06.29.08
Five Eggs
Just made a crustless quiche with a recipe from the District Domestic. It’s a great recipe.
I changed up the recipe a bit:
Greek yogurt instead of the sour cream (slightly safer for E)
Lactose free milk
a few marinated sundried tomatoes
left out the Parmesan cheese
sprinkled a bit of fresh dill from our garden on top
Surprisingly, I didn’t miss the cheese or the salt and pepper that I thought I might need. The tomatoes and the dill were plenty. The eggs, garlic, and the yellow squash I used are all from the local farmer’s market.
Now I just need to figure out what to do with the remaining seven eggs that doesn’t involve large quantities of butter and sugar.





Kate said,
June 30, 2008 at 8:25 am
make another one and pop it in the freezer