These mini crustless vegan quiches, studded with broccoli and sun-dried tomatoes, make a delicious main dish for brunch. Or any meal. Think of them as egg-free frittatas or vegan egg bites. Change them up with in-season vegetables or what you have on hand. Or make one large quiche.
I knew I had corn in the upright freezer in the utility room, but could I find it? No!
Jack Frost had invaded my freezer and filled the shelves with frost. Not only that, but he messed up my neatly organized shelves.
Well, they were organized last time I defrosted the freezer–about 9 months ago. So I tackled the freezer last week. I defrosted it, reorganized it, and finally found the corn I was looking for.
In the process, I found UFOs–Unidentified Frozen Objects! Somehow, when food gets frozen, a lot of it starts to look the same.
That’s why freezer tape has become one of my best friends. It makes labeling food easy. And it sticks to the containers in the frigid temperatures, which means I can identify the contents. Otherwise, I have to thaw the food to figure out what it is