Crustless Quiche

I hardly ever make a crust for my quiche. Why bother? And crustless means less calories for those like me who are working to lose weight!

You can add almost anything to this quiche: onion, bacon, sausage, spinach, peppers. In this quiche I added leek, mushrooms, and tomato.

Preheat oven to 350F

Ingredients

  • 5-6 eggs, room temperature
  • 1 cup half & half (or milk or heavy cream–if you prefer a more custardy quiche add more), room temperature
  • 1 leek, washed, halved down the middle and sliced thin
  • 1 zucchini, halved down the middle and sliced thin
  • 2 cups sliced mushrooms
  • 1 cup chopped swiss cheese
  • 1/2 cup parmesan
  • pinch of nutmeg or allspice
  • salt and pepper to taste

Directions

Grease a 10″ pie plate.

Sauté leek, mushrooms and zucchini and set aside to cool.

Crack eggs into a large mixing bowl. Add half & half, salt and pepper, and nutmeg, and beat thoroughly. Then add your vegetable and cheeses.  Mix well. Pour the mixture into your prepared pie plate.

Bake on the middle rack of the oven for 35–45 minutes. Maybe 50 minutes if your prefer a crusty top!

Allow to cool for a few minutes before slicing and serving.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

 

Spirit-Filled Life

Early every morning
I walk around our backyard
admiring the plants
and Freddy walks with me.
I find inspiration
in the beauty of the hydrangeas.
The clematis.
The dill.
The eggplant.
The jalapenos.
The tomatoes.
The lettuce.
The basil and cilantro.
The parsley, sage, rosemary and thyme.
The butterfly bush.
The blue thistle.
The zinnias.
The Russian Sage.
The coral bells.
The coneflowers.
Such beauty and
Abundance.
Thank You God.

If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

 

Israeli Couscous, Bean and Tomato Salad

Simply delicious.

Quoting Martha Rose Shulman writing in The New York Times/Cooking:

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad.

I’ve been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.

Ingredients

  • ¾ pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
  • 1 plump garlic clove, puréepureed with a little salt or put through a press (I minced the garlic.)
  • Salt to taste
  • 2 teaspoons balsamic vinegar (more to taste)
  • 3 tablespoons extra- virgin olive oil
  • 2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
  • 2 cups cooked Israeli couscous
  • ½ to ⅔ cup chopped red onion
  • cup chopped fresh basil
  • 3 tablespoons chopped chives
  • Freshly ground pepper
  • Romaine lettuce leaves for serving
  • Feta cheese for topping (about 1/2 cup, optional) 

Preparation

  1. In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
  2. Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
  3. Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

Tip

  • To cook Israeli couscous: Heat a large saucepan over medium-high heat and add the couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes.

 

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Watermelon Gazpacho

Refreshing and easy to make!

Watermelon Gazpacho

Ingredients

  • 1 pound tomato (I used one large Brandywine.)
  • 1 ½ pounds seeded and cubed watermelon 
  • handful of mint leaves
  • 1 peeled, seeded and diced cucumber
  • 1-2 jalapeno peppers, seeded and diced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Crumbled feta (If desired. We added to individual servings.)

Preparation

  1. Combine chopped tomatoes and seeded and cubed watermelon with diced cucumber, diced jalapeno peppers, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
  2. Garnish: Crumbled feta and chopped mint.

Based on a recipe from Mark Bittman.