I was pretty swamped this week with two tests and a paper to start writing, so Matt volunteered to handle dinners for the week. After eating an obscene amount of delicious food on vacation last week, we were feeling pretty vegetably. Out came the Moosewood cookbook. Matt settled on a big tasty salad, stuffed eggplant, and swiss-mushroom quiche.
Ok, I know quiche isn't exactly health food (look at that buttery crust. . .) but it sounded so good. We had a lot of vegetables in the fridge and decided to augment the original plan with spinach, tomato, and red onion. The results were exquisite. Buttery crust, just-cooked custard, and fresh vegetables. I'd say we could do this again sometime.
You can really make this with whatever veggies/filling you want. Here's what we did.
- pre-baked 9" pie crust (your favorite or here)
- 1/2 small onion, diced
- 4 oz. mushrooms, minced
- 2 garlic cloves, minced
- 1 small tomato, diced
- 1/2 bunch spinach, rinsed, and roughly chopped
- 4 eggs
- 1 1/4 cup milk
- 1/4 cup yogurt
- 1 cup shredded cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch ground nutmeg
- Bake your pie crust beforehand. It should be pretty browned or else the eggs will goop it and make it mushy.
- Saute onions over medium heat until soft, about 7 minutes. Add garlic and spinach and cook until spinach wilts. Set aside.
- Brown mushroom bits in 2T butter over medium-high heat.
- Combine all veggies together and wait for them to cool.
- Whisk together eggs, milk, yog, cheese (we used swiss), salt, pepper, and nutmeg. Add veggies when cool, and pour mixture into pre-baked crust.
- Bake for 35 minutes at 375F. The filling should be set but a little wiggy (like Jell-O). Cool for at least 10 minutes before serving.