Finally enough sun, and on a weekend! This called for:
The first backyard picnic of Summer 2010… one of many to come!
One of the many great things about being “near neighbors” (about 5 blocks away) with a good friend is that planning a last-minute picnic dinner is no big deal. “You wanna?” “Sure! I’ll make salad; come on over.” “Great, we’ll call when we’re on the way.”
So I made a quiche and the husband and I wandered over to Kanarie’s little “mother-in-law” cottage, where we all three camped out in her big shared backyard. Summer foods, summer wine (just a sip or two for me, don’t worry), and the first beautiful “bare-toes-in-the-grass” of the year. Ahhhh.
Kitchen Sink Quiche (Gluten-Free)
This is a combination of two recipes, and then some. These are the veggies I used, but you could just throw in about 3 cups of whatever veggies you have on hand. I think mushrooms would be a great addition.
- 1 tablespoon butter
- 1 onion, chopped
- 1 1/2 cups chopped fresh spinach (or a 10 oz package of frozen spinach, thawed and drained)
- 1 cup grated zucchini
- 4 tablespoons Bob’s Redmill All-Purpose Gluten-Free Baking Flour
- 1 cup cottage cheese
- 1/4 lb. chopped ham
- 2 cups shredded cheese (I used an “Italian blend”)–reserve 1/4-1/2 cup
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried dillweed
- 1 medium tomato, cut into 1/4″ round slices
- Melt butter in a skillet and saute onion and zucchini till translucent. (If using frozen spinach, saute till dry).
- Preheat oven 350.
- Mix cooked vegetables with all other ingredients ingredients–except the tomato, ham, and reserved cheese –in a large bowl. Pour into a greased quiche dish (or deep pie pan). Add the ham, making sure it’s distributed evenly in the pan.
- Bake at 350 for about 35 minutes.
- Remove from oven and lay the tomato slices on top, pressing lightly into the quiche. Sprinkle quiche with the last 1/4-1/2 cup of shredded cheese.
- Return to oven for 10 minutes (total cook time is about 45 minutes) or until the quiche is set. Cool slightly, cut into wedges, and enjoy!