Spinach, mushroom & feta crustless quiche $6.19 recipe / $1.03 serving. I’m a big fan of savory breakfasts and this one might be my new favorite.
It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner! A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough cheese in here to cover my fat ration for the day so I just skipped the crust. If you want your quiche in a crust, make this super simple 60 second pie crust. To make this recipe extra economical, use vegetables that are in season and on sale for a low price. Spinach, Mushroom & Feta Crustless Quiche spinach, mushroom & feta crustless quiche Total Cost: $6.19 Cost Per Serving: $1.03 Serves: 6 Ingredients Instructions Preheat your oven to 350 degrees.
Step By Step Photos The key to preventing a soggy quiche is to reduce the moisture in your vegetables. Next, move onto the mushrooms. So I washed and sliced my own. French onion tart + uk cookbook release. Hello from 30,000 feet!
I wrote this on my 23rd airplane flight since November 2012, but here’s the part where you can be certain at last that I’m as weird as you already suspected: I still love flying as much as this guy. How could I not? At the time, there were perfect white puffs of clouds below us (I always call them Simpson’s Clouds, because they remind me of the ones in the show’s opener) and the sky above the clouds, as always, was piercingly blue.
The day before, it was snow-sided mountains down below, and before that, circular fields inside perfect grids, fern-like trenches and mosaics that stretched to the horizon. That I also get to hang out at awesome bookstores and meet really nice people who indulge me (but really shouldn’t, lest I feel encouraged) by laughing at my terrible jokes only makes it more fun. This strange thing that’s been happening over these book tours that I spend the entirety of my time outside the kitchen pining for it. Spinach and smashed egg toast. What do you make yourself for lunch, if nobody else is around?
I bet you’re hoping I’m going to say something ambitious, like “a gently poached chicken breast, cooled and sliced across a vegetable salad with a hand-whisked vinaigrette,” because that happens, ever. Or maybe you’re hoping that this is where I tell you about my secret peanut butter fluff with crumbled potato chip sandwich habit, alas, I’m not even interesting enough at lunchtime to be scandalous. Savory Parmesan Bread Pudding with Bacon, Kale, and Rosemary. I don’t enjoy cooking dinner.
For the most part, I think its too time consuming. All I want to do in the evening is plop on the couch and either watch TV or read a good book. Dinner is the boyfriend’s job, and he’s quite good at it. I prefer to be responsible for breakfast. This savory bread pudding is perfect for lazy weekends and Sunday brunches.
Still Rotating, Two Years Later. "A good rotation.
A rotation I define as the experiencing of the new beyond the expectation of the experiencing of the new. For example, taking one's first trip to Taxco would not be a rotation, or no more than a very ordinary rotation; but getting lost on the way and discovering a hidden valley would be. " - Walker Percy (The Moviegoer) Two years ago today, using the same exact quote by Walker Percy, I started this blog with a post about granola. It was, as many of you know, my gift to myself for surviving the first four years of graduate school--for both writing and reading more pages than I could count, for forcing myself to grapple with things that I sometimes wasn't even all that interested in and, most importantly, for expanding my food repertoire.
Of course, there was a part of me that was afraid to start this blog. In general, I've gone about this blog in my own way. This upcoming academic year is supposed to be the one in which I finish my dissertation and apply for jobs.
Side Dishes. Drinks. Bread. Appetizers. Dinners. Sweet Things.