The spinach has been loving the rain. I harvested quite a bit yesterday and there's more still in the garden. Since I also went to the gardener's market yesterday and got some fresh eggs, I decided on a quiche.
I've never made a quiche before, but figured it seems like a dish that would be very forgiving. I used the bacon that had been in my freezer since Christmas, a crust I had in the freezer from ages ago and fresh chives from my garden.
5 fresh eggs
.75 cup low fat cottage cheese
4 strips bacon, cooked
a bunch of spinach, sauteed in the pan used for the bacon, chopped
a bunch of fresh chives
2 oz blue cheese
I got over eager and took a sample before I took a picture. It might have been better to not cook the spinach in the bacon grease, but I was at first playing around with the idea of not putting in the bacon, just using it for the sauteing. It tastes fine and it was a good experiment.
I had some left over spinach and used it in soup.
chicken broth - homemade that I'd had in the freezer a little while
packaged cheese tortillini
fresh basil from the garden
garlic salt (since I didn't have any salt in the homemade broth, otherwise garlic powder)
pepper to taste
add spinach in the last few minutes of boiling.
2 comments:
That quiche looks delicious! How long did you bake it for?
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