Sunday, June 25, 2006

On The Quiche Bandwagon

When I find a new band I like, I listen to their CD ten times a day until I get completely sick of it and can’t listen to it any more. I do the same thing when it comes to new food. For example, I had the same breakfast for about a month straight. I now need a long break before I can eat vanilla yogurt again.

My current food obsession is all Melissa’s fault. Melissa made three different quiches for her brunch-fest and I was hooked. I took a couple of stabs at quiche using a recipe I pulled off a random website but I wasn’t thrilled with the results. I decided to be creative and make a quiche with whatever came in my next Boston Organics box, using Michelle’s (and by extension, Melissa’s) simple quiche formula. As luck would have it, I had beautiful zucchini and white button mushrooms delivered last Thursday. Perfect.

Riding my wave of inspiration and motivation (rare that those two should coincide) I added some fresh oregano and basil that have been growing on my kitchen window sill. Both the oregano and basil were finally ready for their debut.

The quiche came out wonderfully creamy and very light (and almost all organic, save for the pie crust. Very exciting). The fresh herbs added depth of flavor to the quiche without competing for attention with the mushrooms and zucchini. I was so proud of myself. I am inching ever closer to becoming an adult (don’t yet know if that’s good or bad): I can make quiche! I really hope that I don't force quiche to go on vacation like I did to the vanilla yogurt. Will have to keep myself in check.

Zucchini and Mushroom Quiche, with the help of Michelle and Melissa.

2 tbsp olive oil
1 medium zucchini, sliced into thin half moons
half a carton of mushrooms, caps only (any kind would work, I used about 8 mushroom caps)
1 shallot, sliced into thin rings
3 eggs
1 cup milk (I used 1% milk)
1 pre-made pie crust (I am a cheater, I know. I have officially given up on trying to make my own pie crust)
1/3 cup parmesan cheese, grated
2 tsp each fresh oregano and basil, finely chopped
1) Preheat oven to 375oF.
2) Sauté the shallot in olive oil over medium heat until it begins to soften, about 2 minutes
3) Add zucchini and mushrooms. Season with salt and pepper. Cook until most of the moisture is rendered out of the vegetables. Allow to cool.
4) While vegetables are cooking, cover the bottom of the pie crust with parmesan. Lightly beat the eggs. Add the milk and herbs to beaten eggs. Season with salt and pepper.
5) Place the vegetables in an even layer on the bottom of the pie crust, pour the milk and egg mixture on top.
6) Sprinkle the top with a little more cheese (it will turn a pretty brown in the oven).
7) Place in oven (on a cookie sheet to catch potential spills) for 1 hour, or until the center of the quiche is set.
8) Allow to cool to room temperature. Serve with salad, preferably in the hour between World Cup soccer matches.

1 comment:

michelle said...

Anna, so glad the quiche formula worked out for you! This combo sounds really yummy and the way everything stacked in there looks just fabulous!