In our efforts to keep our food budget down in a reasonable range, I’ve been trying to make a meatless meal at least once a week. For the old fashioned meat-and-potatoes family that we are, it is proving a bit of a challenge, but we do love eggs. So I found this recipe at Daily Diner and tweaked it a bit to suit our tastes. The adults loved it; the kids, notsomuch. But I will probably make it again because I’m a mean mom like that.
Mediterranean Quiche
Ingredients:
2 tablespoons butter
1/2 onion, sliced
1/2 medium zucchini, chopped
1/4 pound cremini mushrooms, wiped clean and sliced
1 teaspoon garlic, minced
3 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere (or more. YUM)
1/2 teaspoon crushed red pepper
pie crust
3 ounces goat cheese, crumbled
Instructions:
Preheat the oven to 375 degrees F.
Saute onions and zucchini in butter in a large skillet until soft and translucent.
Add the mushrooms, stirring occasionally, until they are soft and starting to brown.
Then add the garlic and cook another minute or so.
Season with salt and pepper and then add the tomatoes, basil, and thyme and cook for another minute. Remove from the heat and let cool.
Beat the eggs and half-and-half in a separate bowl. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the pie crust.
Pour in the egg mixture, and crumble the goat cheese on top.
Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
What is wrong with kids? That looks delicious!!
I thought cutting the meat out of our diet would help save some money… i was wrong…
the fruits and veggies took their place and then some…
however, we are totally enjoying the new things we are trying this week and the kids are actually trying new things, too. (And that’s the biggest hurdle!)
Yum! That looks so delicious. I am actually the reverse. I am a vegetarian (almost turned vegan at one point) but I am trying out adding one meat dish to our weekly meals. My husband wasn’t doing well on the veg diet. He would find excuses to go out after dinner and end up getting another meal someplace else (probably fast food, but I am going to pretend he made better choices
. Our meat dish must be from local, grass-fed, natural-fed animals, so I feel OK about it.
I am going to try this recipe. Thanks for sharing!
OH my! That looks amazing!
Yeah. I wouldn’t eat that.
Sorry.
Growing up we had a meal of beans and rice at least once a week, sometimes twice. Then I didn’t realize that it was because it was cheap. And it definitely wasn’t because it was “in” or healthy. We just did it. And I loved it. I still do. And I mean dried beans that you let cook all day. Yum. Of course we eat them down here over rice. I think that is actually the cheapest “meatless” dinner you can fix.
(Although I usually do “season” them with bacon, ham or sausage.)
Hi Jennifer,
Saw your comment and HAD to reply. My husband is from near New Orleans and they had rice and beans weekly for the same reason, except he had the opposite reaction. He cannot stand anything with beans in it, which is why he had a hard time with the veg diet
Hope you are having a wonderful day!
I’m bookmarking this – it looks yummy. Now how to sell it to the kids…that is my dilemma.
Yum, this looks delicious! Can’t wait to try it…
I’ll come eat the kid’s pieces – it looks delish. I have to say, Alex is willing to try anything. We had bacon wrapped scallops the other night and he loved it – is it wrong to deny your child food because you want them all for yourself?
That looks like a great recipe to try.
I had to try this recipe once I saw it. We loved it and that includes my 2 1/2 year old daughter and we didn’t even have to put ketchup on it for her
Thanks!