the vegetarian environmentalist

 
It's amazing how many quiche recipes there are out there! I sifted through a few yesterday as I prepared to have a few people over for brunch today. The occasion was my four minutes of fame on NPR's Wait Wait Don't Tell Me. I served it with my Snap Pea salad, Poppyseed Bread and fresh fruit. 

Here's what I came up with--you can fill it with whatever you like. I did one with artichoke hearts, feta and fresh basil, and another with red pepper, onion, mushrooms, cheddar and cilantro, like below. For fresh veggies, I'd recommend sauteing them in a little olive oil for a just a few minutes to soften them up before putting them in the pie crust. 

1 frozen pre-made Pie Crust (I used Marie Callender's)
1/4 cup Lowfat Milk
1/4 cup Greek Yogurt (or Sour Cream)
4 Eggs

Sample quiche filling:
1/2 cup Cheddar, shredded
1/2 Red Pepper, diced and sauteed
1/2 cup Mushrooms, canned or sauteed
1/2 cup Onion, diced and sauteed
1/2 cup Cilantro, chopped

Preheat oven to 375*. Take pie shell out of freezer. 

Whisk together yogurt and milk, then add eggs and whisk til frothy and well-combined. Lightly brush pie shell with egg mixture. Prebake for 5-7 minutes, til it turns slightly golden. Remove from oven and allow to sit for a few minutes.

Fill pie shell with shredded cheese, then veggies and cilantro, then egg mixture. Add a dash of salt and pepper to the top. Place pie on top of a cookie sheet and bake for 30-40 minutes in the 375* oven. Quiche is done when a knife inserted into the center comes out clean.         
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Poppyseed Bread 07/01/2009
 

This makes two loaves–keep one and give the other one away. Or freeze the other one. Or eat it immediately because it’s that fricking good.

Bread:
3 cups Flour (use whole wheat for a heartier texture. You can even use half white and half whole wheat flour.)
3 cups Sugar
3 Eggs
1-1/2 cups Milk (soy or dairy)
1 cup Vegetable Oil
1-1/2 tsp Baking Powder
1-1/2 tsp Salt
2 tsp Poppy Seeds
2 tsp Vanilla extract
2 tsp Almond flavoring
2 tsp Butter

Mix 1-2 minutes in mixer. Pour into greased and floured loaf pans. Bake at 350* for one hour.

Glaze:
1/4 cup Orange Juice
3/4 cup Sugar
1/2 tsp Vanilla extract
1/2 tsp Butter
1/2 tsp Almond flavoring

Mix and melt for about 30 seconds in microwave. Pour over slightly cooled bread. Enjoy for breakfast or dessert!

Thanks to Carolyn K. for this recipe. She gave me a loaf of her own once after I helped her fix her car tire. After that I was hooked.

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My sister-in-law made these on a recent family vacation. The great thing is you can fill them with anything from plain butter and sugar to nutella to eggs and cheese. I (and my tiny nieces) were clamoring for more.

1 cup Flour
1 cup Milk
2 Eggs
1 tbsp Butter, melted
Vegetable Oil, as needed

Place flour, milk, eggs and butter in blender, and mix well. To make the crepes easier to work with, chill the batter for at least one hour.

Heat wide, flat pan on medium heat, and add a dash of vegetable oil. Pour batter in as you turn the pan, coating bottom evenly. Once the top side is a light golden brown, flip crepe and brown evenly on the reverse side. Remove and keep warm in oven until ready to serve. For more crepes, re-oil the pan as needed—good non-stick pans won’t need much.

Fill with deliciousness.

Makes approximately 16 crepes. Batter can be kept sealed in the fridge for several days.

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