Tuesday, July 29, 2014

Adventures in Cooking Our CSA Share: Real Kids Eat Quiche

With a dozen farm-fresh eggs every week from our CSA, I decided to make a quiche tonight, based on a French-born co-worker of Mama's ad hoc recipe (see below.)  And since I wanted to try to tempt the kiddos, I decided to make it broccoli and cheese quiche.  They were even a tad curious because Sis had fetched the sour cream, which I thought I had, from an obliging neighbor (hi and thanks, Miss K!).   

After poking at it and requesting a confirmation of the ingredients--cheese, broccoli, and eggs, mostly--they both tried a morsel.  You've never seen kids who could take such small bites of new foods as these kids can.  Atomic-level bites, sometimes, just a whiff of flavor.  I can't see how they ever don't like something, as little as they get of it.  But they took second and third and bigger bites and then each had their own pieces!!

Success!!!!

They were even more excited about it when I promised to put ham bits in the next one.

Other items in our CSA box this week:
  • Cantaloupe (keep on counter for a few days, then in fridge if not used)
  • Peaches (keep in fridge)
  • Apricots (keep a few out,  a few in the fridge until needed)
  • Parsley (wrap with damp paper towel and keep in crisper)
  • Bunched Carrots (remove tops and keep in fridge)
  • Bunched Sweet Onions (remove tops and keep in fridge)
  • Celery (keep in crisper in fridge)
  • Asian Eggplant (keep on counter or in a cool place, in fridge if not used in 4 days)
  • Cherry Tomatoes (KEEP ON COUNTER, NOT IN FRIDGE)
  •  a Whole Chicken, Kielbasa, Hot Dogs and Bratwurst.
  •  Doe Re Mi cheese 
  •  AND MORE EGGS!!!!

-=-=-=-=-=-=-

Adapted from Mme M's Quiche
1 pie crust (or half of my pie crust recipe, below)
4-5 eggs
1/3 cup sour cream
8 oz. Colby or cheddar cheese, cut into small cubes (do not grate/shred)
2 cups frozen broccoli florets, cooked and drained til less wet
salt, pepper to taste

Preheat oven to 350F.  Place pie crust in pie plate, crimping edges.  

Mix all ingredients.  Pour into prepared pie shell.  Bake 35-45 minutes until middle is set and crust is golden.

Serve warm or room temperature.

Mommy Hungry

Church Pie Crust
Makes 2 crusts

2 1/2 cups flour
1 teaspoon sugar (omit for quiche)
1 teaspoon salt
1/2 cup shortening (I use coconut oil)
1/2 cup or 8 tablespoons (1 stick) butter
1/3 + 1 tablespoon ice water

Mix all ingredients in food processor set to dough setting.  Form into disk and wrap in plastic wrap.  Refrigerate 15 minutes to overnight.  When ready to use, let come close to room temperature and roll out to 9" crust.

from Joy of Cooking


Original quiche recipe:

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