Hello fellow half-assed cooks! My roommates and I have been talking about this idea for a long time at the co-op, and I’m excited to finally be posting. On to the half-assed cooking!
Sunday is my cooking night and my partner Melsen regularly cooks with me. Everyone loves a good theme dinner, especially around the co-op, so we often try to come up with a cohesive theme when meal planning. Last Sunday, inspiration struck in the form of homemade waffles: breakfast for dinner! The co-op is kind of frittata-ed out but we knew we wanted to use eggs as our main source of protein for the meal. We decided that a quiche-ish item could still be good as long as the egg to filling ratio was relatively low.
I started by looking through the fridge to find some leftovers that would lend themselves to quiche. Goldmine: leftover greens of some sort (collards?) that had been sauteed with lots of vinegar. I poured most of a bag of frozen green peas into the greens container and let them hang out for a bit to thaw. Meanwhile, I chopped up one red onion and started it cooking in an olive-oiled skillet. I added the peas and greens, along with the last handful of broccoli florets from the freezer. I heated everything until softened, then moved off the stove to cool.
Meanwhile, I grated a whole bunch of sharp cheddar cheese and dug a bunch of fresh parsley out of the fridge. I pulsed the parsley, stems and all, in the food processor until it formed a deliciously aromatic paste. Once the cooked veggies were cooled off a bit, I poured them in with the parsley and pulsed to combine. Finally, I added the cheese and whirled until the whole thing was bright green and an almost doughy/pastey consistency. In true HACSI form, I put the whole food processor in the fridge to deal with later.
Melsen ended up finishing the quiches while I was out later that afternoon. He greased the inside of some muffin pans, then added a square of some ready-to-bake puff pastry that my roommate excavated from our storage freezer when de-icing it a few weeks ago. (Stop and Shop’s “fancy” house brand, Simply Enjoy.) He then combined the veggie/cheese mixture with six eggs, a bit of heavy cream, and salt & pepper. He poured about a quarter cup of the egg mixture into each muffin cup, then baked at 350 degrees for about 25 minutes.
Here’s a close-up;
We served these up with some delightful buttermilk waffles* (from Mark Bittman’s recipe…delicious but kind of time-consuming and fussy for my taste…but then again I resent baking or any precise cooking that requires measuring). We also had some gorgeous purple and pink potatoes from our Red Fire Farm deep winter CSA share. We made a breakfasty hash with potatoes, carrots, parsnips, onions, and frozen spinach.
*We didn’t have buttermilk, so used yogurt and some regular 2% milk for an approximation. HACSI!