Today is a new week.
My dishwasher cleaned all the dishes and I will put them away. I’m going to start wearing my retainers too, at least at night, which I bought over a year ago to straighten my teeth – yes, I’m 28 years old. And I will actually go to that dance class I always say I want to go to. Maybe I’ll even start taking yoga again.
The list of things that might happen are endless. Because it is a brand new week. The slate has been wiped clean. Anything is possible.
Like salt-free, cheese-less quiche.
Fluffy quiche made with a confetti of heirloom carrots and dill. Filled with low sodium creme fraiche. And clouds. The kind that just drift by like marshmallow balloons on a beautiful sunny day like yesterday.
I almost did, because I can still smell the sauteed shallots and the nutty butter notes in the flakey crust. And when I close my eyes, I swear I can taste the light-as-air custard that simply dissolves into notes of spring once it hits your mouth.
I just bit the screen again.
This quiche is proof that you do not need salt or cheese to make an extraordinary breakfast pastry. Just carrots. Creme fraiche. Dill weed. Eggs. And sunny day clouds. Although I think the recipe would work just fine without the clouds if there aren’t any. And hopefully, this new week, they are hard to find.
If you want the full recipe, visit one of my favorite sites in the world, Food52.com: Fraiche Start Carrot Quiche.
And if you don’t have the time or interest to make the dough, no worries. I made the quiche sans crust yesterday, pouring the carrots and custard straight into a pie pan, and it worked perfectly. So feel free to choose your own ending for this recipe.
Now it’s time for me to take out my retainer and go to dance class.