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.
Or even some Parmesan Rosemary Drop Biscuits.
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.
I have just bookmarked every single one of the recipes jajajaja they just look so yummy, and like you I’m obsessed with eating all of this beautiful produce. I’m making your biscuits tonight. I think they will be great also for my sons lunchbox.
I’m with you about the Miley situation. I can remember, although I don’t want to, making veeery stupid things that now I wish I could erase. But we don’t see that until we come of age, so, I’m guessing we’ll see more of her but cheeks pretty soon jajajaja.
Love your posts!!!
I hope you made the biscuits. They are super simple and the rosemary makes them just a tiny bit sweet.
If we do see more of her butt cheeks, I hope she wears a different pair of shorts. Ha.
Thank you! Your compliment means a lot to me.
I used to make quiche regularly and Ralph loved it. I should get back to it. It’s a nice quick dinner that both of us can eat. Everything looks so tasty! have a great day, Meghan!
Yep, I think you should Ralph some quiche too.
Oh. my. yum. We make quiche all the time because it’s easy and we like leftovers (yes now that my brothers gone we can manage some leftovers!) I’ve been waiting to see this recipe since you teased us with it and it sounds as good as it looked in the pictures 🙂 And you’re giving so many side options to go with it that I wish I had about 3 stomachs right now so I could go home to make and enjoy all the veggies!!
I’d lend you the Hubby and he’ll polish off all the side dishes plus half the quiche. This way you can taste it all without being totally stuffed.
Duh moment over here: why did I never think to put pesto into a quiche?!
And I did TONS of stupid things at 20…luckily, they were never televised! 😉
Pesto is amazing! I’m wondering why it took me so long to put it in a quiche too.
jaysus woman, this looks amazing. And yeah the Miley Cyrus thing is getting wayy too much attention.
Thanks. Poor Miley.
I would have this with a side of you. Please..come cook for me. And make aLL of this amazingness! Bring Max too for a kitty playdate!
Of course I’ll cook for you. Now just to find a way to get there….
Pesto in a quiche sounds like the best idea since sliced bread! Love love love this recipe!
It is the best thing since sliced bread because Pesto is amazing!
I’ve never made a quiche before! Your recipe really makes me want to though. One question, and it would be fine if you said NO flat out, or are polite (but look at your screen like I’m crazy 😛 ) but could you add yogurt to the recipe instead of almond milk? Maybe just 1/2 cup or something? I feel like that could work, but then I also feel like it could be an epic disaster. If not, I’ve made homemade almond milk before and it’s a breeze so I could always do that.
My dad I don’t think has ever eaten an entire quiche by himself, but he’s eaten an entire frittata (isn’t that how you spell it? WordPress spell check keeps on telling me I’m wrong!) before. Poor mother. She thought that since she cooked up the grass-fed beef and added the seasonings that she would get half. No such luck. Lol.
Another article that I saw and thought of you: http://www.buzzfeed.com/melmatzzz/30-things-ohioans-love-c8r4 Sadly most of these are accurate for at least where I live. Haha.
That’s a funny list! They should have said meat obsessed too.
Madison, I’m so sorry I haven’t responded sooner. You had a recipe question and I should have gotten back to you immediately. Bad blogger etiquette. Sorry buddy.
I’m not gonna lie (of course I wouldn’t), but replacing the milk with yogurt sounds really odd to me, and I’ve actually swapped yogurt for oil in baked goods before. My initial thought and I have no scientific basis for this is that the yogurt would be too dense, and it might lose the light and creamy texture. You’d want a replacement that was just as liquid like as milk. Oil is a heavier liquid which is why I think swapping yogurt in baked goods actually works. That being said, you’d never really know if it good unless you tried it. Good luck and if you give it a go, let me know how it turns out.
Frittata is spelled correctly. I think the WordPress spell checker is horrible. It flags correct grammar and spelling half the time, and thankfully I’m sharp enough to realize it. God bless my English teachers. Those nuns were smart ladies.
Yummy! What an awesome looking quiche! Love your blog header by the way (first time visiting.. yay for link ups!)
Why thank you. The header is actually a collage of my own food photos so your compliment means a ton to me.
I’m glad you stopped by and I hope you come again soon.
That quiche and those potatoes look amazeballs. YUM!
