I'm finally going back to the US to visit the family. Next week.
The trip has been postponed a few times due to, oh, little things like moving; being stuck in Vlad's house, mon mari's frequent hospital holidays…..
So far, it's on track….
Except that I haven't had the time to go out to the barn to sort through boxes so I can pack.
But, I have a couple of days yet….
I'm really looking forward to getting the actual US view on some of the stuff I only have a Euro view on.
I mean, we missed the entire election campaign last year.
And I'm very curious about the general opinion of the First Lady appearing in public in shorts.
I'm afraid my opinion is a little Euro biased…. (She's the First Lady; she should dress the part… A sundress would have been equally cool, comfortable, casual, and classier)
For now, I'm getting a little harried….
But, I have been having some fun… making quiche.
I made this one last week, while I still had a cook top.
2/3 cup quick-cooking brown rice substitute Basmati
1 1/3 cup chicken stock
1/4 cup (1oz, 30gr) shredded cheese any flavor – it helps to bind the crust
1 small yellow squash (courgette), 7" (17cm), 7oz, 200gr
1 medium onion
2 cloves garlic
1/2 red bell pepper
1 large tomato
1/2 tsp thyme
2 tsp olive oil plus a bit for the dish
4oz (125gr) Brie, chevre or other semi-soft cheese
3oz (90gr) Prosciutto or other dry-cured ham I used 3 thin slices
1/2 cup Greek olives
1 cup (8oz, 240ml) milk
The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Ratatouille: Cut the squash in fourths the long way, then into 1/4" (.5cm) slices. Roughly chop the onion, pepper and tomato. Mince garlic. Roughly chop olives. Heat oil in large skillet. Add onion, pepper and sauté until onion is tender. Add garlic, squash, tomatoes and sauté until squash is tender and mixture is thick. Stir in olives and thyme.
Slice Brie, 1/4" thick. Tear or cut Prosciutto into large pieces. Whisk eggs and milk together.
To assemble: Lay Prosciutto on crust. Spread vegetables evenly over the top. Lay Brie on the vegetables. Pour the egg mixture over as evenly as you can. Bake for 30 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.
In addition to the above, for the week of September 4 we have Grilled Filet Mignon, Stuffed Tomatoes, Zucchini Timbales, Tuna Cannellini Pasta, and more….
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