After a weekend in the deep fried south, a little detox is always necessary, so I threw together this light and tasty vegetable and quinoa quiche. Ok, that’s only half the truth. The other half is that the fridge is bare because I’ve been out of town and am going out of town again this week, and these ingredients are all I had on hand.
Let this be a lesson. It is possible to make something simple and healthy with very little. No need to turn to fast food when the fridge is looking scant!
Last week I went to LA to visit my friends at Melissa’s produce . It’s hatch chile season, and leave it to Melissa’s to make hatch chile cooking easy by compiling a ton of recipes into one book, The Hatch Chile Cookbook. Living in the southwest, I love hatch chiles, but their season is very short, so I like to stock up while the gettin’ is good.
I had my own mini chile roast the other day where I roasted, peeled, seeded and froze a whole case of hatch chiles. I should be good to go chile-wise for several months!
I was inspired by Melissa’s hatch chile and heirloom tomato frittata, and decided to defrost a couple of of chiles and add them to the mix. I think they added a nice, zesty flavor to this otherwise standard, run-of-the-mill dish. If you don’t have hatch chiles, you can substitute jalapeños.
- 2 T olive oil
- 1 leek, finely chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 ears of corn, roasted, and kernels removed from cob
- ½ tsp dried oregano
- 1 tsp fresh basil, chopped
- 2 hatch chiles, roasted, peeled, seeded and diced
- ½ cup prepared quinoa
- 8 eggs, beaten
- ½ cup feta cheese
- 4 small tomatoes, sliced
- Preheat oven to 400 degrees
- Heat olive oil in a large skillet over medium high heat. Add leek, and cook 2 minutes. Add zucchini, squash, and corn.
- Cook, stirring occasionally for 5 minutes or until vegetables begin to soften. Stir in hatch chiles, oregano and basil.
- Remove from heat and stir in prepared quinoa.
- Pour mixture into a 2 qt casserole dish coated in cooking spray.
- In a medium bowl combine eggs and feta cheese. Pour egg mixture over vegetable mixture.
- Arrange tomato slices over the top of the casserole in an even layer.
- Bake for 35 minutes or until eggs are set.