Sorry for the long absence. I have been busy with my novel and my poetry writing.
Latest creation was a seafood and asparagus quiche. I love my bacon quiche, but was craving asparagus.
1 cup young asparagus shoots, (1 inch pieces)
1 cup hand peeled wild shrimp
6 large bay scallops (diced))
8 small crimini mushrooms (sliced)
1/2 cup French Brie (cubed)
1/4 cup gouda (cubed)
3/4 cup swiss (grated)
8 large organic eggs
1 cup heavy cream
2 frozen pie crusts
NOTE: I used the frozen pie crusts only because those in the household here do not enjoy my pastry. It's got an egg in it, so it's a little bit tough instead of flaky.
Blanch asparagus for five minutes in boiling water. Drain and place in pie crust.
Add shrimp and scallops and mushrooms. Spread Brie and Gouda cheeses evenly throughout.
Cover with swiss. Beat eggs and cream together, then pour equally on the two.
Bake in oven for 45 minutes at 350 degrees.
Tops will be golden brown. Insert knife to make sure eggs are cooked all the way through.
If still not cooked, place aluminum foil over the tops and bake another 5 to 10 minutes. Take out and let rest for 15 minutes.
Serve with caesar salad and a piece of parsley. (Because in the words of the Giggle Dam Theater, parsley looks nice and it's cheap).
Latest creation was a seafood and asparagus quiche. I love my bacon quiche, but was craving asparagus.
1 cup young asparagus shoots, (1 inch pieces)
1 cup hand peeled wild shrimp
6 large bay scallops (diced))
8 small crimini mushrooms (sliced)
1/2 cup French Brie (cubed)
1/4 cup gouda (cubed)
3/4 cup swiss (grated)
8 large organic eggs
1 cup heavy cream
2 frozen pie crusts
NOTE: I used the frozen pie crusts only because those in the household here do not enjoy my pastry. It's got an egg in it, so it's a little bit tough instead of flaky.
Blanch asparagus for five minutes in boiling water. Drain and place in pie crust.
Add shrimp and scallops and mushrooms. Spread Brie and Gouda cheeses evenly throughout.
Cover with swiss. Beat eggs and cream together, then pour equally on the two.
Bake in oven for 45 minutes at 350 degrees.
Tops will be golden brown. Insert knife to make sure eggs are cooked all the way through.
If still not cooked, place aluminum foil over the tops and bake another 5 to 10 minutes. Take out and let rest for 15 minutes.
Serve with caesar salad and a piece of parsley. (Because in the words of the Giggle Dam Theater, parsley looks nice and it's cheap).
Bon appetit. 
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