lunch box: quiche

contents:

fennel mushroom quiche
sweet potato home fries
white rabbit salad


Quiche is one of my stand by meals for when I don't feel like cooking and/or when I have annoyingly small amounts of veggies leftover from other dishes I need to use. I buy frozen crusts, which make the whole thing that much easier. The basic formula is 2 eggs + 3/4 cup milk and then whatever veggies, cheese, and spices you want to add. This time I cooked some chopped fennel and mushrooms stove top first before adding it to the eggs. Some other favorite quiche combos are: sweet potato chili pepper cheddar, broccoli swiss, and tomato spinach parmesan. Just be careful you're not adding in lots of water or juice from the veggies into your egg mixture. Bake your quiche at 350 degrees for 30 minutes or until the eggs are cooked through. Let the quiche cool for a few minutes before you start cutting slices.


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There are a lot of recipes for White Rabbit Salad online, and each one is a little different. My final salad included:

2 cups cottage cheese
2 mackintosh apples
1/2 cup chopped walnuts
1/2 cup dried cranberries
1 tsp honey
juice from 1/2 a lemon

I think this is is going to be my new favorite snack, at least for as long as apple season lasts.


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Because I was trying to time it with quiche I pre-baked the sweet potatoes in the microwave first, then peeled and chopped them. If you have more time you can start with the raw potatoes and let them cook fully in the oven. Toss potatoes with olive oil, lemon juice, salt, paprika, and one chopped onion. Cover a cooking sheet in tin foil and lay out potatoes in a single layer. Bake until crispy.