Tomato, Spinach, Cheddar Quiche – Quick and Easy

 

I wanted to make a quiche to bring to our ladies Bible study this morning and had to scramble (haha) for ingredients because I’ve been away for the past week and had no fresh veggies in the house. No problem! (Alas no picture either because, as usual, I was running late and forgot to snap one! Just imagine this with beautiful chunks of red tomato throughout – very impressive but so easy!)

Blend in blender:

4 eggs

1 1/2 cups milk

3-4 tablespoons flour (GF if desired)

1/2 teaspoon salt

1/4 teaspoon dry mustard

few scrapings nutmeg

Toss together in bowl:

1 1/2 grated cheddar cheese

1/2 medium onion, chopped

1 cup frozen spinach, squeezed in paper towel

1 c fresh tomato, cored, seeded and chopped, or equivalent of canned diced (let sit on paper towel for a few minutes to remove excess water)

1/8 teaspoon crushed red pepper

1. Turn cheese and veggie mixture into oiled pie pan.

2. Pour blended liquid mixture over.

3. Bake in preheated 425 degree oven for 15 minutes, then at 300 degrees for additional 30-45 minutes. It’s done when it doesn’t jiggle and when knife inserted into center comes out clean.

That’s all!

 

Moroccan Chick Peas and Rice – Quick and Easy

I was looking through cookbooks the other day for something to make for dinner.  I’ve gotten a lot of ideas from this book. He uses all real food ingredients, and his use of legumes is creative. I found a recipe that I used for inspiration, because I don’t know about you, but I seem to be allergic to following a recipe exactly as written!

I prefer the taste of home-cooked beans over canned, so I usually have a stock of them in my freezer. Once in a while, I’ll have a food factory day at home and cook many types of them and pack them into jars or freezer bags (2 c in each) so they’re ready to be used.

I whipped this together pretty quickly, added a green salad and some just-picked corn-on-the-cob that had been given to us be a sweet neighbor, and dinner was ready. I love the blend of savory and sweet, cinnamon and cumin. It was hearty, yet loaded with light vegetables. And so easy! I will definitely make this again!

Moroccan Chick Peas and Rice

2 T extra virgin olive oil
1/2 large sweet onion, chopped
1 large rib celery, chopped
1 carrot, diced
3/4 t cumin seeds
1/2 t cinnamon
1/2 yellow zucchini, chopped
1/2 green zucchini, chopped
1 c cooked chick peas
2 c cooked brown rice
2 T fresh cilantro, chopped
1/3 c raisins
1/4 c sliced almonds for garnish

1. Saute onion, celery, carrot and cumin seeds in oil about 5 minutes.

2. Add cinnamon, zucchini, and chick peas and saute for another 5 minutes.

3. Finally, add hot brown rice, cilantro and raisins, stir well, and warm through.

4. Top with sliced almonds for crunch!