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Wednesday, July 13, 2011
Celebration Beet Greens Quiche
Last Saturday I ran for the first time in a year and a half. Ran outside, for the first time since December of 2009, when I found myself on crutches, dragging my left leg. Since that day, it's been a journey of months of frustrations, followed by eventual milestones. Each new step seemed like a gift, each new step seemed almost enough. First I could move my leg again, then I could bear a little weight. Then I could lie on my back and do range of motion exercises. One day I could walk without crutches, and a few months ago I could finally use the elliptical in the gym - oh, the joy! At this point the doctors and my physical therapist told me this was the upper limit of my cardio - my battered spine had done its best healing disks and nerves, and I needed to be content with the support of the elliptical machine. And content and grateful I was. Yet, just a few days ago, in the sunshine, I ran again. Without pain. With both my legs working together. Such a simple action, such a feeling of gratitude.
So we celebrated. And baked a quiche.
Beet Greens Quiche
(Adapted from Vegetarian Times May 2008)
1 Tbs. olive oil
1 sweet vidalia onion, chopped
2 cloves garlic, minced
2 cups beet greens, stems trimmed and coarsely chopped
1/2 cup vegetable broth
3 large eggs
1/2 cup white whole wheat flour
1/2 tsp. baking powder
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
~ Heat oil in a pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened.
~ Stir in garlic, and cook 30 seconds, or until fragrant.
~ Add beet greens and broth. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.
~ Meanwhile, preheat oven to 350°F. Coat an 8-inch glass pie dish with cooking spray.
~ Whisk eggs in large bowl until frothy.
~ Whisk in flour and baking powder until no lumps remain.
~ Whisk in milk, and season with salt and pepper.
~ Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 min - until browned and puffy on top.
hip hip huzzah for running without pain!
ReplyDeleteIt sounds like you are a real battler. You must have felt great after your run and a lovely quiche like this always helps too :)
ReplyDeleteI'm so happy for you!!! I badly tore a ligament in my foot a few weeks ago and have been on crutches for almost a month. I sure identify with your frustrations and limitations and look forward to identifying with your JOYS!! Hooray for walking! :-)
ReplyDeleteDear Astra,
ReplyDeleteI am thrilled to hear that you are more than mobile again. Wonderful news paired with the bliss of being a newlywed. Your quiche is an excellent dish to raise a toast with.
Best Wishes!
Healthy quiche, looks very delicious.
ReplyDeleteThat's so great!! I'm glad to hear you are back into the running game (if not just for a day). I love my elliptical, but it's always nice to get outside for a run every once in a while.
ReplyDeleteThe quiche sounds wonderful. I haven't made quiche in a while and I may just have to soon!
Oh Astra,
ReplyDeleteI am so delighted to read this entry - you put me to shame, I just don't run out of pure laziness (well the truth is I live in an area tat is not particulalry safe, so I don't like goign out alone :( )
Anyway, good to read of your personal accomplisment.
x And a excellent quiche to boot too :)