CURRIED SPRING VEGETABLE QUICHE

This quiche can be made without the crust for a lighter meal.

For the crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water

For the filling
1 small onion, minced
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons yellow curry powder
Salt and pepper, to taste
1 cup peas
1 cup diced asparagus
3 large eggs
½ cup sour cream
½ cup coconut milk or half and half


Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 30 minutes before use.

Meanwhile, heat a large pan over medium heat. Sauté the onion in olive oil until golden, 7 to 10 minutes. Add the garlic and curry and cook for 1 to 2 minutes until fragrant. Add the peas and asparagus (and a tablespoon of water if needed). Season with salt and pepper, and sauté for 5 minutes.

In a large bowl combine the eggs, sour cream and  coconut milk (or half and half ). Season with salt and pepper and whisk until smooth. Stir in the cooked vegetables. Set aside.

Preheat the oven to 375.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Transfer the dough to a large deep pie dish and press it down.

Blind bake the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 10 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes.

Fill the crust with the vegetable and cream mixture. Bake until the crust is golden and the filling set, 20 to 30 minutes. Serve warm.

Serves 4

SPINACH QUICHE

1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 stick unsalted butter
10 ounces frozen chopped spinach, thawed
Sea salt and freshly ground pepper
6 ounces crumbled feta cheese
8 ounces shredded Parmesan or gruyere
1 (9–inch) frozen deep-dish pie crust (preferably whole grain)
4 eggs
½ cup milk

 


 
Preheat the oven to 375 degrees Fahrenheit.

In a medium skillet, sauté the onion and garlic in butter over medium heat, about 8 minutes. Add the spinach, season with salt and pepper, and cook for 5 minutes. Mix in the Feta and half the Parmesan and transfer into the piecrust.

In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the quiche, poking little holes in the spinach with a fork to help the liquid penetrate.

Carefully transfer the quiche into the oven. Bake for 15 minutes. Top the quiche with the rest of the parmesan and bake for 30 minutes.
 

Serves 4

MHEMMER

Mhemmer or Meguina is a Sephardic dish similar to a frittata or tortilla Espanola. It is a meal in and by itself. Eggs, mashed potatoes, carrots, peas and a few aromatics are combined to produce a very satisfying dish. It is baked and dense like a cake. It’s easy to cut into slices and looks pretty on the plate, its studded peas and carrots peeking out on the sides.

 

2 medium potatoes, peeled and quartered
1 cup diced carrots
1 cup peas
2 shallots, minced
2 garlic cloves, pressed
3 tablespoons olive oil
8 large eggs
Sea salt (I used ½ teaspoon)
Freshly ground pepper (I used ¼ teaspoon)
1 teaspoon chopped parsley
½ cup shredded gruyère or parmesan

 


 

Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch rimmed baking pan.

Place the potatoes in a pot of water and cook them over medium-high heat for 10 minutes. Add the carrots and peas. Cook another 10 minutes. Drain in a colander.

Meanwhile, sauté the shallots and garlic in olive oil in a small skillet over medium heat, 2 to 3 minutes.

Place the potatoes in a large mixing bowl and mash them using a potato ricer or fork. Beat in the eggs vigorously, one at a time. Add the sautéed shallots and garlic, peas, carrots, salt, pepper, parsley and shredded cheese. Stir well to combine.

Pour the egg mixture into the prepared pan. Bake until the mixture is set, 35 minutes. Serve warm with hot sauce.

Serves 6 to 8

BAKED QUINOA WITH CHARD & FETA

1 cup red quinoa (or another color)
2 cups water
2 shallots, minced
2 garlic cloves, minced
1 cup chopped Swiss chard
½ cup crumbled feta cheese
3 large eggs, beaten
2 tablespoons olive oil
1 teaspoon harissa or other hot sauce, optional
1 teaspoon baking powder
Fine sea salt and ground black pepper, to taste


Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat and let cool to room temperature.

