Tag Archives: quiche

Ratatouille Quiche

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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.

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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.

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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.

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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!

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 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.

Ratatouille Quiche
 
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Author:
Recipe type: quiche, vegetarian
Cuisine: brunch, French
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees
  2. In a large skillet or pan heat 1 teaspoon olive oil until hot
  3. Add eggplant, zucchini, summer squash and onion and cook 8-10 minutes until softened and tender
  4. Sprinkle salt, pepper and fresh thyme, and stir
  5. Transfer cooked vegetables to a bowl and set aside.
  6. In a separate, large bowl, beat eggs
  7. Add milk and whisk until combined
  8. Place prepared crust on a baking sheet (will prevent any spills!)
  9. Pour cooked vegetables into crust
  10. Sprinkled with shredded cheese
  11. Carefully pour egg mixture on top of vegetables
  12. Bake for 30-40 minutes until eggs are cooked, or when knife inserted in middle comes out clean.
  13. Serve immediately

 

 

Quick Quiche

When people ask me what my favorite meal of the day is (and yes, I do get asked that – ha), it’s always a pretty easy answer for me: brunch.

I could eat brunch any and all the time. I love it. I love the idea of having a nice big cup of chai, and then eating an assortment of pastries, breads, having quiche, crepes, French toast or some kind of Eggs Benedict that is Aparna-friendly. Throw in a bloody Mary and I’ll be the happiest person you know.

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To go along with that, one of my absolute favorite things to do is eat brunch al fresco. I love when it’s so nice outside and REB and I eat outdoors either at our house or downtown.

If you haven’t taken a look at the weather map lately, you should be happy. Unless you live in the Midwest. It’s the second week of April and we’re getting our yearly dose of you-thought-it-was-spring-but-we’ll-throw-snow-back-into-the-mix-because-obviously. Damn weather. It’s making my dreams of eating brunch outdoors a nonexistent one.

So to give Mother Nature a metaphorical F-U, I made quiche (I don’t know how that’s a metaphorical F-U, but just roll with it). I also made it without a crust because I didn’t have any and didn’t feel like going to the store to find a ready-to-use one that doesn’t list lard as an ingredient, and I certainly didn’t feel like making a crust. So maybe it was a Frittata, except I didn’t cook the eggs in the pan before I baked it. OK so maybe it was just an egg pie, but I’m calling it a crustless quiche, kthx.

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Regardless of what I call it, I can call it delicious. Because it was. I ended up using things in the fridge and pantry because 1). They were about to expire and 2). I didn’t feel like venturing out into the cold mess that was outside my patio doors in order to try and make this creative. We were also starving so phone pictures will have to do. The idea was quick, people. I definitely made sure it was and was in my belly in record time.

I hope this weather lets up and the snow really doesn’t show its face. I’m kind of over it and more than ready to start wearing all the skirts and dresses I put in perfect view when I open my closet, and took great pleasure in shoving the sweaters and other crap into the back corner.

Maybe Michigan will play nice and give us one great, warm weather day.

That’s probably asking too much though.

Crustless Quiche
 
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A quick and easy crustless quiche full of veggies
Author:
Recipe type: quiche, eggs, vegetarian
Cuisine: Brunch, Breakfast
Serves: 6
Ingredients
  • 2 teaspoon olive oil
  • ½ cup red onion, finely chopped
  • 1 teaspoon garlic, minced
  • ½ cup sun dried tomatoes, finely chopped
  • 10 oz. frozen chopped spinach, thawed/warmed and squeezed dry of liquid
  • ½ cup feta cheese crumbles
  • ¼ cup shredded mozzarella cheese
  • 5 large eggs
  • ½ cup Light soy milk (or regular milk is fine)
  • ½ teaspoon freshly ground black pepper
  • Nonstick spray
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium or large sauce pan or skillet, heat olive oil over medium heat. Add onions and cook 2-3 minutes until they just start to soften. Add the garlic and cook 1 minute. Next add the sun dried tomatoes and cook 3-5 minutes.
  3. While the veggies are cooking, thaw or warm frozen spinach. You may need to microwave it. When it’s warmed through (and mostly unfrozen), place in paper towels and squeeze to let out as much water as possible.
  4. Spray a 9-inch pie dish with Nonstick spray liberally. Spread spinach evenly on bottom of pie dish.
  5. When vegetables are done cooking, pour mixture over the spinach and spread out evenly.
  6. Next add feta cheese in even layer over the vegetables
  7. Beat the eggs in a bowl and add soy milk. Whisk to combine. Next add the black pepper.
  8. Pour the egg and milk mixture over the vegetables and make sure it covers all of them.
  9. Sprinkle the top with mozzarella cheese.
  10. Bake the quiche for 35 minutes until cooked through. Then heat under the broiler for 2-3 minutes just to brown and melt the cheese more.
  11. Serve immediately.