It’s Saturday-stock-the-pantry day. But first, I note to myself, make room in the fridge. I have eggs, half a pint of heavy cream that I bought to make a cake but changed my mind, a cup of home-made biscuit mix, assorted raw vegetables in various states of preparation, and inspiration.
This is basically Betty Crocker’s zucchini pie recipe, a crustless quiche which I’ve found robust enough to stand up to experimentation with the ingredients. For instance, I substituted the heavy cream for the milk–so of course it’s no longer low fat. But this is the basic recipe. For the veggies, I had eggplant, zucchini, asparagus, tomatoes, and onion. For the herbs I only had thyme and dill on hand. But any combination of herbs will do.
I forgot the cheese (I used Cheddar) so I sprinkled it on top then added the herbs on top of the cheese. It was a delicious mistake! For this recipe and the recipe for the homemade biscuit mix, see my previous post the versatile crustless zucchini quiche.
