after making hummus for a recent party, we had some leftover chick peas hanging out in our fridge. trying to think about the best way to utilize them, i remembered this unique recipe.
the month of may has been a blur of activity around here, and of course, the first thing to go during this busy time has been finding and testing new recipes. instead, i’ve been sticking to the old standbys because i can easily remember the ingredients off the top of my head while i’m walking through the grocery store, sans list. (since most of you don’t go shopping with me, let me fill you in on my shopping list habit: i rarely go into ANY store without a list in hand!!) so you can imagine how busy this month has been if i’ve been heading into the store with nary a list or reusable bag in hand.
before i start describing this delicious quiche, which we’ve made three times in the past month, i have to admit that i had never used phyllo dough before, nor had i made a quiche in my adult life (although i’m sure i helped make some when i was a kid). so you can imagine that i was pretty excited when i saw this recipe in the april 2009 edition of vegetarian times. i figured the recipe would expand my culinary repertoire, and i would finally get to try my hand at utilizing phyllo.
i’m not quite sure why some recipes that i make get posted asap to this website, while others take longer…much longer. it’s not that the longer to get onto the site recipes are any less delish, but the carrot oat coconut cookies post just jumped right onto the page. as well as the coconut lime cinnamon rice post. wait, maybe there’s a coconut connection – perhaps my subconscious must immediately share any and all recipes immediately with you!
ok friends, i’ve finally captured one of our favorite meals on film. are you excited? i sure am, because this is one of the most homey and satisfying meals that we make – as comforting as mac n cheese in my book (but a lot healthier).