Together, they destroyed a dozen enemy ships side by side in the battle in Denerim Harbor, cementing their friendship and demonstrating once again that nothing brings Fereldans together like a good fight.
[…] They met again in Denerim at the formal coronation of King Maric. The teyrn of Highever attempted to propose to the Lady of the Storm Coast by singing her all ten verses of “The Soldier and the Seawolf.” She only let him go to three.
What’s this? Why it’s part 3 of a bunch of life-less faces! Ok so these are all the young versions of characters we know (and how I imagine them). The canon!gang (Bryce, Eleanor, Rendon and Leonas) are around the ages they have at which I imagine the Battle of White River took place (9:00). The other two characters are depicted around 9:11, when Lorelei Cousland was born (hint hint).
Ages in picture (left to right, top to bottom): Bryce
(22), Eleanor Mac Eanraig (21), Rendon Howe (23), Aidan Cousland (born 8:84, younger non-canon brother of Bryce, around here he’s 27), Amaranth (±23), Leonas Bryland (21).
Teyrna Eleanor Cousland’s Spinach and Mushroom Quiche
It always pays to have one quick, easy recipe to fall back on when company comes to call. This quiche fills that role nicely, as it is delicious either hot or at room temperature. Teyrna Eleanor often served this with a vinaigrette-dressed green salad at her spring salon. Chardonay suits it perfectly, but you may wish to tell your butler to avoid over-serving Lady Landra, especially if you have unmarried children living at home.
Makes one 9-inch deep-dish or one 10-inch quiche.
For the crust:
1 ½ cups all purpose flour
½ tsp salt
½ cup cold butter
For the filling:
1 medium onion, chopped
1 Tbsp olive oil
8 ounces raw mushrooms, sliced
8 ounces raw spinach, thoroughly washed, tough stems removed
4 ounces Swiss or gruyere cheese, grated
1 ½ cups milk
½ tsp salt
Make the crust by mixing the salt with the flour in a large bowl (or work bowl of a food processor). Cut in the butter using a pastry blender (or by pulsing the food processor) until it resembles coarse breadcrumbs. Sprinkle ice water over the mixture a tablespoon at a time and toss with a fork to combine (or keep pulsing the motor of the food processor). Keep adding water, mixing after each addition, until the dough holds together and pulls away from the walls of the bowl. It always takes less water than you think it will. Refrigerate until ready to roll out.
Make the filling by sauteeing the onion in the olive oil until soft. Add the mushrooms and cook until they give up their water and begin to brown. Add the spinach and cook until wilted. Allow the vegetables to cool.
Once the vegetables are no longer hot, you can assemble the quiche. Preheat the oven to 375 degrees Fahrenheit.
Roll out the dough to a 1/8-inch thickness on a lightly floured countertop or pastry board. Transfer the pastry to the pan by folding the opposite sides of the dough into the center as if you were folding a letter in thirds and repeat in the other direction. This will enable you to find the center of the pastry so you don’t wind up with all the dough on one side. Lift the pastry into the pan and unfold the crust, patching if necessary. Leave the edges to overhang the sides of the pan for now.
Mix the cooled vegetables with the cheese and pour into the prepared crust. Beat the eggs and mix in the milk and salt. Pour over the vegetables. If you have more eggy milk than will fit in the dish, save it for making French toast. You do not want to overfill the crust.
Grate the nutmeg sparingly over the quiche.
Trim the edges to overhang the pan by one inch, more or less. Fold in and press between your thumb and first two fingers to form a raised zigzag border (vvvvv etc).
Bake in a preheated 375 degree oven until the eggs are set and the top is browned, about 45 minutes.