Tomato, Spinach, and Feta Crustless Quiche
This easy quiche is packed with spinach and feta and tastes like spanakopita. Topped with the most tasty tomatoes that roast slowly in the oven.
1 tablespoon olive oil or butter
1 small onion, diced
2 cloves garlic, minced
8 oz. fresh spinach, roughly chopped
salt and pepper, to taste
2 cups milk
¾ cup whole wheat flour*
1 teaspoon baking powder*
8 oz. feta cheese, crumbled
1 tablespoon plus 1 teaspoon chopped fresh thyme, divided
* ¾ cup of a prepared baking mix, such as Bisquick, can also be used in place of the flour and baking powder.
Grease a quiche pan or other baking dish. Set aside.
Preheat oven to 350 degrees
Saute the onion in the oil or butter on medium high heat in a skillet until softened (approximately 2 mintues)
Add the garlic, saute until fragrant (approximately one minute)
Add the spinach and saute until wilted and much of the liquid has evaporated, stirring occasionally. You may have to add the spinach gradually if it is too much volume initially. Season with salt and pepper.
Meanwhile, in a medium bowl, mix together the eggs, milk, whole wheat flour, baking powder, feta cheese, and thyme. Season with pepper and a little bit of salt.
Add the spinach mixture to the bowl and stir to combine.
Put mixture into prepared quiche pan.
Top the quiche carefully with tomatoes.
Place in preheated oven and bake for 45 minutes to an hour, or until quiche is set.
Allow to cool for at least 10 minutes before slicing.
Serve warm, at room temperature, or cold from the fridge.
German Potato Salad
This potato salad is a great way to showcase and enjoy your Peter Wilcox potatoes. Tastes great served hot or cold. You can modify the recipe to best suit your family’s taste buds.
For the dressing:
1/4 cup cider vinegar
1 Tbs. grainy mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
2-3 Tbs. Fresh dill, finely chopped
For the salad:
2 lb. potatoes
3/4 lb. bacon, cooked and crumbled (optional)
1 cup small-diced sweet onion
3/4 cup small-diced dill pickles
¼ cup chives, chopped (scallions or garlic scapes can be substituted)
Whisk dressing ingredients together. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Leaving the skin on, cut the potatoes into 3/4-inch chunks. With your fingers, pull apart any pieces that are stuck together.
Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.
Wilted Mesclun with Sausage and Rice
This past week, a Good Eats customer inspired the discovery of this creative way to use mesclun. Since then, I have also tried wilted mesclun over homemade gnocchi. Our tender mesclun doesn’t need long in the pan to bring its natural flavors out! Try this out if you have some left over from last week. Or better yet, substitute your spinach in!
1 cup brown basmati rice (or rice of your choice)
½ pound pork sausage links (6-8 links)
1 small onion, chopped (about 1 cup)
2 large cloves garlic, minced
½ lb. mesclun mix, coarsely chopped (8 cups)
Salt and pepper, to taste
Cook rice according to package instructions.
While rice is cooking, chop the onion, mince the garlic, and chop the mesclun. Set aside.
When the rice has 20 minutes to go, heat a large cast iron skillet over medium heat. (If not using cast iron, you may need to add some oil to the skillet). Add the sausage links to the skillet and cook, turning every 1-2 minutes for about 12 minutes, until brown on all sides. Make sure no pink remains in the meat.
Wrap cooked sausages in foil and keep hot.
Keep skillet at medium heat, and cook onion in the sausage drippings for about 5 minutes, or until the onions turn brown and fragrant.
Add garlic and about half the mesclun. Turn heat to medium-high and cook mesclun for about 1 minute, until wilted. Add the rest of the mesclun and cook for another minute, until wilted.
Season with salt and pepper to taste. Serve mesclun mixture over rice, with hot sausage links on the side.
If you want to try a twist on the traditional sliced pie, try these pizza rolls. You can add any sautéed veggies or cooked meat to the rolls too.
½ cup pizza sauce, plus extra for dipping
1 cup shredded cheese
1 teaspoon melted butter
1 teaspoon dried Italian seasonings (oregano, basil)
Preheat oven to 400 degrees F. Grease a 9x9 square baking pan.
Lightly flour work surface. Roll (or stretch) pizza dough out into a large rectangle. Spread tomato sauce onto the entire surface. Sprinkle with cheese, and any other toppings you choose.
Starting from the long end, roll up dough and wrap in parchment. Place in freezer for 15 minutes to chill.
Meanwhile, melt the butter in a small bowl.
Remove dough log from freezer and slice into 1½? discs. Place in prepared pan, slice side up. Brush tops with melted butter, then season lightly with garlic salt and sprinkle with Italian seasoning.
Place in oven and bake 22-27 minutes. Rolls are done when crust is lightly browned and cheese and sauce are bubbly.
This is another great way to use your potatoes and sweet corn. A great way to warm up on a chilly fall evening!
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon, cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheese, for serving (optional)
Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leaf then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.