Veggie Loaded Quiche

I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.

Ingredients:
Crust (Gluten FREE...if you do this without the crust)

1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)

Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.

Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)

Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.

We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.

This recipe originally came from a Crunchy AP friend online.

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Oatmeal Pudding

Ingredients:
3 1/2 cups of whole milk (prefer raw)
a pinch of salt
1 tsp of cinnamon or pumpkin pie spice
2 tbsp vanilla extract
2 tbsp of maple syrup
a handful of raisins
1 1/2 cups of rolled oats

In a pot, bring mix milk, salt, maple syrup, vanilla and raisins to a simmer... add Oats and then cook on low until done... This takes a while....maybe 30+ minutes. Done when the oats loose some of their shape and texture but still creamy like rice pudding.

Chicken, Bean & Summer Veggie Casserole

We made this for dinner tonight. Acutally my 12yo made it and it was really easy and YUMMY.
Great way to use up leftover roasted chicken and leftover rice.

Chicken, Bean & Summer Veggie Casserole

• 2 cups cooked brown rice (soaked, cooked in broth)
  
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly slice
  
• 2 cups cooked chicken, chopped
• 1/2 cup sliced mushrooms
• 1 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 2/3 cup shredded carrots
• 2 cups shredded cheese (we used monterey jack but you could use whatever your fav is...Swiss would be yummy too)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, squash, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini and squash is lightly browned and chicken is heated through.
3. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
4. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly brown
5. Serve with a dollop of sour cream.
   

Note: We did find it a little bland. We like this pretty spicy....so feel free to spice it up the way you like it. I am thinking some fresh basil or oregano would be yummy next time.