Crisp October Mornings

This morning when we got up at 6, the temp was 39....a heat wave compared to temperatures a few days ago. Once the sun burned the mountain fog off, the air quickly rose to 80. Weekends are still very busy here with tourists passing through for the colors, bikers, canoeing and kayaking visitors, and trail hikers.
Maxine and I had our coffee out on the porch and watched the sun burn off the mountain fog. Later Cliff and I headed to town for yellow beans and his zucchini relish at the farmers market. We'll only have a few more weeks of fresh produce, jams, and crafts downtown. The mornings are too cold and damp and the vendors begin setting up around 7....in the dark.

Yesterday I made a new batch of hummingbird nectar because we saw two hummers still drinking early in the morning and during the day. Not sure if these are our two summer residents or if they are migrating birds stopping at our B&B on their way south. Last year I noted the last hummer seen on Cliff's birthday.


Made a great vegetable quiche with a thin potato layer crust (12" pie dish). Very tasty. It makes a great supper/dinner and breakfast.

VEGETABLE QUICHE
(from Dr. Weil's Kitchen)

Boil about 1/2 cup water and pour over 1/4 cup sun-dried tomatoes. Soak for about 15 mins. then strain and chop coarsely.

I washed and sliced very thinly, 3 medium potatoes, placing them slightly overlapped on the bottom of a lightly sprayed 12" pie dish.

Saute 1/2 med. chopped onion, 3 cloves garlic in 2 tbs olive oil...about 10 mins. Add 1 cup cubed carrots, 6-7 sliced mushrooms (or more if you like), 1 TBS chopped fresh basil (1 tsp. dried), 1 TBS chopped fresh parsley, 1/8 tsp. chili flakes, 1/8 tsp. nutmeg, salt & pepper to taste. Cook for 5 mins. more.

Blanche or microwave 2 cups chopped asparagus or broccoli florets then rinse in cold water. This is just a precook so veggies won't be hard in the quiche.

Whisk 3/4 cup of grated cheese, ( I use whatever I can find in the refrig ), Swiss, pepper jack, reduced fat feta, 1/3 cup milk, the sun-dried tomatoes, 1/2 cup low-fat sour cream, and 6 eggs in a large bowl. Mix in the sauteed veggies and the broccoli or asparagus, coating everything. Pour into the potato-lined pan. Arrange sliced tomatoes on top and sprinkle with grated Parmesan cheese.

Bake for 1 hour, covering after 45 mins. if top browns. Completely baked quiche should be very firm. I use the clean knife method, too.

Let it cool 15 mins. before cutting. Will keep up to 3 days in refrig. Actually, I ate leftovers up to 5 days.

Tip: drop sliced potatoes in cold water to prevent them from discoloring.

Bon appetit!!