This past Sunday weekend, we had over my favorite aunt, uncle, wife, son-in-law and their son.  We’ve finally managed a day and time that worked out great for both of us.  The invitation and visit was long over due, mainly because around this time of the year, they go to Turkey and return in the winter.

Since it was going to be for just tea, I wanted to keep the dishes light and summery. I had intended on making two other dishes, but daughter did not let that happen.  Note to self, next time make a few more dishes at night, while she is sleeping. 

MENU:

CRUSTLESS VEGETABLE QUICHE

MY MOM’S JASMINE RICE & CHICKEN INFUSED WITH SAFFRON & CINNAMON

CHEESE PIES – READY MADE & BAKED ONLY 
          CAN BE FOUND AT THE FREEZER SECTION @ THE STORE

CHEDDAR CHEESE & DILL CORN BREAD adapted from Ina Garten

WHITE & SEMI-SWEET CHOCOLATE MUFFINS adapted from Epicurious.com

POMEGRANATE MOLASSES BUTTER CAKE

CRUSTLESS VEGETABLE QUICHE

I’ve made the vegetable quiche again, this time making sure not to burn the edges. 
Note:No crust necessary bakes beautifully without any crust – but can be cooked in a crust shell as well.

Beautiful array of colors – vegetables sauteing in olive oil.

Add in the grated zucchini.

 Mix eggs, heavy cream, grated cheese, dill, salt & black pepper.

 Add above mixture into wilted vegetable in the skillet.

Tranfer from skillet to safe baking dish.

Ingredients:

• 4 tablespoons of olive oil + 1 tablespoon to oil the baking dish
• 2 stalks of leeks – white part only chopped
• 4 head of scallions – white and green parts chopped
• 1 yellow bell pepper – chopped
• 1 orange bell pepper – chopped
• 1 green bell pepper – chopped (red works well too)
• 1/2 box of mushroom – white or portabella (optional – I had a box in the fridge) chopped thin
• 3 medium zucchini or 2 large – grated
• 6 eggs
• 3/4 cups of heavy cream or milk
• 1 cup of grated Turkish Kaskaval (or any hard cheese you have)
• 1/2 cup of chopped dill (optional can be left out)
• salt & black pepper

Preparation:

Preheat your oven to 350 degrees.

In a large skillet heat up the olive oil, add in the chopped leeks, scallions, all the chopped bell peppers and chopped mushroom and let cook until they all have become nice soft about 5-7 minutes.  Add in the grated zucchini and mix well into the sauteing vegetables. Season lightly with salt and black peppers.

In a large mixing bowl, add in your eggs and heavy cream or milk, whisk the eggs and heavy cream.  Then add in your grated cheese, chopped dill, salt and black pepper and give it a nice stir.

Pour your liquid mixture over the vegetables, making sure the liquid covers all the sides of the dish.  Gently mix the vegetables and the liquid mixture. 1-2 minutes only. You don’t want to bake the eggs on the stove top.  Oil the bottom of your baking dish and set aside.  Pour the mixture into your baking dish.  The mixture should easily flow into the baking dish. 

Place dish into the oven, bake for 45-50 minutes.  Until the top has formed a nice soft crust.  Remove from oven and let cool.  Cut into slices and serve warm or at room temperature.

Afiyet olsun! Enjoy… 

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Tags: chicken, cinnamon, GUACAMOLE, INA GARDEN CHEDDAR & DILL CORN BREAD, jasmine rice, LATE SUNDAY TEA, NUTS, spinach pie, vegetable quiche