#chicken quiche

[jimordie]

Recipe for Easy Chicken Quiche Turn leftover chicken into this simple and gourmet chicken savory quiche with Gouda cheese. Just a perfect quick and easy dinner. 1/2 teaspoon ground black pepper, 1 tablespoon Dijon mustard, 1/2 teaspoon nutmeg, 1.5 cups chopped cooked chicken, 1 cup chopped green onions, 1 teaspoon salt, 2 cloves garlic chopped, 1/2 teaspoon Italian seasoning, 1 tablespoon butter, 2 cups shredded Gouda cheese, 3 eggs, 1.5 cups heavy cream, 1 frozen puff pastry - thawed unfolded and lightly rolled, cooking spray

[dhuwar]

Recipe for Easy Chicken Quiche

Turn leftover chicken into this simple and gourmet chicken savory quiche with Gouda cheese. Just a perfect quick and easy dinner.

[radiation]

If you could eat any monster from dungeon meshi, which one would it be and why?

Not a particular monster, but the dish i wanted the most was FAIRY RING CHANGELING'D ASSORTED MULTICULTURAL DUMPLINGS. Oh my god. I think a lot about how dumpling style food from every culture covers most of my favorite dishes, and Im also someone who prefers sampling food here and there instead of eating a lot of one thing. So seeing this panel just made me like extremely excited

I have to think harder about a particular monster..I really wanna try stuff with slime and Im delighted by all of the uses for it. The man-eating plant tart uses slime gelatin as a binding agent and it looks so good.

Also not a monster but the exorcism sorbet was so delightful, the way they made it made me smile and it looks so good

Unfortunately I quickly feel sick if I eat too much of one thing (especially really savory food) and I really like light foods, so although most of the dishes in dungeon meshi looked amazing they are probably a bit too heavy for me to eat more than a couple bites of so I really loved seeing unique light dishes like these here and there

[wizardnuke]

the lord is testing me so hard rn. holy fuck. give me a break

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[jhesite]

[bouncinghedgehoglikestoeat]

[animefood-allday]

[a9saga]

today i explained the epic benadryl quiche prank to two people who don't know tumblr

[iwilldestroytom]

Broccoli & Chicken Quiche

[supercantaloupe]

i got so many goodies at the market this morning but the highlight is possibly the sweet couple at the egg stand who spent like five minutes searching for a spare jumbo carton so they could give me a half dozen duck eggs instead of a full dozen

[chewablepebbles]

Sage looked so pretty in the light

[todayisafridaynight]

I'm so sorry we missed the stream!!! Thought we were just gonna be late..... If you do stream later imma hop on. Hope you all had fun today! 💕

s'all good, no worries my friend ♪(´▽｀) !! there's always next time (❁´◡`❁)

[jhesite]

[lgcarl]

The Privilege of Prayer

I hope you enjoy this short blog. Please take a few minutes to check it out. It even includes some great recipes! :-) Have a great day!

I said a little prayer for Mrs. Hunter Gates and her family this week. I guess that’s a little strange because I’ve never met Mrs. Gates, never spoken with her, and in truth I know almost nothing about her. In fact, I am not even certain that she is still living… Okay, let me back up a bit… I really enjoy cooking, and I like trying new recipes. It’s popular today to find recipes through…

[meditating-dog-lover]

Skin flareup - nightshades

I just had another flareup. I had itchy hands yesterday and the day before and I had tomatoes on each day. It's my hands that are itchy and not my mouth. I've been taking flaxseed oil.

I am 100% sure it's because of tomatoes. End of story! Sometimes after having something with paprika I will itch (like tenders) but not as bad as tomatoes. I have a nightshade sensitivity/allergy. People with eczema tend to have a food sensitivity/allergy. I can eat nuts, wheat, dairy, fish, eggs, caffeine, and sugar without any problems (these can be trigger foods for other people with eczema). But tomatoes will make my skin flare. My hands flared up badly and my scalp and face are itchy now (by my temples, not my mouth) as well as my wrists. These itchy areas besides my hands aren't eczema though. I've been using dandruff shampoo to combat my scaly scalp, but perhaps I do experience inflammation (seborrheic dermatitis) there.

The following is a photo representing plants of the nightshade family:

Here's a comprehensive list:

I doubt everything on this list will give me a flareup, but tomatoes do. Even paprika to a degree.

This is going to be tough as I like tomatoes and spicy stuff. I don't like eggplants, I like red pepper and chilli pepper seasoning, as well as paprika and cayenne. I don't really eat peppers (sweet and green) so I don't know how I would react to them. I like potatoes but I haven't eaten them in a while. Apparently peeling the skin off reduces the nightshade content in it. I prefer sweet potatoes anyways. So it's not as bad and inflammatory when it's skinless.

Here is this also worth reading:

I need to find a way to cut these out of my diet. And when ordering out to choose smart options. Because my skin is currently fucked. I'm going to consider this as well as do the allergy test on Tuesday and ask my allergist about nightshades.

Here's an article written by someone who had eczema triggered by white potatoes and his eczema disappeared when he cut potatoes out of his diet:

So for now I'm going to cut out tomatoes and peppers and seasoning and sauces that contain a pepper source (like buffalo). Let's see how that works out and I will update. I don't like eggplants so I'm not going to have a hard time avoiding it. I don't normally eat white potatoes, but peeling off the skin will make it safe to consume.