Yes, I am writing at 4:15am. That’s because I woke up at 2:00am, after forcing myself to sleep at 9:00pm last night. That’s because Steve and I are doing what we are calling Project Get On London Time.
We’re leaving for our month-long Europe trip today! Our bags are packed, camera batteries charged, and email away message posted. I also packed an insane amount of dried fruit for the journey. So we’re all set, I think. Our first stop is London. Steve is excited to get back to his English roots, and I’m excited to find a real British pub. After that we head to Spain and Italy.
I hope to blog while we’re there, so stay tuned!
Before I go, I’ll leave you with crustless quiche, which is becoming a new regular breakfast in our house. I’ve made this a few times, with variations on the vegetables (i.e. diced tomatoes added). It usually lasts about two days before disappearing. Quiche without crust may sound like it misses the main point, but we’re trying to eat healthier, people. And it really is quite delicious.
Crustless Spinach & Mushroom Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 (4.5 ounce) can mushrooms
1 tomato, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in mushrooms and tomatoes, cook 1-2 minutes. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.