Cheddar Chicken Spinach Quiche

There's probably an infinite number of quiche recipes in the world. When you think deep, they're like big glorified omelette cakes. And we all know the list of possible omelette fillings is endless. So quiche's list must be endless, too.

There's fancy quiches, less fancy quiches, and the thrifty quiches--the ones that are simply thrown together with whatever veggies and cheeses are lying in the fridge. I know what veggie is always lying in my fridge...

So, when I made this quiche, it was the third kind. The creative (ish) thrifty quiche. Where I tossed a bunch of ingredients together that I knew I liked...or that I at least knew were palatable...because if I didn't like them, why would they be in my fridge? But I didn't write the ingredients down. So I honestly don't remember everything that went into this quiche. Or exactly how much of anything.

But I'll tell you what I know (ok, am pretty sure...) IS in this quiche. And if you're feeling up for the adventure of tossing together a thrifty quiche, you can feel free to add whatever morsels of good stuff (or any stuff) you may find in your fridge. Quiche has no rules.

You will need:

4 eggs

A dash of cream or milk

About a half cup frozen spinach

Quarter onion -- chopped

Pinch of garlic

About a half cup of cheese (I used sharp cheddar)

2-3 chicken strips (admittedly, I used microwave chicken. You can bump this ingredient up a notch using grilled chicken. I like to cook it a bit before to be safe.)

Stalk of celery -- chopped

Third cup corn

Salt and pepper to taste

Whip the eggs in a bowl with a dash of cream. In a pan, heat the onion and garlic with a bit of frying oil. Add in the spinach and corn and celery. Stir around until everything is cooked. If you need, cook your chicken with the veggies.

Lightly grease an oven save dish and pour in the veggie mix. After pouring in the veggie mix, pour the whipped eggs over. Wait a few minutes for the eggs to integrate with the veggies. You don't have to mix it around. You can poke some holes with a fork.

Bake at 350 degreen F for about 25 minutes, checking occasionally. After the first 20-25 minutes, you can sprinkle a bit more cheese over the top to brown. 

And there you have it. A big fluffy veggie stuffed cheesy quiche. This is no Martha Stewart quiche to show off to your Ina Garten neighbor friend. This is the quiche that simply tastes good that you can eat in the middle of the week when you feel like eating a tasteful dinner without a slew of effort. 

Save the rest for leftovers!

-A+D 

Easter Fail: Spinach Dyed Easter Eggs

I've stated before, this blog is an archive of spinach experimentation. That does not always amount to success. 

This is one of those times. 

I can't really tell you how to dye Easter Eggs with all natural homemade spinach dye. But I can tell you how not to. That will give the almost-but-not-quite light green Easter eggs above.

It's something like this:

Oh well! There are lots of green natural dye experts out there who do spinach dying more justice. 

Like this successful spinach dyed Easter Egg job by Boulder Locavore: 

Or this gorgeous spinach dyed yarn from Lake Salt Knit:

Or this lovely green fabric dyed by Julia over at Free People's blog:

Go green...be inspired (by the successful spinach dye jobs...) and have a happy Easter!

-A+D

Broccoli Cheddar Spinach Soup to Warm Up Your Soul

Can someone tell me why, here in Michigan, we had a beautiful spring weekend that felt like summer with a high of nearly 80 degrees F...but then Monday night it all frosted over, and now today we're having blizzards off and on? And why this morning I had to scrape ice off of my car windows? #TheStruggle

For those of you who are enjoying warm spring days (as we all should be at this point) -- I am jealous. For those of you like me, in climates like Michigan...where the weather is deceptive and it is now freezing cold, try this deliciously hot broccoli cheddar soup to warm up your soul. The recipe, as always, is forgiving. So add whatever favorite veggies you would like :)

You will need:

3 tbs. butter

about a quarter of a medium/large red onion

1 c. coconut milk (dairy milk is fine, too)

2 tbs. flour

one 10 oz. can of chicken broth

1/2 c. chopped frozen spinach

2 c. broccoli -- bite sized pieces (about 1.5 heads)

pinch of nutmeg

1/2 cup cheddar cheese

1/2 cup sharp white cheddar cheese

salt and pepper to taste

Using shredded cheese is easiest. If you're using a block of cheese, cut up into small pieces so that it integrates into the soup quicker and easier.

Chop up the onions and simmer in a pot with the butter until softened. Then add in the flour. Stir.

Once the flour dissolves and cooks for about a minute, add in the chicken broth, coconut milk, cheeses, nutmeg, and salt & pepper. Stir around on medium heat until cheeses integrate with soup.

Add in the spinach and broccoli bites. Stir. Cover pan and let simmer on low until spinach and broccoli are cooked, stirring occasionally. I like soup to be chunky, but if you prefer, you can blend this a bit before adding back to the pot for a more consistent/uniform soup.

Serve hot with shaved sharp cheddar and pair with your favorite loaf of bread. For portion control (ok, and for cuteness) I like to serve it in little tea cups. 

Enjoy! Stay warm.

-A+D