Welcome to a Taste of Paradise.
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My name is Evita Tezeno.
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Summertime,
summertime, summertime.
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It is my favorite time of year.
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I love hot weather
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and I also love
springtime as well,
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but I love the summertime
because of the array of fruits
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that come out during that time.
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Strawberry, peaches,
plums, just love them.
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And, you know, you know,
my favorite dish is pizza.
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So I wanted to
combine the time of the year
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and pizza together
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and I came up with a
fruit pizza that is great
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and you can eat
that for breakfast
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and you can also
eat it as a dessert,
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but it is great for breakfast.
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And we're gonna start off
by reading the ingredients.
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For the crust we need:
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For the raw
cashew cream you need:
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For the fruit topping you need:
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So we're gonna start
off by doing the crust.
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And this is a
kind of sweet crust.
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It's not savory, but it's sweet
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because of the
raisins that's in it.
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Well, we start off with
using the zucchini first.
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And you want to
start by putting the fruits
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and vegetables--
well, the fruits,
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I'm sorry, the fruit in first
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because you
want to brown them up
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and they'll be like your liquid.
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So I'm using-- Today
I'm using a Fuji apple
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which is my favorite apple.
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They're really
sweet and they're crunchy,
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that's why I love Fuji apples.
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And it's awesome how many
varieties of apples there are.
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I also love honeycrisp apples.
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They are my favorite.
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So I am going to
give this a whirl.
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Put in my avocado.
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And avocado adds a
little creaminess to the crust.
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My olive oil and my lemon juice
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and my salt.
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So now we have a good
liquid base going on here,
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so we're gonna add our raisins.
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That has been-- You soak them
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so they blend much easier.
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And this is actually, buckwheat
is not really buckwheat.
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It's not really
wheat. It is a seed.
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So if you gluten
intolerant, you can use this
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because it's not really a grain
and it has no gluten in it.
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And this has
been soaked overnight
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and it starts to
sprout a little bit.
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And last but not least,
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you want to add your flaxseed.
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You want to add
the flaxseed last
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because it starts to
really congeal the mixture.
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And flaxseed is
acting almost like an egg
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because when
flaxseed and liquid combine,
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it gets very, very viscous,
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very conge-- It congeals.
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Okay.
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And this recipe is
actually two pizza crust.
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So I'm gonna get my...
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teflex sheet out
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and take some of
this and put this on here.
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About half the mixture...
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and smooth it out
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and you want to make a
round disc like a pizza.
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And what's so cool about this
it doesn't have yeast in it,
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you have to put it in the oven.
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But you do have
to wait the next day.
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That's the only thing
about dehydrating is that
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it takes a little
while for it to be ready.
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But if you plan
your meals, you can wait.
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So we're gonna put
this in a dehydrator.
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And because of the
miracle of television,
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this is the crust.
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So let me just clear
this away from a minute.
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And then we're
gonna do the cashew cream.
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So we're gonna
start by adding our water,
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our cashews.
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And these cashews
have been soaked overnight.
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It makes them more digestible
when you soak them overnight
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and it also makes the
cashew cream's creamier.
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Or any of your sauces
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that you use
cashews in or any nuts,
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you want to soak
your nuts overnight.
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That was vanilla
extract and our salt
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and then we're gonna blend it.
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I think that is good enough.
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And here comes the fun part.
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Oh, I forgot a
little more salt here
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and I'm just gonna stir it up.
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The salt balances the taste.
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And here we have our crust.
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And then we have our cream.
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And, you know, pizza has
sauce, like tomato sauce.
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So this is acting almost like
our tomato sauce on the pizza.
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But since this is a sweet pizza,
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like a fruit pizza,
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this is a creamy sauce.
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Smooth it all around.
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And this really doesn't
have to be pretty at the bottom
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because you're gonna put tons
and tons of food on top of it.
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So it doesn't
really have to be perfect.
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So you don't spend a
whole lot of time with it.
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And then we start
off with our strawberries
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and you're gonna
take the strawberries
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and you're just
gonna place it all around
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the perimeter of...
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your crust.
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And you're just
gonna repeat it like that.
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And then after your strawberries
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you're gonna do kiwi.
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And these are sliced
kiwis, just slice them in half.
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And then after our
kiwis, we do a blue berry,
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a grape and then a blue berry,
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alternating blue
berries and grapes.
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And then we do our mangoes,
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large chunks of
mangoes, like so.
