South Indian Inspired Veggie Chili

Whether eaten simply in a bowl or served over whole wheat spaghetti and topped with cheddar cheese, this recipe has been my go-to since discovering spice layering. This chili is more than a stew mimicking the feel and flavor of chili, it is a fun to cook and reliable recipe for making a vegetarian chili that suits the palettes of almost anyone. 

A couple of notes: 

1) A heavy-bottomed stock pot works the best for this recipe. 2) Be sure to use canned black beans for the recipe – and use the cheapest available. They break down during cooking and give the chili a wonderful body that you cannot get from dried beans unless you cook them to the point of breaking down. 

3) If you do not have portobella mushrooms, white button mushrooms will do just fine. 

EQUIPMENT

Chef’s knife

Cutting Board

Stock pot with lid

Wooden Spoon

Can Opener

Colander

Measuring spoons 

INGREDIENTS

2T extra virgin olive oil

1T mustard seed (any color)

1T cumin seed

2-3 dried chilies (optional)

1 medium Vidalia (or sweet onion), diced

1T minced garlic1 28-oz can whole tomatoes, crushed

2 15-oz cans black beans, drained and rinsed

2 15-oz cans kidney beans, drained and rinsed 

1 6-oz can tomato paste

2 rounded tablespoons of ground cumin

¼ t hot madras curry powder

¼ t ground cayenne pepper (or more to taste)

1 8-oz package of portobello mushrooms

Recipe

Bring a stock pot to heat over medium high flame. While heating the pot, dice the onion and set it aside. Once the pot is hot, add the olive oil, mustard seed and cumin seed. Cover. The seeds will begin to pop open (much like popcorn). Once the rate of popping starts, turn the heat to medium low, add the dried chilis, diced onion, and salt. Cook until the onions are translucent, stirring frequently. This takes 5-7 minutes. If the edges of the onions slightly brown, it’s completely fine. While the onion is cooking, mince your garlic. Once the onion is cooked, add the onion and saute for another 2 minutes or so. 

 

Crush the whole tomatoes in a large bowl, removing any remaining skin or hard cores from the tomatoes. Add the crushed tomatoes and juice to the pot. Fill the can with water, swish to remove adhering tomato from the can walls, and pour the water in your pot. Increase the heat to medium high.  Add in the cumin, curry powder, and cayenne. While you can increase the amount of cayenne pepper, do not increase the amount of curry -- doing so will make the chili taste like curry. 

Drain the beans in a colander and rinse them well. add the beans and tomato paste to the colander. Mix well to dissolve the tomato paste. Chop the mushrooms into bite-sized (½  – ¾ inches diced) pieces and add to the pot. Remember, they will shrink when cooking. 

Bring the pot to a boil. Reduce heat to medium-low and simmer for 40-45 minutes until desired thickness. 

Serve over your favorite pasta, served with cheese and crackers or simply with a dollop of lime-coriander yogurt and sprinkle of cilantro!

Tahini Granola Bars

 1/2 cup pumpkin seeds

1/2 cup roasted and salted sunflower seeds

1 tbsp sesame seeds

1 tbsp flax seeds

1 tbsp chia seeds

1/2 cup rolled oats

1/4 cup oil

1/4 cup maple syrup

1/4 cup tahini paste

Combine ingredients.  If mixture seems too wet, add oats.  If mixture seems too dry, add tahini.  Place into a prepared pan, lined with parchment paper.  Using a rubber spatula, press down to flatten.  Freeze for 2 hours.  Remove from freezer and cut into bars.  Keep refrigerated.

You can substitute any nut or seed you like or prefer, and, of course, any nut or seed butter in place of tahini.  

"Meat" Sauce and Veggies

I have been trying to up my protein, after tracking my macros for several months.  I have returned to using TVP in this extremely simple, high protein recipe.

1/2 cup red lentils, washed, picked through

1/2 cup TVS (textured vegetable protein)

1 fistful of walnuts, broken into pieces

1 tbsp garlic powder

1/2 cup pasta sauce, any brand

1 tbsp soy sauce

1 cups frozen vegetables - I would gravitate to peas, broccoli

1 cup of diced carrots and onions

1 tbsp oil

Place lentils and TVP in a pot of water.  Bring to a boil, reduce heat and simmer for a few minutes.  Both TVP and lentils will cook quickly.  Add your dash of soy sauce and garlic and walnuts. In a separate pot, cook the vegetables - saute onions in oil, add diced carrots.  Once cooked, add the frozen vegetables.  Saute until tender.

