Week twelve? Already?? Yes indeed; one of my kids has started school already, and in spite of the sweltering muggy days we had all last week, the forecast is calling for temperatures in the 30s later this week (gasp! My tomatoes!).
This week I made a crustless quiche.
Veggies included leek, onion, chive, and chard, in a base of egg, milk, and cheddar. I’ve lost track of exactly who I bought the ingredients from, but everything except the cheddar came from within my county, and Cabot is just outside the county line (although Cabot Creamery’s milk comes from all over Vermont, and perhaps out of state?). Although I have made many regular quiches, this was my first attempt at a crustless one. It came out good, but a bit watery; I think I should have squeezed some liquid out of the chard. I served it with steamed beets on the side.
What a lovely color assortment, with the greens and reds and bits of yellow. Hard to believe it is late August already – hearing about kids back to school has me gasping at how quickly the summer went.
That looks delicious. I have chard, leeks, beets, and Cabot cheese around. I don’t usually think to make quiche.