I Love Quiche

This morning, after doing Zumba, I knew I wanted eggs for breakfast. With a very large batch of Mediterranean Spaghetti Squash in the refrigerator, I thought I would break from my quiche habit and try a frittata. However, when I looked up recipes, I realized why I prefer quiche. I am a custard girl through-and-through! I love the creamy texture of custard and when I looked at the frittata recipes, I realized that they are closer to omelets than quiche. So, quiche it is! The other nice thing about quiche is that it is so very versatile, so you can use up things in your refrigerator and it is almost always good!

 Mediterranean Spaghetti Squash Quiche

•  2 cups Mediterranean spaghetti Squash*
•  1 cup sharp cheddar cheese
•  5 large farm-fresh eggs*
•  1 cup 1% milk
•  salt and pepper

 Prepare a pie plate with cooking spray. Put spaghetti squash in bottom of pie plate. Sprinkle with cheese. Blend eggs, milk and seasonings until well blended. Pour over squash. Bake at 350F for 30 minutes or until knife inserted into center comes out clean. Rest 5 minutes before serving.

*CSA ingredients

Mediterranean Spaghetti Squash

As I've mentioned before, I really cannot eat pasta anymore. I do, however, like spaghetti squash. As I was going to look for an idea to make this weekend, my sister, Ann Moeller, pinned a recipe that not only looked very yummy, but I thought I had all the ingredients for. So, this morning, I set out to make it. To add needed protein, I added chicken, and I decided to use leeks and ramps (wild leeks) in place of the onions and garlic. Finally, the jar of olives I had were Spanish, not black, but the saltiness nicely balances the sweetness of the squash and leeks. I am guessing the original recipe is fantastic too, but my version was a tasty lunch!

 Mediterranean Spaghetti Squash with Chicken
 Adapted from: http://www.garnishwithlemon.com/2013/01/11/mediterranean-spaghetti-squash/

• 1 3-4 pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 3 small leeks,cut lengthwise and thinly sliced
• 1/2 bunch ramp leaves, shredded
• 2½ cups halved grape tomatoes
• 2 cups leftover chicken, shredded
• ¾ cup crumbled feta cheese
• ½ cup halved Spanish olives
• 3 tablespoons chopped fresh basil
• Salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
3. Heat oil in a skillet over medium heat. Swear leeks in oil until tender. Add ramps, and saute for 30 seconds. Stir in the tomatoes and chicken and cook briefly, about 1 minute. You only want to warm the tomatoes.
4. Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm.