I grocery shop, and visit food hautes with the best of intentions. I have menu planning ideas of grandeur for my family. The very thought of bulk-food, fresh food and hard to find items, makes me weak.
Whole Foods and Trader Joe’s will make their debut in this sleepy Florida capitol city, that I call home. God save me. My family may not be able to control me.
I grow food with the best of intentions too. Being a novice gardener, it can be hit or miss. When it’s a “hit” watch out. The garden has a way of giving gifts that never know when it is time to make an exit, it just keeps giving. I am even learning to preserve fruits and my garden veggies. Just look at my pantry shelves.
Did I mention that we picked 40-quarts of blackberries? Purchased 20-lbs of fresh South Carolina peaches too? All packed in the freezer or preserved in jars.
I went through a phase that only freshly baked bread ( in my bread maker) was what my family was going to enjoy-it also meant that I purchased 50-lbs of bread flour. Really? Yes, really.
I have an idea that a stand-up freezer is necessary, next to my garage refrigerator, to store my fresh organic chicken that I will be picking up in September (thank goodness, my sister in law is sharing with me) or the idea that a freshly butchered whole organic pig should stuff my freezer shelves too.
Yet, I stare lazily into my pantry, refrigerator/freezer, and my imaginary freezer and mutter “I don’t know what to make for dinner” Seriously? Yup, that’s what I do.
This week, I stared into my food abyss. Surely, I can put a few ingredients here together on the fly, and then proudly slap myself on the back. That’s exactly what I did.
A simple broccoli quiche using my frozen garden broccoli, I made two. One for dinner and one for next time, when I stare wonder eyed into my food abyss-asking “what’s for dinner?”
Recipe from All Recipes
2 tablespoons butter
1 onion, minced
1 teaspoon garlic, minced
2 cups fresh broccoli, chopped (note: if using frozen, thaw it out)
1-9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese or other shredded cheese
4 eggs, well beaten
1-1/2 cups milk or cream
1 tablespoon butter, melted
Freshly ground black pepper and salt to taste.
A dash of nutmeg
1. Preheat the oven to 350 F or 170 C.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into the crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt, pepper and a dash of nutmeg. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in a preheated oven for 30 minutes or the center is set. Let rest for a few minutes and it is ready.