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Monday, July 20, 2015

Country Quiche



Brunch is hands-down my absolute favorite meal.  Its the best of breakfast and a full meal, rolled into one relaxed gathering.  I love that it starts late in the morning, or sometimes into the afternoon, and I love that it is an opportunity for friends and family to start their days together and spend relaxed time enjoying each others company.


Brunch is a fun meal to prepare, because it is so laid-back and can include light favorites from any meal of the day.  Its hard to go wrong when picking a menu!


I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.


For brunch this weekend, I've made a twist on a traditional French quiche with some country kitchen ingredients.  Fresh greens from the garden, eggs - of course, and the simplest 1-minute "crust" using P.A.N. cornmeal.  It is a lighter, summery version of a rustic quiche.

P.A.N. cornmeal is traditionally a Venezuelan ingredient, and the top cornmeal in South America, that is just starting to make its way to the U.S.  The primary ingredient - corn - is of course an ingredient used around the world and is super versatile.  Using it to make an instant "crust" helps make this twist on a quiche one that takes just minutes of prep work. Which means more time to sleep in... or to get ready for guests!

I've used a random selection of leafy greens from the garden - feel free to get creative.  Mine is a handful of swiss chard, beet greens, and kale, but you can really use whatever you happen to have in the fridge.  Quiches taste great with almost any veggies inside!  This recipe is also tasty with some sliced or crumbled sausage added to the veggies.

COUNTRY QUICHE


PREP TIME: 10 minutes
COOK TIME: 35 minutes

INGREDIENTS:

Butter (a wrapped stick works best, for greasing the pan)
1/2 cup P.A.N. cornmeal

4 eggs
3/4 cup milk (the thicker the milk, the better - I use whole milk)
1 onion, diced
a handful of leafy greens, roughly chopped
Salt & Pepper
1/2 cup blue cheese


DIRECTIONS:

Preheat the oven to 375F.

Start with an 8 inch pie pan - one with straight sides is easiest...and I think it looks more elegant when served.  

Butter the pan, and add about 1/4 cup of P.A.N. to the bottom.  Gently shake the P.A.N. around to completely cover the buttered surface.  This is the super-simple and nearly fat-free stand in for the quiche's crust.



Filling:
Saute the diced onion in olive oil over medium heat, for about 6 minutes.  Add the diced leafy greens and saute for a few minutes more, until they brighten a bit in color and lose their stiffness.  Season with salt & pepper.


While the veggies are cooking, take a minute to prepare the eggs.  Crack 4 eggs into a large bowl and whisk together with the milk.  Since milk is thinner than the cream traditionally used in quiche, I thickened the batter with the other 1/4 cup of P.A.N.


Pour the sauteed veggies into the "crust".  Gently pour the egg mixture over it all, and then sprinkle the quiche with a nice handful of crumbled blue cheese.  


Bake the quiche for about 35 minutes, until it is nicely golden on top.  It can be served hot out of the oven, or at room temperature if you prepare it in advance.  


The quiche is great served with a summery baby greens salad with fresh tomatoes and a light vinaigrette.  A healthy way to start the day, and a super-simple addition to your next brunch!

ENJOY!

  




Thank you to P.A.N. Cornmeal for sponsoring today's article.


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