Monday, March 23, 2020

Spring Quiche

Keeping busy during the shelter in place time. Did some house painting yesterday on the farmhouse and did yard work today - weedeating, seed planting, regular weeding and watering. I even took a photo of the first California poppy on our property. It bloomed today and it's one of the ones with multi-colored petals in shades of dark orange and terra cotta.

There should be more blooming soon, including the regular gold ones. The nasturtium just started blooming and we've had a slow progression of daffodils and tulips. I'm just glad that spring is here, even though our night time temperatures are staying low in the 30s and 40s, so no putting out seedlings like tomato and squash until the nights warm up a bit.

Have been having fun in the kitchen, too. Baked porridge bread twice and shared with our across the road neighbor. Today I baked my favorite quiche for dinner, using a recipe that was easily found using the new and better index! For the carrot part I used carrots from the garden of the same neighbor who was given the bread. She brought them over, freshly pulled, and the flavor is wonderful! I used the last of the asparagus. It made a very spring themed quiche I think. Sweetie loved it. The last time I made this I was getting farm boxes delivered, but the produce section of the market has improved since then and we have the added benefit of neighbors who grow veggies!

You can find the recipe here. A few variations: I used Kite Hill non-dairy ricotta on the bottom of the quiche and no cheese, chopped the mushrooms small and sauteed them with the carrot, but not the onion since I had cooked onions the day before and used them on top, plus diced ham between the asparagus spears for the meat instead of smoked salmon. Used oat milk with eggs for the custard. As you can see, as long as you keep the proportions the same, you can use a wide variety of variations for ingredients and still get a delicious quiche.

Stay safe and healthy!

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