By Last week of school. The last morning circle on Friday had the whole class doing the same thing they have done every Friday since September — the same visual schedule, the same closing song that Marcus learned to operate on his device. But it was the last one. I did not tell them it was the last one. I said "We'll see each other again before summer," which is true — we have a final party on Thursday. But Friday was the last full school day and I held that knowledge while they did their work and I did mine.
Rosa's grandmother came to pick her up on Friday afternoon and hugged me for a long time in the hallway. She did not say anything — just held on and then let go and took Rosa's hand and left. T. shook my hand on Thursday, actually shook it, like a person twice his age, and said "Good year." I said: the best year. He said "For me too, actually." Then he left. I stood in the empty room and looked at the labels and the visual schedule and the book basket and the picture cards and cried for about eight minutes. Then I locked the door and drove back to Pilsen.
Made a big tray of roasted vegetables to use up what was left at the end of the week: zucchini, cherry tomatoes, bell pepper, onion, garlic, olive oil, salt. Roasted at 425 until caramelized. Ate them over pasta one day, in grain bowls another, in a frittata on Friday. Under three dollars for the whole tray. The end-of-the-year everything-in-the-tray roast. I was too tired and too full of feelings to cook something intentional. The roasted vegetables are what you make when you are full of feelings and want something simple and good.
Friend's wedding on Saturday, June 8th. Ceremony at two, reception after. I have my dress. I almost said no to this invitation in January when I was in the middle of the polar vortex and the IEPs and the book outline and the everything. I am glad I said yes. I said yes because Jess always said yes to things. One of the things I learned from losing her is that you say yes to the invitation, even when it is inconvenient. Especially then.
The frittata on Friday was the last of the tray — zucchini, tomatoes, peppers, whatever was left — and it was the right thing to eat alone in a quiet apartment at the end of that kind of week. A quiche for one is the same idea, a little more composed, something you can make intentionally when you have roasted vegetables already done and you want to feel like you fed yourself well. T. shook my hand. Rosa’s grandmother held on in the hallway. The least I could do was make something warm.
Quiche for One
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 1
Ingredients
- 2 large eggs
- 3 tablespoons whole milk or half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1/3 cup roasted vegetables, roughly chopped (zucchini, bell pepper, cherry tomatoes, onion — whatever you have)
- 2 tablespoons shredded cheese (mozzarella, cheddar, or Parmesan)
- 1 teaspoon olive oil or butter, for greasing
- 1 refrigerated pie crust round or 2 sheets phyllo, fitted into a 4–5 inch ramekin or small oven-safe dish (optional — crustless works fine)
Instructions
- Preheat. Heat oven to 375°F. Lightly grease a 4–5 inch ramekin or small oven-safe dish with olive oil or butter.
- Prepare crust (if using). Press pie crust round into the ramekin, trimming any overhang. Prick the bottom a few times with a fork. For crustless, skip this step entirely.
- Make the custard. In a small bowl, whisk together eggs, milk, salt, pepper, and thyme until smooth and slightly frothy.
- Fill. Scatter the roasted vegetables in the bottom of the ramekin. Pour the egg mixture over them. Top with shredded cheese.
- Bake. Place on a small baking sheet and bake for 22–27 minutes, until the center is just set and the top is lightly golden. A toothpick inserted in the center should come out clean.
- Rest and serve. Let sit for 5 minutes before eating. Eat it warm, at the kitchen table, without rushing.
Nutrition (per serving)
Calories: 290 | Protein: 16g | Fat: 18g | Carbs: 14g | Fiber: 2g | Sodium: 520mg