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And it's starting
to look pretty already,
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but let me tell you what I have.
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I have a finished
product. Look at that.
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You know, you eat
with your eyes first.
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So this is
definitely a beautiful sight.
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And it's-- Like I said
it's great for breakfast.
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It's also a great dessert,
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but I am gonna eat
this for breakfast.
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So I am so
excited because this is--
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It looks delicious and
it really is delicious.
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And remember, as I always say,
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to live life fresh.
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Welcome back to A
Taste of Paradise.
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Well, here we're gonna find out
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that there are
quiches with a niche.
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Now, of course, but a
"niche" is what they say
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or however you like to say it.
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When I'm talking
about food or comfort foods,
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quiches is always or a
quiche is always on the menu.
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Everybody loves
it, but like I say,
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it has a niche, because why?
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It is so heavy.
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You know what I mean by heavy
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and it is so filled with so
many items, you're just like,
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"Whatever went in
there I don't want to know.
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Let me just get it," because
it also tastes good, too.
00:13:58.51\00:14:01.13
But we have a
quiche with a niche now,
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because we're
gonna make one for you
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that actually
not only tastes good,
00:14:05.51\00:14:08.49
but it's probably a
little bit better for you
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and your health as well.
00:14:11.30\00:14:12.76
And so join me as
we go to the kitchen
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and we're gonna
make this niche item,
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if I can say, that
a lot of people enjoy,
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but at the same time
while they're eating it,
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they're shaking their
head, they're like, oh, no.
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I know this is probably
not the best thing for me.
00:14:26.25\00:14:28.71
So pull out your pens and papers
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and here you're gonna
find a quiche with a niche.
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Here's the
simple recipe for you.
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Now it's gonna be a lot,
so write it down quickly.
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Yes, the reason why you are
having this quiche with a niche
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is because it's made with one
of my favorite, we all know it.
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It is quinoa.
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Yes, quinoa, not quinoa
or "quino-hoo" or "hou".
00:15:55.17\00:15:59.51
It's quinoa and it's very good
00:15:59.54\00:16:01.66
and we all know the
benefits or properties of it.
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Why?
00:16:03.74\00:16:04.81
Because it's very high in
protein, almost no gluten.
00:16:04.84\00:16:08.11
I mean this
thing is really good,
00:16:08.14\00:16:09.93
really, really,
really good for you.
00:16:09.96\00:16:11.92
And it's healthy
for you at the same time
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because of its
richness and carbs.
00:16:14.67\00:16:18.98
Good carbs, of course.
00:16:19.01\00:16:20.39
And all of the valuable protein
that comes along with it.
00:16:20.42\00:16:23.21
But let us not delay anymore.
00:16:23.24\00:16:24.81
We have to get this
quiche with a niche going.
00:16:24.84\00:16:27.65
And so basically
what we're gonna do,
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we have our spinach
here, we have our saucepan.
00:16:29.26\00:16:32.40
You're gonna basically
take most of those ingredients
00:16:32.43\00:16:34.85
with a little bit of
olive oil there and put them.
00:16:34.88\00:16:38.65
I like to always try my
best to start off with my onion
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and some garlic
at the same time.
00:16:43.27\00:16:47.10
So we're gonna
get that going for you
00:16:47.13\00:16:49.35
and then we're gonna add
the rest of the ingredients.
00:16:49.38\00:16:50.89
Let me see if I can
go ahead and mix this up.
00:16:50.92\00:16:53.95
So once this gets going,
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you just go ahead
and you add the rest.
00:16:56.35\00:16:58.34
You also have the bell
peppers, red bell peppers.
00:16:58.38\00:17:02.40
Who remembers about
that red bell pepper?
00:17:02.43\00:17:04.94
It's one of the highest items,
one of the highest items of...
00:17:04.97\00:17:08.92
Does anybody
remember? Vitamin C.
00:17:08.95\00:17:11.83
When you think of vitamin
C, what comes to your mind?
00:17:11.86\00:17:14.34
What comes to your
mind everybody, vitamin C?
00:17:14.37\00:17:16.86
Hello? Hello? Hello?
00:17:16.89\00:17:18.00
You think of
what? Oranges, right?
00:17:18.03\00:17:20.11
Now oranges is good, but
vitamin C if you want it,
00:17:20.14\00:17:23.18
it's the red bell peppers.
00:17:23.21\00:17:25.01
It actually has
almost four times
00:17:25.04\00:17:27.17
the amount of an orange.
