Monday, March 28, 2005
that fleeting sense of accomplishment
I finished my package for the Spring Swap! I feel so in control. A whole four days early, too. I'm actually pretty happy with the whole kit and caboodle -- I'll post the crafty things on my crafty blog after my swap-person receives The Box.
Of course, I can't mail it til Thursday, 'cause I'm broke and have two doctor appointments in the next two days (for me and Rabbit), but still. It's done. On time. And this was the first MAJOR swap I've done, everything else has been smallish and didn't involve a lot of time on my part except for the Matchbox Shrine Swap.
Enough swap talk. Here, have a recipe. I call it "The Best Quiche EVER" and it's based on a formula I got from Mollie Katzen's The Enchanted Broccoli Forest (also known as "the most beautiful cookbook EVER"):
The Best Quiche EVER
--ll LAYER 1 ll-- (layers are from the bottom up)
* 1 premade pie crust
Place the pie crust in a pie dish or medium-deep casserole dish.
--ll LAYER 2 ll--
* 8 oz. smoky cheddar/Swiss cheese, diced or shredded (if you can't find a combo cheese, I'm sure 8 combined oz. of separate smoky cheddar and Swiss cheeses will do)
Layer the cheese evenly over the bottom of the pie crust. Nibble a little cheese. You know you want to.
--ll LAYER 3 ll--
* splash of vegetable oil (I wanted to use butter, but didn't have any)
* 1 white onion, halved and sliced (chopped might work better, but I like the look of sliced)
* 1/2 lb. chopped baby spinach
* approx. 1/2 tbsp. nutmeg
* approx. 1/2 tbsp. dry mustard (I didn't measure the spices, so I'm not sure if that's 100% correct)
Heat oil in pan over medium-high heat; sauté the onions with the spices until soft and fragrant. Add spinach and sauté just until wilted and a little glossy. Spoon over cheese layer.
--ll LAYER 4 ll--
* 3 eggs
* 3/4 c. half-and-half
* 1/4 c. low-fat milk (instead of the half-and-half/low-fat combo, you can use all low-fat; I was scavenging and had to take what I could get)
* paprika
Beat milks and eggs together, pour over spinach layer. Dust with paprika.
Bake at 375˚ F for 30–45 minutes. Cool for 10 minutes. Eat!
Of course, I can't mail it til Thursday, 'cause I'm broke and have two doctor appointments in the next two days (for me and Rabbit), but still. It's done. On time. And this was the first MAJOR swap I've done, everything else has been smallish and didn't involve a lot of time on my part except for the Matchbox Shrine Swap.
Enough swap talk. Here, have a recipe. I call it "The Best Quiche EVER" and it's based on a formula I got from Mollie Katzen's The Enchanted Broccoli Forest (also known as "the most beautiful cookbook EVER"):
The Best Quiche EVER
--ll LAYER 1 ll-- (layers are from the bottom up)
* 1 premade pie crust
Place the pie crust in a pie dish or medium-deep casserole dish.
--ll LAYER 2 ll--
* 8 oz. smoky cheddar/Swiss cheese, diced or shredded (if you can't find a combo cheese, I'm sure 8 combined oz. of separate smoky cheddar and Swiss cheeses will do)
Layer the cheese evenly over the bottom of the pie crust. Nibble a little cheese. You know you want to.
--ll LAYER 3 ll--
* splash of vegetable oil (I wanted to use butter, but didn't have any)
* 1 white onion, halved and sliced (chopped might work better, but I like the look of sliced)
* 1/2 lb. chopped baby spinach
* approx. 1/2 tbsp. nutmeg
* approx. 1/2 tbsp. dry mustard (I didn't measure the spices, so I'm not sure if that's 100% correct)
Heat oil in pan over medium-high heat; sauté the onions with the spices until soft and fragrant. Add spinach and sauté just until wilted and a little glossy. Spoon over cheese layer.
--ll LAYER 4 ll--
* 3 eggs
* 3/4 c. half-and-half
* 1/4 c. low-fat milk (instead of the half-and-half/low-fat combo, you can use all low-fat; I was scavenging and had to take what I could get)
* paprika
Beat milks and eggs together, pour over spinach layer. Dust with paprika.
Bake at 375˚ F for 30–45 minutes. Cool for 10 minutes. Eat!
