Week One: Recipe Eleven

Last night I made pie crust and I was trying to decide what to do with it. Banana cream pie? Quiche? Well I have enough leftover bounty stuff to do either, but I decided the first crust would be used for a quiche. I figured it was time to use up the veggies that were starting to lose their crispness.




Leftover Bounty Quiche

3 Parsnips - BOUNTY
1 Carrot - BOUNTY
1 lb spinach - BOUNTY
3 spring onion bulbs - BOUNTY
2 cups cheese
1 tsp thyme
5 egg whites
1 cup milk
1 Tbsp Dijon mustard
1 Tbsp olive oil
Parmesan Cheese

1 prepared and baked pie crust

Brush the Dijon mustard onto the bottom and sides of the pie crust. Peel and shred the parsnips and carrot. Dice the onion. Heat the olive oil in a skillet. Add parsnips, carrot and onion and stir fry until softened. Remove from pan. Add 1/2 cup of water to pan with cleaned and trimmed spinach. Cook until wilted. Remove from pan and chop. Squeeze water from spinach and stir into the carrot, parsnip mix. Mix in cheese. Put the veggie & cheese mix into the pie pan. In another bowl mix the egg whites, milk and thyme. Pour over the veggies. Cover with foil and bake at 350 degrees for 45 - 55 minutes until egg is cooked. Remove foil and sprinkle with Parmesan cheese. Bake uncovered for 5 minutes until cheese is melted.

Let sit for 5-10 minutes before cutting.

I thought this tasted pretty good, but I think that I should have used more eggs. I think if I had used the entire egg it would have been just enough. The taste of the vegetables was really good together though. I served this with a tomato and lettuce chopped salad with balsamic vinaigrette and topped with grapes.