Thursday, September 5, 2013

A Lazy Dinner turned into a Great Breakfast...

Hello Friends!

Well - I said vacation was over, didn't I??  So surprise, surprise... another post!  I really meant it when I said I'm in a cooking mood - the weather cooled just enough... (I mean like 5 degrees???) for me to feel like making something for dinner.

(Honestly - it was either I cook so Dave had something to eat when he gets home from work other than a Pb&J sandwich - or...I order Chinese, which Dave loves and is my least favorite food.)

So - I cook! Plus...who knows how long I'll be inspired for - I have to jump on these things while I feel them!

Tonight's dinner - Crust less Vegetable Quiche!

What is an easy dish to make... I'm horrible at baking - so crusts are so beyond me... and I know I can do store bought, but it still seems so soggy to me.  When Dave was doing Atkins - I discovered using Ham for a crust, or going crust less...and for my lazy at heart self - crust less is perfect!

To start - preheat your oven to 400 degrees.

First, rough chop into bite size pieces:
1/2 a medium onion
1 medium zucchini
a bunch of asparagus (ends removed)

Melt 1 1/2 tablespoons of butter and a good splash of Olive Oil into the pan and lightly sautee the vegetables with some salt and pepper to taste.  You'll cook this for about 10 minutes stirring occasionally until the vegetables are tender.

Place into a greased baking pan (no crust!) to cool for a bit.

Then crack into a bowl:
6 eggs
add 1/4 cup (about... I eyeball it) of milk (any type)
and about 1/2 a cup of heavy cream...  (don't don't have a crust, you can afford the cream!)
Mix well with salt and pepper to taste and some fresh ground nutmeg (I do about a 6 count when grating it).

about 3 oz of Gruyere cheese
and 4 oz of Sharp Cheddar Cheese...
and about 3 oz of Crumbled Goat Cheese...
*Yes, its alot of cheese...<um...have you met me??> but again, not having a crust gives you a little leeway to not feel guilty into using the heavy cream and cheeses...  and if you do feel guilty - please feel welcome to join me in the Emily-verse - no guilt here!

(Or, get your own Emily-verse where you cut down on the portions until you feel comfortable...but you can't call it an has to be a You-Verse ... but admit - it doesn't sound as awesome as an Emily-Verse, does it??   I told you so. )

But I digress... Lets continue...

Sprinkle the goat cheese over the vegetables and add a little over a half of the Gruyere and Cheddar cheeses on top.

Pour the egg mixture over the pan and allow the liquid to settle in. 

Sprinkle the remaining cheese on top and put into the oven.

You'll bake this for about 30 minutes until the mixture is just set (it may have a bit of give to it, that's OK) and the cheesey top is golden brown. 

Let the quiche sit for about 10 minutes before serving.

I admit...I didn't wait 10 minutes...
Best thing about this quiche (or any quiche, really) is it can be served hot, warm, room temperature and yes... I'll eat it cold too.  Its great to have hanging around the house for Breakfast, Dinner or a snack.  You can even bake it in muffin tins to have a quick 'grab and go' breakfast or snack that is already proportioned.  (Yes, its a great idea.  It's not mine...someone else thought of it...but I use it often!)

I'll also make quiche with just about anything.  You can use the base mix and put in any veggie or meat or cheese that you like.  Its a perfect go to for me when I have extra veggies from the night before - I just throw it in some eggs and poof... a great quiche!

Until Next Time...

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