Sunday Morning Quiche

We were finally able to enjoy a great couple of days last weekend.

Tony and I had been sick for almost two weeks and then something went wonky with his hip joint. That led to a lot of pain, a lot of couch time, and several painful trips to the chiropractor.

It was a nice change of pace on Friday to realize we both at least felt decent enough to get out and have some fun.

We went to the county fair. I always look forward to it even though every year they’re pretty much the same. This year I was happy to see there were a couple of changes.

They had a large, free petting zoo which was fun to walk through. Along with a good excuse to eat an embarrassing amount of kettle caramel corn…the animals are my favorite part of the fair. I mean, who doesn’t just melt over a baby goat? Or the eye lashes on the Lamas? Or the cows that have shiny coats the color of corn silk?

There’s also a booth with Asian massage therapists who do the most incredible chair massages! I mean seriously. They have perfected the chair massage. We partake in one every year and it is heavenly.

The only picture I took at the fair was of this adorable baby zebra. We had just walked out of one of the animal barns and he was being led back to his stall. The owner wouldn’t let us get near him, but we were close enough to get a good picture. He was just stunning!

Saturday we packed up the truck and headed about an hour from here so we could meet up with my husband’s hang gliding group.

It was a gorgeous day so we took snacks and brought the dogs along.

I was able to get a lot of really good photos of the pilots and it was fun to watch all the different levels of experience.

My husband is the yellow and light blue glider.

Some of the pilots have been flying for more than 30 years! They started in the 70’s when it was pretty loosey goosey and quite dangerous.

Now pilots have to study and be trained and tested, and there are different levels of training that can be achieved. When a hang gliding pilot reaches the highest level of training, it’s the equivalent of a private pilot’s license.

The majority of people aren’t aware of what it takes to become a certified hang glider. It’s serious business. I’ve heard many people just assume that someone goes out and buys a glider, straps it on, and off the mountain they go! Only crazy people do that. And in fact, now it’s almost impossible to even purchase a glider without an OK from a certified instructor to the manufacturer.

This guy hangglides and paraglides.

This is him again. He flew at 7200 feet for well over an hour.

Even pilots who’ve been flying for 30 + years can occasionally misjudge and end up in trouble. It’s happened twice this summer with Tony’s group but thankfully, both the pilots came out of it relatively without injury.

Last flight of the day.

Regardless of risk, for those that have the flying bug, I’m sure there’s just nothing like soaring like a bird with your own set of wings. They all have radios on their gliders and it’s fun to hear them explain what they’re experiencing when they’re soaring at 7200 feet.

After a few hours at the fair on Friday, and several hours on top of a mountain on Saturday, by Sunday morning we were feeling pretty worn out. Especially after having that much activity after not feeling so hot the last few weeks. Even the dogs were beat.

So we lounged and had a slow morning. I made us vegetable quiche for breakfast and as we sat at the table and discussed our weekend. We both agreed that it was worthy of two thumbs up!

Vegetable Quiche

1 Pie Crust Portion

1/2 Red Onion, diced

1/2 Large Bell Pepper, diced

About 1/2 Cup Broccoli Florets

2 Cups Packed, Fresh Baby Spinach

2 Cloves of Garlic, minced

Fresh Thyme

Bacon Fat

8 Eggs

1/2 Cup of Hemp Milk

1/2 teaspoon of Sea Salt

A Few Grinds of Pepper

A Couple Sprinkles of Garlic Powder

Couple Pinches of Dried Oregano

1/4 Cup of Sheep’s Milk Parmesan

1/2 Cup of Sheep’s Milk Mozzarella

Freshly Chopped Tomatoes & Parsley For Garnish

Preheat oven to 375 degrees.

Roll out the crust and line pie plate. Place in the preheated oven for 20 minutes. Remove and set aside.

 In a large skillet, saute the bacon fat, onion, pepper, broccoli, garlic, and thyme until onions and broccoli are aldente. Add the spinach and saute until wilted. Season with salt and pepper. Set aside. Grate cheeses.

Whisk the eggs, milk, sea salt, pepper, garlic, and oregano in a bowl. Place the pre-baked crust on the middle rack of your oven and pour the egg mixture carefully into the crust. Sprinkle cheese on top.

Bake for 20 minutes.