Crustless Quiche

This recipe is easy and versatile, as you can use any veggies and cheese you have on hand.  I tend to make this when my fridge is starting to look bare and I clean out my produce drawers and use up the rest of my eggs and cheese before I go food shopping again.

2 cups sauteed fresh vegetables (I usually use onions, garlic, spinach, zucchini, tomatoes, peppers in various combinations)
1 cup cheese
5 eggs, beaten
1 1/2 cups milk
butter for greasing the pie pan

Start by chopping and sauteeing your veggies until soft.  You can season them with salt, pepper and anything else you like while they cook.  Spread into a greased pie pan.

Pictured here is fresh cherry tomatoes, onions, garlic & fresh spinach

Then top with any kind of shredded cheese you like.  Mix together the eggs and milk and pour on top of the vegetables and cheese.  

Bake at 375 for 40 to 50 min, or until the middle is set when you jiggle the pan.

Scalloped Tomatoes

My friend Colleen passed along this yummy veggie recipe to me.  It's an Ina Garten (the Barefoot Contessa) recipe and it is delicious and super easy.

Since our little container garden is thriving right now, I was able to use all of our homegrown tomatoes that were currently ripe plus one huge Jersey tomato I purchased for the recipe.  We also have tons of basil too which was needed.

I altered the olive oil and bread type to make it a bit healthier.  Here it is:

3 Tbsp.  olive oil
2 cups healthy bread ( I used sprouted sesame Ezekiel sandwich bread), cubed
2 1/2 lbs. tomatoes, diced
3 cloves minced garlic
2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 cup basil leaves, chopped
1 cup parmesan cheese (I omitted this altogether)

Preheat oven to 350.  Heat olive oil in Dutch Oven and add bread crumbs, stir well and cook until toasted on all sides, about 5 minutes.

Meanwhile, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl.  When bread is toasty, add the tomato mixture in and cook, stirring frequently, about 5 minutes.  Remove from heat, stir in basil  (top with cheese if desired) and cook in oven 35-40 minutes until bubbly.

Eggplant Mash

Well, since it's been a full year since I've posted here, I figured it's time to start up again!

I don't eat meat so these Meatless Monday posts will be easy for me.

Here is my favorite way to enjoy eggplant.  I adapted a recipe I found online to make it my own and have since called it, for lack of a better name, Eggplant Mash.  It doesn't sound appetizing, I know...but it is delicious.  Tastes like eggplant parm without all the fat.

1 large eggplant, peeled and sliced into 2 inch thick circles
2 medium size zucchini, peeled and sliced into 3 inch circles
1 large sweet onion, chopped
1/2 jar marinara sauce
1/2 cup seasoned bread crumbs
1 large clove garlic, minced
1 egg
1 cup shredded cheese, any kind

Place eggplant and zucchini slices in a large pot, cover with water and bring to a boil, and cook until soft.

Meanwhile, saute onion and garlic, some salt and pepper in some olive oil until soft.

In a 8 x 8 casserole dish, spread some marinara sauce on the bottom, about 1/4 of a jar.

When eggplant and zucchini are soft, place in a collander and press out all excess water.  Then transfer to a bowl and add the sauteed onions, 1 egg, bread crumbs, and all but a handful of shredded cheese.  Mix well.

Spread this mixture right on top of the marinara sauce in the casserole dish.  Top with remaining 1/4 jar of marinara and sprinkle that last handful of cheese on top.

Bake at 350 until hot and bubbly, about 30-40 minutes.

Serve with salad and a hunk of crusty bread and butter!