Ham and Caramelized Shallot Quiche, the update — 6 Comments

  1. I just did a quiche tonight … with a butternut squash “crust”. Not very crust like as I mashed the squash, then I’m thinking what could I do to it to make it more crust like … but can’t complain because it was really very good.
    Your rice crust is excellent, I’ve really enjoyed the ones I’ve done.
    Yes, you two have come a long way.

  2. Katie – I am with you on the meat portions. I have cut back…I still need meat once a day – but am happy to give it up at breakfast and lunch. As a result – these past two weeks I have actually lost 4 lbs! (although, I do not want to loose any more) It has only been two weeks, so I will see how I feel strength wise. My job is very physical – so I need the energy that meat protein provides…so far so good. BTW your quiche looks fabulous!

  3. You have come a long way. Hope the new radiator does a good job. I have always liked your idea of a rice crust and this particular quiche looks so delicious.

  4. Tanna, butternut squash crust…. I like that. I wish I had more this year, but still….. Maybe a mix of rice and squash

    Ina, I do have protein at lunch – a hard boiled or a bit of peanut butter or some nuts with my yogurt… I’m not ready to give up my meat LOL

    Kate, a rice cooker, eh…. I hear they are wonderful – and good for cooking oats, too ;-))

    Penny, the new radiator was just in time, too,,,, And thanks…

    Betsy, thanks so much…