Candy Cane Murder (Hannah Swensen #9.5)(19)

“Anything’s possible,” Hannah told her. “One thing’s for sure. I’m going to call Herb the minute I get those ovens turned on and find out all about it.”

CANDY CANE MURDER

61



Edna Ferguson, the head cook at Jordan High and Hannah’s helper for the luncheon, came into the kitchen at the community center and sniffed appreciatively. “They’re going to love your quiches,” she said.

“I hope so.” Hannah stared down at the lineup she’d just taken from the oven. “What’s our E. T. L.?”

Edna looked puzzled for a moment and then she laughed so hard, her tightly wound gray curls bounced. “Estimated Time of Luncheon?” she asked.

“That’s right.”

“I’d say twenty minutes. The last club member just came in and your mother’s getting ready to present the awards.”

Hannah was confused. Delores had called her at the shop to say that Jenny Perkins had canceled, and so had one other award recipient. “I talked to Mother this morning and she thought the awards would take only ten minutes.”

“It always takes longer than they think it will. I’ve been coming to these things for years now, and everybody always wants to thank somebody. It’s their time in the limelight, you know? I call it the Oscars at Lake Eden.”

“You’re right,” Hannah said. But unlike the Academy Awards, she couldn’t crank up the music to get the winners to stop talking. There was one thing she could do though, and she turned to Edna with a question. “Do you know if there’s a fan around here?”

“You mean an exhaust fan?”

“No, a window fan. It doesn’t have to be very big.”

Edna turned on her heel and headed for the big walk-in pantry. In just a moment, she was back with a small round fan that looked ancient. “How’s this?”

“Perfect, if it still works.”

“It does. I used it last summer. Where do you want me to set it up?”

“Behind the row of quiches. Then I want you to open the 62

Joanne Fluke

shutters to the pass-through window an inch or two, and turn on the fan.”

Edna looked puzzled as she hooked up the fan and opened the shutters. “What are you doing, Hannah?” she asked.

“Aroma therapy.”

“Aroma ther … oh!” Edna gave a very girlish-sounding giggle for someone who’d passed the age of consent more than thirty years previously. “You’re a clever one, Hannah!

And it ought to work. Once they get a whiff of your quiches, the only person they’ll want to thank is the cook!”

! % { # 9

COUPLE OF QUICK QUICHES

Preheat the oven to 350 degrees F., rack in the middle position

Hannah’s Tips on Quiche: Quiche is easy. Really. Yes, the title is French, but really it’s just egg pie. It’s a custard, a rich savory one, (that means it’s not sweet like a caramel custard or a traditional custard pie,) and it’s filled with meat and cheese, and other good stuff to eat. Quiche is not just a ladies’ luncheon entrée, served in slim slices on fine china and accompanied by an impertinent little Chardonnay. It’s real food that guys enjoy. Even if your husband drives a truck, swears like a trooper, rolls up his T-shirt sleeves to hold his cigarette pack, and can shovel the driveway with one hand tied behind his back even after a night on the town, he’ll still love a hearty, meaty quiche. (Hint from Hannah: Try Quiche Lorraine first, and call it “Bacon & Egg Pie”.)

One quiche will serve from three to six people. (Six if you have other things to eat on the side, three if you’re going to serve just a salad and quiche.) Decide how many people you want to serve and plan accordingly. I always make at least 2 quiches. It gives my guests a choice for the second piece and the leftovers are great for breakfast the next morning.

! % { # 9

63

! % { # 9

QUICHE LORRAINE

Preheat the oven to 350 degrees F., rack in the middle position.

The Quiche Lorraine Pie Shell:

You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or … you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.) Hannah’s 1st Note: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.

Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam.

! % { # 9

64

! % { # 9

The Quiche Lorraine Custard:

5 eggs

11?2 cups heavy whipping cream **

***If you and your guests are on a diet, you can substitute Half ’n Half for the heavy cream, but it won’t be as good!