We are officially less than a month away from being back in school. Whoo-hoo! Please tell me I’m not the only one looking forward to some normalcy.
Sure, call me a terrible mother, but I like the structure school provides. All this crazy business of bedtime shifting night-to-night due to evening swims, runs to Golden Spoon, hanging out with friends, watching DVR’d tapings of Cut Throat and Chopped has the little guy waking up at 7, 9 and sometimes 10AM, is making me cross-eyed! I like the day to start and end with a set time.
And since both Matt and I work from home, this mishandled scheduling is our fault, but it’s so hard to say “No” and easier to say, “It’s summer”. So what do we do to keep all hell from breaking loose with missed teeth brushing (so gross), 3-day-in-a-row outfits (at least he doesn’t smell) and lack-of-sleep public melt downs that horrify single people into sterility (cheap birth control at its best)—Matt and I remind ourselves that the days are long, the years are short.
Admittedly, the long days have me itching for back to school.
Patience isn’t something I always have on reserve. For those days—in and out of the kitchen—I look to shortcuts. Prime example, this crustless quiche. A fall-back recipe when I’m short on time and supplies or sometimes when I just need to clean out the vegetable drawer.
This quiche is easy to make and highly adaptable. You can use any mushroom you prefer or a combination, just stick to 1 1/2 cups of mushrooms. And the cauliflower needs one extra step beyond trimming, but it’s well worth it—follow the recipe and don’t skip roasting it to draw out its deep, savory flavor. Other than that – this is one of those recipes that requires minimal effort and has a huge payoff in terms of taste and flavor.
Crustless Roasted Cauliflower and Mushroom Quiche
Yield: Serves 8
- 4 tablespoons virgin olive oil
- 1 1/2 cups cremini mushrooms (about 8oz), sliced
- 2 cups leek (about 4 oz., approximately 3 regular size leeks), sliced
- 8 cups bite-size florets roasted cauliflower (about 1 two-pound cauliflower head) *recipe for roasting follows
- 8 large eggs
- 1 1/2 cup shredded gruyere cheese
- 3/4 cup finely grated parmesan cheese
- 3/4 cups 4% cottage cheese, pureed to a smooth consisitency
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon tarragon
- 1 teaspoon flat parsley (or chervil)
Preparation: Heat oven to 375 degrees F. Line a 9-inch cake pan with parchment.
Place cauliflower florets in a food processor and pulse in 3-second bursts, until florets crumble to rice-size pieces. Set aside.
In a large saute pan, heat olive oil over medium high heat. Add in mushrooms and flavor with salt and pepper, saute until golden brown, about 3 minutes. Stir in the leeks and cook until tender, about 1-2 minutes. Add mixture to cauliflower and toss to combine; set aside.
In a large bowl, whisk together remaining ingredients and fold in cauliflower and mushroom mixture. Bake quiche until puffed and golden brown and just set at the center about, 45 minutes. Remove from oven and transfer to a wire rack to cool for 30 minutes before slicing.
*To make roasted cauliflower: In a large bowl, toss cauliflower florets in oil, 1 1/2 teaspoon kosher salt and 1 teaspoon fresh cracked pepper. Spread florets out into a single layer on a baking sheet. Roast at 425 degrees F for until tops are golden and florets are tender; about 25 minutes.