Garbage Quiche with a Phyllo Dough Crust

20181006_094344.jpg

I just received my new toys from Williams Sonoma yesterday. I don’t usually shop there, but we received a gift card (Thank you, Jim and Cindy!) as a wedding gift. I bought several items; two of them are a 3-piece stoneware baker set and 4-cup glass measuring cup. I purchased the stoneware baker set because all we have of that sort are Pyrex baking dishes. Those work great, but they don’t look great for serving guests or to bring as a guest to someone else’s house. I bought the large measuring cup because Jake needed one recently and I had been thinking about getting one and so I took this opportunity to go for it.

20181005_152608.jpg
My new purchases from Williams Sonoma

This morning, we didn’t really have anything specific to make for breakfast, but we did have eggs and vegetables that needed to be used soon. What came to mind was to make a frittata or quiche. So, I dug into the freezer and found some left over phyllo (or filo) dough that I thought would work great as a crust. I call this recipe a “garbage” quiche because it will work with virtually any sort of vegetable or protein you have – whatever you have on hand! In fact, my favorite fillings for a quiche are ham and artichokes.

Here’s what I used:

  • 5 large eggs
  • 1/4 cup water
  • 5 sheets of phyllo dough
  • 1/2 cup cheddar cheese
  • 1/2 medium avocado, sliced
  • Vegetables:
    • 1/4 red onion thinly sliced
    • a couple of large broccoli florets, cut into small pieces
    • 3 campari tomatoes, 2 diced and 1 sliced
  • Seasonings: salt, pepper, garlic powder, paprika (all to taste)
  • Garnish: fresh parsley (optional)

Here’s a summary of what I did.

If you’d like more explanation/description, read past the summary steps. I know, sometimes I at least like to know the tips and tricks before I get started so I can adjust accordingly.

  1. Preheat oven to 350 degrees Farenheit
  2. Crack eggs into a medium mixing bowl. Add the seasonings and water. Beat the eggs.
  3. Add all the vegetables (except the sliced campari tomato) and half the cheese to the eggs. Mix to combine.
  4. Spray or rub a baking dish with oil/butter. Layer the phyllo dough in the dish, with the dough going up the sides and slightly over the top.
  5. Pour the egg mixture into the dish.
  6. Bake for about 15 minutes, until the top begins to get a little firm, but is still liquidy.
  7. Place the sliced campari tomato on top of the egg and sprinkle the rest of the cheese on top.
  8. Bake for another 15-20 minutes until golden brown on top and egg is cooked through. (This will vary.)

Additional Explanation/Description of Steps

First, I cracked 5 large eggs into the measuring cup. (I normally would’ve done this in a small mixing bowl, but I was too anxious to use that measuring cup for something!) I seasoned the eggs with some salt, pepper, and garlic powder. I also added a splash of water to the eggs to give them a little volume. Beat the eggs, seasoning, and water.

Then, I chopped up my vegetables. I diced two campari tomatoes, thinly sliced a little red onion, and small chopped a few broccoli florets. I added those to the egg mix along with 1/4 cup of shredded cheddar cheese. Stir to combine.

(At this point, I sliced a third campari tomato, but we’re going to add that later. I also sliced an avocado, which we’ll add later, as well.)

20181006_084522.jpg
Sliced avocado to go on top of the quiche

I defrosted the rolled up dough by microwaving it directly inside the ziplog bag for about 30 seconds. I sprayed the baking dish of my choice with some olive oil. I forgot I had previously cut the phyllo dough, so I had smaller rectangles. I simply laid out the sheets with some slight overlap. I did this part very roughly. A lot of recipes that do this will have you put down one piece of phyllo dough and then brush it with butter, repeating that 5 or 6 times. I didn’t bother. I simply took a pile of about 5 sheets and laid it down. I then just sprayed some more olive oil spray over the top. You can see from my photo that my pieces were just slightly too small and didn’t hang over the top of the dish. If you want a little more of that golden phyllo dough to stick out the top, just use larger sheets that hang over the edge and trim to your liking.

20181006_083807.jpg
My messy phyllo dough layering in the baking dish

I poured in my egg mixture into the dish, on top of the phyllo dough.

20181006_084339.jpg
Egg mixture poured into the dish and on top of the phyllo dough

I popped this into the 350 degree Farenheit preheated oven and baked for about 15 minutes. I then took the dish out and layered my sliced campari tomatoes on top. I had also added the sliced avocado at this time, but that was a mistake. (The avocado browned a bit while cooking in the oven, so I covered it with some cheese. My suggestion is to put the avocado on after everything is done cooking just as a garnish/topping.) Take this opportunity to also sprinkle the rest of the cheese on top.

20181006_091235-e1538838595910.jpg
Adding sliced campari tomatoes part-way through baking

Bake for another 15-20 minutes, depending on your oven and your baking dish. Check the doneness by sticking a toothpick through the middle. If it still looks a bit liquidy, it needs to cook longer. If it feels firm and doesn’t seem watery, then it is likely done.

20181006_094340.jpg
The finished quiche

Voila! The final product. Garnish with parsley and sprinkle with a little additional paprika if you’d like! This would be the perfect dish for breakfast or brunch with family and friends. 🙂

20181006_094934

Happy breakfast/brunching!

Sincerely,
Fu’d

Advertisements

Roasted Cauliflower and Chickpea Pitas

This was soooooo good! I made this meal once before, but I changed it up a little this time. I used a recipe from Pinterest (surprise, surprise) as my basis. (Here’s the link to the recipe.) The results were delicious. It was really filling, but I was still craving more.

