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.


Creamed (Asparagus or) Spinach (Omelet)

spinachomeletThe whirlwind of travel and activity has been getting to me. I took my comp time early, as part of my vacation a couple of weeks ago. It seemed like a good idea at the time. But this morning I had to take the morning off to recover from jet lag and just let my mind rest. Now I know why we are instructed to rest on the Sabbath.

This morning I decided to make something comforting, so I chose the creamed spinach omelet recipe. As the recipe title notes, as with most Simply in Season recipes there are endless variations and you could use asparagus instead of spinach. And as I now know thanks to my “cooking with greens” class, I could also substitute swiss chard for the spinach.  Mind you, I have never made an omelet before. But I do think it turned out well.

First step: prepare the veggies. If using asparagus (1 lb), cut into 3/4 inch pieces and cook in water about 12 minutes. If using spinach/swiss chard, (3 C loosely packed) you can steam or go directly to

Step two: Melt 1 T butter in a fry pan, add 1 T flour and mix until smooth, then gradually add 2 C milk. It’s supposed to thicken, but mine didn’t much so I added another T of flour. Then I added the spinach. At this point it starts to look like spinach milk soup, and you might start to wonder about the sanity of whoever came up with this recipe, but then if you look on the bottom of the page you realize that Mildred from Indiana, Cheryl from Maryland, and Pearl from Virginia all contributed some form of this recipe, so it has to be going somewhere so carry on.

Step three: Whisk 2 eggs and 1 T of milk (I grabbed a T from the spinach/milk soup mix since I figured it wouldn’t miss it). Spray the small saute pan with coconut oil (you can use any you like, I just love using coconut oil for eggs). Pour the eggs into the pan. Pray. Here is the direction that helped me understand what omelet making is all about “As they set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread creamed spinach or asparagus over half of the omelet. Fold over and serve.” For some reason it clicked, and I did the lift edge thing and it actually worked! OK so as you can see from the picture it’s not perfect, but definitely not bad for my very first try at making an omelet.

The verdict: Despite my initial misgivings, the omelet was seriously yummy. Very creamy. By the way, the creamy mixture makes enough for two omelets. The recipe also gives a popover variation which sounds yummy, but you’ll have to buy the cookbook for that 😉