Saturday, March 2, 2013

Vegetable Quiche

Today's breakfast comes from the Cocos/ Keeling Islands. Located in the Indian Ocean, this Australian territory is made up of 2 atolls and 27 coral islands. The only two with anyone living on them are Home Island and West Island. Most of the people on home island are Malay, and the people of East Island are European. There are just under 600 inhabitants in the 5.3 square miles.

Here are some interesting things I learned about the islands:
  • There are only 5 police.
  • They are 80% Muslim.
  • The capital is on West Island, but most of the people live on Home Island.
  • The people are called Cocossians.
  • The school on West Island goes from Kindergarten to 10th grade, while the school on Home Island only goes up to 6th grade.

I could have made another Malay breakfast for today like I did for Christmas Island, but I decided to make something they would eat on West Island. I found a website for one of the only cafes in the islands. They serve breakfast dishes such as pastries, eggs, and vegetable quiches. The quiche sounded fun to make, so I found an Australian recipe for vegetable quiches. I tweaked some of the ingredients to reflect what they would have on the islands. Since there aren't really cows, but there is a industry for coconut oil, I found this substitution was appropriate. It also made for shorter prepartaiton time since coconut oil solidifies at room temperature.

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Vegetable Quiche
makes 6
1 1/4 cups flour
15 tbsp melted coconut oil
pinch of salt
1 1/2 tbsp cold water
1 carrot, peeled and thinly sliced
3 cups broccoli
3 eggs
1 cup milk
1/4 cup shredded mozzarella cheese
salt and pepper, to taste
Preheat your oven to 375 degrees. Mix together a pinch of salt and the flour. Stir in the coconut oil and water until a dough forms. Mix it together well and then divide into 6 balls. Spray a muffin/ mini tart pan and press one ball of dough evenly into each one, forming a sort of cup. Prick the bottom with a fork and set aside.
To prepare the filling, steam the carrot and broccoli for 5 minutes. Meanwhile, whisk together the eggs, milk, salt, pepper, and cheese. Divide the vegetables in between the 6 crusts and top with the egg mixture. Bake for 20 minutes, or until the egg has set.


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