a dazzling debut!

This stunning creation marks the first use of the springform pan I've owned for years and years.


Impressed? Surprised? I was both.

In case you haven't noticed, I've really been enjoying my Barney Butter. I've used it in several sweet treats, but this time it found a home in something much more healthy and savory.


Although the Barney Butter site refers to this as a tart, I can't help but think of it as a quiche. Granted, the crust is a little different from the usual pastry crust, but I still think I'd like to call this a tiche (quart is already taken).


So how is it? Funny you should ask, because it's the best darn tiche I've ever had. And guess what--it's cheeseless. I'm sure many of you would take care of that posthaste, but I didn't mind at all. The subtle nutmeg is very pleasant, and the spinach provides color and that "Hey, this is good for me!" feeling. The crust is something special altogether, and I can see many uses for it in the future. The almond flavor is certainly there, but it's not so strong that it takes away from anything else.


Yes indeedly, this tiche is a fine breakfast dish--relatively easy to assemble and super simple to consume.