I was making a quiche (lowfat milk because that's what I had, eggs, mushrooms, pancetta, Madeira wine, scallion, pepper, butter, olive oil, broccoli rice, and wild arugula (trying to balance the textures), topped with oniony herbed cheese; unbleached AP and butter crust) for tomorrow but there wasn't as much open space between the ingredients as I'd thought. so I had extra custard. I also had extra cheese (Trader Joe's Cotswold Double Gloucester, grated). I didn't have any more mushrooms (Japanese Beech mushrooms, and all went in the quiche) or scallions (the rest died). I didn't have time to start chopping and reducing new ingredients if I was going to bake them together, so I ended up sautéing (same pan, so maybe holdovers of flavor) some more packaged broccoli rice with a bit of butter, olive oil and Madeira, maybe some pepper (I forget), and throwing in a lot of shucked English peas (another package), just long enough to get bright green. Put it in a pyroceram pie plate with the left over custard and the cheese on top. It's just a little more than pea deep, and I caught it as it was getting very brown on the edges, but not burnt (being that it was less than half as deep as the quiche, and has no crust), so wonderfully roasty toasty.

OMG! It's salty from the cheese to custard ratio, but the flavor of the reduced Madeira and the peas and the broccoli giving a crunch, is just amazing. I kept "tasting" it until I'd eaten a whole wedge. :) SO good! Peas! The texture is weird. Peas aren't a normal pairing with custard, but y'all know I love peas. :) The flavor of the peas is awesome, however. The whole thing is ever so surprisingly delicious, and as it cooled and the peas got less crisp, the texture is more normal. Now I'm just hoping the pea-less quiche is as good, or nearly....

So, have you made any delights that should have been not so hot recently?