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Tonight I made a vegetable quiche. All by myself!

Almost.

Lucas did walk me through the steps, sort of like a talking cookbook. Next time I think I can wing it entirely on my own; it’s a simple recipe and doesn’t require a lot of skill. Therefore, I was the perfect candidate to give it a try!

Please note that in the below recipe I use “ml”. Just use the flip side of your measuring cup; it should be printed there.

DOUGH
1. In a large mixing bowl, add 600 ml of flour. (I used half white, half whole wheat.)
2. In a separate bowl, add 100 ml of olive oil and 100 ml of milk (I used soymilk, but cow’s milk is probably better). Add 1 tsp of salt, then mix well.
3. Pour the oil/milk mixture over the flour. Mix well until combined.
4. At this point, you can knead the dough in a standing mixer. If you don’t have one, just knead by hand.
5. After several minutes, stop kneading. It’s ok if this dough appears to be crumbly (this may happen especially if you use a standing mixer). Take the dough pieces and form them into a ball. The ball will be slightly larger than a softball.
6. Roll the dough out gently with a rolling pin. Don’t have one? Google an alternative on the internet! I’ve used a drinking glass before, it’s not easy, but might do in pinch.
7. Place the dough in a large pan (I used a large springform pan). The dough should cover the base of the ban and go at least half way up the sides. Press well, and make sure there are no holes. If you see holes, pinch a bit of dough over the hole.
8. Your dough is ready. Now for the filling…..

VEGETABLE FILLING
1. You can use whatever the heck you want. I used a bag of frozen corn (thawed and cooked), 2 small zucchinis, spinach leaves, and leeks. Whatever you use, chop finely or at least into small pieces. Add veggies to a large mixing bowl.
2. In a medium mixing bowl, add 3 to 4 eggs (I used 4). Season as you like (I used salt, pepper, and cayenne pepper). Beat the eggs until well combined, add to veggies, and mix well.
3. Pour the veggie mixture over the dough, and even out with a spatula.
4. Place the pan in an oven pre-heated to 425 degrees. Bake for 40-45 minutes.
5. Remove from oven. Let cool for at least 10 minutes. Enjoy.

Food:
Afternoon snack: Fage 2% Greek Yogurt topped with agave nectar and Kashi GO LEAN Crunch! Multigrain Cluster Cereal. Fage yogurt is so smooth, so thick, so creamy, I have never tasted a better yogurt. If you try it, I recommend at least the 2%. The 0% is good, but the 2% or higher is better. It is a bit expensive compared to other yogurts, but absolutely worth the extra cost. Yum yum yum yum yum.

Oh, please…I’m not that dainty. I of course added more agave and cereal after mixing in what you see above! 🙂

Dessert before dinner: I had one of the incredible alfajores de maizena that Lucas made yesterday, along with a cup of peppermint tea.
Dinner: Two slices of vegetable quiches made by moi.

5 Minute Clean-Up:
A few nights ago (or was it last week?), I wrote about a 5 minute clean-up test that I was going to try out before going to bed: set the timer for 5 minutes, and straighten things up around the house. It’s amazing what you can do in 5 minutes. And I am not discouraged by the idea of having to tidy up because it’s just five minutes. I like this! It’s a good little way to get the house in order on a weeknight without stressing about it because of wasted time or energy.

Movie Night:
Just finished watching The Hangover! I was kind of expecting something like one of those Judd Apatow d**k flicks, but I was wrong—this was actually funny!

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