Tag Archives: quiche

cooking on sundays

It might be the best spring-like day we’ve had this year. After tiring the dog out on a long walk this morning, I opened the doors and windows and started to cook. I have had a good turnover rate lately for the eating through the food I cook on the weekends and pack away in single serving meals for lunch and dinner.

After the line was full of laundry – the first wind-dried sheets of the year! – I started prepping and filling the kitchen counters with ingredients.

steamed broccoli, sautéed mushrooms, grated cheddar, some frozen tomato sauce and frozen diced tomatoes…and more turned into

smoked maple pork chili

broccoli, ham and cheddar quiche, and broccoli, mushroom and gorgonzola quiche

It’s one way to help the work week get off to a great start…the promise of tasty meals just a freezer drawer away.

Have a great week whatever is on the menu!

CJR

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quiche

I was a waitress at the Elora Mill Inn all through college. The mill sits on the edge of a gorge in Elora, Ontario at the end of a quaint street filled with shops and restaurants. One of those restaurants was the Desert Rose Cafe. I loved everything about the cafe. Resa Lent, the owner, was the coolest woman I had ever met. She had traveled, she owned a cafe, she played awesome music and her food was delicious. Any time I was in Elora, I tried to have lunch there. I particularly loved her quiche.

Last year, my sister showed up with a copy of her cookbook for me – The Desert Rose Cafe Cookbook – and the quiche recipe was in it! What I like about it is the crust. It is a combination of flour, butter and cheese that you simply press into the pie plate. No kneading or rolling required.

I was responsible for a crudite platter at a bridal shower on Sunday. The platter was beautiful (thanks Maddie!) but no match for all the delicious food at the shower so I came home with a lot of vegetables. Desert Rose Quiche to the rescue!

Here’s the recipe:

CRUST:

1 1/2 cups unbleached flour, 1/2 cup whole wheat flour, 1/2 tsp ground mustard, 1 cup grated cheese, 1 cup melted butter (I use less, more like 1/2 cup)

Mix flours and mustard. Add cold grated cheese. Add melted butter and blend well. Press into a 9″ pie plate.

EGG MIXTURE:

6 eggs, 1-2 cups milk  (depending on how many vegetables I have I need less milk)

FILLING:

Whatever you have in the fridge. (This seems to be a recurring theme!) You need about 2 cups of filling. Saute or steam the vegetables first. Today’s quiche had peppers, asparagus and mushrooms.

Sprinkle some grated cheese over the base of the crust. Add the filling. Pour the egg mixture over the filling.

Bake at 350 degrees for about 40 minutes or until set.

HAR