to 350 (no need to wait for it to cool), and bake for 30-45 minutes--until you can tap the quiche gently and it doesn't wiggle.

When you take it out of the oven, sprinkle remaining cheese on top for decorative and delicious purposes.

Wait for the cheese to melt (and the quiche to cool a bit), then serve.

This is not my quiche. This is a stolen quiche. But isn't it delicious-looking?

_____________________________________________
* Incidentally, to go with the bar graphs, I received the largest bar of chocolate I have ever seen in the mail yesterday. It's, like, five pounds and 72 percent cocoa. "Now you know you won't run out!" my friend said. Um...true.

**Actually, I've found that many editors have excellent taste in fancy food, organic food, locally grown and specially handled food--but a lot of them don't eat that way very often. A few have admitted to vending machine-based diets.