UC and I are back to cooking now that things are mostly together in the apartment. We have what amounts to a professional kitchen that is reasonable to keep clean, actual counter space, a dishwasher, lots of storage space, and excellent light and ventilation.
UC has been baking non-stop, and both of us have been spending a good deal of time making meals. We decided before we moved that we’d both like to work on frugality as a way of life, while still eating and living well. So far, we’ve been doing a pretty fair job of it. We’re menu-planning at least 7 days in advance, hitting local farmer’s markets, buying in bulk and stocking the pantry, and comparison shopping. One of our recent meals was quiche. It’s a great use for leftover veggies and meats that you just don’t have quite enough of to do anything else with, and a relatively cheap source of protein. When feeding a 6’6″ man who is really physically active, cheap sources of protein become very, very important if you don’t want exceed the grocery budget.
We ended up making two quiches, both in whole wheat crusts whipped up by UC. One was cheddar, Gouda, Italian sausage, heirloom tomato, baby portabella, onion, green pepper, and baby spinach. The other was raw mik goat cheese, sour cream, heirloom tomato, green pepper, and white asparagus. All but the milk was from the farmer’s market, supporting local agriculture while making sure we had produce that tastes like produce (and cheaper than the store). These were great for breakfast, lunch, and if you added soup or salad, they served up as a beautiful dinner plate.
The basic quiche recipe is:
-3 lg. eggs, beaten
-7 -9 oz. cheese
-1/2 c. heavy cream/milk
-enough ingredients to make it tasty
-spices as desired.
-whole wheat pie crust.
Do whatever needs to be done to your filling ingredients (cooking sausage, dicing tomatoes, etc.) , then mix with cheese (you can also mix the cheese with the eggs, it’s a preference thing). Pre-bake pie crust at 350 for about 15 minutes. Remove crust from oven, pour in filling. Top with eggs. Bake at 350 for an additional hour, covering crust edges if necessary.
Remove from oven and let set for 10-20 minutes, then slice and serve. Or, serve at room temp or cold for future meals.
Frying up sausage, green peppers, onions.
UC’s homemade, whole wheat pie crust ready for the eggs and cheese.
The cherve quiche, all cooked up and tasty.
The cheddar quiche, served up with UC’s recently-baked foccacia.
To make the most of the oven time, we used the pre-heating and post-heating time to bake other things. Most notably the Best Oatmeal-Raisin-Walnut Cookies Ever. Unf, I can’t put the recipe here, but I encourage you to seek it out in “Foods to Live By,” a great organic cookbook by Myra Goodman. It was given to us by a friend as a moving gift, and so far everything we’ve tried from it has been heaven.