Welcome all culinary minds to your highly anticipated weekly edition of Tasty Tuesdays. I sincerely hope you have been enjoying this series and that it has at least encouraged you to get in the kitchen (even if you haven't actually tried one of the recipes).
Given my propensity to sleep far beyond breakfast time (if provided the luxurious opportunity), it should come as no great shock to you I have acquired several signature brunch recipes that I can throw together in my sleep. These recipes have graced the tables of holidays, family get-togethers, informal gatherings and the like.
Today's "dish du jour" is my loose adaptation of an easy garden bake recipe I discovered many moons ago. It's not exactly a quiche since it is not anchored by a crust, but I still use the term loosely so forgive the error of my ways.
Rachel's Easy Garden Bake
1/2 C sliced mushrooms
1/2 onion, chopped
1 pkg frozen broccoli florets, defrosted and chopped
1 can of artichoke hearts
1 can of Rotel*
1 C egg beaters
1 C milk (2%, 1% or skim all work)
salt and pepper to taste
1. Preheat oven to 350 degrees and spray a 9" pie plate with non-stick cooking spray.
2. Saute mushrooms, onion, broccoli and artichoke until tender.
3. Spread vegetables into pie pan evenly.
4. Whisk together the egg beaters, milk, salt and pepper in a small bowl.
5. Pour over the vegetable mixture and bake for 30 minutes or until set.
I love this recipe because of its simplicity and adaptability. If you don't like mushrooms, leave them out and add red pepper. If you don't like spicy foods, ditch the Rotel* and throw in some plain diced tomatoes. Craving some cheesy goodness? Top the quiche with 3/4 cup of grated cheddar, mozzarella, or swiss cheese before baking. This is simply an outline for your own creation. Make you own modifications and call it your own!
And don't sequester this dish to the breakfast or brunch table. Do like the French do and serve it for dinner. Pair it with a nice green salad and a chilled glass of Pinot Grigio. Cheers and have a Tasty Tuesday!