Ethiopian Food Quiche/week 28/ March 1st

This was the second time that someone had suggested ethiopian food quiche! We were a lil' stumped at first, but this is an exciting challenge to say the least. We also invited our new friend Krystan to join us (who had the idea for this weeks quiche). She brought over a great assortment of vegetables and we made it work!

Crust: Our flakey crust recipe with Teff and Corn Flour(but instead of millet and brown rice flour)
Bottom Layer:Lentil Layer. Red lentils with cardamom, cinnamon, cumin, ginger, tumeric, braggs, onion, garlic, red bell pepper.
Filling: Sauteed veggies (mushrooms, broccoli, red bell pepper ...) with paprika, tumeric, ginger, and cardomom. eggs (from our new friends in boone! thanks ya'll!)
Cheese: New York Style Cheddar





It turned out so great! It was a flavor packed quiche for sure. The lentils added a good consistency that balanced out the denseness of the crust. The crust had a "whole wheat bread" taste and texture that really suited the rest of the dish. And it really held it's form when cut into pieces.

breakfast burrito quiche / week 27 - february 22, 2010

breakfast burrito. what could go wrong?
nothing says these happy campers:


crust: crushed tortilla chips (note: we've tried using corn tortillas as a crust and it didn't turn out well...)
bottom layer: refried beans glopped on the best you can
second bottom layer: your fav salsa
filling: sauteed red onions, chopped red pepper, three eggs, 1/4 cup almond milk and 1/4 cup half and half (per Kensey's suggestion)
topping: sharp cheddar cheese
post oven wrapping: corn torilla...like this:



a great breakfast indeed!

Classy Cherry Compote Quiche / week 26 - february 15th, 2010

Get ready for a wonderful wonderful spectacular quiche. Inspired by Rae's sister's baked brie recipe with puff pastry wrapped around brie, cherries and honey.

Crust: Our favorite gluten free crust recipe (posted last week and many other weeks prior)
Bottom Layer: Goat Brie
Bottom Bottom Layer: Cherry Compote. To make this delectable delight we added frozen organic sweet cherries, organic raw cane sugar and a dash of water to a saucepan. When starting to boil, crush the cherries with a fork. Then add a approximately 1 Tablespoon of Arrowroot starch to the mixture.
Filling: 3 eggs, 1/2 cup almond milk,1/2 of a large yellow onion - caramelized. Mix it up!
Bonus Layer: Chopped Raw Walnut
Top Layer: More Goat Brie!
post-oven: drizzle honey on top!



Note: In total we used a goat brie wheel that was 6.5 oz. A little smaller then the average. It was triple cream. I'm pretty sure that after this quiche we recommend the goat brie. So Yummy.

Also: We listened to Rae's Dance Troupe Mix. Nothing says classy like Beyonce. The dance move at 1:19 is Rae's favorite.

true blood vampyre quiche/ week 25 - february 2010

this week's quiche pays homage to our love for vampyres. and the show true blood. um, yeah...highly recommended.

crust: millet and flax crackers (plain)
bottom layer: beets -sliced thinly and boiled until soft (you can't beat the beets.)
extra extra bottom layer: roasted and marinated tomatoes
filling: three eggs, 1/2 cup almond milk, artichoke hearts, tomato paste, garlic
top layer: goat cheese

get ready for a bloooooddddd curddddlinnnggg meeaaallll.



True Blood news and True Blood Merchandise


True Blood news and True Blood Merchandise

ricky's birthday week quiche! / week 24 - february 1, 2010

our friend ricky, her birthday lasts a whole week. that's how special she is.

for this quiche, we made...:

crust: gluten free crust (doubled for a chocolate pudding pie - recipe below!) - bakes at 375 for about 10 minutes while you're doing the other things and letting the oven heat up.
bottom layer: tempeh marinated in amino acids (braggs), some hot sauce, and lemon juice and then baked for about 15 minutes at 375 - while the crust was baking on its own.
filling: sauteed shittake mushrooms and carmelized onions with some tumeric and red pepper flakes then 3 eggs and .5 cup of almond milk.
topping: goat cheese.


pudding pie!
bake the pie crust.
make the pudding from this blog: http://smittenkitchen.com/2008/02/best-chocolate-pudding/
except, i replaced the whole milk with coconut milk/ almond milk and the cornstarch with arrowroot powder - 1. because it does the same thing, 2. because that's all we had and 3. because i feel like it's better for you...?
then put the pudding in the crust and into the freezer. it can be eaten whenever, but it is best to let it stiffen up. also, this recipe makes about one extra cup of pudding that didn't fit in the crust...so do with it what you will!



the quiche was a real hit. and spicy! but the egg and goat cheese helped balance it out.