Caprese Quiche; the update – finally

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.

No hurry.

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 egg
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
3 eggs
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…..