Wednesday, March 28, 2012

Garden to Kitchen


We are growing spinach. It's become leafy and lush in the raised bed, where the spinach grows between rows of strawberries.

And the hens are giving eggs, small and medium, and plentiful. Dear chicas.

Eggs + Spinach = Garden to Kitchen Blessing... also known as quiche.

This makes me smile.


Did you play with the dough scraps, when you were little, helping in the kitchen?
We made dear little pies, filled with jam. And when the little pan was full, Maria made a dough figure, just for fun.

This makes me smile, too.


One quiche.
Eggs and spinach from the Farm.
Pepper.
Leeks.
Cheddar, Asiago, Parmesan, Fontina... some cream cheese, some half and half.


Paprika, from the pretty can.

Makes me smile, because it is such a pretty paprika can.


And while the quiches bake, Maria rolls dough, and I take pictures.


This one has some bacon, too.

I watched my Mommy make quiches. Hers will always be my favorite. And I remember playing with the dough scraps, by my mother's side.

6 comments:

  1. Quiches and frittatas are absolutely the best way to use bits and pieces from the fridge or from the garden! I usually opt for the latter, since making pastry is beyond me...completely beyond me...

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  2. Those look amazing. Now I want to make a quiche! Right now!

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  3. You have inspired me, Natalie. I will be making quiche this weekend. I used to make them often, but it must have slipped my mind... until I saw yours.

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  4. I love love love it that so much of this quiche comes from your home and is loaded with love!

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  5. Ha ha, when I saw "spinach" and "eggs," my first thought was "quiche." But you probably knew that. ;) We, however, usually use the pre-made pastry, so no mini-pies or crusty characters for us.

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  6. Miriam, I don't even try to make the pastry! Some people think it's simple, but I always seem to be short on time, so I take my shortcuts when and where I can. Trader Joes makes pie pastry, and it's vegetarian, which my boys appreciate. They also don't add dyes, or hydrogenated fats... basic, legible ingredients. Yay!

    The dough crumbles, which I used to find annoying, but now I am accustomed to rolling it out, and I get the thin crust I prefer. This is also how we get extra dough for tiny pies, and playing. It comes out light, flaky, and yummy. Thank you, TJ's.

    Hugs and *quiches,* to you all. Thank you for coming by, and chatting.

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