It’s just a matter of time until my 30th birthday and that 31 Before 30 list doesn’t look any smaller. REB told me to re-purpose or rewrite certain things on the list, but I told that would be cheating and I couldn’t live with myself [dramatic moment]. I’ve come to the realization that I am not going to even be able to tackle half the items on that list.
But that’s life. And life has taken over. Everything.
I’ve made myself too busy for words and I’ve literally dug myself into a hole. Deadlines at work, working longer, later hours, being a grouch at home, obligations on weekends… I need to learn to say “no” to people. But I also have this compulsive need to please people, so this hole I dug has become home.
So in an effort to decompress and not think about anyone but myself, I looked at my bucket list and decided I was going to tackle something. Making a meal entirely out of farmers market finds. Done.
I have been waiting almost a month to share this recipe with everyone, and I am so happy I finally get to!
I went to the market a while back with a plan of what I wanted to make, and then completely changed it when I walked by several tables with the most delicious looking peppers, eggplant, squash, zucchini and tomatoes. I instantly thought of ratatouille, but then thought that would be more appropriate for a fall-time dinner. The only way I could think to lighten and “summer” it up was to make a quiche and pair with a light, refreshing salad. So that’s how this quiche came to be.
Aside from some basic ingredients (like balsamic vinegar, olive oil, salt and pepper) and crust (because I am not a baker and I hate making pastry shells, so I bought a frozen whole wheat crust), everything for this meal was from the market.
This quiche was perfection. It wasn’t too heavy and I paired with a side salad of fresh arugula and basil. The basil was purchased at the farmers market, but also from my friends who have a community garden. They had an abundance of basil and were generous enough to give me some leaves!
I may not get everything done on that list, or even come close to crossing a few more items off between now and the big 3-0. But, it was at least still a fun experiment to try and I did get to cross off some things! So that makes me pretty happy. And I get to eat something delicious here and there when my life hasn’t taken been taken over by work. That’s always a good thing in my opinion.
- 1 frozen whole wheat crust (take it out while you are prepping and cooking, so it’s ready to use when you’re done – does not need to be fully thawed)
- 1 teaspoon olive oil
- 1 cup eggplant, cut into ½-inch pieces
- 1 cup zucchini, cut into ½-inch pieces
- 1 cup summer squash, cut into ½-inch pieces
- 1 cup bell pepper (red and/or green), cut into ½-inch pieces
- ½ cup red onion, diced
- 1 teaspoon fresh Thyme, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Gruyere cheese (or similar), shredded
- 5 large eggs
- ½ cup skim milk
- Preheat oven to 400 degrees
- In a large skillet or pan heat 1 teaspoon olive oil until hot
- Add eggplant, zucchini, summer squash and onion and cook 8-10 minutes until softened and tender
- Sprinkle salt, pepper and fresh thyme, and stir
- Transfer cooked vegetables to a bowl and set aside.
- In a separate, large bowl, beat eggs
- Add milk and whisk until combined
- Place prepared crust on a baking sheet (will prevent any spills!)
- Pour cooked vegetables into crust
- Sprinkled with shredded cheese
- Carefully pour egg mixture on top of vegetables
- Bake for 30-40 minutes until eggs are cooked, or when knife inserted in middle comes out clean.
- Serve immediately