00:17:27.20\00:17:29.15
So cold and flue
season come around,
00:17:29.18\00:17:31.06
you can chew on some oranges,
00:17:31.09\00:17:32.62
but even better
will be your red what?
00:17:32.65\00:17:34.59
Your red bell
peppers, one of the good items.
00:17:34.62\00:17:37.32
Not the green ones,
not the orange ones,
00:17:37.35\00:17:39.79
not the purple ones.
00:17:39.82\00:17:40.86
I haven't seen a purple one yet,
00:17:40.89\00:17:42.30
but not those, but
the red bell pepper.
00:17:42.33\00:17:45.06
So you have that going.
00:17:45.09\00:17:46.17
And then I'm gonna add a
couple of my seasonings here.
00:17:46.20\00:17:51.98
All right, so we're
gonna get that going
00:17:52.01\00:17:53.46
and then don't worry,
00:17:53.49\00:17:54.53
we're gonna get to
the spinach here shortly.
00:17:54.56\00:17:58.75
I just want to get this
going because it takes--
00:17:58.78\00:18:01.26
it cooks basically
or wilts really quickly.
00:18:01.29\00:18:04.47
So I want the
flavors to get roll in here
00:18:04.50\00:18:07.39
and then we're
gonna put the spinach.
00:18:07.42\00:18:08.83
The cool thing
about the spinach is
00:18:08.86\00:18:11.18
that once you put
it in-- So here we go.
00:18:11.21\00:18:15.62
In no time we're
gonna cover it up, yeah.
00:18:15.65\00:18:21.09
But in no time
it'll be ready for you.
00:18:21.12\00:18:24.22
And then don't forget,
00:18:24.25\00:18:25.91
you have your
nutritional yeast flakes.
00:18:25.94\00:18:28.43
I'll put that
over. You know what?
00:18:28.46\00:18:31.10
You can just add a
little bit extra salt.
00:18:31.13\00:18:36.55
So let's get that
salt going. Just a tad.
00:18:36.58\00:18:40.99
This is gonna be so cool
00:18:41.03\00:18:42.30
because normally
with the regular quiches--
00:18:42.33\00:18:45.92
What really
makes a quiche quiche,
00:18:45.95\00:18:48.31
it is those eggs, right?
00:18:48.34\00:18:50.30
And so how could we make
a quiche without the eggs?
00:18:50.33\00:18:53.54
Well, we got what is
known as a egg replacer, okay.
00:18:53.57\00:18:56.77
You can find those
in specialty health--
00:18:56.80\00:19:00.03
health food
stores, an egg replacer
00:19:00.06\00:19:04.10
or maybe you could
even try some flaxseed.
00:19:04.13\00:19:06.34
I think we've done
that for you previously.
00:19:06.37\00:19:08.93
But here is a
simple egg re-placer
00:19:08.96\00:19:10.94
and we're gonna take
that 4 tablespoons of water,
00:19:10.97\00:19:15.06
we're gonna pour that in there.
00:19:15.09\00:19:17.69
We're gonna mix
these items up here.
00:19:17.72\00:19:20.73
And it's gonna start
to thicken nicely for you.
00:19:20.76\00:19:24.16
This is what really or eggs
00:19:24.19\00:19:26.31
is what really
make the quiches work.
00:19:26.34\00:19:29.77
Well, the good news is
00:19:29.80\00:19:31.70
we don't have to
get the cholesterol
00:19:31.73\00:19:33.18
that comes along with it,
00:19:33.21\00:19:34.71
the sodium that comes
along with it as well,
00:19:34.74\00:19:37.66
because we have a
simple egg replacer.
00:19:37.69\00:19:40.05
So it's a little
liquid here, but slowly,
00:19:40.08\00:19:43.10
but surely it's
gonna get nice and thick.
00:19:43.13\00:19:45.85
And we're gonna
actually, once this is ready,
00:19:45.88\00:19:49.28
we're gonna bring all of
those items there together.
00:19:49.31\00:19:51.20
So here is the egg replacer
00:19:51.23\00:19:53.00
and you remember
with the flaxseed--
00:19:53.03\00:19:55.02
A flaxseed is quite easy.
00:19:55.05\00:19:56.14
You just take a
couple of tablespoons of that
00:19:56.17\00:19:58.92
and you pour the
water, you can blend it
00:19:58.95\00:20:00.48
or you can actually let it sit.
