Pumpkin Risotto with Seared Scallops
Today I’m guest posting over on one of my favorite blogs, Delicious Dishings, while Megan and Jeff are in Italy on their honeymoon. Megan asked for an Italian themed dish and I made this amazing Pumpkin Risotto with Seared Scallops. Be sure to click through to see more about it including the recipe.
One Year Ago: Beet Smoothies
Two Years Ago: Caramel Spiced Apple Pie and Homemade Three Musketeers
Four Years Ago: Peppery Lemon Brown Sugar Salmon
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I am also a big fan of quiche but never think to make it because the crust is usually a few too many calories for lunch. Love this recipe – definitely will have to attempt this at home!
beantownbaker — February 13th, 2013 @ 11:51 am
The crust def isn’t worth the calories or the effort in my book.
We love quiche, and eat it quite often! I think it’s a great “clean out the fridge” meal that is suitable for breakfast, lunch, or dinner! I will say though, I usually make mine with a crust, but NEVER a homemade crust. I just don’t have time, nor skill, for that. I love using whole wheat crusts, or the deep-dish crusts. I’m a carboholic, so the crust is a must! (if I don’t have a crust, I just make frittata.)
beantownbaker — February 14th, 2013 @ 2:28 pm
Crust is a must! Love it.
I guess there’s really no difference between a frittata and a crust-less quiche… just how they’re cooked? I agree though – they’re great for cleaning out the fridge.
We don’t eat many carbs in our house. I don’t want to go as far as saying gluten intolerant, but I’ve never been able to digest starches that well…
goat cheese, yes please! i’m with you on not needing a crust with quiche 🙂