Mon mari is back to normal.
Well, other than that ‘no lifting anything heavier than a feather’ bit for two more weeks.
On the bad news side that means he didn’t get to help me unload the last 6 metres of firewood this afternoon. (upper body exercise)
On the good news side that means I am finally getting the rest of the doors on the kitchen cabinets.
It’s only been a year, almost to the day, that the last one was hung.
All things in time.
And it was finally time.
Okay, so I wanted glass doors and they are (very slightly) more involved…..
He also finished the open shelving on the ends.
I put wine glasses there for now…. It’s been so long I forgot what I had planned to put there (ouch!)
That end of the kitchen is done.
The other end
has the frames up and the hinges installed. The doors are being varnished and will be up shortly.
I will be glad to get the Tupperware behind doors (those are not glass).
Now I can give everything a decent cleaning…. and close the cabinet doors so it stays that way!
Today he started working on the drawers and doors for the bathroom cabinets.
There’s hope again….
I’ve been on a Caprese kick lately.
Could have something to do with all the tomatoes and basil in my garden.
But the cool weather we’ve had the last few days just didn’t scream salad at me.
I had the mozzarella in the fridge.
It needed to be eaten.
I bought to many eggs.
Quiche it is!
As usual, I use a brown rice crust. It’s healthier – and I’ve never made a pie crust (for shame). But you could certainly use a proper pastry or pie crust if you prefer.
Tomato, Mozzarella and Basil Quiche
1/2 cup quick-cooking brown rice
1 cup chicken stock
1/4 cup (1 oz, 30gr) shredded cheese
1 tsp olive oil
1 ball fresh mozzarella
1 large tomato (mine was yellow) or 2 smaller
4oz (120gr) ham
1 cup (8oz, 240gr) milk
1/2 cup basil leaves, loosely packed
The crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit – or cook it ahead.
Lightly oil a 10″ (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate or pie pan, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove.
The filling: Slice mozzarella as thinly as reasonable. Slice tomato as thinly as possible. Cut him into thin matchsticks. Leave basil leaves whole. Whisk eggs and milk together.
To assemble: Arrange sliced mozzarella on crust. Top with ham and basil leaves. Lay tomatoes on top. Pour egg mixture over as evenly as you can. Bake for 45 – 55 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.
I normally only bake a quiche for 30 – 35 minutes, but the moisture in the mozzarella seems to have made this one slow to set,
Good, though ;-))
And I loved the way the mozzarella didn’t disappear…..
10 thoughts on “Caprese Quiche; the update – finally”
Katie – I love your cabinets! The glass doors are gorgeous!And
what is not to love about Quiche – one of my all time favorites!
Your kitchen looks beautiful. I could never do glass-front doors. I’m way too messy!
Love the quiche. Caprese is one of my favorites and that’s a clever variation. I really like the brown rice crust. It’s something I need to consider since I am trying to get rid of the gluten.
The cabinets are truly beautiful and, to my mind, totally worth the wait!!
And your quiche looks delicious. I’ve made a crust with barley, but never with brown rice. Brilliant!
Yum! Yum! Yum! To all of it. The cabinets AND the quiche!
What Cindy said! And I’m glad to hear ton mari is back to battery now! Yaaay!
The kitchen is really shaping up Kate. Won’t be long before you can cook up a storm without interference and wild abandon:D
This must sound repetitive by now, but your kitchen’s looking beautiful. =) I’ve always loved glass cabinets myself, though the tricky part is keeping the inside looking nice enough to show off. Something I have yet to master.
This quiche has definitely made it onto my list of ‘must-try’s. Mozzarella, tomato, and basil…mm, how can I not love those? The brown rice is interesting though, I’ve only ever made pie crusts for quiche.
I love using rice crusts.
Your cupboards are looking good!
I love the look of that crust – divine and wholesome to boot !!
Ina, thanks. I’m really happy with the glass doors! And the quiche….
Rachel, I only have glass on half of the upper doors – for that reason. I love the rice crust – obviously LOL
Christine – barley… what a good idea! You know I love barley….
Cindy, thanks – for both!
Zoomie, yeah, it’s good to have it behind us.
Val, yes, soon… maybe this week!
AJ, as I said… not a pastry chef ‘-)) The main glass doors or on a shallow cabinet that just holds wine glasses – I’m hoping I can keep it neat…
Meredith – yay! someone else that does it! Thanks!
manningroad, and it has such a nutty taste, more depth to it than pastry. (IMHO)
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