They were amazeballs. Just because I like to say balls.
You are the funniest person I know. I almost said that I want your big, phallic veggie quiche in my mouth… but that’s a little dirty, even for me.
Except you kind of just did say it…..which makes me laugh all the more.
I hear quiches ship well…wanna test that out ;)? This looks amazeballs…love the pesto addition! Pesto is a bit like avocado with most dishes- i.e. the more the better! Thanks for linking that crust recipe- I’ve never made my own crust but if you say it’s quick & easy, I’m going to have to try! Let’s be honest, quiche without crust is just sad ;)!
Quiche without crust is a frittata, which is good but not as good.
This crust is simple. I swear by it, and I can usually knock it out it just under 10 minutes now, and that includes pulling out the ingredients.
Yes! Pesto and avocado are great additions to practically any dish.
Yum, what a great way to incorporate pesto! the other day I ran out of marinara and made a cauliflower crust pizza and decided to put pesto on it- it worked! 😉
Being such a flavourful quiche such as the one you made, I reckon a simple side salad would be best not to detract from the combination of flavours in it!
I rarely use a tomato marina on my pizza. Most times, I use garlic and oil or some kind of sautéed veggies. You are right. I’ve done pesto before and it was amazing.
A side salad would be a delightful companion to the quiche.
Thanks for stopping by.
Oh my! I am copying this recipe and hopefully trying it out this weekend! Quiche is one of my favorite foods and this looks amazing! Thanks for sharing!
I do hope you try it. I’m a big fan of this one, and I’d love to hear what you think.
Thanks for stopping by.
The side dish I’d prepare would be a tall glass filled with ice, some wine on the bottom, up to the bottom of the dog’s paws (oh, the tall glass? It’s got a dog decal in it.) filled to the top with lemon lime seltzer water and topped with some slices of peach.
That crust looks too easy. I could even make that. Must can tomatoes first.
You can make this crust. You could probably make this crust in your sleep. After you can tomatoes first, of course.
I’ll take what’s in your glass, dog decal and all.
I have been kinda MIA for a little while, but finally had to Google this Miley Cyrus thing. I didn’t think it was that bad?? Maybe I’m more ridic than I realize.
This quiche looks super good! My quiches never turn out quite right because I always get impaitent and don’t let it cook long enough for the eggs to set, so everything is kinda runny and gross until I finally just put it all in a fry pan and smother it with hot sauce and that’s that.
I like to pair quiches (or anything eggy) with some bright veggies, a lot like the ones you suggested! I figure that I get good protein and fat from the eggs, plus some carbs from the crust, so I just need a little crunch and color on the side 🙂
Leave the quiche in the oven. Let the eggs cook thoroughly and then you get the creamy like butta texture.
I’ve missed you. I hope you’re doing great in Saipan.
I just…really want to eat this….right now. And the biscuits. I definitely want those biscuits. And yet, I am too lazy to even think about how to acquire the missing ingredients, much less make the whole thing, and will probably just cut up and eat half a watermelon for breakfast instead.
But know that I thought about making this. I really did.
Cutting up a watermelon takes a certain skill and energy level as well. Mine is still sitting whole on my counter as I type this. It is weeks old.
How about you come cut up my watermelon and I’ll make you the quiche. Deal, good that’s settled.
MmmmmHMMMMM! You can NEVER go wrong with quiche…or that genius crust recipe as I learned months ago! I can’t blame you for not having leftovers on this one! And as often as I’m around the man-friend and his voracious appetite…for FOOD (get your mind out of the gutter, you dirrrrrty girl!), I will NEVER get used to seeing how much food he can put down!
I’m a side salad kinda girl when it comes to quiche for dinner, but I surely wouldn’t turn down one of those rosemary biscuits OR those parm potatoes! Mmmm, CHEEEEEESE!! Oh and speaking of, as I was reading this, I was munchin’ and crunchin’ (like a rabbit) on a Greek salad the size of a small child…with god only knows how much feta (I may or may not have gotten a little carried away with the crumblin’!) 😉
I hope his voracious appetite is for things other than just food….sorry, but it’s damn near impossible to take my mind out of the gutter.
I’ve a huge fan of Greek salads; something about the sweet tomatoes, the salty feta, the briny olives and sharp tangy artichokes. I’m getting exciting just thinking about it.