I’m pretty proud of us, we got a lot done this weekend. However, none of it was blog-worthy. That’s not to say it wasn’t interesting, it was just a lot of paper-pushing and computer work. I’m concurrently working on my first two projects for work, and the hot weather and inability to do nearly anything but sit still gave me the perfect opportunity to read and watch documentation to get up to speed with the new software I’m using. Definitely not there yet, but I got a lot done. Meanwhile, Neil worked really hard on our latest client design, and I’m so excited about the shape it’s taking.
Because it was so beastly hot this weekend, we naturally felt like avoiding the kitchen as much as possible. Neil actually came up with the idea to make a fast and easy quiche, and he had most of the prep done before I could get the camera to snap some pictures.
1 1/2 cups fresh spinach, chopped
1 cup of broccolettes (roughly chopped broccoli works too)
1 green onion, sliced thinly
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup coconut milk
3/4 tsp baking powder
Salt and freshly ground black pepper to taste
- Preheat oven to 350F.
- In a large bowl, whisk the eggs and coconut milk together until thoroughly combined. Add remaining ingredients.
- Grease a 9″ pie dish with coconut oil/butter. Sprinkle almond meal evenly and tip the dish all around, tapping with your other hand to make sure it sticks to all sides. Dump out any excess.
- Bake the quiche for about 40 minutes, or until cooked through in the center (we always cook a little extra so the sides are a little crisp). Add additional salt and pepper to taste.
Makes 4 servings.
Without the cheese, this quiche is super light and fluffy with just a hint of a crust around the bottom and edges. Obviously we went with just a vegetable filling aside from the eggs, but it would be just as good if not better with fresh bacon or ham.
If you eat cheese, I imagine Neil would advise his favorite, sharp cheddar.
This recipe and the way Neil made it reminded me a lot of his mom. She’s constantly whipping up recipes with whatever she has in the kitchen that day from the garden. Our quiche makes use of broccolettes from our garden and onions that she braided together from hers for us during her last visit a few weeks ago. I can’t wait to finally see her garden this week!