A Substitute Dinner

Yesterday's CSA box influenced me to change tonight dinner plans.  I am glad I did.  I did have to make a short stop at the grocery store to accommodate the change of plans (and new batch of Baba Ganoush).  I picked up:  tahini, ramen noodles (yeah, I know processed food), rye flour, lemons and evaporated milk.

Tonight's dinner?  Tomato Quiche and a Bok Choy Salad.  The tomato quiche was a little more time intensive than some meals, but I gave a lot of time to make it so I could deal with whatever kid incidents occurred in the process.

I made my own pie crust for the quiche.  This took a little more time, but pie crusts are one of those things that after you make a few times go quite quickly.  I use a very basic pie crust recipe (for 9" pie pan).  I use 1 c of flour.  I cut 1/3 c butter into small pieces and then use a pastry cutter to mix with the flour (and then my fingers when I get impatient with the pastry cutter).  Once the butter is pea size, I add 2 T of water, a little at a time to the mixture until I can form a ball with my hands.  You can add more water if you need it, but the less water you use, the flakier the pie crust.  I transfered the crust to a 9" pie pan and then baked in a  preheated 375 degree oven for 10 minutes.

The filling was easier.  I spread 2 c of diced tomatoes on the baked pie crust.  I sprinkled 1 T basil on top, plus 1 t salt, a little pepper, and 1/2 t of sugar.  On top of the tomatoes, I spread 1 c of cheese (I used a white and yellow cheddar combo, the recipe called for a Swiss cheese and cheddar mix).  In a separate bowl, I mixed together 1 c evaporated milk, 2 eggs, and 2 T flour.  I poured that on top of the cheese and baked at in a preheated 452 degree oven for 30 minutes (or until the eggs are set).

I made the bok choy salad while the quiche baked.  I diced 2 small heads of bok choy (I don't like using the stems when I make salad, but you can try and see if you like them.  In cooked recipes they are quite good).  I toasted 2 T sesame seeds and 1/2 c slivered almonds in a small pan on the stove (just until they smelled really fragrant).  I mixed the nuts/seeds with a package of ramen (uncooked and broken up).  I put about half of the ramen mixture on the bok choy.  For the dressing, I mixed together 1/4 c extra virgin olive oil, 1 T soy sauce and 2 T lemon juice.  I served the dressing on the side.

Family review of the meal?  Everyone liked the quiche (M wouldn't eat the crust, but she is currently on a "I don't like crusts" kick).  Curtis and I enjoyed the salad (and ate it all up!).