Champagne and quiche weekend

This weekend has been quite hectic (meaning we were mostly out of the house) compared to how we normally spend weekends in Managua. That's why we make it a point to go to a nearby beach when we can.

As T's birthday fell on a Sunday this year, unlike last year when I threw a surprise birthday party for T in our house, we've decided to just hold intimate celebrations here in there. My weekend looked like this:

Friday (afternoon) - after work, I went to T's office and brought snacks (Lasagne and Ham, Mushroom and Asparagus crustless quiche) and some champagne so T can celebrate with his co-workers.

Friday (evening) - for the Arabian Night we brought lamb curry.

Saturday (afternoon) - Birthday party of K & C's 4 year old. On the way, passing by S' (my favorite 'dama') Women's (Cañasta) project - made of newspaper - as support (yup we bought something...s).

At K & C, they made an impromptu celebration for T by sharing poor 4 yr old Lucas' cake (sweet).

Sunday (morning) - birthday breakfast for T. It was so hot that we decided to jump in the pool clothes and all - pretty much all the exercise we got that day - the jumping, I mean. Oh and to check if T's dive watch -which he got for his birthday - works. For now we know it is indeed waterproof...that's a start.

Sunday (afternoon) - Salsa workshop where we also brought Champagne and Quiche to share.

Sunday (evening) - light dinner and a movie

The above doesn't sound so much but given that we'd rather lounge around the house on weekends when we're not out of town, is already a lot.

Obviously, I did a lot of cooking this weekend but I thought it was smart to make the same food for both the office and Salsa 'brindis' (toast) because they're 2 totally different groups. In both places some have asked me for the recipe of the quiche, so here it is:

Ham, mushroom and Asparagus crustless quiche

8 Eggs
1 cup chopped (white) Onion
1 cup chopped Button mushroom
1 cup chopped Deli ham
1 cup chopped Green & Red bell pepper mix
1 cup chopped Asparagus
1/2 cup grated Swiss cheese
1 cup grated Cheddar cheese
1/2 cup Cream cheese
1/2 cup Mascarpone cream cheese
1/2 cup
1 teaspoon (adjust to taste) ground Nutmeg
Salt & pepper to taste (about a teaspoon each)
1/2 cup butter

In a sauce (or any deep) pan, saute the following in butter (leave enough butter to coat bottom of the baking dish) in this order: onion, mushrooms, bell peppers, asparagus (add last if using canned asparagus), ham. Set aside and let cool when done.

Beat eggs together with salt, pepper and nutmeg. In a separate bowl mix cream cheese and mascarpone and whisk until soft. Gradually mix in the egg. Add the cheddar while mixing continuously and finally the swiss cheese.

Coat baking dish (16 inch) with butter and spread the saute mix evenly. Pour cheese and egg mixture. Using a fork mix a bit to even out saute mix and cheese mixture on the baking dish.

Bake at 180C for 30 -40 minutes and 200C for 15 minutes (or less) or until top is golden.

Serves 12