A hug and a Quiche

Spinach Quiche

A quiche is an omelet in a pie dish – nothing to be afraid of. There are probably dozens of different variations of this dish. This is one of the more popular quiches.

INGREDIENTS
1. 1/2 cup butter
2. 3 cloves garlic, chopped
3. 1 small onion, chopped
4. 1 (10 ounce) package frozen chopped spinach, thawed and drained
5. 1 (4.5 ounce) can mushrooms, drained
6. 1 (6 ounce) package herb and garlic feta, crumbled
7. 1 (8 ounce) package shredded Cheddar cheese
8. salt and pepper to taste
9. 1 (9 inch) unbaked deep dish pie crust
10. 4 eggs, beaten
11. 1 cup milk
12. salt and pepper to taste
DIRECTIONS – serves four
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Jicama

Let me see if I can tell you in a few words what a JICAMA is: A Jicama is like a potato or a turnip, except maybe a little larger. It is tan in color. It mostly grows in Latin America. It is slightly sweet and slightly juicy and is a good source of fiber. You can eat it raw - as most people do - or you can cut it into pieces and toss it into a salad. Some people suggest cooking or frying. I have never eaten it that way but you can if you want. I eat it when I want to feel full and not gain any calories whatsoever. It is a great diet food, especially when combined with a little beef. I'll try and find a recipe that includes Jicama on the internet. There must be hundreds.