So it’s been a while since I’ve posted. There are a few reasons for that: 1) my life just got a bit hectic, but for good reason — I started a new job as an Assistant Professor of Literacy at SUNY New Paltz. I’m very excited about it, but I’d be lying if I didn’t say that it’s taking up all of my time; and 2) we eat a lot of the same stuff. No shame in that, right?
Speaking of changes, I’m not a city girl anymore, so I’m thinking of changing my blog name. If you suggest a name I end up using, I’ll make you a batch of gluten-free cookies!
Quiche has become a staple of our diet up here in the Hudson Valley. It’s easy, and provides a meal for two for at least three, if not four, meals. And amazingly, the house we’re renting for the year came with an enormous, veggie-rich garden which means I almost always have the ingredients on hand. Here’s what I do:
- preheat oven to 375
- add 5 eggs to a large mixing bowl
- add 8 ounces (or thereabouts) of cottage cheese (I usually use small-curd / no added salt)
- add 1/2 cup of milk
- add handful of shredded cheese (cheddar or mozzarella or mixture of any shredded cheese)
- add small handful of grated cheese (romano, parmesan, asiago)
- mix till you can’t see the yolks
- butter a pie dish so it doesn’t stick while baking
- add layer of sliced cheese (I usually use cheddar) to bottom
- add veggies (chopped peppers, zucchini, summer squash, asparagus, onion, broccoli, etc. — anything goes pretty much but tomatoes, which make everything too watery)
- pour in egg mixture
- add layer of shredded cheese to top (just enough to cover it but not too much so egg is still poking through)
- bake at 375 for 40 minutes or until no longer wet in the center
- let cool for about 15 minutes and enjoy!
This particular one had a mixture of poblano pepper, zucchini, and red onion in it. It was eaten up before I had a chance to take a picture of a slice! I’ve tried it before with leftover bacon, too. Yum.