Friday, December 13, 2013
Eggs for Supper: Corn and Parsnip Quiche
Frugal, quick and versatile - what's not to love about eggs? When I have about two minutes to prepare something to eat, eggs save me every time. For breakfast, lunch or supper, eggs provide a wonderful source of protein for just pennies, so you know my frugal and healthy December menu plan is chock full of egg based goodness!
Here are some of the ways I incorporate eggs into our evening meals.
* Scrambled eggs and black bean burritos. I cook, you assemble - supper done.
* Strips of cooked egg added to vegetable stir fries or fried rice.
* Poached eggs on top of sauted greens and a whole grain.
* Breakfast supper (always met with excitement in my house) consisting of french toast made from day old challah bread, cut thick, with lots of cinnamon, bacon and fruit salad.
* Omelets filled with whatever vegetables needs to be eaten, or leftovers. Try using leftover chilli or stir fry veggies.
* Frittatas. All the lonely vegetables at the bottom of the crisper draw in the fridge are destined to end up in one of these, especially if I do not have time to make soup! Add bacon or ham and cheese. Serve with salsa and you have a new and interesting meal every time.
* Quiche. Quiche is the posh cousin of a frittata and does require more work. You have to make a crust and the cooking time can be up to an hour, which takes it of the quick and easy list.
The following quiche, however, is a great recipe for several reasons. Firstly, it is a creative way to use parsnips, which are my favorite root vegetable, but seem to be seen as rather mysterious and intimidating here in the US. If you are not sure about parsnips, give this recipe a try. It is absolutely delicious.
Secondly, the method cuts the bake time down to fifteen to twenty minutes! If you have the crust prepared a head of time, this is a thirty minute dish.
The recipe is adapted from The Complete Vegetarian Cookbook by Chris Hardisty. I've had this book for over twenty years and have no idea if it is still in print.
Corn and Parsnip Quiche
9" pie crust dough, homemade or store bought
1 large onion, finely chopped
1 clove of garlic crushed
2 tbsp. butter
2 large parsnips, peeled, steamed and mashed
1 cup of corn, frozen or canned
1 tsp. dried basil
2/3 cup of whole milk or cream
3/4 cup grated cheddar cheese
Preheat the oven to 425 degrees F. Line a 9" pie dish with the dough. Prick the bottom with a fork and bake blind for eight minutes. Remove from the oven and lower the temperature to 375 degrees F.
Steam the parsnips. In a large pan, saute the onion and garlic in the butter until soft. Add the mashed parsnip, corn and basil, and season with salt and pepper. Stir constantly. In a small bowl, beat the eggs and milk. Lower the heat to medium low and add the egg mixture to the pan, along with the cheese. Continue to stir and fold the mixture until it begins to set and is no longer runny.
Pour the mixture into the pie crust and bake until completely set and golden on top, which should take fifteen to twenty minutes.
How do you eat eggs?