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butternut quiche
Butternut Squash, Brie and Ham Quiche

apples
 Fresh Fruit

Menu Plan for the week of Oct. 11, 2013: Day 3 Recipes

Butternut Squash, Brie and Ham Quiche
Fresh Fruit

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 minutes
      The rice makes a lovely crust, much healthier than the traditional pastry.  This goes together quickly if you have the rice cooked earlier - just refrigerate until needed.

1/2 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
 Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
 large bowl, whisk, quiche or pie plate, baking sheet,
small saucepan with lid for rice, plate
Turn oven on 400F (200C)
Cook rice if not done earlier
   15 minute break while rice cooks
Spread rice on plate to cool if needed
Lightly oil quiche plate
Shred cheese if needed
Whisk 1 egg

Add 1/4 cup cheese, rice, combine
Pat rice in plate for crust, bake
Shred squash
Cut ham, cheese
Snip sage if using fresh
Remove crust
Assemble quiche
Whisk 3 eggs, milk, pour over quiche
Bake quiche
    30 minute break
Remove quiche, let rest
Cut and serve

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