Crustless Corn & Mushroom Quiche

IMG_5186After a long and no-so-well-deserved break, I’m back for good to bring you some goodies. As you know, I was in NY for a week, eating myself away non-stop. After that, I worked for a week, preparing for my entire family visit to Chicago. We had a week of eating out, getting ready for Passover, the seders, and an entire week of eating in. I can’t say it’s easy. Especially the way we do it. Boiling the cutlery; changing the plates; not even eating oatmeal. And I probably ate as much meat as I’ve eaten in an entire year. But it was worth it. I made a coffee-rubbed brisket for the first night and some roasted short ribs for the second. Plus all the food that our family somehow legally transported from Mexico (including matze balls, two legs of lamb, cheeses, stuffed leeks, about 60 kippes, tahini, chocolate, roasted hazelnuts, and more stuff). It was so much fun, but now I’m dying for some veggies and a lighter meal. This was something I just whipped up quickly for lunch-dinner today. Totally adaptable to whatever you have on hand, and totally K for P.IMG_5188

Recipe:

  • 7 eggs
  • 1 cup milk
  • 1/2 cup cream
  • 2 ears of corn
  • 1 cup mushrooms
  • 1 cup spinach
  • 1/2 onion
  • 1/2 serrano chile, minced
  • 5 basil leaves (optional)
  • 1/4 C shredded cheese (mozarella, parm, or cheddar)
  • olive oil, salt & pepper
  • For the side salad, get some greens, a watermelon radish olive oil, salt, pepper, and lemon juice. IMG_5174

Heat oven to 375º. Heat a skillet with olive oil. Slice the onion and mushrooms, cut the kernels off the cob and add them all to the pan. Cook until onion is translucent. Season with salt and pepper. Add the spinach and chile, cook two more minutes. In a square pyrex, break the eggs and mix with the cream and milk. Season with salt and pepper. Add the veggies and mix to combine. Top with cheese and bake until no longer runny- about 30-40 minutes. Squeeze the lemon over the greens, drizzle with olive oil, salt, and pepper, and thinly slice the radish. Serve in squares with salad.

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Español

Después de un descanso no tan bien merecido, regreso a ustedes con la intención de una dieta semi-vegetariana para limpiarme de toda la carne consumida durante Pesaj. Tuvimos 15 visitantes la semana pasada, y nos dedicamos a comer, ya que el clima de Chicago aun no decide ayudarnos ni un poquito. Pero la semana sin pan ni granos continúa hasta el día de mi cumpleaños! El sábado pienso romper con mucho muy buen pan y pastas y pasteles. Pero por lo pronto, les comparto esta receta de torta de elote y champiñón, muy adaptable a cualquier verdura que tengan a la mano. La hice con leche de almendra porque no tenía normal, y Aslan ni cuenta se dio- pero el color si queda un poco cafesoso. Usen la leche que tengan y sírvanlo con una sencilla ensalada. ¡Felices fiestas!IMG_5192

Receta:

  • 7 huevos
  • 1 T leche
  • 1/2 T crema
  • 2 elotes desgranados
  • 1 T champiñón
  • 1 T espinaca
  • 1/2 cebolla
  • 1/2 chile serrano
  • 5 hojas de albahaca (opcional)
  • 1/4 T queso rallado (mozzarella, panela, o parmesano)
  • aceite de olivo, sal y pimienta
  • Para la ensalada, arúgula o cualquier hoja verde, limón, aceite de olivo, rábano, sal y pimienta

Se calienta el horno a 190ºC. Se calienta un sartén con aceite de oliva. Se rebana la cebolla y el champiñón. Se ponen a cocinar en el sartén con el elote y se sazona con sal y pimienta. CUando la cebolla quede traslúcida, se agrega el cile y la espinaca y se cocina por 2 minutos más. En un molde para el horno pequeño, se mezclan los huevos, la leche, crema, sal y pimienta. Se revuelve bien, se agregan las verduras y la albahaca. Se espolvorea con queso rallado y se mete al horno por 30-40 minutos, o hasta que ya no quede líquido. Se puede prender la parrilla del horno al final y agregar más queso encima para que se dore. Se sirve en cuadrados junto con la ensalada. IMG_5181fullsizeoutput_6464IMG_5178IMG_5193

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