1.it's nba finals week. 2.mary is a super star basketball player. 3.and things are cute when they are in circles. 4. things that are orange and black are yummy.
this weeks quiche! crust: the famous good ole pastry crust (see other posts) bottom layer: red lentils and quinoa filling: 3 eggs, 1/2 cup almond milk top layer: roasted eggplant (first we cut the eggplant up and salted them. when they look like they are "sweating" you rinse off the salt. it makes for more tender eggplant.) cheese: mozzarella exciting cute layer: carrots and kalamata olives laid on quiche like a basketball.
We had a great time and we ate it on the basketball court. It had a great Mediterranean flavor!
This is the Quiche Luck of the Century folks. All of our favorites were here. Boy o boy do our friends make good quiche. Here we are folks!
kensey: "i can't believe it's not quiche... fruit salad" erika and dave and rowen: spelt crust, eggs spinach, monterary cheese, buttermilk and hemp milk mixed, fluffy eggs! "i beat the hell out of it" rae: "quiche you later lizzie" "i'm too full to be on the ball" this one has our always exciting pastry crust, freshly sliced tomato, sundried tomatoes, fresh basil and oregano, goat cheese, three eggs. danny's first: "quiche me if you can" or "i never quiche and tell" perfect crust (recipe), olives, kale, green onions, red bell pepper, tumeric, garlic, egg and buttermilk and simmered family tradition: must coat the crust with egg yolk. "does it normally take you three hours to make a quiche?" "complex yet subtle...layers of flavor...one after another..." - erin note: on the toothpick it says "You are the dreamiest quiche". catfish and erin: "the grunion mullet" millet and olive oil crust, shitake, carrots, onions, garlic, salt and pepper, green onions, eggs, sun dried tomato quiche lizzie: dolmas are great in quiche, quiche the gf, flakey crust (see recipe from previous posts), black bean hummus from Roots cafe, dolams laid out in a triangular formation, black kalamata olives, roasted tomatoes, egg mixture (3 eggs, .5 cups almond milk) and topped with feta cheese! erin went back for seconds for only one quiche...and it was that one! mary and ingrid: it's liquid quiche - grapes smashed quiche in a wine bottle, pinot gruzeeare naomi and alexei: "deep dish takes an hour and a half in the oven" or "deep dish quiche" or "green eggs and garlic" buckwheat and rice flour crust, sochan, lambs quarters, spinach, sour cream in crust and in eggs, onion, garlic, colby "i use garlic like it's a vegetable"-naomi
not pictured!!joanne: "line pan with four cups of chopped fresh spinach, sautee small onion with two tablespoons of oil and generous garlic and lay on spinach, wisk 12 eggs with 3 cups of unsweetened almond milk, dill, salt, pepper, and a cup of quinoa, bake for and an hour, covered...quinoa was supposed to settle to the bottom but it didn't! so maybe spread out on the bottom.
good quiche was had by all.
note: you can't tell your pants are unbuttoned if you're wearing an apron
we played the old childhood favorite game telephone: started: "jen trapped alexei in the pantry and squeezed his butt checks" changed to... "why are you calling me on the telephone" to... "quiche get it now get up act up" it's unclear...mary forgets. "quiche now get up get up"
quiche chants: whose quiche? our quiche!
And that's all folks! Lizzie has officially moved. The dreamy quiche will live on...in our dreams.
There is this place in Pittsburgh (Adrian's Pizza) that has amazing Pierogi Pizza. In honor of Lizzie's big move to Pittsburgh in a few weeks we made this quiche.
Crust: Gluten Free Pizza Crust Bonus Layer: Mashed Potatoes, Sauteed Onions, Sundried Tomatoes (re-hydrated) Filling: three eggs (local, organic- as always), 1/2 cup almond milk, some salt Pittsburgh Pierogi Pizza Quiche Cheese: White Cheddar, Provolone grated
Bake in Oven at 375 degrees for 30 minutes. *note: bake crust for a few minutes before adding ingredients on top.
This quiche was so good! The only critique we had is that the crust is kinda hard to cut. This may depend on the kind you get.
our friend shannon came to visit us this week! we were so excited we decided to make a philadelphia food inspired quiche. none of us have actually had tomato pie. but boy oh boy were we excited to try it out.
In spirit of the theme we chose pretzels, tomato pie, and cheddar cheese (instead of cheese sauce) because of their Philly roots.
Crust: Glutino Gluten Free sesame pretzel rings Bottom Layer: Sliced Tomato (organic and local slicer tomatoes!) Middle Layer: 3 Eggs (organic and local!), 1/2 cup almond milk, 1 T dried basil, 1 T dried oregano Bottom Layer: Another Sliced Tomato Layer Cheese: Cheddar and a little Pecorino Romano
soooo good!
quote of the quiche: "it's like pizza but better." -Mary
so this is a special edition/mary's quiche/quiche me through the phone/mary's favorite song ever.
crust: cooked brown rice! filling: steamed brocoli and peppers and boiled beets and sauteed onions with pepper, cumin, curry powder, coriander, and salt. and 5 eggs and 1 cup milk (this is not what we usually do but there was so much vegetables that it seemed like we needed more!) topping: sharp cheddar!
quote of the quiche: "quiche is a like a plan...with everything coming together" - jp "the beets run like blood! and the vegetables are perfect...people really mess that up" - jp "we steamed them before hand...!" - lizzie "beets are really good for you in chinese medicine" - mary "i think they're good for you in every medicine" - lizzie "no don't write that!!! it's cheesy!" - mary "cheesy like quiche!!" - lizzie "i never knew what a rice crust tasted like until today. quote me! quote me!" - mary
We are two fabulous folks who love quiche! Every monday we make a new gluten-free, vegetarian quiche. We will update videos, pictures, recipes, inspirational ideas and more!
