Wednesday, May 4, 2011


This is a great dish to feed toddlers because it is soft, easy to eat, and contains a nice variety of veggies. You can interchange the veggies for whatever you happen to have in the fridge. In the summers, at the end of the week, I take most of the leftover veggies I find in my fridge or still in the veggie basket, sauté them and use them in a quiche. I call it the “kitchen sink” quiche. Since pie crusts typically come in packs of two, it is simple enough to double the recipe and throw one in the freezer. In the winters, I take all of the leftover veggies and put them in sauces or soups. If I am going to buy all organic food (which is more expensive), then I am not going to throw it out if I can help it. In this particular quiche, you get the benefit of kale (rich in carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals), squash (which contains a good amount of dietary fiber, potassium and folate) or sweet potatoes (one of nature's unsurpassed sources of beta-carotene).

1 premade pie crust
½ tsp. Dijon mustard
1 sweet potato or small butternut squash, peeled, seeded and cut into small cubes (about 2 cups)
2 Tbs. olive oil
1 small bunch kale, chopped (about 2 cups)
1 small onion, chopped
1 cup sliced mushrooms
1 tsp. minced garlic
½ tsp. sea salt
3 eggs
1 Tbs. flour
1 cup Monterey jack cheese, shredded

Heat oven to 350 F. Using a fork, prick the bottom and sides of the pie crust. Cook crust in oven for 15 minutes. Remove and let cool. Brush bottom with mustard. Place sweet potato or squash in a microwave safe bowl, cover with water and microwave for 10 minutes. Drain. Heat olive oil in a large frying pan. Place sweet potato or squash, kale, onion, mushrooms, garlic and salt into frying pan and sauté until soft (about 10 minutes). Remove from heat. Sprinkle flour over veggies and stir to incorporate. In a separate large bowl, beat eggs. Add veggie mixture and cheese to eggs and combine thoroughly. Pour (it is not liquid-y; it’s more like a sloppy veggie mixture) into pie crust and bake for 30 minutes at 350 F, or until done in the middle.

1 comment:

  1. That sounds so appetizing! Every one of your recipes makes me hungry!