Drain the "meat" mixture and add pasta sauce. Stir to combine well and heat thoroughly.  Combine vegetables and "meat" into one pot and serve hot.  

Lentil Pasta with mushrooms

 1/3 cup lentil pasta (from Trader Joe’s)

1 Tsp vegan butter

1/3 cup onion, diced

1 clove garlic, minced 

4 cremini mushrooms, sliced

1/2 cup frozen peas

1/2 cup frozen corn

1 large handful of spinach

1 tbsp Italian herbs

Pinch of salt and pepper

1/4 lemon zest

Vegan Parmesan to taste 

Optional nutritional yeast

Cook pasta as directed.  Meanwhile, heat butter in pan.  Once hot, add onions and garlic until fragrant.  Add mushrooms, then peas and corn, stirring frequently.cheese at the last minute.  Plate and add lemon zest.    Season with salt, pepper, Italian seasoning.  Add cooked and drained pasta and stir.  Toss in spinach and Parmesan  at the last minute,  remove from heat and plate, and then sprinkle lemon zest on top.  Serve hot. 

Chow Mein!

 I have been obsessed with Chow Mein since trying my local vegan restaurant’s version.  I was craving it, but they are not open today, so I tried my hand at it.  This recipe is quick and delicious!

You need:

Fistful of noodles - I used spaghetti, but you can also use ramen

1/2 bag of shredded cabbage and carrot from Trader Joe’s, or make your own

1/4 cup diced onion

Cubed tofu, I used about 1/2 cup

Scallions

For the Sauce:

4 tbsp soy sauce

2 tbsp peanut butter 

1 tbsp blackstrap molasses 

2 tsp seasoned rice vinegar 

1 garlic clove, finely minced

2 tsp sesame oil

First, boil the water for the pasta.  Begin to mix the sauce in a jar - whisk until fully immersed.  As soon as the water is ready, toss it in to cook and begin to heat up a pan. Throw a couple of dashes of water in the pan to cook onions first.  Once the onions are translucent, toss in the vegetable mix and tofu to the pan.  Mix until slightly wilted, cooking on medium heat.  

Once the noodles are cooked, drain and add them to the pan, turning up the heat to high.  Stir around for 30 seconds or so, and slowly add the sauce to the pan to reach desired consistency (I only used about half for 2 servings).  Let it begin to boil, so you can scrape the glazed bits off the pan as you fervently stir the mix.  Remove from heat and garnish with scallions.  Serve immediately.

If you make this, let me know!

 

Tomato Lentil Soup

 It finally got colder, so I’m sharing my latest lentil soup recipe!

Serves 2

1 pat of vegan butter

1/2 onion, chopped

1 clove garlic, minced

2 cups water, with 1 tsp vegetable bouillion

1/2 can tomatoes 

1/2 cup red lentils, rinsed and sorted

1/2 cup farro

1/2 Tsbp cumin

1/2 Tbsp turmeric

1 dash pepper

Squeeze of lemon

Heat water and immerse bouillon.  While heating, melt butter in a saucepan and add onions and garlic.  Cook until translucent, then transfer to pot.  Once bouillon is fully immersed, add tomatoes, lentils, farro, onions, garlic, spices.  Cook for about 15-18 minutes, until farro is completely cooked.  Take 2 ladles of soup and blend in a blender, and add back to the pot.  Bring to a simmer.  Serve with a dash of lemon. 

simple Vegan “Brownie”

 Simple Vegan “Brownie”

1.5 cups oatmeal, ground 

1/3 cup peanut butter

1/4 cup maple syrup

1/3 cup vegan cocoa powder

6 dates

1. Melt the peanut butter and maple syrup together.  

2 .Place oats and cocoa powder in a bowl and combine. 

3. Blend dates in high speed blender with some water.  

4. Add maple syrup and peanut butter to date mixture, mix well.  Combine all ingredients.

5. Smash with a rubber spatula in a loaf pan and refrigerate.  No need to bake. (can also be rolled into energy bites)

Vegan Sushi Bowl

 

Lentils with Greens & Ginger

August 2020, adapted from Mudhar Jaffrey’s “Green Lentils with Spinach and Ginger”

 

When I finished staining and adding soil to the giant planters on my deck, one of the things I planted in them was Swiss chard. To my surprise, it took off amazingly and my friend Pradnya told me that the chard would grow through the winter. She suggested that I cook it with lentils – that it is absolutely the best cooked. So, I read a few recipes and came up with what is below. 

