Potato Leek Quiche

Warning: Do not make this on an empty stomach! The smell will drive you crazy while it bakes.

This recipe is from the Squiche2pring Quiche Trio pages of Simply in Season. I’ve noticed that many of the vegetables available in the spring are also prevalent in the fall. In fact, the leeks were from today’s CSA pickup! The last pickup of the season, sniff.

I used the potato crust recipe, which is super easy – coarsely grate 3 C of potatoes, mix with 3 T of olive oil, and spread it on the bottom and up the sides of a pie pan. Bake at 425F for 15 minutes.

While it’s baking, you can make the filling, which is 1 1/2 C of leeks (or ramps, as wild leeks are called) and 1 C of cheese mixed together. The egg mixture is made in a separate bowl – beat together 3 eggs, 1 C of evaporated milk (or 1 C milk + 1/3 C dry milk powder), and a dash or two of salt and pepper.

When the crust is ready, put the leek/cheese mixture on first, then dump the egg mixture on top of that. I noticed the egg mixture was a bit on the stingy side so I didn’t feel the need to put MORE cheese on top (I know, what was I thinking). Bake at 425 for 15 minutes, then reduce heat to 325F and cook for another 25-30 minutes. If you can stand the wait, you really should let it cool for 10-15 minutes.

The verdict: A huge thumbs up from DH. “This is good! It would be great for breakfast, with bacon crumbled on top.” Yes, it was savory indeed. Lots of leeks but leeks are very mild, making this a very tasty dish.


Cranberry Coffee Cake – GUEST BLOGGER

Here’s another cranberry post baked for me by a guest blogger. I’m allergic to cranberries, so I’ve asked a few blogging friends to review the cranberry recipes in Simply in Season for my readers, so that the collection will be complete.

cranberry coffee cakeNote this GORGEOUS photo! Stephanie from Stephanie Cooks did an awesome job photographing this, and from what I read did an awesome job making the Cranberry Coffee Cake. Please visit her blog Stephanie Cooks to read her review!

(Vegetable or) Fruit Oven Pancake

Sometimes, on a lazy Saturday afternoon, you find yourself kind of hungry. Not super duper hungry (maybe because you went out for breakfast or had a late breakfast/lunch), but in the mood for a little something. And sometimes the weather is a bit cool, so you’re in your sweatpants just chilling with the dogs. Times like this call for brinner.

Brinner is breakfast for dinner, a time when you pull out the pancake or waffle recipes that are too time consuming for real breakfast in the morning because you’re too busy. But just perfect for late afternoons.

The Vegetable of Fruit Oven Pancake from Simply in Season is another extremely versatile recipe. For some reason it’s in the spring section (here’s a little secret: you can find variations in each of the seasons for the other seasons. So if it’s autumn, you’ll want to look at the spring and summer and winter recipes too).

Today, I was in the mood for an apple oven pancake.  The recipes for fruit and vegetable are very similar.

They both start out with putting 1 T butter in a pie pan, and preheating it in the oven until the oven reaches 400 degrees.

appleovenpancake.jpgThe filling:

For a vegetable version: chop 2/3 C vegetables such as asparagus, leeks, broccoli, mushrooms, squash, whatever. You can also add fresh or dried herbs.

For a fruit version: thinly slice an apple or pear. When oven is preheated, prebake the apples on the bottom of the pie pan for 10 minutes (sprinkle a little cinnamon and brown sugar over top if desired).

Mix the batter. The base recipe is 3/4 C milk, 2/3 C flour, 2 eggs, 1/4 tsp salt. For the fruit version add 2 tsp sugar, 1/2 tsp vanilla, and 1/4 tsp ground cinnamon.  You can mix this either in a blender or with a whisk, until smooth.

Pour the batter over the filling and bake for 20-25 minutes.

The topping: For the fruit version, you can sprinkle powdered sugar over top. For the vegetable version, use cheese.

The verdict: The husband is out of town, so you’ll have t take my word for it.  I was planning to use some of the new local maple syrup I got at “our” farm . . . no need! Oh my word, it is so tasty and moist from the apples/butter/sugar. I don’t think I want to know the calorie count, although next week I’ll be including them with the recipes since the husband and I are going to get back on the diet wagon. Definitely a keeper!!!!

Blueberry Coffee Cake

Ah, the blueberry. Full of antioxidants. Grown right here in Michigan! In fact, Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S. In 1998, the state produced 49 million pounds of the small, round berry. Check out http://www.michiganblueberries.com for more fun blueberry facts.

I purchased some blueberries from the Farmer’s Market, and it was a tough decision. Blueberry muffins or coffee cake? Blueberry bread? So many recipes, so little time.

I decided to go with the Blueberry Coffee Cake today.  I’m not sure when I bought The Joy of Cooking, but it was very educational for me when I was a young newlywed (the first time) a DECADE ago. Wow, am I that old? And have I really owned that book for 10 years and haven’t still read it all? There are so many great tips in there. One that has made a difference in baking quick breads and muffins is to mix the dry ingredients separately from the wet ingredients, and to CAREFULLY mix the two together. Maybe everyone else already knows this, but I thought I’d share anyway 🙂

So, the recipe from Simply in Season is as follows:

Dry ingredients: 1 C flour, 1/2 C whole wheat flour, 1/2 C sugar (considered using Stevia for baking, butbbcoffeecake I figure I only live once), 1 T baking powder, 1 t ground cinnamon, 1/2 t salt. Mix, then gently fold in 1 1/2 C blueberries and 1 tsp lemon zest (optional, but I used it. I love zesting lemons. Yes, I’m a nerd.)

Wet ingredients: 1 egg, 1/2 C milk, 1/4 C melted butter or oil (I used Promise Light. One of these days I’ll get around to making my own butter . . . ) Whisk together, add to flour mixture. Batter will be stiff.  8×8 pan works great.

Topping: 1/3 C sugar, 1/3 C whole wheat flour, 1/3 cup walnuts or other nuts (I omitted this because the husband HATES walnuts), 2T butter, 1 tsp cinnamon (optional, but I included this. I love cinnamon). Mix until crumbly and sprinkle over top.

Bake at 425 until light golden brown, about 20-35 minutes. Serve warm or at room temperature, try with warm milk poured on top. I didn’t do this but it sounds good!

The review: awesome! DH said it only needs a side of ice cream. I thought the lemon zest added a nice touch. Glad I had some leftover lemons in my frig. This is very moist for a coffee cake – not dry at all.

A note about the pics: Yes,I know they are overexposed. My favorite photo editing software crashed with my laptop 😦 Hope to get it fixed soon.