Was a
very lazy day today - slept in real late after an uber late night of making Quiche (recipe to follow below). Got up in the afternoon and milled around the house doing stupid domestic crap. Finally went out on a 64 mile training ride - the weather was phenominal. Came home, popped into the hot tub for a 1/2 hour and then ran a few errands. Where does the time go?
Will spend the rest of the evening catching up on bills, and preparing to visit my parents tomorrow to help fix their sick computer. Hence, what I'm gonna be doing tomorrow. Will have dinner with them afterwards at Costal Flats - a great restaurant.
So without much fanfare, I present my Quiche:
 photo by d. scott gregory Quiche Me click on photo to enlarge |
 photo by d. scott gregory Quiche Me click on photo to enlarge |
 photo by d. scott gregory Quiche Me click on photo to enlarge |
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My Quiche(you better love this simple recipe - click on images for a larger representation)
12 large eggs, beaten
2 cups chopped fresh baby spinach, packed
1 cup dehydrated shitake mushrooms (rehydrated in 1 cup Chardonnay), chopped
3 turkey sausage links, hot - pregrilled
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
4 large cloves garlic, roasted & minced
1 1/2 cups fat free half & half cream
1 1/2 cups shredded Swiss cheese
2 (9-inch) refrigerated pie crusts, placed onto baking sheet
Salt and pepper to taste
Preheat the oven to 375 degrees F.
Combine the eggs, cream, garlic, onion, salt, and pepper in a food processor or blender - mix until smooth. Layer
the spinach, sausage, mushrooms, peppers, and cheese in the bottom of the pie crust, then pour the egg mixture on
top to saturate the lower layers.
Bake for 35 to 45 minutes until the egg mixture is set. Cut each pie into 8 wedges.
(** for 2 pies - one to eat for a week..the other to deliver to your parents, or freeze)