Quichin'!

[moonscream]

Finally got off my butt about half an hour ago and threw together two quiches which are now in the oven.  First one is a second go at my (Imitation) Crab, Sorrel, and Leek, with raw sharp cheddar instead of the gruyere & Mexican mix (which I didn't have) since I liked it so much and had a second package of imitation crab in the freezer and wood sorrel in my serviceberry pot...and a leek from the parents (who didn't know I had a couple from the food bank already).  The second is sort of a variation on this recipe - Wood Sorrel and Onion Tart, only not a tart, no wine, sour instead of heavy cream and not a lot of that, sharp cheddar and bleu instead of the gruyere, added mushrooms...well, I guess it only actually has a few things in common with it! XD XD  We'll see if they turn out!  Mostly concerned about the new one - the amount of onion in the recipe was not much filling, even with the mushrooms.  Sauteed both onion and 'shrooms in butter, with the sorrel added for the last few minutes, then layered those on top of the bleu (which I'd frozen so it would grate), with cheddar over that, sprinkled with nutmeg, then the egg mixture (12 eggs, half cup of sour cream, 2 c shredded Greenbank Farms raw sharp cheddar, salt, pepper, garlic powder) which I doubled up and split between the two.  The crusts are Mrs. Smiths which are at Grocery Outlet for 2 for $1, with 2 crusts per package.  I hope they're good...or at least edible!

The sorrel is not the green garden sorrel you get in the store, like I used last time.  Its wild yellow wood sorrel that I planted as the ground cover in my serviceberry's pot a few years ago, and that came from the Falls with me a few generations ago in the pineapple weed pot.  Its also not the sorrel I was hunting the seed packet of last month or so - that's plain ol' common garden sorrel, which I still have yet to pot.

--Zhora, who made a mess pulling the sorrel plants...but don't worry, there are plenty left!