00:20:00.51\00:20:02.68
And when it sits
there, the egg replacer,
00:20:02.71\00:20:05.39
you start-- not
the egg replacer,
00:20:05.42\00:20:06.92
the flax seed, you'll
start to see it congealing,
00:20:06.95\00:20:09.52
get a little thick, so.
00:20:09.55\00:20:11.76
Now don't try to take this
00:20:11.79\00:20:13.03
and make
scrambled eggs out of it.
00:20:13.06\00:20:14.64
It's not that kind of replacer.
00:20:14.67\00:20:17.73
We have the scrambled
tofu for that, all right.
00:20:17.76\00:20:20.76
So that gets rolling there
00:20:20.79\00:20:22.53
and I'm gonna let
that sit a little bit.
00:20:22.56\00:20:24.73
Now this recipe,
we're gonna bake it also.
00:20:24.76\00:20:26.94
So we first have to add
all of the ingredients together
00:20:26.97\00:20:30.76
once that spinach gets rolling.
00:20:30.79\00:20:33.37
So now you're getting some
calcium along with your quiche.
00:20:33.40\00:20:38.09
Normally you would
get probably cholesterol
00:20:38.12\00:20:39.86
or something like
that because of the eggs.
00:20:39.89\00:20:41.79
You also-- Because we
have the red bell pepper,
00:20:41.82\00:20:44.41
you're gonna get
some what along with that?
00:20:44.44\00:20:45.80
Some vitamin C.
00:20:45.83\00:20:47.30
And now that we've added
00:20:47.33\00:20:50.57
also nutritional
yeast flakes to it,
00:20:50.60\00:20:53.47
you're gonna get some vitamin B,
00:20:53.50\00:20:55.95
vitamin B12, all right.
00:20:55.98\00:20:59.65
If you noticed, that's
gonna wilt a little bit.
00:20:59.68\00:21:01.97
All right. And
we get that going.
00:21:05.82\00:21:08.86
Turn that down now.
All right, very good.
00:21:08.89\00:21:15.67
I'm gonna let that
sit just a tad longer.
00:21:15.70\00:21:19.08
And then if you noticed here,
00:21:19.11\00:21:21.37
well, it's one of
my favorites, quinoa.
00:21:21.40\00:21:24.62
Yes, the quinoa. So
we have our quinoa here.
00:21:24.65\00:21:28.19
We're gonna add
that up. This is nice.
00:21:28.22\00:21:29.92
Quinoa is like literally
the easiest thing to make.
00:21:29.95\00:21:32.73
You just do 1 cup of
quinoa, 2 cups of water
00:21:32.76\00:21:35.50
and it does the rest for you.
00:21:35.53\00:21:37.31
It's not like rice where
you got to keep an eye on it.
00:21:37.34\00:21:42.09
You don't want
it to get too soggy.
00:21:42.12\00:21:47.27
Or sometimes if you
don't do it properly,
00:21:47.30\00:21:48.76
it gets very-- it gets hard.
00:21:48.79\00:21:52.69
All right, so
we have that there.
00:21:52.72\00:21:55.60
Very nice, very nice, okay.
00:21:55.63\00:21:59.31
So we're gonna add this,
00:21:59.34\00:22:01.83
the rest of this
to the mixture here.
00:22:01.86\00:22:08.85
All right, now
we'll turn this off.
00:22:08.88\00:22:12.12
Let's get that going there.
00:22:12.15\00:22:13.50
Then we're gonna mix this up,
00:22:13.53\00:22:14.57
we're gonna add lemon
juice, of course, to that.
00:22:14.60\00:22:19.78
Then we are-- In a second
00:22:19.81\00:22:21.16
we're going to
add our egg replacer.
00:22:21.19\00:22:26.26
We're gonna
pour that over there.
00:22:26.29\00:22:27.75
Okay.
00:22:31.59\00:22:32.66
And then don't forget,
00:22:32.69\00:22:34.54
there's also
one other ingredient
00:22:34.57\00:22:37.29
that makes that
quiche with a niche
00:22:37.32\00:22:40.41
kick, literally kick.
00:22:40.44\00:22:42.04
It will kick out the stomach,
you know, and it's sour cream.
00:22:42.07\00:22:45.18
A lot of people
usually add regular sour cream,
00:22:45.21\00:22:47.57
but we're gonna do
our tofu sour cream
00:22:47.60\00:22:50.91
or you can make the cashew one
00:22:50.94\00:22:52.81
that we have
showed previously here.
