Quick Quiche

When two people consistently prepare recipes that serve eight, well, you get gobs of leftovers.

Such is the first major road block on our cooking countdown: stuffing the fridge with dishes and coming back to spaghetti carbonara five days in a row. We've been consuming and accepting pumpkin themed drinks, network television (“The Office” may have peaked during season three, but it’s still far and away the best sitcom on any major station*), and visiting Cowboys Stadium.

Saturday morning, got back to grind mode. Sorta.

During the quiche prep, which is really really really easy by any honest appraisal, Victoria voiced dissent: why do you get all the easy recipes? A fair point of concern and one worth addressing.

It boils down to the fact that, until a few weeks ago, I couldn't differentiate boil from bake or make pasta. Now that these life skills are in my life satchel, I'll turn it up a notch and tackle bigger fish.

The quiche itself was and is delicious. There's still about half of it left. How long is quiche good for?

And while we're on the subject of baseball, I just have to say that it's wonderful to see Derek Jeter and Mariano Rivera back in the World Series. I've been a big Yankees fan since I thought their logo was cool in 1996, and despite all the negative sentiment tied to this franchise (an obscenely expensive new stadium citizens of the Bronx get to pay for, Alex Rodriguez, the vast contributions to John McCain's presidential bid), I'll continue to back these guys as long as in-house talent I've followed forever keeps slugging. Bombers in six.

• 4 eggs
• 1 cup half and half
• ½ cup mayonnaise
• 2 Tbsp. flour
• ⅓ cup minced onions
• Salt and garlic powder/granules, to taste
• 8 oz. shredded Swiss cheese
• 1 package frozen chopped spinach, thawed and liquid squeezed out
• 1 9 inch unbaked frozen, deep dish pie shell

Preheat oven to 350. Whisk eggs, half and half, mayonnaise and flour in a mixing bowl. Add remaining ingredients except pie shell. Pour into unbaked pie shell. Cover exposed pie crust edge with strips of aluminum foil before baking to prevent burning. Bake for 45 minutes to 1 hour, or until top is golden brown. Remove aluminum strips last 5 minutes of baking to brown exposed crust.

*The opinions of Ramon Ramirez do not necessarily reflect those of the Final Cookdown staff, many of whom are partial to the decidedly less funny, "30 Rock."