The best laid plans……
I had every intention of getting back on my regular blogging path yesterday but our friend from Spain (the one we got the puppies from) is visiting, and he arrived a few hours early. I’m doing a quick post while he and mon mari have breakfast.
First – Technical stuff – I didn’t know these would change, but (thank you again, TypePad) they did.
The old RSS, etc feeds were :
- (Atom)” href=”“
- (RSS 1.0)” href=”“
- (RSS 2.0)” href=”“
The new feeds are:
I checked with the W3C Feed Validation Service and they appear to be correct…. If there is a problem, please let me know.
Asparagus, Ham and Shallot Quiche
Total time: 60 minutes
- 2/3 cups brown rice
- 1 1/3 cup chicken stock to yield 2 cups cooked brown rice
- 1 cup (4oz, 120gr) shredded Gruyère cheese
- 4 eggs, divided
- 3 tsp olive oil, divided
- 6oz (180gr) ham, cut into small pieces
- 8oz (240gr) asparagus, cut into 1″ (2.5cm) lengths
- 3 large shallots, sliced
- 3 – 4 tbs snipped, fresh garlic or regular chives or 1 tbs dried chives
- 1/4 (2oz, 60gr) cup Greek yogurt
- 3/4 (6oz, 180ml) cup milk (or all milk)
- 3/4 (3oz, 90gr) cup shredded cheese
- olive oil
- The rice:
- Cook the rice in stock. If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
- The crust:
- Lightly whisk 1 egg.
- Mix cooked rice, 1/4 cup cheese and 1 egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling:
- Heat oil in nonstick skillet, add shallot slices and sauté until browned. Carefully turn and brown other side.
- Fill a large saucepan half full of water and heat to boiling.
- Blanch asparagus for 3 minutes.
- Remove, drain and refresh in cold water.
- Whisk 3 eggs, yogurt, milk and chives together.Add the chives.
- To assemble:
- When crust is done, remove from oven.
- Spread the ham evenly over the crust.
- Spread the asparagus on top.
- Sprinkle on the cheese.
- Arrange the shallot slices on top.
- Pour egg mixture over all and bake, 30 minutes, 400F (200C).
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full. And now I must get back to breakfast and our guest. And the dogs and the dishes and the whatever…..
Now I must get back to our friend and breakfast.
And the dogs and the dishes and lunch (lunch?)