We’ve had sunshine for three whole days now. Glorious, warm, golden, Autumn sunshine, the kind of sunshine that seeps into your bones and cozies you from the inside out.
I’m loving it. After weeks on end of rain and bluster, this quiet, glowing, warmth is exquisite.
I love it especially in the mornings as the sun peeps over the horizon, flooding my kitchen with a wash of gold.
It compels us to linger over breakfast, turning our faces to feel the heat of the sun after the chilliness of morning. We talk, we hold hands, we sip our cuppas making them last as long as possible.
This month I ran out of my beloved Earl Grey tea, and instead of buying a new stash, I decided to be brave and try to conquer the boxes of green tea that somehow breed and multiply in my tea drawer without me ever buying a single bag!
Until recently I did not like green tea. I found it bitter and rather like drinking grass-flavored water. Shudder. But somehow my taste buds changed and now I quite fancy it. Especially with honey and a drizzle of milk or thick slice of lemon. And doesn’t it look magical steaming in the sunlight?
This week we’ve been noshing on a crust-less quiche absolutely stuffed with healthy veggies: zucchini, onion, sun-dried tomatoes, garlic, and a bit of Manchego cheese to give it a bit of richness.
We liked it so much I’m going to stock up on zucchini at my earliest convenience so I can make it again. It goes beautifully with a bit of toasted and buttered brioche.
What is your favorite breakfast on a sunny morning?
Crustless Veggie Quiche
2 medium onions, peeled and diced
3 zucchini, washed, quartered and sliced
4-5 garlic cloves, minced
8-10 eggs, beaten
1 cup of milk or yogurt
3/4 cup sun-dried tomatoes, sliced thinly
2 cups smoked ham, chopped
1/2 cup Manchego cheese, grated
salt and pepper to taste
- Preheat oven to 350 degrees F.
- Mix all ingredients together in large bowl.
- Pour into greased casserole dish.
- Bake for 30-40 minutes until top is golden and quiche set.
- Serve warm or cold.