Like Bubba Gump and his endless variety of shrimp, Southern cooks like to fry just about everything. I’ve sampled more than my share of fried pickles, fried okra, fried green tomatoes, fried oysters, fried catfish, fried turkey, fried peanuts, fried apples, fried cheese, corn dogs, fried hand-pies, fried onion rings, fried Oreo cookies, fried sweet potatoes and, of course, fried chicken.
Ever since I returned from Flagler Beach, I’ve meant to bake a crustless spinach quiche. I loved the dish so much that I asked Carol Fisher, owner of the Beach House Beanery and Café, to give me the recipe. But, as things go, the holidays and my move interfered. It was when I began reviewing my Instagram account that I came across the quiche photo. The food photo garnered many likes, so I figured blog readers might enjoy it.
Plus, Carol promised, “It’s easy. Just throw everything together and pour into a pie pan.”
Continue reading Crustless Quiche InterruptedI’m a fan of gingerbread, be it cookies, muffins, gingerbread men, or gingerbread houses. But, my favorite is gingerbread cake because it is so moist and gooey. I like to believe the molasses adds some healthful iron benefits, but that’s likely wishful thinking.
