Quick No-Pastry Quiche
from French Kids Eat Everything
Great way to introduce new vegetables to kids, husbands, etc. Try zucchini, broccoli, carrots, anything you have on hand. Chop finely or grate: you don’t have to precook the veggies. Can easily double the recipe and make two!
4 large eggs
3/4 cups milk or half milk and half cream
salt and pepper if desired
1/2 cup flour (white, whole wheat, or a mix of both)
quiche lorraine: 1 cup cubed or sliced ham and 1 cup grated cheese
quiche aux legumes: one small onion, finely diced, ½ cup thinly sliced greens (I used spinach or chard, but not kale which is too chewy), ½ cup chopped red pepper
quiche provencale: 1 cup ratatouille (this is a great way to use leftovers)
optional: dried herbs such as parsley or oregano
1. Preheat oven to 325 degrees. In a large bowl beat the eggs; add the milk and mix well. Add a pinch of salt and pepper. Stirring constantly with a fork or whisk, add the flour a little at a time. Mix in the cheese, followed by the fillings you are using.
2. Pour the mixture into a greased 9 or 12 inch pie plate and bake for 30 mionutes or until it puffs and starts to brown on top. Cool 5 minutes before serving (the quiche will settle and you’ll be able to cut it more neatly).
TIp: Changing your quiche ingredients is also a great way to introduce new vegetables: the reassuringly familiar look of the dish may entice even the wariest of eaters.
Note: Take care not to overfill your pie plate, as the quiche will puff up as it bakes. I place mine on a baking sheet in the oven in case it spills. The quiche will deflate after you remove it from the oven: this is normal. Kids like watching this souffle effect.
2 cups shredded cabbage (about 1/4 of one head)
2/3 cup whole wheat flour
1 shallot, minced
2 cloves garlic, minced
2 eggs, beaten
1 tablespoon worcestshire sauce
2 tablespoons soy sauce
Combine the cabbage, flour, shallot, and garlic in a large mixing bowl. Toss well to fully coat the cabbage in the flour. Add the eggs and the worcestshire and soy sauce and stir well.
Heat a large skillet over medium heat and add a few tablespoons of olive oil. Scoop the cabbage mixture into the skillet and using a metal spatula spread the cabbage into an flat, round shape. Press down lightly with the spatula to get the cabbage as thin as possible. Cook about 5 or until the bottom is golden. To flip, slide it out of the skillet onto a plate. Place another plate on top and flip them both over. Add more oil if necessary before sliding the cabbage pizza back into the skillet. Press down a bit with the spatula to flatten the cabbage. Cook about 4 minutes more or until golden on the bottom.
Slice into wedges and enjoy.