For today, anyway.
And probably only because I am not going out to look at the plants to see if any need to be picked. Nope, I'm going to savor my victory over that particular green vegetable, even though I know it is a hollow one, and undoubtedly short lived.
I used them to make these quiche, which have just come out of the oven and are sitting on my stove to cool. We will take a couple of pieces from one of them with us tonight to picnic on at the concert in the park; the other will go directly into the freezer for another time. I like having things in there that can be pulled out for dinner quickly and eaten without any fuss. And, I always figure: if I'm going to make one, I might as well make two.
Here's the recipe, if you'd like; it makes two. Of course. One for now, and another for later. Cut the ingredients in half if you only want to make one:
- Two deep dish pie crusts (if you are using disposable pie tins, be sure to set them on a cookie sheet covered with foil before filling them. Uncooked custard is heavy and wobbly; those pans just can't cope without help.)
- 12 ounces evaporated milk
- 2 cups milk
- 6 eggs
- 1 tsp salt
- garlic and oregano (or other herbs) to taste
- grated mozzarella cheese
- grated zucchini (courgette)
Fill each pie crust 1/4 of the way with grated cheese. Add enough zucchini to fill them about half or 2/3 of the way, depending on how much you've got. Toss the cheese and zucchini with a fork, being careful not to dig into the crust. You don't want to leave them in layers, but they don't have to be mixed perfectly, either.
In a bowl, slightly beat the eggs. Add the evaporated and regular milk and the salt. Mix well, but don't beat. Pour the custard over the cheese and zucchini mixtures until you've used it all, or the pans are filled up. Extra custard can be sweetened, flavored and baked for dessert - I didn't have any this time, though.
Bake for 50 minutes at 400°, or until the tops are well browned and a knife inserted in the center comes out clean. If it hits some cheese and comes out with a cheesy spot, but the rest of it is clean, that counts as done. It should have a slight wiggle when you move it, but shouldn't look gooey.
Let cool a bit before cutting for best results; it can be served warm or at room temperature.