Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

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Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

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Mango Bliss Frozen Smoothie

 

The summer heat is here, and I need a cold breakfast, lunch or snack drink. If you like mangos like I do, you must try this luscious and creamy smoothie. It is both refreshing and filling. You can use fresh or frozen mango chunks. If you start with fresh mango, cut in chunks and place on a parchment covered cookie sheet. Place in the freezer for 30 minutes along with a sliced banana. Use immediately or store in a freezer container.  The frozen banana and mango add a creamy smoothness reminiscent of ice cream. Yum!

This is also a fabulous afternoon snack or even a dessert that is filled with antioxidants. Research shows that antioxidant compounds found in mango help protect against a long list of cancers. Besides that, it helps with eye health, gut health, lowers cholesterol and more. Add low fat Greek yogurt for protein or a tablespoon of protein powder, a frozen banana, & juice and in 5 minutes you have a frozen, lush treat that is good for you! Surprise family and friends with a fast dessert in a pretty glass with optional garnish of fruit.

 

 

Mango Bliss Frozen Smoothie

Use organic when available, serves 1

Ingredients

• 3/4 cup frozen mango chunks
• 1/2 banana sliced and frozen
• 1/2 cup non-fat plain Greek yogurt
• 3/4 cup cold mango or pineapple juice

Instructions

• Combine all ingredients in a food processor or high speed blender
• Process 5 to 6 minutes until smooth and creamy
• Serve immediately

 Enjoy!

 

 

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Sauteed Greens & Eggs

 

Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.

 

 

I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.

Sautéed Greens & Eggs

Use organic when available, makes 4 servings

Ingredients

• 4 cups finely chopped greens like kale (chard)
• 2 shallots
• 2 clove garlic thinly sliced
• 2 tbsp olive oil
• 4 to 8 eggs
• 4 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Add shallots and garlic to olive oil in pan over medium heat
• Cook for a minute
• Add greens
• Toss to coat and cook for 2 to 4 minutes until kale is wilted
• Season with salt and pepper
• Bring water and vinegar to simmer in large skillet
• Remove eggs from shell and add eggs one at a time
• Water in skillet should cover eggs
• Poach eggs until white is set about 5 minutes
• Remove from water with slotted spoon
• Nestle eggs in a plate of greens; serve with crusty bread  Enjoy! 

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Easy Black Bean Dip

 

 

Beans are great. They’re delicious, filling and packed with good-for-you nutrients like vitamins, fiber and protein. Black beans are among the most frequently consumed legumes around the world. They’re considered nutritional powerhouses that are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels. They’re perfect to use in stews, soups, dips, and salads. You can use canned drained beans to cut down on cooking time, but you’ll save money cooking your own using dried beans. Add flavor by simmering dried beans with an onion, garlic, herbs, or dried chiles. For this recipe, I would cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip. There are only a handful of ingredients needed to make the best bean dip right at home. You can easily control the heat by adding more or less jalapeño.

 

Easy Black Bean Dip

Use organic when available. Makes 3 cups

 

Ingredients

• 2 cans (15 1/2 oz) black beans drained, reserve 3 tbsp liquid reserve 
• 1 lime juiced
• 1 lime quartered
• 1/4 cup extra virgin olive oil
• 2 small yellow onions, chopped
• 3 cloves garlic, peeled and chopped into large chunks
• 2 jalapeño peppers, seeded and chopped
• 1 tsp ground cumin
• dash of salt and pepper
• 1/4 cup fresh chopped cilantro, plus more for garnish (optional)

Instructions

• Heat olive oil over medium heat in a small saucepan. Add onions, garlic & jalapeño peppers & cook
• Stir occasionally & cook until very soft, about ten minutes. Do not brown
• Place onion mix and all other ingredients in food processor
• Process until smooth and thick
• If too thick add a tbsp of reserved fluid from beans
• Adjust for salt
• Serve with celery sticks, cucumbers, tomatoes, carrots, crackers, baked tortilla chips, or fresh bread

 

 

 

 

 

 

 

 

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