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.
Hot damn I'm still tasting that yummy quiche. Thanks again for making me the guest of honor. It was lovely. Can't wait to see what crazy never-before-imagined quiche shows up here next.
ReplyDeleteP.S. I found a book with recipes for both injera and Ethiopian honey wine! I'll let you know when the party is. : )
This is awesome! I'm lovin' following your quichey blog-it's the best. Hopefully us Boone folk can make it down for a quiche adventure one Monday.
ReplyDeleteYAY! Thanks so much!
ReplyDeleteKrystan-It was great to have you! I'm excited about injera and honey wine!
Scheibe-Thanks for the kind words about the dream quiches-ha! We would love love love if you came. You Boone folks are always welcome in Asheville and certainly for quiche!