Basic Vegetable Quiche


From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and it will be just fine, but you may need to butter a custard cup or two to bake the excess filling because they are always smaller.
Makes 6 servings
Pastry for 9-inch single-crust pie, recipes follow
2 tablespoons olive oil
1 cup chopped green or yellow onions
3 cups prepared vegetable, see Note
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly milled black pepper
3 large eggs
1 1/2 cups half-and-half or whole milk
1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheese
Prepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.
Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.
Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.
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Vermicilli Khir


An indian dessert with roasted noodles

Ingredients :
1) 1 cup store bought roasted vermicilli ( Bambino brand)
2) 3 cups whole milk ( half and half for thicker version of the recipe)
3) 1 tsp Ghee ( clarified butter)
4) 1/2 tsp cardamom powder or 5 to 6 cardamom pods deseeded and crushed
5) 1 tbsp sliced almonds
6) 1 tbsp golden raisins
7) 1/2 tsp Saffron

Recipe :
1) Heat the milk in the microwave for about 10 min.
2) While the milk is boiling in the heavy bottom pan add 1 tsp of ghee and roast the vermicillis just less then a min.                    
DO NOT OVER ROAST SINCE THEY ARE ALREADY ROASTED. Over roasting of vermicills will change their color and  will taste bitter.
3) Pour the milk with saffron on the vermicills and stir.
4) When the milk starts boiling, lower the heat and add sugar. Be careful while adding the sugar since the milk will splatter.
5) Once all the sugar is dissolved, turn off the heat.
6) Add almonds and cardamom powder once the Khir cools down.
 

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