North Florida Nesties
mon.petit.chou
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*CD*
hey could you share the recipe for that broccoli and goat cheese quiche? I didn't realize it had goat cheese in it but I remember liking it a lot!
Re: *CD*
Um, I pretty much just winged it. I'm going to try my best to remember everything I put it in (considering Lucky & I were pretty sauced by the time we made it).
But here goes:
Ingredients:
-1 pre-made pie crust
-1 package of frozen broccoli
-1/2 of a small thing of Publix Brand Goat Cheese (found with the fancy cheese in the deli area)
-8 eggs
-Skim milk
-Salt & pepper (& maybe some Zoe's Kitchen Spice of Life)
Prep the pie crust like it instructs on the box (including putting it in the oven).
Basically, I whisked the eggs & milk like I would for scrambled eggs. Added the frozen broccoli, chopped up the goat cheese, salt & pepper.
Pour into crust.
Put in the oven for 20-30 minutes but keep an eye on it.
Right now I'm feeling very "My Drunk Kitchen" when trying to recall this recipe.