The Versatile Quiche

One of the most satisfying vegetarian meals is a quiche accompanied by a salad and roasted potatoes. Quiche can be made in infinite ways. Here is a basic quiche recipe, followed by suggested variations. You will need a pie crust for this recipe, which you can either make yourself or buy ready-made. For those who can’t eat gluten, I suggest Pamela’s gluten-free bread mix, which can be used to make a tasty pie crust (read the directions on the package).

Ingredients

2 tbsp. olive oil
½ onion, chopped (about ¾ cup) or 2 tbsp. onion powder
2 portabella mushrooms chopped
1 lb. spinach washed and chopped (be sure to wash out all the grit)
1½ cups grated cheddar cheese
4 eggs
1 cup milk (lactose-free milk works fine)
2 small crushed cloves of garlic
3 or 4 tbsp. chopped basil (fresh or dry)
1 tbsp. chopped tarragon (fresh or dry)
1 tbsp. paprika
salt and pepper to taste
pie crust

Directions

Preheat the oven to 425°. Heat the olive oil in a skillet until frying-hot then add the onion, garlic, and mushrooms. Reduce the heat and gently fry until soft, about 3 minutes. Add more oil if necessary to prevent sticking. (You can put a little butter in too or instead of the olive oil.) Turn the heat down low and add the spinach. Cover the pan and steam until the spinach wilts. Press all liquid out of the vegetables before adding them to the egg. Beat the eggs then add the milk, grated cheese, and herbs/spices except the paprika. Add the fried vegetables. Pour the quiche mixture into the pie crust. Dust the top gently with the paprika. Bake the quiche at 425° for 15 minutes then turn the temperature down to 300° and bake for another 30-40 minutes or until the center is firm and not runny (check frequently). Allow to cool for 10 minutes before serving.


For other terrific combinations, substitute the following for the mushrooms and spinach and/or cheese. Mix and match! Be creative.
Marinated artichoke hearts chopped, small cherry tomatoes, and gruyere cheese (tip: pierce each cherry tomato with the tip of a knife before mixing in).
Chopped sundried tomatoes, chopped chard (or collards), and fontina cheese.
Asparagus chopped, red peppers chopped, and Swiss cheese.
Broccoli chopped, red peppers chopped, and smoked cheddar cheese.

Eat well, be well, live deliciously!

Amy’s Easy Ratatouille

There are more recipes for ratatouille out there than there are vegetables in the world. Here is the simple one that I use.

Ingredients

3 tbsp. olive oil
½ onion, chopped (about ¾ cup) or 2 tbsp onion powder
1 15-ounce can plain stewed diced tomatoes or 3 chopped tomatoes
1 eggplant peeled and cut into cubes about ¾-inch square
4 small zucchini or equivalent (zucchini comes in many sizes, but you want about 2-½ cups for this recipe) cut into cubes about ¾-inch square
1 red pepper cut into pieces about ½-inch square
½ green pepper cut into pieces about ½-inch square
6 large chopped mushrooms
juice from 1 lemon
2 tbsp dry red wine
3 tbsp honey
3 crushed cloves of garlic
3 tbsp chopped parsley (fresh or dry)
3 tbsp chopped basil (fresh or dry)
1 tbsp chopped oregano (fresh or dry)
1 tsp thyme (fresh or dry)
salt and pepper to taste
grated Parmesan, Romano, or Asiago cheese

Optional other ingredients: olives, kale (stems removed, cut into small squares), celery, capers, carrots, green beans, chopped sundried tomatoes (my favorite addition), marinated artichoke hearts, chopped asparagus, broccoli florets, cauliflower, or, well, just about any veggie you love!

Directions

Heat the olive oil in a stew pot or deep skillet until frying-hot then add the onion and green peppers. Reduce the heat and gently fry for 3 minutes. Turn the heat down low and add the tomatoes, lemon juice, red wine, honey, garlic, eggplant, and herbs/spices. Cover and allow to simmer for 12 minutes. Then add the zucchini, red peppers, and mushrooms. Cover and allow to simmer until the zucchini is just soft, about another 10 minutes.

This dish is especially delicious when served topped with heaps of grated Parmesan, Romano, or Asiago cheese. For an added twist, sprinkle chopped cashews on top.

Eat well, be well, live deliciously!