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September 21, 2009

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I adore quiche, which is lucky for me since I get about seven eggs a day from my hens as well as gallons of greens from my trade network. Oh plus all the goat cheese of course and the bacon. So a quiche of some sort -say, kale, goat cheddar and bacon, or chard, ham and feta, is in the heavy weeknight rotation. I admit to using storebought piecrust, however.
aimee

Where did that saying "real men don't eat quiche" come from? All the men I know, love quiche.

Anyway, I love quiche, too. I don't have the time or patience to bake my own crust, though. I cheat and buy the pre-made kind. And I'm okay with that.

It is hard to go wrong with eggs and cream. (Heck, leave out the vegetable and you're on your way to dessert!)

Your strata was likely also helped along by the salami. I am in my second trimester of pregnancy, and cold cuts are on my forbidden list, unless they're cooked. I've been craving salami (on a stinky sandwich with gorgonzola and red onion, preferably) - now I have a way to eat it! Thanks, Tammy! (BTW, if chemo brain is anything like baby brain, I can thoroughly sympathize...)

Glad you're feeling better and enjoying cooking! I just made a strata for the first time a few weeks ago.. and found it a great way to use up all the leftovers - just like you did ;-)

Here comes a long comment:

1. This recipe sounds awesome. I have leeks for a recipe that probably doesn't need much so this will make good use of the extra. And my CSA had the squash every week so I need more ideas for that, too. Eggs and cream are always welcome in any meal of mine.

2. Does High lawn farm use milk from pastured cows? What about Chip-In farm and their chickens - pastured?

3. Every time I pick up my CSA box, I think of you because I have also managed to develop a crush on our farmer. I'm not going to do anything rash like leave my husband for a life of sowing and harvesting but I almost asked him if they do tours for kids/families. The farm is 2.5 hours away and I have non-walking 10 month old twins. Ya...

Love your blog, hope your feeling well.

So glad to see you back in the kitchen... just in time for fall too. And using cream from way out here in the Berkshires! We're honored.

We husbands like to call it Manly Egg-Pie.

Husband: Whatever makes you feel better about it!

Alana: You should be! I love that cream.

Nicole: 1. More recipes for squash, hmmmmm. I'll have to think about that. 2. Yes, cows from High Lawn and chickens from Chip-In, both pastured. I pasted in the links for both farms so you can click over and see the pics. 3. See? It's hard not to get all smitten. Enjoy!

Julia: What would we do without eggs and everything you can do with them to use up scraps?

NurseJen: Chemo brain is a LOT like baby brain. Oh, I could tell you some stories...

Amy: Exactly. Nothing wrong with that.

Aimee: Yum. All of those sound soooo good.

What are your true thoughts on store bought pie crust for quiche? Have to admit that is always how I've tackled it! A bit overwhelmed by the idea of making that part from scratch....

Cindy: I think using store-bought pie crust is fine. It's just that I loooooove homemade pie crust so much that I'm highly motivated to make it. (I use the food-processor and it only takes 10 minutes of work.)

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