Broccoli Quiche
FIRST ORDER OF BUSINESS:
I made this quiche last night. I was kind of worried because I over-beat the egg & yogurt mixture into something more like a mirengue, but when Jeremy took his first bite he started going on and on about how delicious it was - how the eggs and cheese perfectly blended together and melted in his mouth.
I asked him if diary tastes better now, if it's more like a special treat, now that we eat a mostly vegan diet. It didn't even occur to him - but as he was describing his first bite of quiche in detail that's the first thing that came to my mind. We'll eat dairy in our meals about once a week - but my "rule" for myself is that it has to be local - and I'll usually just use one dairy ingredient like eggs or cheese - so a quiche featuring eggs, yogurt and cheese was definitely a rare treat.
SECOND ORDER OF BUSINESS:
I've been light on posting about what we eat because I'm in a cooking rut - I make the same things over and over - saag "paneer" on Mondays, some sort of curry on Tuesdays, pasta on Wednesdays, lentils and rice on Thursdays - and so on. This cooking rut combined with all the really sweet emails and comments about my food posts finally gave me the motivation to create a "What We Eat" link. If you want to browse just my food posts click the "What We Eat" button in the right hand sidebar.
THIRD ORDER OF BUSINESS:
I was recently asked if I am planning on making a cookbook. The answer is no. I don't have that much faith in my recipes - but I would LOVE to one day style and design a cookbook for someone else. So I'm just going to throw that idea out to the universe.
BROCCOLI QUICHE
Crust:
2 cups of whole wheat flour (I used spelt here)
.25 cup of olive oil
.5 cup of cold water
Zest of one lemon
1 head of broccoli, chopped
4 oz. of cheese, grated (I used Lovera's Hand Formed Caciocavera - but you can use anything you like here)
5 eggs
.25 cup of greek yogurt
Salt and pepper
You can mix this by hand with a fork, in a bowl, or use a food processor using the following steps: Combine the flour, lemon zest and 1 tsp of salt. Mix in the 1/4 cup of olive oil (drizzle and mix at the same time). Then slowly add your water while mixing (note: I didn't need the full 1/2 cup) until the dough sticks together. On a lightly floured surface roll your dough out to about 12" - lift and put in a pan (I used an 8" square pan). Poke holes with a fork into the crust. Stick the pan / crust into your freezer as you preheat your oven to 375F. When oven is heated cover the pan / crust with parchment paper and place on the center rack for 10 minutes. Uncover and bake for another 5 minutes. Remove from oven and turn the heat down to 350F.
Layer your grated cheese onto the cooked crust. Layer your broccoli on top of that. Mix your eggs, yogurt, salt and pepper in a bowl - when combined pour, evenly, on top of your broccoli. Stick the pan, uncovered, back into the oven for 35 - 45 minutes at 350F. You will know it's done with the egg mixture is cooked through.
This recipe serves 4 people.
Ingredients in green are local.
Put me in the cooking rut column. I'm stuck like Chuck. But, I'll be attempting my lettuce wraps with mushrooms rather than beef as you commented once. Sounds yummy. After this though, the stuck continues.
I will do my magic Ashley Inspiration dance for you tonight and will you out of any rut you might find yourself in. Guaranteed to work or you receive back those 5minutes of your life.
THANK YOU! THANK YOU! I don't know how you can call it a 'rut' when your recipes are so deliciously awesome & locally conscientious! yum!
It's me! - I did this post especially for you! :)
I've been in a rut too. I blame Jeff's avoidance of carbs - damn you Tim Ferriss! I think it is hard to come up with new ideas when you first cut big food groups out of your diet.
The star of my cooking staple was your "recipe" of quinoa, asparagus and mushrooms. Last night it also included green onion and spinach. We eat that with salmon at least once a week. The treat part is that even my 16 year step son loves it.
that.looks.AMAZING.
yum yum
That looks SOOOOO delicious! Well crafted and nutritious...a perfect combo!
Can't wait to try this one, Kathleen! Looks so yummy. I agree - you should do a cookbook.
Woah girl, that looks good. It kind of reminds me of the kale/broccoli/quinoa frittata I made this weekend. I've been intimidated by process of making crust, but yours seems doable. Plus it's whole wheat—my favorite!
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