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?)
4 thoughts on “Asparagus, Ham and Shallot Quiche; RSS Feeds”
with your new format there is a Optimium Ad in the middle with No way to get rid of it- arn’t they supposed to have a X in one corner so we can see what script they are covering ?
Thanks for letting me know. The banner ad was behaving very badly. I’ve replaced it, now and hope that fixes it.
Yay, I’m glad to see that things are getting back to normal. Which rss feed link is better? Or does it matter? (I arbitrarily chose rss2 link but will change it to another if you think it wise)
Your quiche looks and sounds delicious. Asparagus… I want asparagus…. But I will have to wait for another month or so until Ontario asparagus appears at the vegetable market.
Our local source now has it – I’m picking up a kilo on Friday…. So much better freshly cut than even the 2 day old stuff in the store… Oooops, sorry….
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