Menu Plan for Spring II: Week 5, Day 2


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Asparagus and Chevre Quiche

Cooking time:  65 minutes for menu        Cooking schedule: see below for instructions

   This is a simple dinner for Saturday, as long as we're having big roast lamb on Sunday.  The quiche is chock-a-block with vegetables, making a substantial dinner with very little meat... And very healthy...  I know tomatoes aren't in season yet, but the supermarket ones are fine for this. Cook the rice earlier if you can.

Asparagus and Chevre (Goat Cheese) Quiche

Total time: 65 minutes
    The variations on quiche are almost infinite.  Because I have this one so packed full of good foods, it takes a bit longer to bake then usual.  I had it in the oven for 40 minutes.  The center should be dry in appearance and only slightly 'jiggly' when done.  My brown rice cooks in 15 minutes... If yours take longer, make it ahead of time, or substitute Basmati or Arborio.

chevre quiche Ingredients:

chevre asparagus Instructions:

Note:  I put the quiche/pie plate on a pizza pan before pouring the egg/milk over.  Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

Cooking Schedule: 65 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, quiche or pie plate, medium
saucepan, medium bowl (used 2 X), baking sheet

Cook rice - can be done earlier
Turn oven on, 400F (200C)
Heat saucepan of water on high - for asparagus
Trim asparagus, cut
Slice tomatoes
Slice cheese
Slice Prosciutto
Wait for rice - then cool rice

Lightly oil quiche plate
Make quiche crust
Pat rice crust into plate, bake
Blanch asparagus
Remove asparagus, rinse with cold water, dry
Remove crust
Whisk eggs, milk
Assemble quiche
Pour egg/milk over top, bake
    30 minute break while quiche bakes
Check quiche, remove when done
    Another wee break
Serve quiche

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