Alina Sewing and Design
I’m half tempted to just post the pictures, but I’ll be nice and include directions too. 🙂

Mmm….even visually delicious!
For whatever reason, I’ve been craving quiche this week. I was pretty sure I had all of the ingredients in my surplus of food, and so when I got home late tonight from work, I decided to give it a try. I found a really simple from-scratch recipe for the crust and set to work.
For the crust, you need:
  • 1 cup of flour
  • 1/2 teaspoon of salt
  • 1/4 cup olive oil or canola oil
  • 1/4 cup cold water (I used filtered, refrigerated water)
First, mix the flour and salt with a fork. I used half whole wheat flour and half all-purpose flour. I try to use whole wheat flour where I can (for obvious reasons), but I’ve found that if you substitute entire amounts, it can turn really dry, hence I used both kinds of flour.

Next, stir in the oil and water…

And it will start to look like this crumbly mess…

So, that can only mean you need to use your hands, right?! Don’t tell my mom I played with my food!
(Please excuse my alien hand.)

Spread it out in your pie pan and set aside!

The only challenge I’ve experienced with this grocery challenge is using the fresh veggies before they go bad. I only need spinach for one of the recipes I planned, but since I bought enough to feed a family of rabbits for a week (read: in bulk at Costco. Do rabbits even eat spinach?? Moving on.) I’ve been eating on this for salads for the last couple of weeks, but I needed another recipe to use the spinach in. Hence, tonight.

I started by sautéing 3 garlic cloves and half of a medium-sized yellow onion in olive oil and little butter. (Can you tell I wasn’t measuring any of this?)
Then, I threw in a small can of mushrooms I had and added about four handfuls of spinach. After a few minutes, it started to look like this:

Add spinach and mushroom mixture to your pie crust (still unbaked). Throw some feta on top (another ingredient I have a surplus of).

Mix four eggs and a cup (or so) of milk and scramble together. Pour the milk/egg mixture on top of everything else and put it in the pre-heated oven for 40 minutes at 375 degrees.

I tend to think my oven bakes faster than normal, but you’ll know your quiche is done when it sets up in the middle. Let is sit for 10 minutes before serving.

The best part about all of it is these bad babies! While waiting for the quiche to bake and set up, I threw these guys together (peanut butter cookies). The oven just happened to be the right temperature for them as my quiche was finishing up. Pure luck. 🙂


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