Preheat the oven to 375 degrees Fahrenheit. Butter an 8 x 8-inch pan.

Place the cooked quinoa with the rest of the ingredients in a large mixing bowl. Stir well to combine. Pour the mixture into the prepared pan.

Bake the quinoa until set and somewhat crispy on the surface, 40 to 45 minutes. Let cool a bit before cutting.

Serves 6

SAVORY MOROCCAN CHICKPEA FLAN

This quiche-y chickpea dish is known as Karane in Morocco and mostly popular in the northern regions.

1 cup chickpea flour
1 ½ teaspoons sea salt
½ teaspoon garlic powder
1 ¾ cups water
2 large eggs
2 tablespoons olive oil
1 ½ teaspoons hot sauce —I used Sriracha

Ground cumin and chili powder, for serving


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the chickpea flour, salt and garlic powder. Add the rest of the ingredients, whisking energetically until you obtain a very smooth, soupy batter.

Transfer the batter to an 8×8-inch pan. Bake 30 to 35 minutes until the flan is set. It is OK if the surface feels a bit soft and mushy; that’s how it’s supposed to be.

Sprinkle generously with ground cumin and chili powder. Serve immediately.

Serves 4 to 6

OMELETTE AUX FINES HERBES

2 large eggs
Sea salt and freshly ground pepper
1/2 tablespoon minced fresh tarragon
1/2 tablespoon minced fresh chives
1/2 tablespoon minced fresh chervil or parsley
1 teaspoon unsalted butter


Crack the eggs into a medium bowl and season with salt and pepper. Whisk the eggs well using a fork. Add the tarragon, chives and chevril and whisk some more.

Heat a medium frying pan over medium heat until hot. Melt the butter until it sizzles. Add the eggs and spread them evenly by lightly twirling the pan. Cook until the omelet is set, browned at the edges and all (or most) liquid is gone, about 1 minute. Using a spatula fold the omelet over in half and transfer to a plate.

Serves 1

ZUCCHINI & SQUASH TART


For the crust

1 cup whole wheat four
1 cup all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup ice water

For the filling
1 leek, minced
3 garlic cloves, minced
3 tablespoons olive oil
1 medium zucchini, sliced
1 medium squash, sliced
1 teaspoon dried thyme
Sea salt and freshly ground pepper
4 ounces crumbled Feta cheese
2 eggs
2 tablespoons milk
1 cup shredded sharp Cheddar
1 tomato, sliced


Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball. If necessary add all-purpose flour, one tablespoon at a time. Cover with plastic wrap and refrigerate 1 hour before use.

Preheat the oven to 400 degrees F.

In a medium skillet, sauté the leek and garlic in butter over medium heat, about 2 minutes. Add the zucchini, squash and dried thyme. Season with salt and pepper, and cook for 2 to 3 minutes. Mix in the Feta.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.

5 Transfer the zucchini-squash mixture into the crust. In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the tart. Top with the shredded cheddar and tomato slices. Bake for 45 minutes.

Serves 6

VEGETABLE TORTILLA

Vegetables
2 medium red skin potatoes
1 zucchini
Sea salt and ground pepper, to taste
1 small garlic clove, minced
3 tablespoons unsalted butter, melted

Eggs
8 large eggs
¼ cup milk
½ teaspoon baking soda
Sea salt and ground pepper, to taste

Topping
½ cup grated Asiago cheese
3 tablespoons finely chopped sundried tomatoes


Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch round pan with cooking spray.

Peel the potatoes. Using a large-hole grater, grate the potatoes and zucchini into a large glass bowl. Season with salt and pepper. Stir in the minced garlic and melted butter.

In a separate bowl, whisk the eggs, milk, baking soda, salt and pepper long and well, until fluffy and smooth. Stir the egg mixture into the vegetables. Pour into the prepared pan. Top with grated cheese and chopped sundried tomatoes.

Bake until set, 25 to 30 minutes. Serve warm with hot sauce and a side salad.

Serves 6