20181003_192935.jpg

The Filling

The recipe calls for two heads of cauliflower. I had one large head, which was more than sufficient for Jake and I who like to eat a lot. First, I cut up the large head of cauliflower and cut off/discarded any really large pieces of the stem. Feel free to keep them if you like, but I wanted to make sure I had enough room filling the pitas to use all the florets.

The recipe also calls for 2 cans of chickpeas. I only used one – drained and rinsed. I put the drained chickpeas on a paper towel, took another paper towel and patted them down, then rubbed my hands around a bit over the towel and chickpeas. This is so I could dry them a bit and also loosen some of the clear shells around them. I picked those away and discarded them. (Don’t go crazy doing this – you could be there forever and drive yourself nuts trying to peel them all away.)

I decided to add a few chopped mushrooms, as well.

With all that in a large bowl, I drizzled some olive oil and added the seasonings. I mixed it around and did a little taste test. I ended up adding some more Garam Masala. I actually also decided to add some cumin and turmeric.

20181003_175448.jpg

I spread the filling out on two large baking sheets so there wasn’t too much overlapping and put them in the oven. I would suggest the middle rack. The recipe calls for the oven at 425 degrees Fahrenheit, but I found that to be too hot – I was getting more of some burnt pieces than browned pieces (and my sensitive smoke detector went off, ugh), so I turned the oven down to 400 degrees Farenheit.

20181003_180145.jpg

Jake wanted some shrimp, so I planned for two shrimp per pita. I seasoned them with salt, pepper, garlic powder, and paprika. I then cooked them on the stove with a little butter.

20181003_182656.jpg

The Spreads

The Pinterest recipe includes directions on how to make an avocado cilantro lime dip. I didn’t feel like going through the trouble of all that, so I made a modified version. It was just one avocado smashed with some plain Greek yogurt, salt, pepper, lime juice, and some thinly sliced red onion.

20181003_180919.jpg

The other spread was a carrot sriracha hummus that I bought at our local grocery store. The brand name on the hummus is Lantana.

carrot.png

The Pita

I also just bought pita from our local store. The brand is Joseph’s – it is a Flax, Oat Bran, and Whole Wheat pita and only 50 calories per pita! These were the smaller kind – only about 5″ in diameter or so. Feel free to use whatever pita you want, though – most kinds should work great.

flax-mini-pita-2_2.png


I assembled all of the pitas ahead of time, mostly to get a good photo!  Otherwise, I would’ve served it tacos or a fajita style so that we could create our own custom pitas with all the fixings. In the end, this was really good and really filling. Although I wanted more of this, I didn’t even want snacks after dinner, like I usually do! 😉

20181003_192943.jpg

Happy eating!

Sincerely,
Fu’d

Tofu In A Honey Soy Sauce

I’ve had a container of tofu in my fridge for a few weeks now and we finally decided to use it last night. If you don’t normally like tofu, this might change your mind.

We were staying in for a cozy Friday night and didn’t want to binge out with totally unhealthy food. (Although, I cant lie, we really wanted pizza or Chinese takeout.) We usually don’t do much with the tofu – either stir fry it with other vegetables, use it in a fried rice, or we’ve also made tofu fries a couple times. This time I found a recipe for a honey soy tofu. The recipe had directions for making a really simple sticky sauce with soy sauce, honey, ginger, garlic, pepper, and Chinese five spice. (Here’s the link to the recipe.)

20180928_194957.jpg

20180929_085300.jpg

I had forgotten, but the tofu that I bought was already cubed. That was a win in terms of effort, but I think when I make this again, I’d prefer to buy the block of tofu and cut it myself. The only reason is that the already-cubed tofu is a little small. Bigger cubes would make it a bit easier to eat and probably make for a better ratio of sauce to each piece of tofu. (Sounds so scientific, doesn’t it?)

The recipe calls for crisping up the tofu on the stove. I have never found cooking it on the stove or baking it in the oven to be easy or effective to get that “fried” look or consistency. The only thing that works for me is the air fryer. So, that’s what I used. I didn’t bother using any seasoning at all because I knew I’d already have plenty of flavor from the sauce it was going to be tossed in.

20180928_181124.jpg

In the meantime, I prepped the sauce per the recipe. The only difference is since I wasn’t cooking the tofu on the stove, I prepared and mixed the sauce right into the sauce pan (versus a separate container). Once the tofu was done, I put it in the sauce and turned the stove on to medium. Cooking down the sauce didn’t take long at all – really only five minutes or so until it became a more sticky consistency.

On the side, I made a few things:

First, I made kale chips. So simple. Just tear the kale leaves into smaller pieces, place on a baking sheet so they don’t overlap with each other, spray with some olive oil spray and sprinkle with salt. I baked these in the oven at 375 degrees Fahrenheit for about ten minutes.

20180928_185457.jpg

Second, I was also really excited because I can never usually find already-cooked polenta that is in the tube shape. Jake and I stumbled into a new store yesterday while picking up Whiskey (one of our dogs) from the vet. There it was! So, I grabbed the polenta, sliced up about half of the tube into 1/2″ rounds and air fried until there was a little golden color on top. I think next time I’ll try lightly frying these on the stove so I can get the golden brown color without overcooking the insides and drying it out.

Third, I air fried some mushrooms, just seasoned with some salt, pepper, and paprika. Lastly,  I cut up some ripe avocado that we had on hand.

20180928_185806.jpg

Can you tell which one below is mine? Hint: Did I mention that I eat everything with either Sriracha or Frank’s Red Hot? (Haha – I love the spiciness!)

Overall, this was a great weeknight dinner that keeps it healthy and interesting! You could certainly mix up the grain and use farro, brown rice, or quinoa. The vegetables could be spinach, broccoli, etc. These “buddha” bowls are so versatile!

Happy weekend!

Sincerely,
Fu’d