 

Serendipitously, the NY Times published a recipe for “Weeknight Fancy Chicken and Rice,” (October 14, 2020 edition) which is an easily made variation of rice palau. Switching the chicken stock for vegetable stock and omitting the chicken makes a wonderful vegetarian complement to this dish. https://cooking.nytimes.com/recipes/1018299-weeknight-fancy-chicken-and-rice

 

EQUIPMENT

Small bowl

Measuring cup

Measuring spoons

Saucepan

Colander

Chef’s knife

Wooden Spoon

Cutting board

Large pan (skillet, saute pan, or small stock pot w/lid

Citrus reamer or heavy-duty spoon

 

INGREDIENTS

1 cup green lentils

4 cups water

1 bay leaf

1T extra virgin olive oil 

1 medium white onion, finely chopped

1t sea salt

2 fresh green chilis, thinly sliced in rounds

1t grated or minced fresh ginger

¼ t turmeric powder

4-5 of fresh greens, rinsed and stemmed (spinach, kale, chard, mustard, turnip, beet, or what-have-ye)

½ fresh cilantro, chopped and tightly packed

2T fresh lemon juice, or more to taste

1t garam masala

Freshly ground black pepper

RECIPE

1.     Rinse and sort the lentils, removing stones and debris. Strain and scoop into a small stock pot. 

2.     Add 4 cups of water, 1 bay leaf, and bring to a boil. Reduce heat, cover, and simmer on low heat for 1 hour. When finished, the lentils will have a bit of liquid when finished, that’s fine. Turn off the heat and set aside.

3.     While cooking rinse your greens well in a large colander. Remove the stems for compost or for freezing for later use in a homemade broth. 

4.     Bring your larger pot to temperature over medium heat. Add the oil and once it begins to shimmer, add the diced onion and salt. Cook, stirring occasionally until the onion begins to brown on the edges, but do not burn it (about 10 minutes).

5.     While the onions cook pile,
roll, and slice your greens into thin strips (chiffonade), mince the ginger, chop the cilantro, and slice the hot green chilis. Don’t forget to wash your hands after you handle cut hot peppers! 

6.     Add the ginger and chili slices, the turmeric, and stir for about 10 seconds. Then add the greens and cilantro. Allow to wilt for a minute or two, then add the lentil mixture. If you need to, add up to 1 cup of water. You want this to have a sauce. 

7.     Bring to a boil over Medium-High heat. Reduce the heat to very low, cover and cook gently for 25 minutes. 

8.     Add the lemon juice (and zest if you like). Sprinkle the garam masala over the dish and mix. Add a few grinds of black pepper. Continue cooking for 10 minutes.

 

Enjoy! This is fabulous served with rice palau from the recipe above. For meat eaters, it would be a hearty accompaniment to lamb or salmon. I’ve found it delicious enough that I keep it stockpiled in 12 oz frozen containers for school lunch! 

Thai-inspired Pasta

I would call this Pad Thai, but I know better!

This simple dish takes no time at all and is light and healthful!

Ingrédients

Fistful of angel hair pasta
2 Tbsp peanut butter
1/4 cup hot water Or You can use coconut milk
1/4 cup soy sauce
1 tbsp minced ginger
1 tsp garlic, minced or powder
1/2 lime
Rd pepper flakes, if you desire
Tbsp brown sugar
1 stalk of celery, chopped
1 cup broccoli, chopped finely
Drained and pressed firm tofu, cut into small cubes
 Chopped peanuts, to taste
 Cilantro, chopped

Bring pasta to a boil.  Mix together peanut butter, water, soy sauce, ginger, garlic, squeeze lime juice into mix, pepper flakes, sugar.  Mix until peanut butter is completely dissolved. Meanwhile, chop veggies, and add broccoli to boiling pasta. When done, drain pasta, and add celery, tofu and sauce.  Stir to mix well, top with peanut and cilantro, and serve.

Serves 2.

Summery Pasta Salad

I’ve been making this throughout the quarantine - it’s light, crunchy and full of flavor!

