I survived the rest of my physical (more stories to come) and now I am at my in-law's house relaxing and preparing for tomorrow's "baby girl party" to welcome TE and my new niece who is expected to make her grand appearance in April! We are making some fabulous stratas and french toast casseroles for the brunch party so I will be sure to update the blog with those recipes.
Today for Pi day (3.14) I made two quiches that I have been trying to make for a little while- it was actually only supposed to be one quiche but when TE and his mom saw me putting canned pineapple in the eggs they made faces, so I left the pineapple out of one of them and made a "safe" quiche.
This recipe was from Mel (via J) and I agree with her that it is a keeper- very tasty and easy.
I will call it a...
2/3c Milk (I used 2% -- the "real" recipe calls for cream)
1/2 bunch of asparagus: diced and sauteed in 1tsp olive oil and 1tsp garlic salt
3oz smoked salmon
1/3c crushed canned pineapple (drained) OR
2T whipped cream cheese, dolloped on top of quiche
1 pie crust (Mel made hers with a homemade crust- I made mine with a local made (still store bought) whole wheat crust)
Beat eggs and milk together
Layer sauteed asparagus on bottom of pie shell
add diced smoked salmon and crushed pineapple
Pour egg/milk mixture on top of the veggies/fruit/fish
If making it with cream cheese- now add the dollops to the top of the pie
Bake for 1hr at 350
*Also the "real" recipe calls for fontina cheese with the pineapple, but I did not have it, nor did I need the extra calories- so I omitted it!
Before going into the oven:
The cream cheese version:
The pineapple version: