MusingRI food, photography, musings

February 23, 2014

What's in the Fridge: Perfect Crustless Quiche

There will always be room in my life for carbs... but nixing them from quiche is hardly a sacrifice. This works with any filling combination - the secret is the hand mixer, forking the eggs in order to avoid cleaning mixer parts yields a denser, fluffy-less pie... take my word for it.

I like to make quiche with what's left in our fridge, so I don't worry about measuring the fillings. If I have less cheese, it's a less cheesy quiche. Green onions, jalapeno peppers, radishes, potatoes - it all works in any reasonable measurement.

Some recommendations that have worked for me: if using frozen spinach, use the whole box (thaw and squeeze thoroughly...), if broccoli, use the whole head and roughly chop. If using a lot of mushrooms, first sauté some or all to avoid the extra liquid, or just use less liquid than recommended in the recipe.

Last tip: get your ingredients out ahead of time, all of this works best at room temp.

Perfect Crustless Quiche
preheat oven to 350º
butter a non-stick pie pan

1/3 package of neufchatel cheese at room temperature (or cream cheese)
3 eggs (room temp)
1/3 cup whole milk (yep, room temp too...)
mixed veggies or shaved steak or bacon or endless list of possibilities....
1 cup of cheese (cubed or crumbles) for a cheesy pie.
Salt and pepper to taste.

the process:
FIRST, beat the neufchatel or cream cheese with the hand mixer for just a minute
beat in milk
beat in 1 egg at a time
then add salt and pepper, beat until all is incorporated
Stir in the fillings
Then stir evenly into the pie pan
Bake for 20 minutes even, let it rest for 5-10 minutes for everything to settle.

I use this often for work day lunches - a savory pick me up without the added carbs, better than a sammie! Enjoy!

January 18, 2014

Chickpea cakes and apple salsa

Chickpea cakes and apple salsa

Oh for real, a refreshing change from all the winter comfort food of late.

Apple Salsa
finely chop and combine the following and set aside:
1 granny smith diced
1 shallot diced, minced
1 clove garlic, minced
1 jalapeno pepper, seeded and diced
2 TBS honey
1/2" piece of fresh ginger, minced
cherry tomatoes chopped (I used a handful)
chopped cilantro (to your liking)
a couple drizzles of olive oil
1/2 lemon squeezed
salt and black pepper to taste

Chickpea Cakes
1 small onion chopped
1 clove garlic minced
1/2 tbs ground coriander
1/2 tbs ground cumin
1/2 tbs cayenne pepper
1 can chickpeas drained
1/2 cup panko + 1/4 cup
1/4 cup chopped green onions
1 egg
salt and black pepper to taste

Preheat oven to 350º
In a heated skillet with olive oil, sweat the onion, then add the garlic and saute on medium low for 3-4 minutes, you don't want to burn the garlic.
Add the spices and when fragrant, add the chickpeas and combine over medium heat another 3-4 minutes.

Place into a food processor along with the egg, panko and green onions.
Pulse until you have a nearly smooth batter.
Chill the batter for at least an hour.

Prepare a skillet with 1/4" oil,  the idea is not to fry these like falafel,  rather lightly toasted all around, then baked.

When ready to cook, form batter into palm sized discs, on the thick side as shown below.
roll each cake into the remaining 1/4 cup panko and place in a hot oiled pan. Cook 3 minutes per side on medium heat, trying to get the edges as well. Finish in the oven, 15-20 minutes. Serve cakes with a lemon wedge, on top of a mixed greens salad, with apple salsa as the dressing.


September 3, 2013

Cheddar and Scallion - quite the baking pair

I have had a string of bread baking days - tortillas, pizza dough, scallion pancakes - and not 1, but 2 cheddar and scallion breads.

Cheddar Scallion Scones
Unfortunately, I was too excited to eat the scones to think to photograph them...
but you can see the recipe and the finished product in my earlier post; just add a cup of chopped green onions.

Cheddar Scallion Loaf
Not one to let green onions go bad (LIAR! they always go bad), I tried this great cheddar scallion loaf recipe, and it's really good. Go ahead and double the green onions, I did and would do it again; I also just cubed white cheddar instead of shredding it, a little more rustic maybe. 

This loaf makes perfect toast - oh so good, doesn't thing on it, although it would make a killer base for grilled cheese or even better - BLT!