Hi, I'm a 23 year old Long Island raised lady who became a grown adult (aka: 6 years for undergrad and grad schooling) in Philly, home of squished pretzels and 'brotherly' love. I'm on the brink on finishing my degree in Physical Therapy and traveling between a few cities for my last clinical rotations. I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm. My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurences. Enjoy.
Sauté the leeks in olive oil just until they soften (2-3 minutes)
Whisk together the eggs and ½ and ½.Stir in the cheese, leeks, nutmeg, and salt
Pour mixture into pie crust and gently top with tomato slices.(They will sink, but remain visible)
Bake for minutes 40 minutes (or until knife into center comes out clean)
Allow to cool, then slice and serve
I’ve been dying to use the new ceramic bowl I bought a few weeks ago (a Marshalls opened up in Center City and I’ve fallen in love with all their bargains- from houseware, kitchenware and craft aisles). This quiche seemed to be a nice start to a good working dishware relationhip.