#quiche
Super excited for the reboot!
I accidentally made the best quiche I’ve ever made.
#josefinasgate #greenroom #quiche #wine #riograndewinery #missionwine (at Mesilla, New Mexico)
https://www.instagram.com/p/CKVJlQBjZHu/?igshid=9mjsnyxn4f81
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Victor Morente was born on January 17, 1990, in Zacualpa, Quiche, Guatemala. He grew up in an impoverished neighborhood, where the community suffered from lack of food and clean water. Victor remembers the people living in extreme poverty, in houses built of Adobe mud, with no cars.
Due to the civil war and genocide in Guatemala at the time, Victor’s mother fled the country and crossed over the border as an undocumented immigrant in 1994. She was forced to leave Victor behind with one of his aunts because he was too young to accompany her. At the age of six Victor finally embarked on his journey to the United States. He crossed The Rio Grande on a raft, traveled through Mexico, and walked the deserts of Texas. After finally reaching an airport in Texas he was able to take a plane to Providence, Rhode Island.
Growing up in a predominantly Hispanic neighborhood in the Southside of Providence with many other minorities, Victor felt welcomed. He was an excellent student, who put a lot of time and effort into his schoolwork. In high school however, Victor was told that his dream of going to college would not be possible because he was an undocumented immigrant. He became disillusioned and stopped doing his schoolwork.
Two years after graduating high school, Victor and his family finally received a phone call from their attorney who informed that they had a court date scheduled at the Boston Immigration Court based on their immigration application for asylum protection. When the court date finally came, his mother was extremely nervous, while Victor remained calm and confident.
After 16 years of waiting, Victor and his mother finally were granted legal permanent residency. He believes the struggle he went through from being an undocumented immigrant motivated him. “And that’s why I am even more driven now because for a long time they told me I shouldn’t even be here right now.” Victor was determined more than ever to pursue his dream of going to college and continue to work hard to become successful.
After making a trip back to Guatemala with his family last summer, Victor saw how Guatemalans struggled to put dinner on the table for their families and how the government was not protecting its citizens. This only motivated Victor further, because he saw where he came from and how privileged he is today to have the opportunities that he does in United States.
“If you have initiative, it doesn’t matter where you are from, you can definitely become successful.”
Victor attended the Community College of Rhode Island part time while he was undocumented, and then transferred to Rhode Island College after his legal situation was resolved. He is currently a senior at Rhode Island College where he is majoring in Political Science and Public Administration, while also minoring in International Nongovernmental Organizations. He is a member of the National Political Science Honor Society, also serves as the President of the Programming event board on campus, and is currently interning at the Rhode Island Attorney General’s office.
He hopes to attend law school with the goal of one day becoming an immigration lawyer. Just as he received assistance throughout his journey, he hopes to be able to help other immigrants toward their path to citizenship. It was for that reason that he also interned at Dorcas International Institute this past summer in the Feinstein Center for Citizenship & Immigration.
“I feel that if you get help from someone, it’s your duty to give even more back.”
Victor resides in Providence with his mother and brothers. He is a strong believer in the importance of recognizing the individual contributions of Rhode Islanders from all cultures and backgrounds, and that stories like his must be shared more often.
“I was so afraid of what people used to think about me, but why not tell them? In high school they always made jokes about going to your home country, and being a wetback, and I remember those jokes. For a long time it was shameful, but now there needs to be more stories about these things.”
Written and compiled by Evita Iiskola and Andrew Hopkins
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Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Total Time: 1 hr
Ingredients
- 4 medium russet potatoes (about 2 pounds), peeled
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium shallots, thinly sliced
- 6 large eggs, room temperature
- 1 ¼ cups half-and-half
- 1 teaspoon mustard powder
- Pinch of grated nutmeg
- 1 tablespoon finely chopped tarragon
- 5 ounces Fontina cheese, grated (about 1 ½ cups)
- 4 ounces fresh goat cheese, crumbled (about ¾ cup)
- ½ bunch asparagus (about ½ pound), ends trimmed
Instructions
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and ½ tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a ½-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Notes
- Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
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Artichoke and sunchoke quiche with Shropshire blue cheese, coriander and fennel sauce, breakfast potatoes, side salad.
