During my few weeks often between jobs (and another big move!), I’ve been visiting family in Seattle. Though the advent of fall often saddens me (fall in the NW means RAIN and goodbye sun!), there are some lovely early fall days to enjoy and more importantly there is delicious produce to bring to the table.
Sara makes an amazing pie crust. There’s no denying that. I’m simply too lazy to learn, knowing Sara has that mastered for us. Why reinvent the wheel on this blog anyway? I can contribute something different — and the 90s “fear of butter” craze is almost hard-wired. I’d much rather enjoy something sweet with butter than something savory anyway. A crustless quiche, accordingly, is usually my preference. I’ve tried quiches made with a rice crust and whatnot, but really I find that I don’t notice it adds much.
Mom’s friend Carolyn visited us earlier that morning and brought some fresh tomatoes from the Yakima Valley. They were beautiful and red, so I didn’t want to chop them into small pieces. Instead I placed them on the quiche. Also, to pack in the nutritional punch I used purple kale (not that purple makes it more nutritious) and red peppers. Garlic is also a “no-brainer.” Mom and Dad still had some basil growing so I happily added that to the mix.
While Dad and I went to spin class, Mom and Grandma enjoyed. It was “heavenly” they declared.
|Heavenly Crustless Veggie Quiche|
- 6-8 eggs
- 1 cup of milk
- 4 oz of crumbled feta cheese
- 1/4 cup of shredded Parmesan
- 1 large tomato. sliced length wise
- 1/2 bunch of purple kale, ribs removed and roughly chopped
- zucchini, sliced into half-moons
- 1/2 white onion diced
- 2 garlic cloves minced
- 1/3 cup of kalamata olives, sliced in half, length wise
- red pepper diced
- handful of basil
- 2-3 tablespoons of olive oil
- Generously grease a large quiche pan or 9 x 9 in casserole pan. Preheat oven to 350 degrees.
- Gently beat eggs with milk and a pinch of sea salt and pepper. Stir in feta and Parmesan cheese.
- Heat olive oil in large skillet and saute onions for 3 to 5 minutes. Add garlic, zucchini, and red peppers for another 3 to 4 minutes. Toss the kale on top of veggies, lower heat and cover for 1 minute, until wilted. Add kalamata olives and mix.
- Place sauteed veggies into the prepared dish. Pour egg mixture over the veggies. Place sliced tomatoes and basil, decoratively if you like, on the top of the egg and veggies mixture.
- Bake in preheated oven for 45 minutes. The center should be solid and not runny.
- Let quiche sit at room temperature for 5 to 10 minutes, and then dish and eat.