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.