A Hidden Treasure

There was a time when I could keep all my to-do items in one orderly list and scratch with pleasure the ones that were quickly completed. That time also coincides with an era when I could leisurely spend evenings reading books for no particular reason while sipping honey-tea. It also paralleled the epoch when I could spend inordinate amounts of time in the ceramics lab. At about the same age I could keep more than one thought in my head without confusion and with absolute command.

This is no longer the case.

At this present stage I forget why I open the fridge. I forget where I place my coffee mug, which causes much distress; I forget to buy milk and cereal. I forget to shave my legs, to brush my hair, to clean my glasses...I forget a great deal. But what is most frustrating of all is when I forget my to-do list, which causes me to have about five simultaneous to-do lists that never get finished, that are found months later under the couch (perhaps with crayon scribbles on top), in the tupperware drawer (oh, Jack!), and folded within piles of folders and notebooks.

In this era, I have no control of my surroundings and something must be done.

I did manage to find this recipe scribbled on a to-do list from this past August. I groaned at yet another to-do victim and then I smiled at the hidden recipe. Consider it a hidden treasure.



Summer Squash Quiche with Thyme

Ingredients:

2 frozen deep pie butter crusts

1 tablespoon butter
½ medium onion, cut into fine rings (about ½ cup)
12 oz squash, cut into ¼ inch rings
2 teaspoons finely chopped thyme

6 large eggs
1/3 cup cream or half and half
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon of Sriracha (or any hot sauce)
1 cup of grated Monterey Jack cheese
¼ teaspoon of nutmeg

Preparation:

Preheat oven to 375 F.

Melt the butter in a large skillet. When hot and bubbly, add the onion rings and sauté for 2-3 minutes until translucent.

Add the squash and sauté for another 2-3 minutes. Add the thyme, stir to combine, and set aside to cool.

In a large mixing bowl stir the eggs, cream, salt, pepper, Sriracha, cheese and nutmeg until combined.

Divide the squash mixture between the pie shells and spread evenly on the shell surface. Divide the custard in half and pour each half over the squash mixture in each pie shell.

Place in the oven and bake for 35-40 minutes, or until the tops are golden brown and the custard has set in the center. Let it rest for about 15-30 minutes before serving

Ju bëftë mirë!
E.

Notes:

Be careful not to over bake the quiche or the custard will be gummy and dry. Also, keep in mind that the custard will keep cooking even when you take it out of the oven.

Adapted from Epicurious.com.