My brother came to visit me this past weekend and it was the most fun I’ve had in a long time. On Friday night we went bowling. In my last attempt at this sport, I bowled an 8.
Not an 80. Or even 28. Straight up eight. Jeff Lebowski would have me thrown out of the alley before I could even buy him a White Russion. But this time, I bowled a 12. PROGRESS. I felt so proud of myself for crawling into the double digits…I mean like, might as well quit my job, buy an ugly jersey, and join a league. Who can tell at this point.
We also went rock climbing at an indoor gym. I learned how to properly belay and tie a figure eight knot with a follow through. HINT: If you picture a frosty pint of IPA at the top of the wall, you will scale that son of a bitch lickety-split.
Sour and spunky seeks sensible and warm. Attractive, 1.5″ tall, 4 lbs give or take, constantly baked and a little rough around the edges. *Must love cheese*
Is there such a thing as a bad day when you have a slice of warm quiche first thing out of bed?The ultimate brunch classic gets a helluva makeover–savory shiitake mushrooms, crisp scallions, and spicy/sour/salty and crunchy kimchi. With a chewy baked crust, gooey melted Gruyère, and fresh cilantro, you don’t want to miss this eggy breakfast dish.
What is kimchi, you ask? It’s kindaaaaa like the Korean version of sauerkraut. It’s (usually) cabbage that is brined and fermented with a variety of seasonings. If you’ve never tried it, I encourage you to go out on a limb and go buy a jar…when I put it in the quiche, even my grandma was down wit it. The fermentation process involves lactic acid bacteria and research shows that just like yogurt, kimchi is considered a probiotic food that has potent anticancer, immunity boosting, cholesterol reducing, and healthy digestive system promoting properties. Dish yourself up some yum.
Kimchi & Shitake Mushroom Quiche
For zee crust:
- 1 cup brown rice, cooked
- 1 cup quinoa, cooked
- 1/4 cup cilantro, minced
- 1/4 cup Gruyère cheese, grated
- 1 egg
- Combine all ingredients in a bowl and press into pie tin or quiche dish and bake for around 6-9 minutes at 450 degrees until just starting to brown and crisp.
- While the crust is pre-bakin, make up the filling. You can also throw the garlic in the oven with the crust to roast it…simply wrap a few cloves in tin foil and put in the oven next to the crust. In about 25-30 minutes, remove from oven, let cool slightly, then mince. Cloves will be tender and squishy when done!
For zee filling:
- 4 eggs
- 1 cup Gruyère, cheese, grated
- 1 cup kimchi, drained and chopped *some kimchi is made with fish/shrimp so if you’re totally veg, check the labels*
- 1/2 serrano pepper, seeds intact 😉
- 2 stalks scallions
- 4 cloves roasted garlic (see instructions above)
- 1/4 cup baby spinach, chopped
- 1/3 cup shitake mushrooms, chopped
- 1/2 cup unsweetened plant-based milk
- 1/8 tsp salt
- 1/8 tsp pepper
- Lower oven temperature to 375 degrees.
- Combine all ingredients in a bowl (including roasted garlic) until thoroughly combined, pour over crust mixture and bake for about 35-45 minutes. After 35 minutes, check on the quiche. The eggs should be set and the crust around it should be slightly browned.
- Let cool for at least 15-20 minutes. Sprinkle with extra cilantro and serve!