This week’s Sunday sous: Keesh

Since I’ve fallen into this lovely habit of spending my Sunday evenings cooking, I’m enjoying experimenting with different spice palates, researching recipes, and scavenging the fridge and pantry for ingredients that need to be used.

Last night I decided that a quiche would be the perfect way to use up a bunch of asparagus that had one foot in the grave, and a surplus of cheddar cheese. (Safeway had Tillamook baby loaves for $3.99!) I looked at a few recipes and then essentially created my own, which I must say turned out very well. Yum!

Quiche gives off a slightly fancy, high tea vibe – but the dirty little secret is that it’s very easy and very, very flexible. Use any basic pie crust (mine, below, is adapted slightly from a friend’s recipe, and is the easiest “cheater crust” ever). Use eggs, Egg Beaters, or a combination. Use whatever milk you have around (I hear you can even use buttermilk, cottage cheese or ricotta…haven’t tried those yet). Use just about any veggies, herbs and/or meat as filling that you have lying around. And use just about any cheese that’s firm enough to slice or shred.

Quiche is a great proteinaceous vegetarian option, can be served warm or cold, and packs well for picnics or workday lunches.

Without further ado, here is my “Sunday sous” recipe of the week!

Asparagus Cheddar Keesh*

Mmmm...Keesh.

Crust:

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp. sea salt
1/2 cup canola oil
1/4 cup cold, nonfat milk

Preheat oven to 375 degrees. Mix dry ingredients together in a 9″ pie plate. Make a hole in the center and pour in oil and milk. Use forks or a pastry blender to mix together; once combined press dough into plate with fingertips and flute edges. Pierce with a fork in several places. Bake in middle rack of oven for 10-15 minutes. Remove from oven and set aside to cool.

Filling:

1 Tbsp extra virgin olive oil
1/2 onion, chopped
1/4 red bell pepper, chopped
1 clove garlic, minced
8-10 stalks of asparagus, cut into 1″ pieces
1 Tbsp fresh herbs (I used thyme)
sea salt
fresh ground pepper
paprika (I used Penzey’s Smoked Spanish Paprika)
2 eggs
1/2 cup egg whites or Egg Beaters
1 cup nonfat milk
4 oz. medium cheddar cheese, in thin slices

1. Steam asparagus until bright green and just tender. Remove from heat and set aside.
2. Heat olive oil in a saute pan over medium heat, and add onion and garlic. Saute 3-4 minutes and add red pepper. Continue to saute, stirring frequently, until peppers are tender. Add asparagus and herbs to pan and remove from heat.
3. Arrange cheese on top of cooled crust in an even layer, covering bottom of crust completely.
4. Spread asparagus mixture on top of cheese, forming an even layer over the cheese.
5. Lightly beat eggs in a bowl with a whisk; add egg whites/Egg Beaters and whisk. Pour in 1 c. nonfat milk and whisk. Add a sprinkle of salt and fresh ground pepper. Pour egg mixture over asparagus mixture.
6. Sprinkle top with paprika and bake on middle rack of 375 degree oven for 35-40 minutes. Remove and cool on wire rack. Quiche may be served warm or cold. Serves: 8.

*Yes, I know it’s spelled quiche, but isn’t it a lot more fun this way?

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