Crustless Broccoli-Cheddar Quiche

Today is feeling so much like spring, I can't even handle it.

Colorado has the tendency to completely do 180s on the weather, which shouldn't surprise me considering that I've lived here for nearly two years. But every single time we have a week of cold and then a week of warm, I become weirdly infuriated but thankful at the same time? My thing is that I am the poster child of first-world, lazy-person problems and the switching weather means that I have to alternate between spring and winter wardrobes.

I'm the worst.

But I also have a kind of legitimate reason for hating this time of the year, and that's geese. I hate hate hate geese, with a burning passion that can be ignited by the simple sound of one honking outside my window. They are so mean (I have a friend who was attacked by a goose once. No joke) and messy (and therefore smelly), and serve no purpose in my mind but to eat all the pretty green grass outside my apartment. Also someone told me that they have sharp teeth?? Is this true? Are there any geese experts among my readers who can tell me whether or not a goose would draw blood if it bit me? I'm going to stick with caution and believe it until someone tells me otherwise. It fuels my irrational perfectly reasonable and accurate fear and disgust. 

Blah, blah, blah, I know. I'm a ruiner. I should be outside jumping for joy, shrieking "It's warm! It's warm! I can eat bright spring things with lots of green without feeling completely and totally strange!" I haven't been running around, but I have been eating a lot of bright greens and daydreaming about spring foods. For me, spring usually reminds me of fresh fruits and lots of bright green vegetables, because it's so alive and happy. Plus yellow, which obviously means cheddar cheese. It also brings to mind Easter (even though my family isn't technically Christian, whoops!), which reminds me of eggs, which reminds me of quiche. So if I combine all of the above fresh thoughts and greens and yellows, it's pretty easy to come up with something that perfectly captures that mood.

Quiche.

Crustless quiche, to be exact. I've never actually been a fan of traditional pie crust?? I like it more raw (I know, it's gross, but I seriously could eat an entire package of refrigerated pie dough and be super happy. It doesn't happen often), so it seems pointless to me to add it. taking the crust away also hugely cuts down on fat, which therefore means we can add more cheese, which isn't even a question. I also use a mix of whole eggs and egg whites, to get more protein (one serving of this is about 25% of your daily value!) but less cholesterol, while not sacrificing flavor.

Quiche is actually one of the few egg dishes I will contemplate eating sometimes, especially if it is packed with veggies. I'm a sucker for anything broccoli-cheddar, and this recipe is especially suitable for any non-vegetarians or vegetarians who do eat eggs. It's easy to make and has familiar flavors. Warm, gooey cheese and tender broccoli, baked with eggs into a light, fluffy cloud of deliciousness. Half and half adds a splash of richness, complimenting the bold flavors of the sharp cheddar. The cheese melts and bubbles to create a golden crust that adds "wowza" to the dish. Every bite is packed with broccoli and sharp cheddar.

Drool.

Crustless Broccoli-Cheddar Quiche

Adapted from Martha Stewart
Serves 4                Serving Size: 1 (12-oz) ramekin

Ingredients:

• 12 oz uncooked broccoli florets
• 2/3c chopped onion
• 1 clove garlic, minced
• 4 large eggs
• 2 large egg whites
• 1/4c. skim milk
• 1/4c. fat free half-and-half
• 3/4c shredded (3oz) reduced fat (2% milk) sharp cheddar
• 1/4tsp salt
• 1/4tsp pepper
• 1/8tsp paprika
• 4 (12-oz) oven safe ramekins

Instructions:

1. Cook the broccoli (I prefer to steam it). Allow to cool, and then chop into small bite-sized pieces. In a small pan, saute the onions until slightly tender (about four minutes on medium). Remove from heat. Put the broccoli and onion into a medium-large bowl, and set aside.
2. Preheat the oven to 350F.
3. Meanwhile, in a medium bowl, beat the eggs and egg whites. Slowly add in the milk and half-and-half, whisking as you do so. Add in the broccoli-onion mixture and the cheese, along with the salt, pepper, and paprika.
4. Place the ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 45 to 50 minutes. You can test the doneness by gently poking the top of the quiches; they should not leak any milk when touched.
5. Remove from oven and serve!

Nutritional Information:
Sodium: 360mg
Total Fat: 9g
      Saturated: 4g
      Trans: 0g
Protein: 14g
Sugar: 4g
Calories: 180

Pesto Pasta Salad

I think you all can guess by now that I love pasta with pesto.

There is just something about pesto that is making me obsessed right now. I don't know if it has to do with the color, the taste (duh), or maybe even it being the last weeks of summer (eek! I don't want the nice weather to go away-- let's hope CO actually has a fall this year instead of skipping right into winter). But I'm loving it. In June I made the Pesto Pasta with Haricot Vers and Tomatoes, and I haven't had it in anything but sandwiches and spaghetti squash since then. That means months without pesto pasta! I had to remedy that ail somehow.

A house without pesto is no house at all.

Ok, maybe that was a bit dramatic. But c'mon. Pesto is delicious. I like making homemade using broccoli and basil (subtract some sodium in your daily count, add some iron into the mix, plus create a twist with a beautiful texture that isn't watery like some store-bought versions), but if you are in a rush then you can grab some from the store (high quality, mind you. Not every pesto is created equal!). Then throw a ton of stuff together with some ravioli and make pasta salad!

Ok?

Ok.

Seriously, though. I have a really simple equation for this dish. Pesto+Pasta+Whatever Leftover Veggies/Cheese/Anything You Have = Pure Delish. (Yes, I did just say "Delish." Because apparently it's hip now. I'm behind the trend.) My roommate and I looked in our fridge, looked at each other, shrugged, and threw this recipe together. It is so customizable, and you can make it into your favorite dish ever by combining all your favorite veggies and add-ons.

Example: pesto+pasta+arugula+zucchini+olives+mozzarella+tomato+cilantro= bright and fresh
                Pesto+pasta+kale+Parmesan= simple, spiced and salty
                Pesto+pasta+ mushrooms+corn+chiptole= wild and savory, with a burn!
Etc, etc.

The dish below combines cucumber, tomatoes, mozzarella, spring mix, and tofu. I personally prefer it chilled, but hot can also be done.

Pesto Pasta Salad
Serves 6

Ingredients:

• 9 oz fresh cheese tortellini
• 1/3c. pesto (homemade or store-bought)
• 1 cucumber, diced
• 10 oz cherry tomatoes, halved
• 3 oz mozzarella cheese, cubed
• 2c. packed spring mix, roughly chopped
• 1/2c. diced tofu
• 1t thyme
• 1/2t pepper
• 1/4t salt (if using homemade)

Instructions:

1. Cook pasta according to manufacturer's instructions. Drain; let cool. Mix with pesto.
2. Add in rest of the ingredients and mix well to combine. Serve chilled.

Nutrition Information:
Sodium: 703mg (less if you use homemade version)
Total Fat: 18g
     Saturated: 7g
     Mono: 3g
     Trans: 0g
Sugar: 4g
Protein: 23g
Calories: 498