That sigh when you've cleaned the kitchen after playing in it and you sit on the couch with your feet-up. I love that feeling. It's like winning. A combination of being well-nourished and de-stressed. That just happened and I just heard myself sigh. Tonight, I fetched veggies, rushed to Pilate's, came home and cranked up a sappy Joni Mitchell Pandora station and got into veggie prep mode.
Inspired by being overrun with CSA eggs and veggies, a veggie quiche came to mind... I was mildly following this recipe... for time, temp, and a rough idea of ingredients.
After some stressful days at work, it was a nice mind and body reset to exercise and cook with tunes cranked. My therapy.
Ingredients:
6 farm fresh eggs. One of them had 2 yolks. Because, you know, that's how the CSA do. So not sure if that's 7 eggs? But, I cracked 6 shells, so...
A 2 cup package mexican cheese, 2% that has been in the freezer for awhile.
1 zucchini leftover from beach weekend.
2 bunches of CSA spinach.2 green/purpley scallions from the CSA.
Healthy drizzle of canola oil.
2 tsp garlic diced.
Directions:
Saute chopped zucchini, onion, and garlic in canola oil until cooked with salt and pepper.
Beat eggs in a bowl. Add 2 C package of 2% Mexican cheese. Add cooked veggies and dump in casserole pan. (I couldn't find my pie pans. Probably in my trunk, knowing me.)
Cook at 350 for half hour. Let rest for 10 minutes.
Portion out. Freeze half a dozen portions, so you don't feel overwhelmed by a quiche. (Food shouldn't overwhelm.) Save 3 portions for now, or meals later in the week.
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