The Niggles and FOFF Salsa-Licious Quiche

Sometimes I’ll be driving along or out for some exercise and something will happen or pop into my mind that makes me go “Tssk!”  You know that sound when you put your tongue to the roof of your mouth and pull it back quick.  That’s the sound of a “niggle”, a frustration, an annoyance. 

On any given day, things that get under my skin might change.  I do make a very conscious effort to be more patient and talk myself out of over reacting BUT, the feeling is there just the same.  Here’s some of those niggles that I’m talking about.

1. A driver passing too close and too fast.

2. A driver insisting on driving too close when I’m already going over the speed limit (shhhh! – don’t tell)

3. People calling for surveys at work.

4.  People calling for MAGAZINE SALES anytime, anywhere.

5.  People who don’t listen, interrupt, then come back later to ask the question you already answered IF THEY ONLY WOULD HAVE LISTENED.

6.  Zoey when she stops while running to rub her nose. *On some days, this can make me smile.

7.  Zoey when she stops, whirls around and barks at me during our early morning run. *On some days, this makes me laugh.

8.  Shane when he stops 1000 times to smell the same spots he always smells when we walk.  *And again, sometimes this makes me smile even though I use my tough voice to move him on.

9.  Feeling great and looking forward to a run then a few miles down the road completely lose my motivation.

10.  Our old oven when I try to set the temperature and it keeps clicking back to “- – -“.

Unfortunately there are more…[heavy sigh]… BUT, on a positive note, there are many, MANY more things that make me smile while I drive, walk, run, or look around and observe.  That’s another post. So for now….What are some things that really get under your skin? Frustrations, annoyances, NiGGLES…? 

Salsa-Licious Quiche

This week Carla Vavala offers a recipe by Andrea DeDona originally called Salsa-Licious Chicken Quiche.  I didn’t use chicken thereby converting the quiche to a meatless entree both Ted and I could enjoy.  Things didn’t quite work out as planned…

I mixed the whites, milk, about 6 oz of chopped wild mushrooms, 1/3 cup salsa and it was already too much for my pie crust.  I HAD to have the cheese in there so I added about 1/4 cup each.  No room for tortilla chips. With fingers crossed, I put the overflowing pie in the oven. 

Makes 1 pie (I had assumed 1 deep dish pie but if you follow Carla’s ingredients, I’ll bet you’ll get 2 x 9” deep dish pies)

• 1 box frozen deep dish pie crust
• 1 cup egg whites
• 1 cup milk
• 2 cups cooked chicken breast, diced *OR, use 16 oz wild mushrooms rinsed, dried well and chopped
• 1 1/2 cups broken tortilla chips *There was no room for these in my mix.
• 1 cup shredded Monterey Jack cheese *I used Fontina and only about 1/4 cup
• 1 cup shredded cheddar cheese *I used Sharp Provolone, only about 1/4 cup
• 1 cup mild salsa *Again, my mix only had enough room for about 1/3 cup.
• 1/2 tsp salt *Omitted because if you check salsa, there is plenty of salt and flavor
• pepper to taste – if you think it needs it but….see above
• sour cream (optional) *Nix this – doesn’t need it.

Preheat the oven to 350 deg. F.

In a 9 inch deep dish pie pan place the pie crust as directed on the box.

In a medium bowl, beat egg whites and milk. Stir in cooked chicken *OR MUSHROOMS, chips, cheeses, salsa, and salt and pepper if using. Pour into crust.

Bake 1 hour or until golden and center of crust is set.  Let stand 10 minutes before slicing. Add sour cream to serve if using.

Excellent!  Even if you eat meat and want to use chicken, the mushrooms really add a delicious fresh, woodsy flavor to the quiche.  I’d add them if you have room.

Even though I was forced to scrimp on the ingredients, the quiche was excellent. It was light and flavorful due to the salsa.  It made a perfect meal for a Saturday night coupled with a bowl of chickpea red chard soup.  *I added broken salt and olive oil crackers around the side after baking since the tortilla chips were missing.

What’s your favorite quiche recipe…or don’t you eat quiche?