We have a note on the white board in our house that says “Cool Air: Please come to our house!” – a note I wrote in the heat of the summer. Well today, someone was listening. It was a lovely day, just the perfect temperature for cooking a comfort meal with fresh ingredients from the farmers market.
I didn’t know what I was going to make for dinner when we walked around the market today, but I ended up with a perfect September meal – spinach quiche with fingerling potatoes.
The sweet little potatoes called my name upon approach of Blueberry Hill Farm’s stand. There were two varieties – yellow and red. I chose the red ones after a “little birdy” pointed to them – otherwise known as Peg Dearolf, the queen behind all of their delicious fruits and vegetables.
After reading a bunch of recipes on one of my favorite cooking sites, Epicurious, I decided to make up my own.
Buttered Fingerling Potatoes with Chives
Serves 4
8 potatoes, scrubbed
2 T butter
2T finely minced chives
3/4 T salt, plus additional
Boil water in a medium saucepan, add potatoes and 3/4 T salt and cook about 15 minutes until tender. Strain potatoes then add back to the dry saucepan. Add butter, chives and salt to taste.
The quiche recipe is one that I have used over and over again. It’s easy and quite convertible. You can use whatever cheese and veggies you have, or even add some chopped ham or bacon. I used the fresh eggs I bought from the fine folks at Lindenhof Farm.
Speedy Spinach Quiche
Serves 6
1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterey Jack
1/2 cup (about 2 ounces) grated Parmesan
4 eggs
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.
Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Note: I have modified the recipe slightly as follows. I use fresh spinach (about a six ounce bag). I also use a frozen whole wheat pie crust that I get in the freezer section of Whole Foods. I prebake the crust for about 7-8 minutes before putting the filling in and when I pour the filling in I alternate cheese, spinach mixture, eggs, etc. I have also substituted ricotta cheese for the cottage cheese and tonight I used 1/4 cup of half and half and 1/4 cup 2% milk because that is what I had. Bottom line: this is a versatile recipe that always tastes delicious!
The best part is that both of these can sit after cooking and still taste great, while you set the table or whatever. In fact, the quiche tends to taste better the second day after the flavors mingle.
I hope you try these and enjoy them!
Jennifer Sanders, HTFMA