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March 2009
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April 2009

Very simple, wildly delicious vegetable quiche

We brought home such a wonderful and diverse bunch of veggies at the market over the weekend - a variety of colors, textures, and tastes.  By dinner time we were hungry, but without a lot of energy left for preparing food. A good response to the situation: quiche. It's filling, tasty and can go with the flow as far as which vegetables to use. One of the particularly good things about this recipe is that it doesn't require a crust, and you can bake it in a regular pie pan - no fuss. Add a salad (ours was a mix of red and green lettuce, arugula, tomatoes, and pesto goat cheese), and you have a meal. The blueprint is below with our particular ingredients in parentheses.

1 1/2 cups grated cheese (1 cup swiss, 1/2 cup cheddar)
1 cup chopped vegetables (raw tomatoes and chives, lightly sauteed onions, spinach and yellow squash)
12 eggs
2 cups milk (one cup whol milk, one cup skim)
A bit of pepper and nutmeg

Preheat oven to 375. Grease a 9-10" pie pan. Spread cheese on the bottom of the pan. Add the vegetables. Hand whisk eggs and milk with a little pepper and nutmeg. Pour over cheese and veggies. Bake until just set in the middle - about 45 minutes. Serves 6.


Beets are back

March Beet, Carrot, and Goat Cheese Salad ~

I've mentioned before that I'm not a beet-lover, more of an admirer. Like turnips, they're pretty to look at, and they also share a nice solid history of bringing substance and nutrition to the soups and stews of those who couldn't afford much else. I respect this in a vegetable.

But beets have an earthy taste that is a little off-putting to me for some reason. I find them much sweeter - and prettier - raw.  I was able to use them in a delicious, almost-all-local lunch salad today. 

March Beet, Carrot, and Goat Cheese Salad

  • green and red lettuce leaves
  • grated carrot
  • grated beets
  • a few  of last fall's pecans
  • a little local goat cheese
  • kidney beans - optional, but I had some left over from soup and they helped transform the salad into a full lunch
  • vinaigrette (my favorite combines equal parts rice vinegar and vegetable oil with a bit of salt)

Except for the goat cheese and kidney beans, it's all at the farmers market now. I buy the kidneys in bulk from Ward's. And the local cheese... I'm really lucky to have a friend with goats!