Last week, I promised you all a recipe. A damn good recipe where you can use up all those lovely phallic veggies you scored in your food share or from the farmers market. Phallic veggies are fun. What’s even more fun is infusing those same veggies with pesto. Pesto + phallic veggies = a flavor explosion in your mouth.
C’mon, that joke is practically innocent after what Miley Cyrus did on the music awards this week. Truth be told, I feel bad for the kid because a) she really is just a kid and b) her body is slamming, yet she’s only going to be known for her weird flapping butt cleavage. Those shorts did her no favors. Poor, poor Miley. I know I’m kind of alone on this one, but let’s have some empathy here. Think about some of the things you did when you were twenty. See, now Miley’s dance number doesn’t seem so bad, right? No, just me. Hmm; moving on.
Let’s talk quiche: a Pesto Infused Summer Squash and Zucchini Quiche, to be exact. It’s a flavor explosion and mouthful, all rolled into one, but this alluring lady (of course, it’s a she) will melt in your mouth and leave you wanting more.
I’m not even kidding. Every time I made this, I did so with the intention of having leftovers for lunch the following day. You know what they say about intentions being the road to hell though. While this quiche is more likely to take you to its glorious counterpart, do yourself a favor; don’t expect any leftovers.
This one time (at band camp), the Hubby ate the entire quiche minus my slice in a single sitting. He also polished off a pile of green beans (thank god someone is eating those things) and a handful of biscuits. Yeah, so the quiche is either that good or the man has a tape worm. I’m going with the former…although come to think of it, we do eat a lot of organic produce.
Before I give out the recipe for this quiche, let me drop a word or two (or seven or so run-on sentences, but who’s counting) for What I Ate Wednesday. Technically, WIAW is about an entire day of eats, and one quiche simply does not make a full day of food, especially when you factor the Hubby’s appetite into the equation. I figure Jen’s got a baby to birth though, so what better time to sneak in some shenanigans.
Instead of a full day of sustenance, here’s some possible side dishes, using seasonal ingredients of course, to accompany this magically delicious quiche…and also to justify my rule breaking ways. Plus, I want to show just how versatile getting a farm share can be. While today’s post isn’t a true WIAW, I’m giving you an entire meal plan for this weekend’s dinner, so I say it counts. Work with me here people.
A perfect companion to your Pesto Infused Summer Squash and Zucchini Quiche would be….
An Heirloom Tomato or Caprese Salad.
A Cold Green Bean Salad with Cucumber, Red Onions and Grape Tomatoes.
Or perhaps some Parmesan Roasted Red Potatoes.
All of these things would be a delightful and delectable pairing with the real star of this show. Drumroll please.
- 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
- 2 Tbsp. Olive Oil
- 1 medium onion, diced (about 1/3 to 1/2 a cup)
- 2 cloves garlic, minced
- 2 medium squash and or zucchini, chopped, except reserve a few thin slices of each for presentation.
- 1/3 cup of Feta cheese, crumbled
- 3 Jumbo Eggs or 4 Large Eggs
- 1 cup milk of choice (I used plain Almond Milk)
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dry mustard
- 1 1/2 to 2 Tbsp. Pesto, homemade or store-bought.
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.*
- In medium saucepan, heat 2 Tbsp. olive oil on medium to medium high heat. Once warmed, add diced onions and cook, stirring occasionally, until just starting to turn translucent, about 4 to 6 minutes. Add minced garlic and let cook for one minute longer. Add diced zucchini and or summer squash, a simple twist of salt and a sprinkle of pepper and cook until heated through, stirring occasionally about 5 to 7 minutes more. Remove from heat and let rest.**
- While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, onion powder, and dry mustard and 1 1/2 to 2 Tbsp. Pesto in a small bowl or directly in your very large measuring cup, if you like to save on dirty dishes.
- Add the sautéed squash, zucchini, onions, and garlic to the prepared quiche crust. Top with 1/3 a cup of crumbled Feta cheese.
- Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the veggie mixture. Lay the reserved thinly sliced squash and or zucchini on the very top.
- Put in 350 degree oven and bake until top just starts to turn golden brown, about 50 to 60 minutes.
- Remove from oven and enjoy.
- *To Make Ahead: you can do this step the day before. Press crust into pie plate, cover and refrigerate until ready to use.
- **To Make Ahead: once veggies have cooled, put in sealed container and refrigerate until ready for use.
- ****To Make Ahead: mix all the above, cover and refrigerate until ready for use.
- To Make Ahead Steps: I’ve prepared the “make ahead steps” on a Sunday and actually made and eaten the quiche on a Monday. Beyond a single day, I’m not sure how long the make ahead steps will last in the fridge, although I suspect a couple of days would be fine.