With minimal effort.

Some nights I just don’t feel like cooking much. As we took back-to-back trips this past week, I really didn’t want to do much. Summer laziness is setting in.

I bought some sweet potatoes with the intention of making my favorite quiche two weeks ago. Then the Williamsburg trip came up, then Orlando to see Hall & Oates and Tears for Fears (YAAAAY) and I never got around to it. After we returned from Orlando, I decided I just really needed to get on it.

I had my first taste of quiche in my early teen years, I think. I’d go to church with my dad, and the choir brought food to share on their breaks in-between services. Someone always brought quiche, and I’d always get a heaping serving. Quiche has always been a rare delicacy in my mind – no one in my family ever made it – and I really should make it more. It’s so easy and delicious!

This quiche comes from my favorite food blog, Well Plated by Erin. I make her recipes so often, and they suit my tastes perfectly. This quiche embodies three things I adore: savory flavors, cheese, and eggs.

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Though the quiche involves a bit of a time investment, most of it involves sitting around while it bakes. I enjoyed some mead from Silver Hand Meadery (see my post on Williamsburg) while I waited.

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Also pictured are the two types of honey I purchased from the meadery. I’ve been using the Avocado Blossom honey in my morning tea.

As you may know, I update my blog with a list of “Pantry Essentials” – those items I always have on hand that make cooking easy and fit my generally on-a-whim approach to my meals. I am quite surprised I’ve never talked about olive oil. I use it almost every day. For a while, I just bought whatever extra virgin olive oil was cheapest, or on sale, until I paid a visit to the Olive Oil Store. I was learning about “good” vs “bad” olive oil at the time, and the helpful clerks advised me further. For a while, I was buying the most peppery oil they stocked, which is one of the indicators of quality olive oil.

My dad (to whom I owe my palate, and who is quite the cook himself) told me that World Market stocked a pretty high quality olive oil. He’s right! This affordable olive oil has just the right flavor for everyday cooking, and I cannot cook without it.

I’ve diverged into talking about this essential pantry item because it plays a prominent role in both the quiche and my go-to-I-am-too-lazy-to-really-cook side item. Sauteed, lemony kale is my favorite quick side. It really only takes minutes, and I love having greens with a breakfasty meal.

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Olive oil also helps with my too-lazy-to-make-actual-pastry-crust. These two simple recipes are perfect for those “minimal effort” nights. The sweet potatoes and the onions are also roasted and caremelized in oil…you get the idea.

Quick Quiche Crust

ingredients

  • 1 cup whole wheat or white whole wheat flour (I’ve tried using all-purpose, too, and white whole wheat works best)
  • 1/2 tsp kosher salt
  • 1/4 cup olive oil
  • 1/4 cup ice water

method

  1. Measure 1/4 cup water into a measuring cup, and add a few ice cubes. Set in the fridge until ready to use.
  2. Using a fork, blend salt and flour.
  3. Remove ice from water, and drain required amount to return to 1/4 cup.
  4. Add 1/4 cup olive oil to water (I just pour in the oil on top of the water until the level reaches the 1/2 cup line). Whisk with fork until combined.
  5. Add olive oil and water mixture to the flour, and stir until fully combined. Press into quiche tin, add your fillings, and bake!

Sauteed Lemony Kale (serves 2)

ingredients

  • 3-4 leaves curly kale, torn from stems into bite-sized pieces
  • 1 TB olive oil
  • 1/4-1/2 tsp garlic salt
  • 1/4 tsp freshly ground pepper
  • dash of lemon juice

method

  1. Heat olive oil over medium.
  2. Add greens and cook, stirring occasionally until partially wilted.
  3. Stir in garlic salt and pepper. Cook until desired doneness.
  4. Remove from heat, stir in a dash of lemon juice, and taste. Add more lemon if needed.

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If you love quiche as much as I, comment with your favorite flavors! Thanks for reading.

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