00:22:52.84\00:22:56.52
All right, so we're just
gonna add that to out mixture.
00:22:56.55\00:22:59.99
Now if you're gonna buy
it, it is not cheap, okay.
00:23:00.02\00:23:03.73
So if you notice me here,
00:23:03.76\00:23:05.47
I am scraping till
I can't scrape anymore
00:23:05.50\00:23:08.23
because that's probably
like 10, 15, 20 cents there
00:23:08.26\00:23:11.25
if you leave it
behind, all right.
00:23:11.28\00:23:13.15
So we're gonna mix that up.
00:23:13.18\00:23:15.10
It's gonna start
to melt nicely there
00:23:15.13\00:23:18.40
and then we are not done yet.
00:23:18.43\00:23:20.79
This is our lemon
quinoa quiche with a niche.
00:23:20.82\00:23:25.86
So we're gonna have to
add some lemon to that.
00:23:25.89\00:23:28.56
I just want to get this
sour cream going there nicely.
00:23:28.59\00:23:32.64
And it's gonna-- Ooh,
yes, it's coming around.
00:23:32.67\00:23:36.08
It's coming around.
00:23:36.11\00:23:37.15
Let me get my grater and
then you just take a lemon,
00:23:37.18\00:23:40.31
preferably a good lemon
and you're just gonna go ahead
00:23:40.34\00:23:43.16
and get some of that
rind in there, all right.
00:23:43.19\00:23:45.55
Let's see.
00:23:45.58\00:23:47.40
Because you want it to
have that nice lemony flavor.
00:23:47.43\00:23:51.04
All right.
00:23:51.07\00:23:52.15
And who knows, look at this,
00:23:52.18\00:23:53.27
because you have the rind here
00:23:53.30\00:23:56.80
you probably get a
little extra vitamins as well.
00:23:56.83\00:23:59.43
If you notice,
with citrus fruits,
00:23:59.46\00:24:02.29
they have a thick rind there.
00:24:02.32\00:24:04.36
Why?
00:24:04.39\00:24:05.47
Because once it's
exposed to the air,
00:24:05.50\00:24:08.38
it starts to lose its vitamin C.
00:24:08.41\00:24:10.57
So who knows, you may get
quite a bit of that vitamin C
00:24:10.60\00:24:15.02
in actually the peel there.
00:24:15.05\00:24:17.05
So let's see.
00:24:17.08\00:24:18.12
Uh-oh, there's some
vitamin C hanging out.
00:24:18.15\00:24:20.34
Let me make sure
I get that in there
00:24:20.37\00:24:21.93
and have a nice
little flavor to it.
00:24:21.96\00:24:24.96
All right, so
we're mixing this up.
00:24:24.99\00:24:27.07
Get it-- The key to
this is to make sure
00:24:27.10\00:24:30.15
it gets in there
properly, all right.
00:24:30.18\00:24:32.54
So yes, very nice.
00:24:32.57\00:24:35.88
So now you have your
protein, you have your calcium,
00:24:35.91\00:24:38.87
protein from the quinoa,
calcium from the spinach,
00:24:38.90\00:24:43.83
vitamin C from
the-- from the what?
00:24:43.86\00:24:49.15
From the red bell
peppers. And then look at this.
00:24:49.18\00:24:54.26
Now you can be able
to tell your friends,
00:24:54.29\00:24:56.04
"Hey, I've eaten a quiche
that was actually good for me."
00:24:56.07\00:25:00.98
So we're gonna take that,
00:25:01.01\00:25:02.24
you have your
parchment paper there.
00:25:02.27\00:25:04.28
And we're gonna put that
or if you have a good dish
00:25:04.31\00:25:06.54
you can just put it
right in your dish there.
00:25:06.57\00:25:09.17
Oh, very nice.
00:25:09.20\00:25:11.02
And then, let's see,
00:25:11.05\00:25:14.66
make sure I get
everything there.
00:25:14.69\00:25:17.75
No wasting here,
no wasting allowed
00:25:17.78\00:25:20.27
in the Taste of
Paradise kitchen.
00:25:20.30\00:25:23.50
Now what you'll do
is get it going nicely.
00:25:23.53\00:25:28.16
Just even it around there.
00:25:28.19\00:25:31.26
If you want to
double the recipe,
00:25:31.29\00:25:33.02
you can make
probably two batches.
