Flowers

One of the things that was important to me for the wedding was the flowers - I knew I could never afford to cover the entire place in flowers but I had some specific requirements for the bouquet. I wanted my bouquet to incorporate flowers that remind me of people in my life - irises are my favorite flowers and they remind me of my dad, daffodils remind me of my mother (my dad brought them to her every spring), red carnations are my maid of honor's favorite flower, calla lily's for the groom's mother, and roses because a lot of people said those or couldn't pick a flower (I picked peach because those are my favorite). However, as with everything wedding related, the price of the bouquets was more than I expected. I discovered I could make what I wanted myself for less.

Pear Pudding: Budino di Pera

Pear Pudding: Budino di Pera

In an effort to use up eggs, I thought I would try something a little outside my comfort range. I am not generally a fan of custard but I was intrigued. They are a little fussy to make. The only alteration I made was to crush some oatmeal to coat the sides of the ramekins with rather than bread crumbs which was a texture thing for me - I am not a fan of the taste of soggy bread.

Veggie Quiche

I have a ridiculous amount of eggs that needed to be used up and since we are going to a grill out tonight (and I hate coming empty handed) I thought I would make a quiche.

I am not a big fan of quiche actually so I don't know much about them. I also didn't want to buy a lot of extra ingredients so I looked online at different recipes and ratios and came up with this.

Favorite crust recipe of your choice
1 large onion
2 cups diced peppers
1 cup assorted mushrooms
minced garlic
8 eggs
2 cups milk
2 Tbsps mustard (I only had yellow but dijon would probably be better)
1 + cup of shredded cheddar cheese
2 Tbsps Parisian Herbe blend (dill, parsley, chive, and some other stuff)
seasoned salt
black pepper

1. Prepare, roll out, and spread your pie crust in the bottom of pie pan and bake in the oven at 425 degrees for about 15 minutes. Then reduce heat to 350 or 375.

2. Saute onions, garlic, and green peppers in either olive oil or butter until soft. Add mushrooms. Sprinkle with seasoned salt. Spread these in the pre-baked shell.

3. Whisk eggs, milk, mustard, and spices together until fluffy. Fold in cheese and pour over veggies. Bake in oven for about 40 minutes or until golden brown and set.


I think this actually makes about 2 quiches. I have both leftover veggies and goo. I tried to turn the egg goo into some sort of pan fried thing but the milk ratio just made it boil and get sort of lumpy. That was not a good idea. I think I am going to add tomatoes to the veggies though and make a pasta sauce for work this week.

Anyway, it looks tastey. I haven't tried it yet. We will see how it goes over tonight.