Quiche Extravaganza!

1 Oct

The other night we celebrated Rosh hashanah and I brought homemade Spanikopita to the feast to welcome the year 5772!  Always after I make spanikopita I’m left with a hefty portion of filo dough and I can’t bear to waste it.  So last night I decided to make a quiche out of the remains and the goods in my fridge.  What I came up with was scrumptious:

Squash, Mushroom, and Corn Quiche

The first step is to either buy or make a pie crust (or forgo the crust and you have a frittata, just as delicious).  Or, as I did this time around, make a crust out of filo dough! Filo dough cooks up very light and flaky and is magical.  You can piece the sheets together like you’re making a paper-maiche covering on a balloon, the key to the process is to use melted butter (I prefer to melt on the stove top and avoid the microwave) as your “glue”. Everywhere the filo sheets overlap you need to have the butter gluing them together. Line 8-10 filo sheets on the bottom of any size pan you wish and you have your crust!  Since I we are making a quiche I choose the standard glass pie plate.

Ingredients

  • Filo dough (read above)
  • 2 Tbs olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, chopped (or more if you really enjoy garlic)
  • 1 medium sized squash, diced (yellow summer squash)
  • 1/2 diced mushrooms (shitake)
  • 1 ear of corn
  • 1 fresh chopped small tomato
  • 3 Tbs fresh chopped dill
  • 3Tbs fresh chopped parsley
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp ginger
  • 1/4 cup gorgonzola, crumbled
  • 1/2 cup feta, crumbled
  • 4 eggs
  • salt and pepper to taste

Topping

  • 1/4 cup parmesan, shredded or grated
  • 1 thinly sliced tomato

1. Pre-het oven to 350F

2. Saute Onion in olive oil about 2-3 min and add garlic.  Let cook for about 2 more minutes.  Add diced squash, mushrooms, tomatoes, ginger, cumin, paprika, salt and pepper and let cook until tender and the liquid is absorbed; about 10 minutes.  The squash should be tender but not squishy, it is still going to cook in the oven for 30 minutes.  While this cooks whisk the eggs up in a bowl.  To the eggs add the corn (freshly sliced off the cob), dill, parsley, and cheeses.

3. When the squash and mushroom mixture is finished cooking add it to the egg mixture.  Stir well and pour into your pie plate.  Top it off with the parmesan cheese and nicely arrange the sliced tomatoes on the top.

Cook for 30-40 minutes.  When the egg isn’t running and the filo is golden brown and flaky you’re done!  If you let it cool for about 5 minutes before cutting into it it will set and solidify a little better.

*The joy of cooking for me is to play around and combine different ingredients following a basic skeletal plan of  a recipe.  I encourage you to use seasonal veggies from the markets for this dish.  So depending on the season the squash and corn can be replaced with broccoli, zucchini, spinach (if uses a green make sure you cook off the liquid so the crust doesn’t get soggy), etc.  You can also change the cheeses.  Monterey Jack works well as does white cheddar.  And if you prefer you can cook in butter instead of olive oil.  A trick to successfully shaving off the corn from the cob and not getting corn kernels bouncing all over your kitchen is to put a paper towel or kitchen towels under the corn cob so that the kernel will “stick” there.

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2 Responses to “Quiche Extravaganza!”

  1. Anonymous October 2, 2011 at 1:33 am #

    Looks great!!

    • kiracohenmilo October 2, 2011 at 2:59 pm #

      It was delicious, let me know if you try it and if you make any fun changes too!

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