00:25:33.05\00:25:35.28
You know, when you
have like a little party
00:25:35.31\00:25:37.39
or a little get
together at your house,
00:25:37.42\00:25:39.59
you can make two batches.
00:25:39.62\00:25:41.21
Again, you
remember the rule of thumb.
00:25:41.24\00:25:42.91
When you make
this, don't be like,
00:25:42.94\00:25:44.67
"Hey, here is the healthy quiche
00:25:44.70\00:25:47.60
or here is the vegan quiche."
00:25:47.63\00:25:48.80
You just say, "Hey, I
made this fantastic recipe.
00:25:48.83\00:25:51.93
This is my quiche with a niche."
00:25:51.96\00:25:53.66
And you put it out
there and people will enjoy it
00:25:53.69\00:25:57.58
and they'll actually
ask you for the recipe.
00:25:57.61\00:26:00.21
Tell them where you
got the recipe from,
00:26:00.24\00:26:01.87
you got it here at
the Taste of Paradise.
00:26:01.90\00:26:03.70
So now that you
have that nicely there...
00:26:03.73\00:26:08.19
Okay, get
everything else out of the way.
00:26:08.22\00:26:10.44
We're gonna take this
00:26:10.47\00:26:11.51
and we are going
to put it in the oven.
00:26:11.54\00:26:13.56
Pre-heat your oven, of course,
00:26:13.59\00:26:15.01
for about-- at 350
and this should take
00:26:15.04\00:26:17.94
no more than 30-45
minutes depending on your oven.
00:26:17.97\00:26:21.24
So we're gonna take this. I
already made one for you all.
00:26:21.27\00:26:24.16
So as a result,
it's gonna be in there.
00:26:24.19\00:26:27.18
So I'm gonna go
grab that. Here it is.
00:26:27.21\00:26:29.04
We're gonna take this, we
have the oven going already.
00:26:29.07\00:26:31.35
We're gonna put that in there.
00:26:34.52\00:26:36.08
Let's see. All right.
00:26:36.11\00:26:39.95
I'm gonna make sure
that's ready to roll.
00:26:39.98\00:26:42.42
And then we're
gonna have our quiche.
00:26:42.45\00:26:46.48
Whoo!
00:26:46.51\00:26:47.54
Our quiche with a
niche, here it is,
00:26:47.57\00:26:49.20
as simple and
tasty and easy as that.
00:26:49.23\00:26:53.61
I'm gonna move some of these
things out of the way here.
00:26:53.64\00:26:56.86
And then the quiche
with a niche is no good
00:26:56.89\00:27:00.27
unless you can
find that little niche,
00:27:00.30\00:27:01.96
that little spot there for you.
00:27:01.99\00:27:03.98
So you can cut it
out there, all right.
00:27:04.01\00:27:08.75
What size do
you want your piece?
00:27:08.78\00:27:11.32
All right.
00:27:11.35\00:27:12.38
I'm taking a regular size piece
00:27:12.41\00:27:14.70
and then you can take
however much you want.
00:27:14.73\00:27:19.05
So here it is, our
nice little quiche.
00:27:19.08\00:27:22.09
Now hold it
together. Hold it, hold it.
00:27:22.12\00:27:26.83
All right, so that's
one little piece there.
00:27:26.86\00:27:29.04
Somebody says "I
want a bigger piece,"
00:27:29.07\00:27:30.77
all right then, let me see
if I can work that out for you.
00:27:30.80\00:27:34.53
You haven't even tried it
and you want a bigger piece.
00:27:34.56\00:27:37.80
Ooh!
00:27:37.83\00:27:38.86
This bigger
piece is holding tight.
00:27:38.89\00:27:42.25
There it is.
00:27:42.28\00:27:43.78
Here it is, your nice
little quiche with a niche,
00:27:43.81\00:27:46.52
something that you
all can enjoy there.
00:27:46.55\00:27:49.30
That's one piece,
that's two pieces.
00:27:49.33\00:27:51.40
And then you have the
rest of it right here.
00:27:51.43\00:27:53.72
This is something that
you will be blessed from.
00:27:53.75\00:27:56.50
And, hey, don't worry,
you can probably have seconds,
00:27:56.53\00:27:59.17
but this is a special one
00:27:59.20\00:28:00.25
'cause it's a
quiche with a niche.
00:28:00.28\00:28:02.19
Enjoy it.
00:28:02.22\00:28:03.25