I’ve recently been compelled to share some of favorite simple-but-from-scratch recipes on Jill’s Journeys. So I thought, why not add a section especially for compiling a list of tasty treats? Find out what I’m cooking up right here at On The Menu. Maybe you’ll even want to try one of these dishes yourself!
April 22, 2008 – Earth Day Delights
Today I tried to come up with an earth-inspired dinner. I bought some locally harvested mushrooms, organic vegetables and cage-free eggs in a nod toward sustainability (something I would like to do every time I shop, if only I could afford it) and started cookin’.
Here’s what I came up with:
Blue Veggie Quiche
Ingredients:
2 Tbsp. butter
1 small onion, chopped
1 clove garlic, minced
2 c. chopped frozen spinach, thawed and drained
1 c. asparagus, chopped
1/2 c. mini Portobella mushrooms, diced
1 tsp. thyme
1/2 tsp. oregano
1/4 cup blue cheese, crumbled
3/4 cup cheddar cheese, grated
1 nine inch unbaked deep dish pie crust
4 medium-sized eggs
1 cup milk
salt and pepper to taste
Directions:
1. Preheat oven to 375°F. In a medium-sized saucepan, melt butter over medium heat. Sauté onion and garlic until lightly browned. Add in asparagus and mushrooms, cook a little longer. Add in spinach, blue cheese and 1/2 cup of cheddar cheese. Season with thyme, oregano, salt and pepper. Mix thoroughly and spread evenly in the pie crust.
2. Whisk together eggs and milk. Season with salt and pepper. Pour liquid over vegetable mixture, allowing to combine evenly.
3. Bake in oven at 375°F for 20 minutes. Sprinkle remaining cheese on top of quiche. Return to oven and bake for another 30-35 minutes or until middle sets. Allow 10 minutes before serving.
Makes 8 slices.
On The Side: Cinnamon Apple Raisin Salad
This one is made exactly like it sounds:
1. Dice three to four of your favorite apple variety.
2. Sprinkle generously with cinnamon.
3. Toss with raisins, and voila! Instant side dish.
