Featured recipe from Marilu’s table * Mother’s day quiche
Nothing says “I love you, Mom” like breakfast in bed. Or at least breakfast she didn’t have to make. Or clean up.
This family favorite is easy to put together, even if you’re doing it yourself. It’s also a very flexible recipe – you can use any vegetables you enjoy (or have around) rather than the ones listed here. For example, leeks are listed, but go ahead and use any onion you have in the house – white or yellow, scallions, or shallots, or even red onion. Use any mushrooms you have. Use steamed broccoli instead of asparagus. We don’t recommend subbing the tomatoes – other ones have too much liquid in them, and they make the quiche too wet.
Serve with muffins or fruit salad for breakfast, or a green salad for lunch or dinner. Also good cold the next day.
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Mother’s Day Quiche
Green * Serves 6
1 frozen whole-wheat pie crust
8 eggs
splash soy creamer or soy milk
1 handful fresh spinach
1 Tablespoon your favorite herb blend (like Penzey’s Sunny Paris) OR 1 Tablespoon parsley
2 Tablespoons nutritional yeast
1 Tablespoon olive oil
1 leek, white and light green parts only, sliced lengthwise (and rinsed), and then crosswise into half-moon slices
about 8 shiitake mushrooms, stems removed and sliced thin
about 10 stalks asparagus, ends trimmed, sliced into 1″ lengths
about 1 dozen grape tomatoes, cut in half lengthwise
4 Tablespoons soy cream cheese (plain or herbed)
salt and pepper to taste
Preheat the oven to 425F.
Put the eggs, soy creamer (or soy milk), spinach, nutritional yeast and herbs in the blender. Season with salt and pepper. Whiz to combine. Set aside.
In a saute pan, heat the olive oil. When hot, add the leeks, mushrooms, and asparagus. Cook for 3-4 minutes, or until the leeks and mushrooms are soft and the asparagus is cooked through. Add the tomatoes and cook another 2 minutes, or until the tomatoes release their liquid. Season with salt and pepper.
Pour the vegetables into the pie crust, and spread them evenly. Divide the soy cream cheese into 16 small “balls” (or dabs) and place them around the vegetables. Gently pour the egg mixture over the top. Bake for 10 minutes at 425F, then reduce the temperature to 350F and bake for another 20-30 minutes. The top should be set and turning golden brown, and a table knife should come out clean when inserted in the center of the quiche.
Serve with muffins or fruit salad for breakfast, or a green salad for lunch or dinner. Also good cold the next day.
