summer

KNR, p. 54 “Kerrian’s Summer Quiche.”

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We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

Summer Quiche

Charlie & Sheila Kerrian
easy quiche with summer veggies
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 9" Deep-dish pie shell
  • 1 stick margarine
  • 1 Tablespoon onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or to taste)
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim, shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 2 ripe, sliced medium tomatoes

Instructions
 

  • Pre-bake deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  • Melt margarine in large non-stick frying pan. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  • Add parsley, oregano, and basil, stir briefly. Add garlic powder and salt to taste. Saute briefly, take off heat.
  • In medium bowl, mix eggs, mozzarella and sharp cheddar.
  • Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  • Pour into deep-dish pie shell. Arrange tomato slices on top.
  • Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  • Let cool for 10 minutes, then slice and serve with salad.
Keyword Cheese, Vegetable

 

 

 

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KNR, p. 239 “Cucumber Slushies”

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Our delightful neighbors had a bumper crop of cucumbers and gave us a dozen of the seedless kind. We had to come up with a way to use them quickly, because as far as we knew, cucumbers don’t freeze well. We had cucumber salads, cucumber slices on our sandwiches, and then we made cucumber slushies. The slushies are super easy to make and are a healthy, refreshing summer beverage. We added watermelon for one version. Sooo good. Here’s what we came up with for the recipes. We’ve had a week of slushies and nobody has keeled over yet.

But then, nobody has ever died in the Kerrian Kitchen. Honest.  😉

Cucumber Slushie

Ingredients (Serves 1)

  • 2 seedless cucumbers, washed, peeled, and sliced into 1/4 inch slices (about two cups)
  • 1/8 teaspoon sea salt
  • 1/2 cup water
  • Mint leaves for garnish

Preparation

  • Place water into 16 oz blender (or bigger)
  • Add sea salt and cucumber pieces and pulse until pureed, about 20 seconds.
  • Pour into glass and garnish with mint leaves.

 

Cucumber Watermelon Slushie

Ingredients (Serves 1)

  • 1 seedless cucumber, washed, peeled, and sliced into 1/4 inch slices (about one cup)
  • 1 cup seedless, cubed watermelon
  • 1/8 teaspoon sea salt
  • 1/2 cup water
  • 1 slice cucumber for garnish

Preparation

  • Place water into 16 oz. blender (or bigger)
  • Add watermelon, cucumber, and sea salt and pulse until pureed, about 20 seconds.
  • Pour into glass and garnish with a cucumber slice.

Enjoy!

 

 

 

 

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KNR, p. 263 “Savory Rustic Tomato-Squash Pie”

 

This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’

 

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"Savory Rustic Tomato-Squash Pie"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Ingredients
  • Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
  • 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
  • 1 medium yellow squash, about 1.5 cups in 1/4” slices
  • 1 medium zucchini, about 1.25 cups in 1/4” slices
  • 1/4 cup green onions, sliced and divided
  • 1/4 cup green bell pepper, diced and divided
  • 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
  • 1/4 teaspoon garlic powder, divided
  • 1/2 cup mayo
  • 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
  • 1 Tablespoon parmesan cheese
  • 3/8 teaspoon sea salt, divided
  • Parchment paper
  • Aluminum cookie sheet with low sides
Instructions
  1. Make the pie crust and chill in the refrigerator for an hour.
  2. Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
  3. Slice yellow squash and zucchini and place in single layer on a paper towel.
  4. Slice green onions and set aside.
  5. Dice green bell pepper and set aside.
  6. Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
  7. Preheat oven to 400 degrees.
  8. Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
  9. Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
  10. Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
  11. Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
  12. Spread mayo/cheese mix evenly on top of zucchini layer.
  13. Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
  14. Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
  15. Pick up parchment paper with rustic pie on it and place on the cookie sheet.
  16. Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
  17. Bake on the bottom rack at 400 degrees for 20 minutes.
  18. Turn cookie sheet and bake for another 20 minutes on bottom rack.
  19. Reduce oven temperature to 350 and remove pie from oven.
  20. Spread rest of bell peppers and onions evenly on tomatoes.
  21. Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
  22. Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
  23. Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.

Enjoy!

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