Crustless Garden Quiche

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 1

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:

  1. preheat oven to 375
  2. add 5 eggs to a large mixing bowl
  3. add 8 ounces (or thereabouts) of cottage cheese (I usually use small-curd / no added salt)
  4. add 1/2 cup of milk
  5. add handful of shredded cheese (cheddar or mozzarella or mixture of any shredded cheese)
  6. add small handful of grated cheese (romano, parmesan, asiago)
  7. mix till you can’t see the yolks
  8. butter a pie dish so it doesn’t stick while baking
  9. add layer of sliced cheese (I usually use cheddar) to bottom
  10. add veggies (chopped peppers, zucchini, summer squash, asparagus, onion, broccoli, etc. — anything goes pretty much but tomatoes, which make everything too watery)
  11. pour in egg mixture
  12. add layer of shredded cheese to top (just enough to cover it but not too much so egg is still poking through)
  13. bake at 375 for 40 minutes or until no longer wet in the center
  14. 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.

quiche 2

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Gluten-Free Pasta Salad

Warm weather never fails to make me think of pasta salad — a staple for anyone who grew up with (even a little) traditional Italian cooking, and an absolute no-no for anyone with a wheat or gluten allergy or intolerance.

Many years ago now, when I worked at a pizza and pasta shop, I learned a recipe that basically calls for boiling some pasta, adding whatever fresh veggies you’d like (they can be blanched or raw, depending on the consistency you’re going for), topping it off with your favorite vinaigrette, and serving.

For this one, I used gluten-free quinoa elbows, and added:

  • red pepper slices
  • zucchini and yellow squash matchsticks
  • kalamata olives (I halved them)
  • red onion (sliced thin)
  • minced jalapeno and a dash of goat cheese on top for flavor

I made a rice-vinegar dressing by combining some olive oil, lemon juice, rice vinegar, basil, oregano, parsley, and minced garlic in a jar and giving it a good shake.

Squash Fritters

Tonight I whipped up a little dinner of squash fritters for my neighbor and I. The pan was too hot, so they looked a little burned, but they tasted pretty yummy all the same. First, I used a cheese grater to shred a bunch of zucchini and summer squash.

fritters 1

 

Then, I minced some onion and garlic, threw in two lightly beaten eggs, some parmesan cheese, garbanzo bean flour, a pinch each of parsley, basil, salt and pepper, and fried them up in corn oil.

fritters 2

 

We added a simple Boston bibb and tomato salad on the side, and used apple sauce, Greek yogurt, and chipotle mayo as dipping sauces. The Greek yogurt was by far the best. All around, a successful dinner. Just need to keep that heat turned down next time.

fritters 3