Tormented Kitchen

This recipe is basically one of trial and error that constantly evolves each time I make it. It began as a recipe from a French cookbook for Zucchini Quiche. Well, since neither Justin or myself particularly like zucchini, I changed that right away to other vegetables. I tried broccoli (which is good when the florets are realy small) but we just love spinach. So spinach it is. By the way, spinach is a SuperFood so it's nice to find a way to eat it without noticing the vegetable-ness. I have also changed up the cheese blend and every time it's good no matter what I use. I happen to prefer Colby-Jack, or a Mexican blend, but sometimes I use whatever is on hand. Sometimes it's a blend of provolone, cheddar, and Swiss cheese. We love cheese so it always tastes good. Ingredients 1 9-inch blind baked pie shell 1/4 c. finely diced onion 1 clove garlic, mashed or diced (or 1 tsp. from a jar) 2 Tablespoons butter 1 c. diced ham 1/2 c. frozen chopped spinach 1/2 to 3/4 c

Hey remember this entry about peeling citrus fruit with a staple remover ? Well the handy little staple remover has found another use. I use it for shelling pistachios. Sometimes those little buggers are hard to crack with your bare hands. I tried crushing them with the handles of my scissors. I found that just prying them open with the staple remover is more effective. Insert the small metal protuberance into the crack of the pistachio. Run it down to lengthen the crack and twist to pop it apart. Viola. Nuts.