Now, you can't really go wrong with a quiche. A quiche is an excellent and easy way to get rid of any vegetables and/or cheeses that are starting to go bad. Essentially, you just need to add 3-4 eggs and milk or cream or ricotta. That's it. Really. That's why I call quiches the "clean out the refrigerator day" dinner.
This particular quiche, as you could probably tell from the previous post, is using the vegetables from making veggie stock. In addition, I had some ricotta and swiss cheese that would soon be past their primes and 1/3 a bag of frozen spinach, so it was thrown in as well. Completely excellent.
The top three ingredients were cooked from the vegetable stock, but you can cook them in advance any way you want to (except the leek, which can cook with the quiche or be precooked, it doesn't matter). This is so flexible it's not even funny; add or take away whichever vegetables you want.
Ingredients:
8 stalks asparagus, cut into bite-sized pieces and cooked
1 sweet potato, cooked and mashed
1 whole leek, chopped into small slices
1 small-medium onion, chopped (I had a red one on hand, but yellow or white is fine)
8-10 oz. frozen spinach, thawed and drained
1/3 lb. swiss cheese
3/4 cup ricotta
3 eggs, beaten
1 T. grainy mustard
1/4 tsp. nutmeg
1/4 cup milk
salt and pepper to taste
Directions
Preheat oven to 375
1. Mix all the ingredients together and toss into a pie crust. Bake for 50-55 minutes until an inserted knife comes out clean and it's not jiggly. The end.
By the way, pretty much any pie crust will do. Here is the one I used:
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 cup crisco
1/4 cup (1/2 stick) butter
1 tsp. vinegar
ice cold water to hold it together
Mix all the dry ingredients, then incorporate crisco and butter until it resembles course meal. Add wet ingredients until it just holds together, then roll it into a pie pan (if it's too sticky, add flour or leave it in the fridge for awhile).
Sounds yummy. I love anything w/sweet potatoes. Did you really make a crust? Here's my crust recipe: thaw frozen crust, put in pie plate, bake. Works like a charm every time.
ReplyDeleteCrusts are just about the easiest thing in the world to make, and I would say it takes less time and forethought than having to go out and buy and then unthaw a frozen one! Making a crust is much easier than it looks, and once you've made your own you'll never go out and buy one again (besides, wouldn't you rather eat something made of butter and flour instead of partially hydrogenated vegetable shortening, corn syrup, and preservative?) If you do want to buy one, I recommend Mrs. Smith's deep dish; it's not very good for you, of course, but it tastes much better than the rest of them.
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