Vegetable Quiche

This recipe was sent in by Aubrey B. She adapted it from a recipe over at For The Love of Cooking. 

Ingredients:

• 2 russet potatoes, peeled and grated
• 2 medium/large tomatoes, chopped
• 1 medium zucchini, chopped
• Handful of spinach or kale, chopped
• 1 carrot, grated
• 5 eggs
• Splash of milk
• Big spoonful of greek yogurt
• Several ounces of goat cheese
• Dill spice blend and salt/pepper to taste

Directions:

Preheat the oven to 375 degrees. Coat a 3 quart round casserole dish with cooking spray.

Peel, then shred, the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.

Sprinkle the diced tomato, spinach/kale, zucchini, carrot and ½ the goat cheese on top of the potatoes Beat the eggs with the milk and yogurt and season with dill, sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining goat cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing.

Enjoy.

Asparagus, Goat Cheese, and Lemon Pasta

(Picture from Smitten Kitchen)

This recipe was sent in by Vanessa H. She found it at Smitten Kitchen. The author of the blog
adapted it from Bon Appetit.

Ingredients:

• 1 pound spiral-shaped pasta
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons chopped fresh tarragon plus more for garnish
• 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
• Fresh lemon juice to taste (optional)

Directions:

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Serves 6

Notes about this recipe:

1. I used Boursin Garlic & Herb Cheese instead of goat cheese.