It's May & I am planting things, as well as buying fresh local produce at the farmer's market. Wonderful, right? Well, yes, but it also means that I am feeling GUILTY that I still have vegetables frozen and stored from last year. I am on a mad dash, or at least a motivated saunter, to eat what is left.
I planned to make a quiche this weekend and noticed I still have bags of shredded zucchini in the freezer. Shredded zucchini quiche... why not? I decided to add half of a fleshy heirloom tomato that I had not finished, plus some of the tiny garlic that I had pulled out from the garden and some fresh basil from the plants I have not put outside yet. Add shredded provolone and feta (because those are the cheeses I had on hand), and suddenly I had an Italian-style quiche. For the custard I used a basic 3 eggs, 1 cup of milk, 3 tablespoons of flour, and a dash each of salt and dry mustard (45 minutes at 375F). It was delicious!
Before & after:
And here's what I did last week with the last of the acorn squash. Stuffed acorn squash is one of my favorite things in the world. I had fresh herbs from the garden already and it was delicious--the squash was still very sweet. I was so impressed they lasted the whole winter.
A few more squash and a little more shredded zucchini to go. I should make muffins.
