2 turn tables and a microphone..I don't know that song, but the blog title reminds me of it...more on that from last night's dinner in a minute.
Onto the food!!
The quiche...potato crust. Seriously. I don't think (unless I have a store bought one in the freezer) that I'll ever do one the 'normal' way again.
I used my mandolin to cut two potatoes really thin...like potato chip thin...then you line a greased pie plate with them, overlapping a bit, and bake it off for 10 minutes in a 375 degree oven. Meanwhile, I carmelized some onions, browned some mushrooms, whisked some eggs (6 per quiche), wilted some spinach, and cut up some roasted red peppers.
Quiche 1 (on the left)
layer this way-
on top of potatoes go 1/2 the onions, then the spinach, then the eggs (6, whisked with a 1/2 cup of half and half), then 1/2 cup of shredded sharp cheddar cheese. Into the oven for about 45 or until the center is set.
Quiche 2 (on the right)
layer this way-
on top of ol smokey...
wait no...whew..maybe another cup of coffee IS Needed!
on top of the potatoes goes the other 1/2 of the onions, the cut up roasted reds, and the mushrooms, along with half and half (same amount as before) whisk in 1/4 cup of grated parm, then top it all with 1/2 cup of shredded mozz. Into the oven blardy blar blar.
Oh...the side? More like OH! The side!
Roasted Cherry Tomatoes with Edamame (might just be my new favorite thing)
2 pints of cherry tomatoes tossed with a little bit of seasoning salt (from Tastefully Simple) and some veg oil and put on a foil lined cookie pan in the bottom of that SAME oven that you are baking your quiches in..multi-tasking Baby! Let those go for about an hour or so..they'll let you know when they are done b/c they start to get shrively. Not sure if that's a word. Anyway....while you are doing all the OTHER stuff...you might as well steam off a couple bags of edamame and shell them out, so that when your tomatoes are done you can toss it all together, take a bite, then let your eyes roll back in your head.
Tonight..we're having chili..even though it's gonna be almost 70 today. We need ONE more chili day before I retire the recipe until the fall!