I wanted a place where i could jot down my notes, ideas, thoughts, sources and ingredient lists.Something easy to access, easy to setup. I signed up with wordpress.com and I pointed a domain here.

Suddenly, despite the economic downturn, I got really busy and, to be honest, logging into wordpress became a hassle. Plus, I could never seem to squeeze in some photo-time so I could post a snapshot of the final product. I had all these draft posts lingering here…

The decision to move to my own hosted site came when I received a notice to renew my wordpress upgrades (the domain hosting thing). It came at a time when I had to decide what I wanted from my online social life. Changes were made, lots of them, the big one was cancelling my time-wasting account on Facebook and re-starting this food blog.

Please visit me at Shoestringfoodie.com.

Though I still don’t have time to photograph my food, I have been posting every few days and I am using  Txfeast.tumblr.com to bookmark interesting recipes from around the web.

Cheers.

Bunny Grace

twitter.com/txfeast

My quiche recipe should probably be renamed “Scrambled Egg Pie” but that too would be a misnomer.

Frozen or pre-fab pie crusts don’t impress me either and I will have to find some substitute but otherwise, this “quiche” is a favorite in my house.

Roasted Corn Quiche

Based on a recipe available at Epicurious.com

Ingredients:
6 large eggs
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
pepper to taste
3/4 cups half & half
3 tablespoons butter, melted

2 cups fresh corn kernels, cut from about 2 ears, or frozen, thawed
1/2 small onion, coarsely chopped

3/4 cup coarsely chopped mozzarella or pepper jack or mixture

1 deep-dish unbaked pie crust

Roast corn and onions (450 degrees F) on a cookie until golden brown. (About 10 Minutes) Allow to cool a bit. (Quick cool by putting in a dish in the freezer for a few minutes)

Combine eggs, flour, sugar, salt, and melted butter  with a whisk.
Add half and half and butter; whisk just until blended.
Add roasted corn, cheese and onion.
Pour into crust.
Bake 375 deg. F for approximately 25 minutes until filling is slightly puffed and top is golden.
Transfer to rack; cool slightly.
Serve warm.