Squash and Scallion Quiche

This recipe was inspired by my Garden of Eve CSA share from the past two weeks.  As the season progresses, I have been getting more and more great produce and quiches are great ways to use up some of the fresh vegetables and herbs.  The eggs, scallions, squash and basil are all from my share.  The parsley and milk are from the farm market at the Garden of Eve.  The cheese I used here is Parmesan but you can use your favorite cheese here.  One of my favorites is goat cheese from Catapanos, this is also sold at the market.  I used a store bought pie dough because I did not have time to make my own, but homemade works here too. The flavor of this quiche reminds me of early summer when the produce starts to come in.  I know summer is here when squash and basil arrive.  

Ingredients: 

1 pie crust

1-2 TBS extra virgin olive oil

2 medium or up to 5 small squash or zucchini, mixed is good, diced

1 tsp kosher salt

1/2 tsp fresh cracked black pepper

2 scallions, cut into small rounds, green and white parts

5 fresh basil leaves, chiffonade 

2 TBS fresh parsley, minced

6 eggs, beaten

1/3 milk

1/3 cup shredded Parmesan cheese or your favorite cheese

Here's how:

Preheat the oven to 375 degrees.  

Place the dough in a deep tart pan or pie dish.

Use a fork to prick the bottom of the crust.  This prevents it from puffing up.

Place parchment paper or aluminum foil over the paper or foil.

Pour pie weights or beans into the pan or dish.

Bake the crust for 15 minutes.

Remove the wights and paper and continue to bake the dough for 5 more minutes.  

Remove from the dough from the oven and set aside.

Heat the olive oil in a large non-stick pan on the stove over medium high heat.

Add the squash, salt and pepper to the pan.

Saute the squash for 7-10 minutes until lightly browned and remove it from the heat.

Pour the squash into the bottom of the dough.  Top with the scallions, herbs and cheese.

In a bowl, combine the eggs and milk and beat until combined.

Pour the eggs over the top.

Bake the quicke in the oven 25-30 until the top is lightly browned and the eggs are set.

Eat and enjoy now or let cool to room temperature.  

Turkey Orzo Soup

This recipe is made up of ingredients leftover from Thanksgiving.  I used the carcass to make the stock.  The carrots, celery, thyme and onions were leftover from the stuffing and gravy.  The only ingredient not leftover is the orzo.  The best thing about this recipe is that it is more of a concept than a recipe in that most items can be substituted for something else you have on hand.  The turkey meat can be chicken, turkey stock can be chicken stock or vegetable stock, and orzo can be any small pasta or rice.  If you have some fresh parsley on hand use it, if you have leeks or shallots use them instead of, or in addition to, the onions and garlic.  The point of this recipe is not to buy ingredients - it is to use what you have in the fridge and pantry. I used the meat from the turkey legs because that is what I had, but a combination of white and dark, or just white, can be used.  The cheese rind is used to add a richness to the broth, if you do not have one it is ok to leave it out.  One thing that you need for this recipe is the lemon.  It is added at the end for a brightness to the soup.  All of the ingredients are savory and the lemon wakes up the soup in a way that does not add lemon flavor.  It is the secret ingredient that takes the soup from good to great.  Do not add it at the beginning, it is added just before you serve.

Ingredients:

1 TBS Extra Virgin Olive Oil

1 small onion or 1/2 large onion, small diced

5 small carrots or 2-3 large, cut into 1/4 inch rounds

3 celery stalks, cut into 1/4 inch pieces

1 TBS kosher salt

1 1/2 tsp fresh cracked black pepper

2 large garlic cloves, minced

5 fresh thyme sprigs 

2 small or 1 large Bay leaves

1 Parmesan cheese rind

12 cups turkey stock, homemade preferred

3 - 4 cups cooked turkey meat

3/4 lb orzo

1/2 lemon

Here's how:

Heat the oil in a soup pot or Dutch oven over medium high heat.

Once the oil is hot, add the onion, carrots, celery, salt and pepper.  

Sauté the veggies for five minutes until are soft but not browned.

Add the garlic and saute for one minute.

Add the thyme, bay leaves, cheese rind and stock. 

Bring to a boil.

Reduce the heat, add the turkey meat and simmer for 12-15 minutes until th veggies are soft enough to eat but not mushy.

Turn off the heat and add the orzo.

Let the soup sit for 10 minutes to allow the orzo to cook in the hot broth.

Remove the thyme stems, bay leaves and cheese rind.  Discard them.

Check the broth to see if it needs more salt and pepper.

Squeeze the lemon juice into the soup, stir it in and serve.