Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.
The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.
By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.
I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence
Crustless Crab Quiche
Instant Pot Fast and Easy Whole 30 adaptions by me
4 large eggs
1 cup coconut milk
1 TBS nutritional yeast
1 cup chopped scallions
1 tsp black pepper
1 tsp smoked paprika
1 tsp herbes de Provence, see sub above
1/2 tsp salt
8 oz seafood, like shrimp and/Or crab meat
Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.
In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.
Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.
Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.
At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.