new stuff!

how did i forget about this until now?

for those of you who probably aren't going to read the entire article, here's a picture of me in full academic action, superhero glasses and all:

can't have grains? neither can i. it sure forces you to become inventive. so for brunch today, here's what i came up with. it's delicious and filling and very healthy.

spinach and pepper quiche with almond crust

crust
3/4 cup ground almonds
1/4 cup ground flaxseed
1 clove garlic, chopped
1/2 tsp dried oregano
generous pinch of salt
generous crackling of pepper
1 tsp olive oil

filling
1/4 green pepper, chopped
2 good handfuls spinach, chiffonade
2 cloves garlic, finely chopped
1/2 small onion, chopped
2 eggs
1/4 cup plain yogurt
1 tsp dried oregano
generous pinch of salt
generous crackling of pepper

first, prepare the crust: preheat oven to 350°. in a medium-sized bowl, stir together the flax, almond, garlic, oregano, salt, and pepper. add olive oil and stir until mixture resembles coarse meal. add water, little by little, until the mixture comes together and has the consistency of a slightly wet dough. carefully press this mixture into a small, lightly oiled pie pan or casserole dish. place in preheated oven and bake for 15-20 minutes or until the crust firms up a bit and the edges just begin to, but not quite, brown.

meanwhile, beat eggs in another medium-sized bowl. when they are well beaten, add yogurt and beat to combine. add oregano, salt, and pepper and stir to combine.

sprinkle the green pepper, spinach, garlic, and onions over the crust after it has been removed from the oven and allowed to stand for a few minutes. pour over egg mixture, covering the surface relatively evenly. place back in the oven at the same temperature and bake for a further 30 or so minutes, or until the egg is set and the top of the quiche is golden brown in places.

serve warm and enjoy.

patrick mcgoohan
1928-2009

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:( be seeing you, number six.