2/3 C pasta (I prefer shells, but you can use any)
1/4 C peas
1/2 C marinated artichoke hearts, chopped
1/4 C diced yellow onion
1/4 C edemame, cooked and chilled
1 stalk celery, sliced
1/4 green pepper, diced
Handful of cherry tomatoes, sliced
Dash of garlic salt
1 tsp vegan mayo
Tsp of mixed Italian spices
1/4 C feta cheese
2 sprigs green onion, sliced

Cook pasta, add peas towards end of cooking time. Cook thoroughly, then drain and rinse with cold water.  Add all ingredients together and mix well.  Chill and serve.

Broccoli Cheddar Soup

Kudo's to Bon Appetit on this one... I make the recipe pretty much verbatim. My modifications are as follows:

1) I add a ½ teaspoon of dried thyme (fresh if I have it on hand).

2) I exchange the Greek yogurt for whole fat organic plain yogurt. I always have that on hand for breakfast and for sauces (and please just buy whole fat yogurt... it's so much better). 
3) I use what potatoes I have on hand, which is usually yukon golds or red-skinned. For the substitution, 4-5 potatoes work. 

3) I use half white cheddar and half sharp yellow cheddar. 
4) I love a nice hearty grain bread for the croutons.

I have to say, this recipe is a home run. 

EQUIPMENT NEEDED:

cutting board

chef's knife

potato peeler

stock pot

blender or immersion blender

And, the recipe is here:https://www.bonappetit.com/recipe/broccoli-cheddar-soup

Vegetarian and Hearty Spanish Onion Soup

Developed sometime around 2010

This is my take on a vegetarian version of French onion soup, and at least as hearty. Creating a vegetarian version of this classic beef-broth based soup takes finesse and time, but is well-worth the effort. Especially if you make your own broth. As a cooks hint: I save stems from herbs like parsley and cilantro in the freezer for making broths. 

MAKE YOUR BROTH
(or if using store bought, purchase the vegetarian choice that has onion as the first ingredient)

2T extra virgin olive oil

Mirepoix (one chopped onion plus half the amount each of celery and carrots) 

2 bay leaves

1t salt

2 cloves garlic

1T whole peppercorns

Stems of one bunch of parsley, about ½ cup

1 8-oz package button mushrooms

10 cups water

1-2 T black bean paste or miso 

½ cup whiskey (optional)

Heat a heavy-bottomed stock pot over medium high heat.  Rough chop the mirepoix and garlic. (For the mirepoix, the volume of carrots and celery together should equal that of the onions for good balance.) Add the olive oil, bay leaf and mirepoix to the pot. Stir occasionally but leave the heat up as the onions begin to brown, but not burn. 

Once the onions are starting to brown, reduce the heat to medium and add the garlic, mushrooms and salt. Allow the mixture to cook for 3-4 minutes, until the mushrooms soften. It’s okay if material sticks to the bottom of the pot, as long as things aren’t burning. Add the remainder of the ingredients, being sure to release any stuck vegetables from the bottom of the pot. While the whiskey and black bean paste are not necessary, they add quite a bit of nuance to the broth that is really fantastic.

Increase the heat to high, bring to a rolling boil. Reduce the heat to low and simmer for 45 minutes to an hour. Allow the soup to cool and then strain through a mesh strainer or colander into a bowl or large measuring cup. (We do not need a clear broth in this case, so straining with a cheesecloth is not necessary). Set aside.

SOUP INGREDIENTS

1-oz package of dried shitake (or other) mushrooms

3 cups boiling water

2T unsalted butter

1T extra virgin olive oil

5 Vidalia or sweet onions, peeled, halved, and very thinly sliced

1 t sea salt

½ T turbinado sugar

4 oz thinly sliced button mushrooms (about half a package) (optional) 

2 cups of fresh spinach, rinsed, destemmed and cut into thin strips or chiffonade  

2 quarts of homemade broth or 1 quart of store-bought plus 1 quart of water

2 granny smith apples, peeled, cored and diced

zest of 1 lemon

(optional) ½ cup dry red wine (I use Malbec)

1 t freshly ground black pepper

½ t dried oregano

½ t thyme, stems removed

Oven-toasted cubes of toasted bread 

Gruyere cheese

RECIPE
Place the dried mushrooms in a heat proof bowl. Pour 3 cups of boiling water over the mushrooms, ensuring all are covered. Set aside.

Heat a large heavy-bottomed stock pot over a low flame. When the pot is hot, add the butter and olive oil. Once the butter has melted, add the salt and sugar. Cook the onions over very low heat, stirring occasionally until they are caramelized (medium dark brown). This will take an hour or longer, depending on your pot. 

