Squash Quiche with Leeks and Goat Cheese

Here is another recipe inspired by my CSA share.  All of the main ingredients are from my local farm.  This time of year everyone has too many squash and this is a great way to use them up.  I used yellow squash but zucchini can be used too.  Leeks were from the late winter and early summer that I froze but fresh can be used.  This recipe is easy and a quiche can be a breakfast, lunch or dinner meal.  I used a store bought pie crust but your favorite homemade recipe would work too.  All of my ingredients are organic but conventional works.

Ingredients:

2 medium size yellow squash, cut into 1/4 inch slices

1 pie crust, homemade or store bought

2/3 cup - 1 cup leeks, cleaned and sliced into half moon shapes 

1 TBS fresh chopped parsley

1 cup crumbled goat cheese

10-12 eggs

1/2 cup milk

1 tsp kosher salt

1/2 tsp fresh cracked pepper

Here's how:

Preheat the oven to 375 degrees.

Place the squash onto a baking sheet lined with parchment.  Keep them in a single layer and do not overlap them.

Place the squash into the oven for 45 minutes until they release their water. Do not brown them.  

Once the squash are done, set them aside to cool a bit while you prepare the rest of the quiche.

Place the crust into a deep pie dish.  You can make a fancy crust edge if you like, but it is not necessary.

Place the cooked squash into the bottom of the crust.

Sprinkle the leeks, parsley and goat cheese over the top of the squash.

In a separate bowl, crack all of the eggs, add the milk, salt and pepper and whisk it all together.

Pour the egg mixture over the top.

Place the quiche onto another baking sheet lined with parchment and place it into the oven for 1 hour.

Remove the quiche from the oven.  The crust should be browned and the top should just start to brown too.

Serve immediately, let come to room temperature or refrigerate for another day.  Enjoy.

Steak Pizza

I know it has been many months since I have posted a new recipe so here is one.  I have been trying to find creative ways to use up leftovers and pizzas is my new way.  I use a store bought crust and then add whatever I have in the fridge.  This serves many people and prevents me from throwing away food.  If you do not have the ingredients here use what you have.  You can use mushrooms if you do not have peppers and onions, or add some if you do.  Use cheddar or provolone if you do not have Mexican mix and mozzarella.  If you are out of barbecue sauce, use steak sauce or tomato sauce.  The point of this pizza is to use what you have, not to go out and buy more.  Enjoy the pizza.

Ingredients:

1 store bought rectangular pizza dough

2 cups leftover cooked steak, small dice.  I used Ribeye.

1/2 - 3/4 cup barbecue sauce, homemade if you have it

1/2 cup diced peppers, any colors you have

1/2 cup diced onions, any kind you have

1 1/2 - 2 cups shredded Mexican blend cheese

1 1/2 - 2 cups shredded mozzarella cheese

Here's how:

Preheat the oven to 425 degrees F.

Spray a 11 x 13 baking pan with nonstick spray.  I used a pizza stone so no spray is needed.

Spread the dough on the pan to completely cover the bottom and make sure the dough goes up the sides to create a crust.

Bake the dough for 8 minutes.

Remove the crust from the oven.

Spread the sauce on the bottom in an even layer.  

Add the meat and distribute it evenly.

Add the peppers and onions and spread evenly.  

Add the Mexican cheese and then the mozzarella.  Cover all the way to the edges.

Put the pan back in the oven for 8 minutes.

Turn the pan halfway and bake for another 7 minutes or until the crust is brown and the cheese is melted and starting to brown.

Slice, eat and enjoy.