Last Night's Dinner

It's always easy to throw together a quiche and a salad for an easy Sunday night dinner. I keep frozen pie crusts and plenty of eggs on hand just for this reason. Last night, I made a quiche using broccoli (frozen from a previous week's share), zucchini from this week's share, some Vidalia onion and garlic scapes. Here's my simple recipe, along with one for a salad of cucumber (from the share) and tomatoes I picked up at Eastern Market this weekend (our share tomatoes aren't in yet).

EASY BASIC QUICHE
Pie crust, frozen or home made
4 eggs
2/3 c. half & half/milk or 1/3 c. plain yogurt & 1/3 c. milk
1 c. cheddar cheese
FILLINGS:
1/2 c. chopped broccoli
1/2 c. chopped zucchini
1/4 c. onion
1 garlic scape, finely diced

Preheat oven to 375 degrees. Whip eggs until fluffy and add milk. Meanwhile, saute filling ingredients in olive oil in a pan on medium heat, adding salt & pepper to taste. Add filling mixture to the pie crust and then add egg mixture. Sprinkle cheese over the top and season with salt and pepper. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before serving.

TOMATO CUCUMBER SALAD
1 whole cucumber
1/2 yellow tomato
1/2 red tomato
dressing: balsamic vinegar (about 1/3 c.), olive oil (about 1/4 c.), pinch of thyme and dill, salt and pepper
Place chopped veggies in a bowl. Combine dressing ingredients and toss with veggies. Refrigerate for 30 min to an hour before serving. Note: This recipe would be delicious with the addition of a hard cheese such as feta or blue cheese.

Roasted Tomato and Spring Onion Quiche

Here's a quiche I made using a variation of Rachel Ray's recipe for roasted tomatoes and doctoring a basic quiche recipe. I used cherry tomatoes and added some of the spring onions from the share and they both turned out sweet and smoky--a great addition to a quiche. Can't wait for the "real" CSA tomatoes later in the season so I can experiment with this recipe some more.

Pie crust, frozen or home made
4 eggs
1/3 c. plain yogurt & 1/3 c. milk
1 c. cheese, grated or combination of cheeses (optional)
FILLINGS:
Approximately 1 c. roasted tomatoes and spring onions (see header)
parsley (optional)
Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.

A Semi-Homemade Lunch

I took some of the mixed greens and made a cross between a salad and a dumpling platter for lunch, using Trader Joe's delicious frozen dumplings, which cook up in just a few minutes in a fry pan. I sprinkled some cherry tomatoes on top and then made a dipping sauce for the dumplings, which also made a nice dressing for the greens when I was done chowing down on the dumplings. Recipe for the dressing was just soy sauce, olive oil, ginger and garlic if I recall!

A Super Summer Salad

Using the strawberries and mixed greens from the share, I made a summer fruit salad. I also incorporated apples from Virginia and Amish blue cheese from Pennsylvania, as well as grapes and cherry tomatoes. The salad dressing was homemade using soy sauce, dark mustard, grated ginger, grated garlic (optional), olive oil and blue agave.