Vegetables or Cupcakes? Yes, Please.

Together? Veggie cupcakes? Why not? Ok, so they aren't really cupcakes - but they kind of look like them. Mini crustless quiches, baked in muffin tins, no less. Quiche is essentially a savory baked custard, which means it combines eggs and either cream or milk or both. I am working on a vegan recipe that actually has the sensation, if not exact flavor, of quiche - stay tuned for more. While these are neither low fat nor low calorie, they are low carb, for those who care about that. And they are totally yummy, very easy, attractive, re-heat well, and make use of lots of delicious veggies. We all know that real men DO eat quiche, now get into the kitchen and make some, too.

These little crustless quiches are great for brunches, in your lunches, for friends in bunches, after you do crunches, you will like them I've got hunches (any more -unches?)

Basic Mini Crustless Quiches

4 large eggs
1 cup heavy cream, half & half, or whole milk
1 cup grated cheese
1/2 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper

Beat eggs with a whisk. Add in cream or milk and mix well. Add in spices and salt. Heat oven to 375, well-grease muffin tin (or you can line tin with muffin papers.) Put any veggies and cheese in bottom of each muffin cup, ladle egg on top, filling about 2/3 full. Bake about 25 minutes until eggs are set. Remove each quiche from pan and serve warm. These freeze well, just don't heat in the microwave - you will end up with eggs the texture of a rubber ball, ugh.

Great Good Greens, Mini Quiches!

Basic quiche recipe, using cheddar or smoked swiss cheese
1 1/2 cups chiffonade fresh tender greens (spinach, arugula, broccoli rabe, baby chard)
2 Tbs finely chopped or slivered leafy herbs (basil, loveage, sorrel, dill)
2 Tbs finely chopped chives, green onions, or green garlic
dash of cardamom

Follow the instructions for the basic recipe, adding greens to each cup with the cheese and cardamom to egg mixture.

Great Greek Mini Quiches, Opa!

Basic quiche recipe, using crumbled feta cheese
1/2 cup pitted kalamata olives, roughly chopped
1/2 cup roasted red peppers, roughly chopped
1/4 cup white or yellow onion, finely chopped
2 tsp dried crushed oregano

Follow the instructions for the basic recipe, mixing the oregano into the egg mixture and putting the fillings in the bottom of each cup.

All Of The Fixing, None Of The Bagel Mini Quiches

Basic quiche recipe minus the cheese and minus the salt
1/2 cup cream cheese, chopped into very small bites
1/2 cup chopped red onion
1/2 cup chopped tomatoes, drained
1/2 cup lox, chopped or shredded
2 Tbs capers

Follow the instructions for the basic recipe, put the fillings in the cups.

do people in Santa Fe really eat this Style Mini Quiches

Basic quiche recipe using cheddar and jack blend for the cheese
1/2 cup chopped green chiles
1/2 cup cooked black beans
1/4 cup chopped onion
1/4 cup corn kernels
1 tsp ground toasted cumin
1/4 tsp cayenne pepper

Follow the instructions for the basic recipe, put spices in egg mixture and fillings in cups.

All Veggie All The Time Mini Quiches

Basic quiche recipe using whatever cheese you like, or no cheese at all
2 cups of chopped, sliced, or minced veggies (mushrooms, peppers, broccoli, spinach, onions, sun dried tomatoes, fresh drained chopped tomatoes, corn kernels, peas, blanched green beans)
dried or fresh herbs, to taste

Follow the instructions for the basic recipe, add herbs to egg mixture and put veggies in cups.

You get the picture - now go make something delicious!

Yum, Yum, Turnips or What To Do With All That Stuff From My CSA

Ok, so if you are getting food from a CSA, as we are, you are probably going to get some items that you a) have never eaten b) think you don't like and c) can't figure out what to do with other than letting them wilt in the back of your vegetable drawer. I will be posting some ideas to help you make delicious comestibles of even the least likely veggies. Today we start with turnips. You probably hear turnips and think of the heavy, hard winter storage turnips that are good for not much more than mashing with potatoes. But the spring ones you might be getting, the Japanese turnips (also known as hakurei turnips, salad turnips, or kabu) are very different and good for quite a lot. Here are suggestions and an actual recipe. Enjoy!

For a very quick cooked vegetable that takes very little prep and can be eaten hot or room temperature try this. Scrub your turnips so that they are clean enough to eat without peeling. Cut them into chunks, try about 1/2" pieces. Toss them with enough olive oil to coat them without making them greasy, a sprinkle of garlic powder, a good shake of salt, some black pepper, and a few good shakes of paprika. Put them on a baking dish and roast at 425 degrees until they are starting to brown. Or instead of those flavors use sesame oil, sesame seeds, garlic, ginger powder and a dash of soy sauce. Or toss with some chunks of onion, olive oil, salt, pepper, and poppy seeds.

Here is a little salad that goes great with grilled fish or chicken, fish tacos, marinated tofu - you name it. Grate your turnips with a coarse grater. Toss with a dash of olive oil, the juice from fresh limes, chopped cilantro, finely chopped red onion, and minced jalapeno. If you like your food less spicy use an anaheim or poblano chile instead. Let sit for at least half an hour so the flavors can meld. Season to taste with salt and more lime as needed.

And now a recipe. Coconut Milk Curry With Turnips (did you ever?)

1 bunch turnips (about 5-8)
1 onion
2 stalks celery
1 large sweet potato
2 medium white potatoes
1 can coconut milk
1 cup Jasmine rice
1 cup lentils
2 Tbs curry powder
1/4 tsp cayenne powder
1/2 tsp black pepper
1 tsp salt
4 cups water

Cut turnips and peeled onion into chunks. Slice celery. Peel and cut potatoes into chunks the same size as the turnips and onions. Put all the vegetables into a large pot (this can also be done in a slow cooker or in a casserole in the oven.) Add coconut milk, rice, lentils, spices, and salt. Stir, then add the water. If you are cooking in a pot, cover and cook over medium heat, stirring occasionally, until the lentils and rice are cooked through. This should take about 1-2 hours. If you are using a slow cooker it will take considerably longer, same with making a casserole on low heat in the oven. You can put this in the oven of Friday afternoon, at 225 degrees, and it will be ready to eat on Saturday for lunch.