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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Cooking the rice ahead of time (like on Friday) is not necessary, but does save a step.
Zucchini (Courgette) Quiche Preparation and cooking time: 15 prep, 30 baking1/2 cup brown rice, quick-cooking
1 cup chicken stock to yield
1 1/2 cups cooked brown rice
3/4 cup (3oz, 90gr) shredded cheese, total
4 eggs, total
1 tsp olive oil
1 medium zucchini
1 onion
2oz (60gr) mushrooms
5oz (150gr) ham
3oz (90gr) cherry tomatoes substitute 1 regular, thinly sliced
1/4 (2oz, 60gr) cup Greek yogurt
3/4 (6oz, 180ml) cup milk
olive oil
The rice: Cook the rice in stock. If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
The crust: Lightly whisk 1 egg. Mix cooked rice, 1/4 cup cheese and egg. Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges. Bake in 400F (200C) oven for 10 minutes.
The filling: Slice zucchini into 1/4" (.5cm) rounds. Trim and slice mushrooms. Chop onion. Cut ham into small pieces. Cut cherry tomatoes in half.
Heat olive oil in large skillet over medium heat. Add zucchini slices and sauté until transparent and tender. Remove to a plate. Add onions and mushrooms and sauté until onions are tender. Remove from heat.
Whisk 3 eggs, yogurt and milk together.
To assemble: When crust is done, remove from oven. Spread the onions and mushrooms evenly over the crust. Arrange the zucchini slices on top in a single layer. Lay ham on top of zucchini and sprinkle with 1/2 cup cheese. Pour egg mixture over all. Arrange the tomatoes, cut side down on top and bake, 30 minutes, 400F (200C). Remove from oven and let rest 5 minutes before cutting. Quiche is done when center no longer 'jiggles' - it doesn't need to be solid but should be fairly firm.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
Cooking Schedule:
30 minutes for menu |
Trim. slice mushrooms |
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