Once Once the onions are nicely caramelized, add the diced apples, sliced mushrooms and spinach to the pot and cook gently for 5 minutes. 

Strain the liquid from the dried mushrooms into the pot. Chop the remaining mushroom

into bite-sized pieces (about ¾”) and add to the pot. Add the remaining ingredients,

including the broth you made. If you are using store-bought broth add the broth and water.

Raise the heat to medium high to bring the soup to a boil. Reduce heat to a nice simmer and cook for about 20 minutes. 

Serve topped with croutons and shredded gruyere cheese. If you have oven-proof bowls, you can throw the soup under the broiler to melt the cheese and make it nice and bubbly. Broil on low for about 3 minutes and enjoy!

Red Pepper Sauce (fresher than roasted)

Developed Summer 2019

About 30 years ago, I first learned about spaghetti squash, and though it was fun, thought it was a horrible substitution for pasta with a traditional marinara. Everyone raved about it as a “healthier” substitute, and I thought I was crazy. Then, about 10 years ago, I had zucchini squash thinly sliced with a vegetable peeler and topped with roasted red pepper sauce and thought, “Ah, that is good and would be good with all kinds of mild squash.” 

Last summer I was inundated with squashes from my community farm share and decided to do some research on good red pepper sauces, borrowed from many, and finally settled on this. It is very forgiving and quite delicious. I’ve used it as a sauce for squash and regular pastas, drizzled on homemade hummus, as a base for red pepper soup, and with curries.  My favorite pasta with red pepper sauce combination follows the recipe. 

This recipe is very forgiving and can be modified without loss of deliciousness.

EQUIPMENT

Cutting board

Chef’s knife

Measuring cup

Zester, such as a microplane

Food Processor (or blender)

Rubber spatula or spoon

INGREDIENTS

3-4 roasted red peppers (about 2 cups) 

2-3 non-roasted jarred red peppers (about 1.5 cups)

1 fresh red pepper, seeded and cored

2T shallot or mild white onion

2 cloves garlic

1T capers

1 lemon, zest and juice

2T fresh basil or ½ T dried basil

½ t sea salt; ¼ t black pepper

____

¼ cup extra virgin olive oil

 RECIPE

1.    Shake off the brine from the roasted and regular red peppers, rough chop them and toss them in the blender or food processor. (Rough chopping the ingredients helps ensure they are evenly distributed in your sauce.) 

2.    Peel and rough chop the onion and garlic then add to the peppers. 

3.    If you are using dried herbs, pulverize them by rubbing them between your palms as you add them to the peppers. This helps release their essential oils. 

4.    Add the remaining ingredients aside from the olive oil to the food processor. Blend until smooth. You may need to open the blender and scrape ingredients off the side of the container with a rubber spatula or wooden spoon.
Once the ingredients are fairly smooth, turn on the processor again and slowly blend in the olive oil.
The sauce is ready for use. It keeps well refrigerated in a tightly sealed container for 5 days or longer. 

My favorite pasta for this sauce:

Rigatoni with red pepper sauce and garlic, parsley, zucchini, mushrooms, capers, green olives, feta cheese. Any or all of these ingredients are optional; any hearty pasta will work. 

(serves 4-6 people)

·      Prepare the rigatoni as the package indicates while you make the sauce.

·      Quarter 8 oz (the standard package) of button mushrooms, cut the zucchini into ½ inch rounds and then in half-moons, mince ¼ cup of parsley leaves, and thinly slice 2-3 cloves of peeled garlic. 

·      Bring a sauté pan to temperature over medium heat. Once, it is hot, add about a tablespoon of olive oil to the pan. Then pop in 2-3 thinly sliced cloves of garlic. 

·      When the garlic begins to slightly brown, add the mushrooms and zucchini, a pinch of salt, and bring the temperature to low, stirring frequently until mushrooms and zucchini are cooked, about 5 minutes. 

·      Pour about 3 cups of the roasted red pepper sauce into the pot with the veggies and increase the heat to medium. Use more sauce if you feel like you need it. Add about a tablespoon of capers and ½ cup of olives sliced in half. If they have pimento, you can leave it – that is actually red pepper. The feta cheese can be crumbled and added now which will make the sauce creamy or as a garnish later.  Allow to simmer for 2-3 minutes, then take it off the heat. 

