Quiche

quiche

quiche

quiche and lentil soup

quiche and lentil soup

Quiche is one the staple “things-I-can-make-successfully” in my repertoire. This one came out a little odd, but still tastier than I expected. (The oddness was due to the fact that I under-filled the pie with the eggs and milk, rather than over-filling like I usually do.) The vegetables were baby spinach, mushrooms, and green onions. I used soy milk instead of regular milk, which gives the quiche a sweeter taste. I used mozzarella cheese, which again has a milder taste than Swiss (which I use sometimes). I seasoned the egg mixture with black pepper, salt, a tiny bit of mixed Italian herbs, and a pinch of nutmeg. All-in-all, it wasn’t bad, but not nearly as good as Mom’s quiche.

The lentil soup was also nearly instant, as I used a can of diced tomatoes. First, I cooked white onions in a bit of rice liquor, then I added the tomatoes, chopped carrots, lentils, a couple bay leaves, and salt and pepper. Before eating it, we added a splash of red wine vinegar to each bowl, per Jen’s suggestion.

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