I love leading an ironic life. What do I mean by that? Here’s a recent example: my air conditioner broke on a Sunday night. On Monday afternoon, when the physical plant arrived to look at it, it was a “cool” 82*F in my house. Here’s the ironic part: the AC wasn’t working because the unit was low on freon–it was literally frozen. Here’s how this relates to food: probably in what was a heat-induced daze, I decided this was a good time to roast vegetables and make a quiche. Retrospectively, keeping my oven on for close to an hour while my AC wasn’t functioning was not the smartest life choice I’ve made; however, the end result was amazing. The quiche provided me with at least five meals and was delicious (oh, and the AC was also fixed).
This is vegetarian-friendly, doesn’t take that much skill (but again, it does take about an hour from start to finish), and reheats well.
ROASTED VEGGIE QUICHE
- One 9-inch pie crust
- Olive oil
- Salt and pepper
- Cherry tomatoes
- One medium-sized eggplant
- One medium-sized yellow onion
- 4 eggs
- Goat cheese
- Preheat the oven to 400*F. Slice the tomatoes and eggplant and season well with salt, pepper, and minced fresh garlic. Toss with olive oil and place in the oven for 30 minutes to roast.
- Meanwhile, on a skillet, caramelize the onion. To do that: slice the onion thinly, toss in olive oil, and stir constantly on medium-high heat.
- When all the veggies have cooked and cooled off, place them in a 9-inch pie crust.
- Whip the eggs together with a dash of half-and-half. Season this mixture well with salt and pepper and pour on top of the veggies.
- Top with goat cheese. Lower the oven temp to 375*F and cook for 15-20 minutes, or until the cheese has started to brown and the eggs have set.