Crustless Asparagus-Mushroom Quiche

During the “stay at home” orders, I have decided to work on a couple of new recipes that both my brother and I would enjoy. Knowing that he likes asparagus, one recipe I settled on was an asparagus quiche. I modified this recipe after reading through many online recipes. We both enjoyed it very much. 

EQUIPMENT 

Cutting board 
Chef’s knife

Large bowl 

Small bowl

Sauté pan or skillet

Rubber/silicone spatula or wooden mixing spoon

Hand grater or food processor

9” round pie pan

INGREDIENTS FOR SAUTE                                             INGREDIENTS FOR CUSTARD
1 T extra virgin olive oil                                                   5 large eggs, the best you can buy

1 cup finely chopped yellow or Vidalia onion                 ½ cup half and half or heavy cream 

1 cup thinly sliced fresh mushrooms                                1 t mustard of your choice     

1.5 cups asparagus, ¾” lengths                                        8 oz shredded cheddar cheese

1 t minced garlic                                                              ½ t sea salt

¼ - ½ cup minced parsley (optional)                                ½ t freshly ground black pepper 

¼ t madras curry powder (optional)

½ t dried thyme (or 1 t fresh)

Pinch sea salt

Freshly ground pepper

RECIPE

1.    Preheat oven to 350ºF with the oven rack in the center shelf. You may wish to place a baking sheet on the rack to prevent spills during cooking. 

2.    Prepare veggies. Using a chef’s knife, peel and dice the onion on the cutting board. Place the pieces in your mixing bowl. Bend a representative piece of your asparagus enough so that it snaps in two. Line the top of the piece up with the tops of the remaining uncut asparagus on your cutting board and slice all of the asparagus to the same length. You will use the top pieces for the quiche. Cut those into equal length pieces between ½ and 1” and toss those into the bowl with the onions. The woody bottom ends can be frozen for making soup later, composed, and even fed to your pets. My dogs love them (and get asparagus pee!). Finally, clean and dry the mushrooms. Slice them into 3-5 slices each and put the slices into your bowl.

3.    Sauté vegetables. Bring a skillet up to temperature over medium heat. Once hot, add the olive oil. When the oil begins to shimmer, add your veggies all at once with a pinch of salt. Stir frequently, ensuring that the veggies are not burning. If they seem to be burning or sticking, reduce the heat on your pan. Then, mince the garlic. Remove the parsley leaves from their main stalks, mince and then add both the garlic and parsley to your pan. (If you prepare your ingredients in advance, you will want the veggies to sauté for about 5 minutes before adding the remaining ingredients). Add the curry powder and thyme, ensuring you are not getting any stalks from dried or fresh thyme in the pan. You can rub dried thyme between your palms to crush any stalk pieces and release the essential oils. You can easily pull leaves off of fresh thyme by gently grabbing the bottom of the stalk and pulling upward. Sauté, stirring frequently, until the onions and asparagus are soft – about 10-12 minutes. Turn the heat off and allow the veggies to cool somewhat.

4.    Make the custard. Great the cheeses. 8 oz is about 1 standard block. It is best not to buy pre-grated cheese because those cheese are specially made to not stick together when packaged… they don’t melt well. Break open 5 large eggs and put the contents in your bowl. It is best to break them into a separate bowl and pour each individually into the larger bowl, just in case there is a problem with the egg. Beat gently until the yolks are mixed evenly through the eggs. Add the half and half, mustard, salt, and pepper, and thoroughly, but gently combine. Add the grated cheese in and mix to combine well. Finally, add the veggies and mix to combine well. 

5.    Bake the quiche. Lightly grease your pie pan (this is optional as I find this really does not stick to my pan) with oil or butter. Add your egg and vegetable mixture to the pie pan, using a spoon or spatula to spread it out evenly. Place in the pie pan in the oven. Bake for 45 minutes, checking for doneness at 40 minutes. To check for doneness, place a knife into the thickest part of the center. If it comes out clean, your quiche is done.

Once baked, allow the quiche to cool for 5-10 minutes before slicing. Serve with fresh fruit, a nice salad, or even a bowl of homemade tomato soup. Enjoy!

Cook’s notes: this can be made with any vegetables of your choice, although vegetable quiches are traditionally broccoli or asparagus. Make sure whatever veggies you use are nice and cooked, but not soggy. Let your creativity be your guide.