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)
- Preheat oven to 375 degrees
- 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.
- In a blender, combine eggs, milk and flour, and beat well
- Spread the onions over the base of the pie crust. Top with cheese. Pour in the egg mixture and sprinkle with paprika
- 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.