Tuesday, November 15, 2011

Farmer’s Market Roasted Vegetable Quiche

  • A quarter of a medium red onion, thinly sliced
  • Half of a green zucchini, thinly sliced
  • Half of a yellow zucchini, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 3 cloves of garlic, finely chopped
  • 3 to 4 tablespoons olive oil
  • salt and pepper for seasoning
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 cup skim milk
  • 3 tablespoons mayonnaise
  • 6 to 8 oz. cheese (here, I used a chunk of Monterey Jersey Jack, cubed and melted in the microwave)
  • 1 frozen uncooked pie shell (deep dish)
  1. Preheat oven to 400 degrees. Take the pie shell out of the freezer so it has some time to soften up.
  2. Chop, slice, dice all of the vegetables (including the garlic) and toss them together in a medium-sized bowl with the olive oil and salt and pepper. (Don’t worry about being too exact on the measurements, just use your cooking instincts!)
  3. Lay out a sheet of foil on a baking sheet and arrange the vegetables, taking care to spread everything out evenly.
  4. Once the oven is ready, pop the veggies in for approximately 30 minutes. They should be well-roasted when they appear cooked, but not too wilted or dry.
  5. While the veggies roast, start by popping the cubed cheese in the microwave on the defrost setting (to prevent burning) for 2-3 minutes to melt.
  6. Then, using the same medium-sized bowl (less dishes to wash!), whip together the melted cheese, eggs, cream, milk and mayonnaise.
  7. Once the vegetables having finished roasting, transfer them to the pie shell. You can do a bit of arranging if you’d like, but all you really need to do is line the shell evenly.
  8. At this time, you should turn down the oven to 350 degrees. Also, remove the foil from the baking sheet and place the pie shell (with veggies inside!) onto the baking sheet. Be careful, it’s probably still hot!
  9. Next, re-whip the liquid mix to ensure maximum fluffiness in your quiche. Then, pour gently into the pie crust, using care not to overflow.
  10. Finally, pop the entire quiche into the oven and set a timer for 35 minutes.
  11. While you’re waiting, you can clean up the prep area and wash all of your dishes. By the time your quiche is finished, you won’t have to stress about cleaning up after you eat.
  12. After 35 minutes, you should check in on your quiche. Do a visual inspection…if the top is beginning to look a nice light golden brown, then it is time to turn the temperature down to 300 degrees. If not, wait another 10 minutes to do so.
  13. Set the timer for 15 minutes. After 15 minutes, turn the oven off, but leave your quiche inside for another 10-15 minutes. Keep checking on it visually. If the top is golden brown, it is ready, or almost ready.
  14. Finally, your quiche is ready! Take it out of the oven and allow it to cool for 15-20 minutes. Slice, serve and enjoy!
Friday, September 30, 2011
Basil makes everything better (by vchen24)

Basil makes everything better (by vchen24)

Saturday, October 23, 2010

{breakfast} hearty english muffin

  • fry an egg over-medium alongside three slices of thinly-sliced ham or turkey.
  • meanwhile, toast a whole-wheat english muffin.
  • transfer said egg and ham or turkey onto on english muffin.
  • top with a slice of american cheese.
  • enjoy!

pictured here with a quick and easy strawberry-raspberry-banana smoothie:

  • blend: 3 ice cubes, half to 3/4 a cup of orange juice or juice of your choice, 3 big dollops of vanilla yogurt, one banana, 5-6 strawberries, a loose handful of raspberries, the juice of 2 lemon slices, and a good ol’ squeeze of honey.

(Source: midnightmastication)

Friday, September 10, 2010

{baked} bacon & spinach quiche

serves 4

 

What you need:

  • 4 eggs
  • 1 cup half-and-half
  • 1/2 cup real mayonnaise
  • 2 tablespoons flour
  • 1/3 cup minced onions
  • 1 teaspoon salt 
  • 2 teaspoons garlic powder
  • 8 ounces shredded cheese (I used Monterrey Jack, because that’s what was in the fridge, but you should use Swiss or sharp cheddar.)
  • About 2 cups of fresh baby spinach
  • 6 strips of bacon, cooked and chopped. (Here I used turkey bacon)
  • 1 9-in. unbaked pie shell (found in the freezer section)

What you do:

  • Preheat the oven to 350ºF.
  • Using an egg whip, mix together the eggs, half-and-half, mayonnaise, and flour in a medium-sized mixing bowl.
  • Add everything else, except the spinach and bacon.
  • Layer half of the spinach on the base of the pie crust. 
  • Layer bacon on top.
  • Pour the mixture into the pie crust.
  • Add remaining spinach to mixture.
  • Bake for 45 minutes to 1 hour. The crust should be golden brown and the top should be firm. Stick a fork in to check the middle. If it’s still too runny, leave it in for an extra 5-10 minutes.
  • Slice and serve!

(Source: midnightmastication)