"throw in anything" dishes

Week 5: spinach, head of lettuce, baby lettuce, kale, snap peas, bunching onions, fresh garlic, zucchini, summer squash, pickling cucumbers, broccoli, cilantro

There are a few dishes that are good for throwing lots of different veggies into – whatever you happen to have on hand. My favorites are fried rice, risotto, stir fry, lasagne and quiche.

Broccoli Quiche
Just made a broccoli quiche tonight for dinner. Turned out really well. I had too much filling, so I ended up making 2, which worked out since the pie crusts come in twos. The only problem was that it took longer to cook. The first time I took it out of the oven the filling was done, but the crust on the bottom and sides was not, so I had to put it back in. Here are the ingredients and steps with 20/20 hindsight bias built in.



Ingredients:
4 slices of bacon
1 teaspoon olive oil
1 cup onion, chopped
1 clove garlic, minced
1 1/2 cups broccoli, chopped
4 oz. sharp cheddar, grated
4 oz. mild cheddar, grated
1 tablespoon flour
6 eggs
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
2 deep dish frozen pie crusts

Directions:
Preheat oven to 375 degrees.

Sauté onions and garlic in olive oil until tender and lightly browned, set aside and let cool. Cook bacon until crisp and chop into bits. Toss grated cheese with flour to coat.

Combine and lightly fold sauté, bacon bits, cheese and broccoli. Evenly distribute between two pie crusts.

Combine eggs, half-and-half, salt and pepper, beat lightly. Pour half into each pie crust.

Cover edges of pie crust with foil to prevent burning.

Bake on cookie sheet (to catch any overflow) for one hour. Then start testing for doneness. Knife should come out clean and pie crust should be crispy on the bottom.