Month: August 2020

Another non-recipe . . . other than a crust (and even that is optional), the only critical element is the custard. I love quiches with lots of vegetables, not only to make them a bit more healthful, but also more delicious! For this one I used green beans.

Ingredients:

• 1 pie crust
• 4 eggs
• 1 C. heavy cream, half-and-half, or milk (if using milk, 1 Tbsp. of melted butter is nice)
• 1/2 C. sautéed onions (or not)
• 1-1/2 C. cooked vegetables (or not, but recommended)
• 1/4 – 1/2 C. crispy bacon (or not)
• 1 C. grated or cubed cheese (or not)
• But you can’t omit all of them, or it’s just a custard pie!
• 1 tsp. salt (less if using salty cheese)
• 1/4 tsp. pepper or to taste
• The secret is in 1/4 tsp. nutmeg. The secret is always in the nutmeg!

I like to make the crust from scratch:

And blind-bake at 425 degrees for about 10 minutes.

Meanwhile, if using onions, sauté them over medium heat for a few minutes, until wilted:

Whisk the eggs and dairy together:

Then add the other ingredients and stir:

Pour it into the crust.

I got a little creative with the leftover crust dough, using these, which are meant to be used for vegetable slices in Japanese soups:

Bake at 375 for 40-50 minutes, or until a knife inserted into the center comes out clean. Cool for a few minutes before serving.

Yum!

-R

Keep in mind that “enchiladas” basically means “en-chili-ed,” the implication being that they’re cooked in a chili tomato sauce.

I had leftover spinach parathas, purple corn tortillas and some chapattis that needed to be used:

As well as some dhal and bean dip:

And made up a simple “Mexican” mix, whizzed up cumin and oregano, added to cooked chicken and corn with garlic powder and some white sauce:

And made enchiladas! I tried to observe cultural boundaries, but everything got a bit mixed up (and some of the breads broke):

They were covered with a non-culturally specific, generic tomato sauce and some grated supermarket cheddar:

But, you ask, how did they taste?

Actually pretty good, if not great. The “Mexican” ones were the best. But it was a good way to use up some leftovers, and acceptable in these pandemic times!

(plus another salad from my patio)

-R