Sunday, August 17, 2014

Veggies veggies all around, ways to cook them abound

Contemplating large amounts of shredded zucchini and chopped green beans and onions in the freezer,  after an avalanche of frozen items fell on me, I thought, self, you had better use some of this up.  The farmshare season is in full swing, tons of fresh vegetables falling on me every week, and I eat fresh, share round several friends, and still have plenty to freeze.

Sooooo, I thought, what about Diane's  crustless spinach quiche? Daunted only for a moment by not having a lot of eggs and no spinach, I figured, fewer eggs is okay.  

And I made a nice sort of quiche using caramelized onions and garlic, except for the garlic segment that flew across the kitchen and vanished as I was smashing them with my knife blade, Pepin style, this never happens to him, unless they edit that bit out..where was I?  oh right, big cup of shredded zucchini and cut green beans, plenty of shredded cheddar, three eggs, seasoned with kosher salt, dry mustard, cumin, buttered pie plate, 350 degree oven for 30 minutes, and here's a nice dish. The seasonings are not very evident, but just make it interesting to eat.

Several lunches here.  And since corn is a staple of my farmshare, next one will perhaps be a corn quiche.  I might experiment with freezing it, just to see if it works out.


  1. Yumm. Needs a title? How about Avalanche Quiche?

  2. Yum - this looks really good! I might even be convinced to eat green beans if they're presented this nicely.


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