Laughing Cow. La vache qui rit? La valkyrie. Brand name origins via Mental Floss, right there.
Well, now we've got la quiche sans vache. My brand name will be? Lucky Sandwich. If you say it like you're drunk, or maybe like your face is really cold. Luh-kee sahn-vash.
It's 8° right now.
This is all a preamble to one of the most beautiful - and delicious - quiches I've ever made. Instead of heavy cream, I used regular coconut milk from Thai Kitchen. It's a crustless quiche, based on Martha Stewart's recipe, Crustless Broccoli-Cheddar Quiche.
I just decided to make it spinach, tomato, and mushroom. Organic chopped frozen spinach, about two cups. Two nice organic - hydroponic because it's fucking winter - tomatoes. Ten lovely crimini mushrooms, sliced. Sauteed until tender, tossed with three tablespoons of nutritional yeast. Flakes of pure umami, the yeast stands in for the absent cheddar.
Still with the pepper and frrrresh nutmeg, though. (LOVE my microplane!) Still with the 6 large eggs, 1/2 cup of "cream". Still with the oven at 350°, for 35 - 40 minutes. In four 8 ounce ramekins, or a 9 inch pie plate. I went pie-style.
Gorgeous. Delicious. Moist, and the slight coconut taste made the nutmeg pop. And we all know that nutmeg and spinach is a weirdly fantastic combination. And I love tomatoes in quiche, so. The mushrooms were fab as well. It's my lunch tomorrow. Makes four big tasty wedges. Comes out puffy, and golden. Love.
