Make-It-Up Quiche

After the Broker's Open at my house last week I got home, saw my nice clean kitchen... and was inspired to COOK. And BAKE. Not sure why exactly, but quiche sounded really good. Which is odd, because I don't remember the last time I made quiche, much less had it at all.

I did a quick search online and found a recipe for a mushroom and spinach quiche in an oat crust. I looked at it more for inspiration than actual directions, as usual. I made the oat crust almost exactly--but I didn't have (or couldn't find) oat bran, so I used wheat germ instead (kinda the same thing, right?), used a little more butter (ok so I didn't measure it at all), and probably a tablespoon more of water. And a pinch of sea salt.

More or less: Mix together 1 cup of oats, 1/3 cup of wheat germ, pinch of sea salt. Cut in about 3 tablespoons of butter with a pastry knife, fork, your hands or whatever else works for you. Add in the water (4T) and mix around. At this point I found it easier to use my hands to get the butter and water totally incorporated and mushed it all into a ball. Instead of rolling it out, I just pressed it into the bottom of my oiled pie plate--mostly just on the bottom, but a little up the sides, too. Then stick it in the over at 375* for 7-8 minutes.

For the filling, I sauteed about half a medium onion with garlic, turmeric (because it's oh-so-good for you), a pinch of applewood smoked salt, and a pinch of sea salt in olive oil until the onions were starting to get transparent. Then I added in two cubes of my frozen pureed broccoli and around 1 cup of frozen spinach (the kind that is loose in a bag, not the brick... but I doubt it matters). In a bowl I mixed up 3 whole eggs plus two egg whites and some regular 2% milk. Then I squeezed out some of the excess liquid from my sauteed veggies before dumping it in the egg mixture and immediately mixed the whole thing up. I also added some Italian seasoning and fresh basil (yum!).

Finally, I got to pour the filling in the crust (that had been cooling while I finished up the filling). I sprinkled in some cheese (shredded Italian blend), scattered some chunks of provolone (because I had it) and made a pretty design out of a variety of small tomatoes (because I had them and I love them). Baked it at 375* for about 40 minutes (until a toothpick comes out clean)...

And then convinced myself to NOT eat the whole thing in one sitting.

I had it with a little salad of more tomatoes (seriously, they're like candy) and fresh basil.

And then I had another slice.

banana oatmeal muffins, revamped

I love muffins. I love baking them and I love eating them. I love sharing them--especially with those that have new little ones. Muffins are my favorite food-gift to give to new moms and dads since they are easy to grab and eat.

Viking Feast Ice Cream!!

Sara and I met up at the Farmers' Market in Bremerton last season to have a quick visit and check out what the market had to offer.

It was my first time at the Bremerton Market but I had been hearing about it from my friend Tiffany for quite some time.

It was small in comparison to the Olympia Market, but still had lots to offer... local farmers, crafters, honey-makers, and the star of our visit: a local couple that made their own ice cream.

Sara and I both tried their peach cobbler flavor... it was once of the best ice creams I've ever tasted. Seriously like a delicious peach cobbler in ice cream form. YUM!