San Diego CA
@theusgrant
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I liked the flavors in this quiche, but it was too soft and mushy for my taste. It was almost like the texture of a pot pie so perhaps there was very little egg in there.
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#quiche #breakfast #brunch #potatoes #artichoke #sandiegofood #sandiegofoodie #sandiegoeats #hotelfood #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #tasty (at THE US GRANT Hotel)
https://www.instagram.com/p/CeBsp5LFnEl/?igshid=NGJjMDIxMWI=
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PASTEL / QUICHE DE CHAMPIÑONES
Ingredientes:
* 5 huevos (intentad que sea de gallinas felices o de corral)
* 5 cucharadas de mayonesa (me gusta la marca Musa porque no contiene almidon de maíz modificado. A la hora de comprar, cuidado con esto)
* 1 cucharadita de levadura en polvo
* 1 botecito (creo que son 200 y algo gramos) de nata fresca (Hacendado si es de Mercadona, y President “La creme freiche” de Consum)
* 200 gr de queso rallado
* 6 cucharadas de harina
* 2 latas (de las altas) de champiñones laminados
* 1 cebolla mediana
Preparación:
*En un bol mezclamos: huevos, nata, mayonesa, harina y levadura.
En una sarten sofreimos la cebolla y los champiñones.
*Precalentamos el horno a 170º
*En un molde engrasado construimos varias capas:
Primera capa : mitad de la cantidad de los ingredientes del bol
Segunda capa: mitad de la cantidad del queso rallado
Tercera capa: los champiñones sofritos con la cebolla
Cuarta capa: la otra mitad del queso rallado
Quinta capa: la otra mitad de los ingredientes del bol.
*Metemos el molde en el horno para aprox 50 minutos - depende de cada horno, yo lo he sacado después de unos 40 minutos.
*Dejar enfriar antes de servir.
La verdad es que me ha salido riquísimo!!!! lo podéis servir sólo o acompañado con alguna ensalada sencilla.
Espero que os guste :)
Raspberry Almond Macarons, Cocoa Bonbon, Matcha Chocolate Fudge Praline, Yuzu Butter Tea Cake, Coffee Choux Puff, Potato Sable, Pomelo Cheese Cake, Madagascar Vanilla Scones, Pumpkin Feta Cheese Quiche, Organic Egg Mayo Sandwiches and Smoked Salmon with Cream Cheese Sandwiches
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Mew Pam/ Mew Zakuro
(or Renee)
And, also she’s done! *v*
Hope you like it!
(Ps: if you want Commission are open!)
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Not going to Paris this weekend? Don’t worry, San Francisco’s (super authentic) Le Marais Bakery let us in on a little secret: their surprisingly simple quiche lorraine recipe. Pair with baguette and salad and you might as well be in the real Marais…
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magical girl binge part 2 because I just had to rewatch it after realizing it was getting a new anime soonish
adventure time style because too much anime consumes my wrist bones
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A perfect picnic for two!
A mushroom quiche with lamb’s lettuce.
A selection of sandwiches (cucumber, dill & cream cheese; coronation chicken; ham & wholegrain mustard and smoked salmon).
A fondant fancy and a sultana scone with strawberry preserve and butter.
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Who broke it?
update: it’s on yt now! here
i spent five hours on this pls validate me
Savory Vegan Breakfast Round Up
Vegan Breakfast Burrito With Chipotle Tahini Sauce
Tofu Veggie Breakfast Scramble (GF)
Vegan Egg Salad Breakfast Burritos (GF)
Asparagus & Mushroom Vegan Quiche (GF)
Vegan Breakfast Sandwich (GF Option)
Spicy Potato Breakfast Pancakes (GF)
Vegan Breakfast Plate: Bacon, Tofu Scramble & Potatoes
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