Grow. Harvest. Use.
At this time of year, I often look through the lens of a project manager when I decide what to prepare for a meal. The goal for this growing season is simple, but not easy: to use all of the vegetables that we harvest. In order to achieve that goal, I need to keep up with what is picked every day.
I constantly keep that objective in mind during September, but it’s easy to fall behind. It is only a matter of time before the huge blue bowl of tomatoes will need be made into sauce and frozen. Luckily, the zucchini are slowing down, but the kale is growing tall and begging to be picked.
Last night I made a gorgeous, delicious quiche using sweet cherry tomatoes, sliced zucchini and fresh spinach. It was a distinct success from all perspectives.
My quiche recipe has appeared here in one form or another three times over the years. I love its taste and texture. I change up the extras from time to time, but never, ever fiddle with the proportions of the custard. If you’re interested in making this, I posted the recipe three years ago, back when tango mango was a baby. You can find that recipe here.
Here are some extra pointers for this specific quiche:
- I salted the zucchini slices fifteen minutes prior to adding them to the filling. It drew out a lot of unneeded moisture. After fifteen minutes I rinsed the slices and patted them dry with paper towels.
- After you squeeze out all of the moisture from the blanched spinach, fluff it up in a large bowl. Then combine it with the cheese and the zucchini. Pile it into the blind-baked pie crust, top with halved cherry tomatoes and then pour on the custard.
Tonight I tackle the green beans.
