MONDAY
Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche | Farmer’s Mix Kale Salad with Dijon Vinaigrette
“Eating what stands on one leg {mushrooms and plant foods} is better than eating what stands on two legs {fowl}, which is better than eating what stands on four legs {cows, pigs, and other mammals}.” Chinese Proverb via Michael Pollan in Food Rules
Despite living in a family of carnivores, I have managed to transition our weekly dinner menu to include at least one {even two, occasionally} meatless meals for popular health reasons…
“25|Eat Mostly Plants, Especially Leaves…Scientists may disagree on what’s so good about plants ~ the antioxidants? the fiber? the omega~3 fatty acids? ~ but they do agree that they’re probably really good for you and certainly can’t hurt. There are scores of studies demonstrating that a diet rich in vegetables and fruits reduces the risk of dying from all the Western diseases: in countries where people eat a pound or more of vegetables and fruits a day,the rate of cancer is half of what it is in the United States.” ~ Michael Pollan, Food Rules
And, I am happy to say, no revolts have been staged here on the home front. With spring’s bounty filling the local farmers’ markets now, swapping meat for a few lovely greens and vegetables is not only easy, but also desirable. Here are some of the goodies that made it home from the farmers’ market this past Saturday morning…
As for Monday evening’s dinner this week, well, it doesn’t get much easier than a quiche {especially a crustless one…no scary dough to deal with}:
Cut up a few {add your favorite ingredients here}…I used spring garlic, green onion, mushrooms, asparagus, and some baby yukon gold potatoes
I started with the spring garlic and the green onion, which were cut into small rounds and then immersed into a bowl full of cold water and “swished” about to remove any dirt resting in between their many layers
Then, whisk together an egg mixture
Pour into a prepared skillet and bake
And, if the first day back into the daily grind hasn’t left you to drained, you can go the extra mile with a little salad on the side…no need for anything fancy as all eyes are going to be on that beauty of a quiche you just created.
- 12 ounces small, yellow potatoes, scrubbed, sliced 1/4" thick {do not peel}
- salt, as needed
- 3 stalks green garlic
- 3 spring onions
- 5-6 stalks asparagus, trimmed & coarsely chopped
- 2 cups mushrooms {I used shiitake}, gently brushed clean & coarsely chopped
- 2 tablespoons olive oil, plus 1 tablespoon for greasing the pan
- 6 large eggs
- 1/2 cup cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 4 ounces fresh goat cheese, crumbled (about 1 cup)
- 4 ounces grated gruyère (1 cup), or other nutty, easy-melting cheese {I used Manchego}
- 1 bunch chives, chopped or snipped into 1/4" lengths
- Position a rack in the upper third of the oven and preheat to 350ºF.
- Place the sliced potatoes in a small saucepan, cover with cool water, add a teaspoon of salt, and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside.
- Meanwhile, slice the green garlic and spring onions into 1/4" thick rounds. Place in a large bowl, fill with cool water, and separate the rings with your fingers. Let soak for a few minutes, swishing occasionally, to dislodge any sandy dirt that may be clinging between the rings. Scoop the green garlic and spring onions out of their soaking water and thoroughly drain in a colander.
- Heat 2 tablespoons of the olive oil in a 10" oven-proof skillet over a medium flame until it shimmers and sauté the vegetables {garlic, onion, mushrooms & asparagus} until very tender, about 10 minutes. Remove the vegetables to a bowl, wipe out the pan, and brush the bottom and sides with the remaining tablespoon of olive oil.
- Meanwhile, whisk together the flour with the 1/2 teaspoon of salt in a large bowl. Whisk in the eggs two at a time, whisking until smooth after each addition, then gradually whisk in the milk and heavy cream. Stir in the sautéed vegetables and chives, then fold in the cheeses, leaving the goat cheese in clumps.
- Scatter the potatoes over the bottom of the oiled pan, then pour the batter over the top, taking care to distribute the solids evenly. Bake the quiche until puffed and golden all over the top, about 1 hour. If you peek into the center, you should not see any wet batter. Let the quiche settle for at least 10 minutes, then cut into wedges and serve warm.
As for the salad accompanying our quiche, I used a few handfuls of an organic kale mix from the farmers’ market and dressed it simply with this Dijon Vinaigrette.
