Monday, February 28, 2011

Quiche, from scratch, in less than an hour

I've made quiche loads of times before but before today had never attempted my own crust. But high on the success of my sfeeha (middle eastern meat pies) last week, I thought I'd give it a go and soon found out it is super easy!

I took one cup of flour and forked it together with 1/2 teaspoon of salt in a large mixing bowl. Then, using the same cup measure, I whisked together 1/4 cup olive oil with 1/4 cup cold tap water. Once it was thick, I poured it into the flour and mixed together to form a dough. Press that into a 9-inch pie pan and it's ready for the quiche filling of your choice!

I went with spinach, mushroom and cheese, and also threw in a little bit of red pepper that I had lying around. The spinach was the chopped, frozen kind so that needed to cook first. Then, I lined the crust with the chopped mushrooms and red pepper, added the cooked spinach, then poured over a batter made from 3 eggs, 1 1/2 cups milk and about 1 cup of shredded cheddar cheese, seasoned to taste. 

Bake the whole thing at 400ยบ F until the crust is golden and the center of the quiche is firm, about 30 minutes.

Wednesday, February 16, 2011

Quick and easy pickled carrots

For a jar this size (20 oz), use about 2 cups of white vinegar.

Add salt and sugar to taste and dissolve completely before pouring over the carrots. I used about 4 tablespoons of sugar and 1 1/2 tablespoons of sugar, but play around with it to get it just right for you.

Optional: add sliced chili peppers and/or julienned ginger.