I took the dog for a walk the other day. I promised him if he read his book for 10 minutes I’d take him to the beach. I believe he heard, “blah blah blah, sit, stay, beach.” I got the shot and that’s all that mattered. We live about 5 minutes from the beach and the beach goes for about 15 kilometers or longer. The first bit of the beach is for the two leggers and from beach entrance 221, it’s a free-for-all for dogs. Charlie loves to go to the beach because he can run with his friends (or run away from them), chase his ball and not think about having a leash hooked to his collar.
All was well until one quirky wave came up when I wasn’t looking and hit me pointedly in the crotch. Not much else got wet so it looked like I’d peed all over myself. A man who saw it happen came by and laughed. Thanks for nothing. I decided that I’d had enough and went back to the car.
While John washed off all the sand, I made a quiche for lunch. I’d made the dough for the crust before we left and rolled it out and quickly mixed the filling. I love quiche and it’s a good thing that it’s a quick preparation. I used leftover roasted pumpkin that didn’t have a lot of color, a bit of asparagus that I hadn’t yet cooked, a tiny bit of leftover sauteed onions and a handful of chopped chives.
I used the best pie crust recipe and a quiche dish I bought at an op shop. For the two of us, we don’t need a huge pan and this one was the perfect size for us.
- 1 recipe of pie crust
- 1 cup roasted pumpkin/winter squash (or any other leftover vegetables you want to use)
- ½ cup asparagus (1-inch pieces)
- ¼ cup sauteed onion
- 3 eggs
- 225 ml / 1 cup cream
- pinch of nutmeg
- ½ cup grated cheese (I used gruyere but any other cheese you like will be good or you can leave it out altogether)
- ⅛ teaspoon white pepper
- ½ teaspoon salt (or to taste)
- Prepare pie crust, and chill and then roll out and place into a quiche or pie dish and place in the refrigerator while you make the filling.
- Preheat oven to 180C/350F
- Whisk together the eggs and cream, salt, pepper and nutmeg
- Tumble the vegetables into the pie crust, sprinkle over the grated cheese and and pour over the filling. (I put the pie crust into the oven and pour the filling there because it's less of a risk to dump it on the floor)
- Bake for about 40 minutes until the filling rises into the center and is set and golden brown.
- Serve with a small salad for a perfect lunch
Charlie Louie from Hotly Spiced also made a lovely leek and feta quiche on her blog earlier this year and she uses filo pastry as the crust rather than fiddling with making pastry. Check her quiche out too!