Recently I mentioned a toy that I'd sewn for The Most Adorable Granddaughter in the World#3 but which I didn't post a picture of since I didn't want anyone seeing it before she did. Well ... now I can post a picture and for anyone who was really hanging out to see it, you'll be wondering now what all the fuss was about.
It's simply a cover for a balloon with ribbons that little hands can grasp. I was rather lazy when drafting the pattern and didn't use any mathematical calculations which explains why after several attempts I still haven't managed to produce a perfect example. Perhaps next time, I might get out the ol' brain and pencil and paper and work it out properly.
Still, it doesn't stop The Most Adorable Granddaughter#4 from playing with an older and even less-perfect version.
I also have another promise to fulfil and that is the recipe for this yummy self-crusting quiche. I typed up the recipe this morning for Son#4 who is adding to his repertoire of meals that he can cook so it's an easy matter to transfer the instructions here. I've made a number of these quiches before but this would have to be the best recipe I've come across yet.
SELF CRUSTING QUICHE
5-6 eggs (the recipe calls for 6 but when you make 3 quiches all at once - as I did recently - I decided to not use the full 18 eggs!)
½ cup milk
¼ cup cornmeal flour (sometimes known as polenta)
1 small red onion chopped
2 cups diced vegetables such as spinach, zucchini, celery, green beans, tomato, capsicum (pepper), cauliflower, broccoli, carrot (grated), etc
1 cup peas and/or corn
¼ cup in total of chopped fresh chives and parsley (or halve the amount if using dried)
salt and pepper
2-3 cooked rashers of bacon, or small amount of chopped ham or chicken, or 1 small can of salmon if desired (you could leave this out and I suspect it would still taste great)
approx ½ cup grated cheese (optional but I can't imagine a quiche without cheese)
Line a 20cm spring-from pan with paper or grease a deep pie or quiche dish. Beat together eggs, milk and cornmeal. Stir through remaining ingredients (it will look like vegetables coated with a thin glaze of egg - that's why I love this recipe: all the vegetables in it) and pour into prepared pan. Bake at 200˚C for 30-40 minutes until puffed and golden. Allow to stand for 5 minutes before cutting. Ideal warm or cold.
Serves 6-8 with salad or vegetables.