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Cooking time: 60 minutes for menu 30 baking time Cooking schedule: see below for instructions
If you have a chance, cook the rice earlier in the day.
Butternut Squash, Brie and Ham Quiche Preparation and cooking time: 60 minutes1/2 cup quick-cooking brown rice or Basmati
1 cup (8oz, 240ml) chicken stock
4 eggs
1/4 cup (1oz, 30gr) shredded cheese
8oz (240gr) shredded butternut squash
5oz (150gr) baked or deli ham
3oz (90gr) Brie or Camembert cheese
2 tbs fresh, snipped sage substitute 1 tbs dried
1 cup (8oz, 240ml) milk
The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling: Cut ham into strips and cheese into slices. Shred the squash using the large holes on a grater. Whisk 3 eggs and milk together.
To assemble: When crust is done, remove from oven. Spread squash evenly over the crust. Lay the ham on the squash and the cheese on the ham. Sprinkle the sage over all.
Pour the egg mixture over as evenly as you can. Bake for 30 minutes, until center has just set. Remove and let rest 5 minutes. Slice and serve.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
Fresh Fruit
Caramel apples could be good..... 'Tis the season....
Cooking Schedule:
60 minutes for menu |
Add 1/4 cup cheese, rice, combine |
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