It’s been so long since my last post… How y’all doing? It’s been a looong winter, and I needed to step away from this space for a little bit. A few folks (including a dear photography client) suddenly and unexpectedly passed away this fall, then the holidays came around, then there was a carbon monoxide leak in my apartment building on a -6 degree evening, ended up suddenly moving to a new place, and was sick for almost a month.
Phew. It was a long winter. There was barely time to cook, never mind photograph, write, or indulge in the things that bring any sense of creative joy.
It’s now the end of March, and I’m just starting to get back into a normal routine. So, hi there! Happy almost spring! Let’s defrost and come out of hibernation, shall we?
Moving created an interesting culinary “problem”. I found a lot of dry and frozen ingredients stuffed in the back of my pantry and freezer that I totally forgot about. So there’s an effort right now to use up everything that’s still good, but has been totally neglected. And I want to make healthy meals that are quick to prepare. (There have been many whole chickens tossed in the crockpot with lemon and herbs over the past two months!)
Since my boyfriend is gluten-free, most of the recipes I make include gluten-free flours or bread products. One of the items stuck in the back of my freezer was a quiche and pie crust from Gillian’s, which happens to be based nearby in Lynn, Massachusetts. We had some leftover fresh red pepper, a few mushrooms, some leftover shredded cheese from a pizza, a carton of eggs, and a bunch of herbs.
Quiche! The perfect dish to use up leftover fresh produce. And I was in the mood for some comfort food that was not in the form of cookies.
No lie – the quiche came out so well, I could eat this whole thing in one sitting. But I will control myself. (Maybe.) I’m not sure if it’s the vegetables, the seasoning (this is what I used), or what, but it’s delicious. The Gillian’s gluten free pie crust tastes exactly like a regular pie crust! It’s so good!
I would have liked to style these photos a little more, but my props are still packed in boxes, buried in the basement. This is the first time I’ve picked up my camera since I moved. And now I have more space to work in, which is such a wonderful thing! It’s so good to be back in this creative space. xoxo
- 1 frozen pie crust (I used Gillian’s Gluten-Free Quiche and Pie Crust)
- 1 cup chopped red pepper
- 1 cup chopped mushrooms
- Handfull of fresh baby spinach, chopped
- A few cherry tomatoes, quartered
- 1 cup shredded cheese (I used a Mexican blend)
- 4 large eggs
- ¼ cup milk
- 1 Tbsp quinoa flour
- 1Tbsp no-salt dry seasoning mix (I used Kirkland Organic No-Salt Seasoning sold at Costco and Amazon.com.)
- ½ tsp salt
- Pinch of dried parsley
- Preheat the oven to 350 degrees.
- Spread the chopped red peppers, mushrooms, spinach evenly over the crust and sprinkle with the cheese.
- In a medium bowl, whisk together the eggs, milk, quinoa flour, salt, and seasoning blend.
- Pour the mixture over the vegetables. Top with the tomatoes.
- Place the quiche on the center rack and bake for 40-45 minutes, or until the center is set. Remove from oven and sprinkle the dried parsley on top. Let it stand for 5-10 minutes before serving.