Too Hot to Eat

Finally, some Hot Summer Weather has hit the Bay Area. Woo-hoo!

But with the heat comes a lack of appetite and increased thirst – for me, at least. I’m not one for eating out. It’s a treat when I do, so I whipped-up another specialty of mine that’s light but filling and can be served hot, warm, or cold. Perfect for breakfast, lunch, dinner, or a light snack!

Quiche Michelle

Preheat oven to 375°F

Ingredients (per 8″ pie):

  • 1 layer pie crust* (Too lazy to make my own; I buy the pre-made ones that come 2 per pack.)
  • 1-1/2 to 2 yellow onions, peeled and thinly sliced
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1 cup Swiss (or Gruyere) cheese, grated
  • Freshly-grated nutmeg
  • Salt and pepper

*keep frozen until ready to fill

Saute onions in EVOO until soft and lightly caramelized.

Lightly mix the eggs and cream together. Add the freshly-grated nutmeg and pinch of pepper (I salt the onions during cooking so I skip adding more). Take pie crust out of freezer and arrange the caramelized onions in the bottom. Sprinkle the cheese over the onions then carefully pour egg/cream mixture on top. (You may have to wiggle the pan a little to get the mixture to distribute evenly.)

Bake 45-50 minutes and allow to set for 5 minutes before serving.

This quiche is great with some white wine or beer – BUT you just can’t beat this concoction when it’s hot out. It’s smooth, sweet, tart, and totally refreshing.

Brazilian Lemonade


  • 2 lemons
  • 2 limes
  • 1/3 cup Agave sweetener
  • 1/2 can Sweetened Condensed Milk
  • 4 cups ice cold water
  • Rum (optional)

Juice the lemons and limes into a large glass pitcher (straining pulp and seeds). Add the Agave, SCM, and 1 cup of the water. Stir well to combine.

Add remaining water, stir and serve. At this point, a shot of rum in the glass will make it even better. ¡SALUD!

ℳ –



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