QUICHE (makes two):
- 2 pie crusts
- 4 cups fresh vegetables (I usually use whatever I have on hand - tonight I used scallions, red onions, green bell peppers, poblanos, and mushrooms)
- 2 tbs butter
- 2 tbs olive oil
- 4 cloves of garlic, chopped fine
- kosher salt and fresh cracked black pepper, to taste
- 1/2 lb swiss cheese
- 1 oz romano
- 1 tbs flour
- 4 eggs
- 1 and 3/4 cups half and half
- hot sauce to taste
- Dice & slice the vegetables and saute them with the garlic in the butter & olive oil for a few minutes (vegetables should be just slightly tender, but still crisp). Season with salt & pepper.
- Grate the cheeses & toss them with the flour
- Beat together the eggs, cream, and a little salt.
- Divide the sauteed vegetables between the two crusts and spread along the bottom of the shells.
- Divide the cheese amongst the two pies and spread evenly over the vegetables.
- Divide the custard between the two pies and pour over the cheeses.
- I like to then crack more black pepper on top - because it looks pretty.
- Bake for 15 minutes at 400 degrees. Then reduce to 325 degrees, and bake for another 30-45 minutes, until the top is just beginning to brown.
The couscous recipe is one I clipped from The Atlanta Journal-Constitution food section a few months ago. The recipe was attributed to The Food & Mood Cookbook by Elizabeth Somer & Jeanette Williams, a cookbook I do not own, but hope to someday. I have altered this recipe to make it vegetarian and to make it a little spicier.
SPICY COUSCOUS AND CHICKPEAS:
- 1/4 cup slivered almonds
- 14 oz can vegetable broth
- 2 oz white wine
- 1 box whole-wheat couscous
- olive oil
- 1 cup red bell pepper, seeded & diced
- 3 or 4 cloves of garlic, chopped finely
- 1 can chickpeas (garbanzos), drained & rinsed
- 6 tsps hot sauce
- 3 to 4 oz crumbled feta
- Spread almonds on a cookie sheet & toast until golden (takes about 10 min at 325 degrees).
- In a saucepan, bring the broth & wine to a boil, pour in the couscous, stir to moisten, turn off heat, and set aside for at least 5 minutes.
- Heat 2 tsps of olive oil and saute the pepper & garlic for about 5 minutes.
- Add red pepper & garlic, almonds, chickpeas and hot sauce to couscous and toss gently.
- Toss with extra virgin olive oil (1/4 cup or more - until the couscous is as moist as you like).
- Top with feta cheese.
These are both easy, yet tasty, recipes. I usually make the couscous while the quiches are in the oven. The carnivore husband tolerates the quiche, but loves the spicy couscous. The 16-month old baby devours all of it as if it will be his last meal.
On a final note, my first issue of Cooking Light came in today's mail, and I'm quivering with anticipation. I love reading about food, but this is my first food magazine subscription. All other reading materials are being shoved to the side for now, and I hope to not be interrupted this evening while I delve in for new recipes.