Each week, when I get my act together, I do a “big cook” over the weekend so my family has enough to eat for dinners throughout the week. Weeknights are so busy that I have little time to make a decent meal.

Fortunately, my family is flexible, and happy to eat the same main course several nights in a row. If they weren’t I’d still do the big cook, but would freeze portions and defrost throughout the week, alternating between this week’s dish with previous week’s dishes.

 As it is, I sometime provide a little variety for the side dish.  For example, yesterday I made quiche, so a couple of nights I will make a salad to go with it, maybe steemed broccoli another night, maybe cut up cucumber and red peppers and carrots another night.

 Here’s this week’s recipe.  Note that I wrote it up in the “over the top” way.  Just use regular cooking oil, or non-organic ingredients if that’s what you have on hand.

I made 4 quiches yesterday (!!).  I buy whole wheat frozen pie crusts at the health food store. 1 quiche had brie cheese and sauteed onions. 1 had brie and sauteed onions and zucchini, 1 had shredded extra sharp cheddar and onion, and 1 had cheddar, onion and zucchini.

Renée’s Organic Quiche – Kid friendly version

(Adapted from “The Moosewood Cookbook” ©1992 by Mollie Katzen)

1 10” frozen, organic, whole wheat pie crust made without hydrogenated oils (available at health food stores)

1 t organic butter

1 ½   c chopped organic onion

½ t ground sea salt

black pepper to taste

a pinch of thyme

½ t dry mustard

4 medium organic eggs

1 ½ c organic whole or 2 % milk

2 T organic, unbleached flour

1 ½ c loosely packed, grated, aged, hard cheese such as a good gouda or cheddar (you can substitute about ¾ cup cubed brie, or mix bits of left over cheeses)

paprika

1. Preheat oven to 375  degrees
2. Melt the butter in a frying pan. Add onions and sauté over medium heat for a few minutes. When the begin to soften, add salt, pepper, thyme, mustard. Sauté about 5 minutes more and remove from heat.
3. In a blender, combine eggs, milk and flour, and beat well
4. Spread the onions over the base of the pie crust. Top with cheese. Pour in the egg mixture and sprinkle with paprika
5. Bake for 35 – 45 minutes, or until solid in the center.

Optional variation (adult friendly)

Sauté 6 oz fresh spinach with a 1 t butter or high smoke point oil, and 2 cloves of chopped organic garlic until just wilted.  Add to pie crust with onions, top with cheese.

Note: - I normally make about 4 of these quiches at a time.  They freeze pretty well and keep for about 4 days in the fridge.