Welcome back to It's a Classical Life. I hope you have been enjoying this season (autumn or spring); finding moments to connect with nature, appreciate the simple things, read the classics and enjoy a slower pace as we approach the holiday season. I wanted to share with you a recipe today of one of my favourite spring dishes - quiche. I use fresh eggs from the chickens and fresh spinach from the garden and this dish is delicious!
Here are some photos of the different steps in the recipe, so you can see how it looked as I made it.
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| Sautéing the spinach, onions and garlic |
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| Assembling the quiche - the tomatoes are placed gently on top |
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| Served with some no-mayo coleslaw |
I chose to finish off some coleslaw with my piece of quiche; my son and daughter had roast vegetables with theirs. I prefer to eat my coleslaw without mayonnaise and a drizzling of French dressing. This meal was light yet filling and tasted delish! I love that we got to use home-grown produce as well; it certainly makes this a budget meal.
My daughter is allergic to dairy and eggs, so I make her quiche differently (actually 'quiche' is what we call it but it's more a pie). Instead of an egg filling I make up a basic soy-based roux using soy milk, dairy-free margarine and flour. All other ingredients for her are the same. I have never tried making my own pastry, and I'm quite happy using the frozen puff pastry for quiches and pies. If you make your own then I'm sure this dish would be even tastier!
What meals have you been enjoying this season? Please share in the comments below - I love getting meal ideas and inspiration! Thanks again for stopping by; I hope you have a lovely weekend,
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