I know it’s been a long while since I’ve written and so much has happened in that time. I don’t even know where to begin. The bottom line, I guess, is that things are going well.
A view of the San Francisco Bay, from the Marin Headlands
I went home for the holidays, and spent 11 amazing days in California. While I was home I saw old friends, got too drunk, made mistakes, made new friends, enjoyed the glorious sunshine and even made it to Chico for one night. Even though I had been back in November, it was great to see people and be in a familiar environment again.
Upon my return, I moved (yet again) into an awesome new house! I’ve got three sweet roommates and three dogs to come home to! We have quite the menagerie at the new place with the dogs, two ferrets and my bunny Hendrix. It’s kind of insane but seems to be a good fit. It’s comfortable and friendly; what more could a girl ask for?
One of the best things about my new house is the kitchen! The newly remodeled, fully-stocked kitchen is such a pleasure to cook in! I have been making many tasty treats, and I will be sure to share the recipes!
As a matter of fact, I think I’ll start now. The following recipe is an original, and it’s vegetarian of course. It is one that was changed at the last minute due to my inability to read a shopping list. 
Enjoy!
Mushroom, Spinach and Red Pepper Quiche Cups
Mushroom, spinach and red pepper quiche cups
Cooking spray
1 tablespoon olive oil
10 ounces white mushrooms, coarsely chopped
1 small shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups baby spinach
Pinch freshly grated nutmeg
4 large eggs
4 egg large whites
1/4 cup skim milk
1/3 cup (1 1/2 ounces) grated Fontina cheese
1 package prepared pie crust
Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
In a skillet, heat oil and add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
Unroll one pie crust at a time on a floured cutting board. Cut each round crust into about 6 fairly-even square pieces. Place each piece of crust into a muffin tin. When the pan is full, bake pie crust for 5 minutes. Remove from oven and set aside.
Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture.
Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with a side salad.
