After all that, my custard wasn't super thick. It was smooth and creamy, but not really thick. But I'll take a smooth custard over a curdled one any day, and I'm just pleased that the second around went so much better than the first!
It's hard to see in the photo, but there are tons of beautiful specks from the vanilla bean. Someday soon I'll give custard another shot. :)
I also made the quiche last night, and thankfully only needed one go to make it turn out just right. I absolutely love the colors and the bright flavors the veggies add, and I think the cottage cheese makes it nice and light.
Garden Medley Quiche
from Breakfast in Bed by Carol Frieberg
makes 2 quiches
1/2 cup all-purpose flour
1 tsp baking powder
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup butter or margarine, melted (I always use butter. The real stuff is so much better!)
3 cups cottage cheese
1 cup cooked fresh spinach or 10 oz frozen chopped spinach, thawed and squeezed dry
1/2 red pepper, chopped
1/2 yellow or green pepper, chopped
1 bunch green onions, chopped
12 oz shredded Swiss or Monterey Jack cheese
Preheat oven to 350 degrees. In a food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter/margarine, and 1 cup of the cottage cheese; blend well. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions, and shredded cheese. Mix all ingredients thoroughly. Divide between two greased 10-inch pie pans. Bake for 40 to 45 minutes, until set.
For brunch we also had fruit salad with the custard sauce and coffee cake. The coffee cake recipe was from the same book as the quiche, and they both turned out really well. These Orange Yogurt Muffins are from the same book, and I think it'll turn into a staple for breakfast ideas.