Life has changed dramatically in the last few months and I struggle to adapt to the changes that affect everything........I've lost my job, am living with only unemployment compensation, while continuing to pay spousal support to a disabled ex! Creativity is essential. Oh, did I mention that my 22 year old daughter flew back into the nest and is unable to contribute to the household expenses...There are also two boxers, a bulldog and three cats who reside with me and find it lovely to be cared for properly!! So the refrigerator is not as full as it once was, and what is there is USED, to the last bit! I bake most of my own bread .....rarely use convenience food and drink WATER...that is tough for the lovely daughter...LOL. As I am separated, it is often that I cook at my Mom's.....who resides just up the hill from me. We share cost and effort and frequently my elder son stops by to forage in Gram's fridge as well. We buy in bulk, watch for sales and now that summer is coming, will each plant a small garden....lettuce, peas, tomatoes, peppers, onions, zucchini and wonderful fresh herbs! I am a huge fan of the Artisan Bread in 5 Minutes a Day Book.....and I keep dough in the fridge most of the time.....I pack my daughters lunch for work and fix her coffee and breakfast at home to avoid stops at the local convenience store in the morning! Pizza and Stromboli are home-made. I am a registered nurse with a strong background in nutrition, so that is also a daily consideration! My Mom is a Type-2 Diabetic and everyone but my Mom needs to lose weight! There is also a weekly family get together that includes dinner for 7.....or more...whomever shows up is fed! So while I re-do the resume, job hunt and consider further education, the day to day business of food continues ....and I do like to cook, and EAT! Yesterday's search through the fridge found......fresh asparagus, skim milk, leftover roasted chicken, 3 slices of bacon, and cheddar cheese, I had 2 shallots just beginning to soften, my chives were up in the tiny garden and I had a few cups of flour.....not The King Arthur Flour that I use constantly. A thoughtful friend left me a bag of flour, knowing that I bake frequently, but it would NOT be used for bread......worked well for the pastry crust though!! I will post the recipe that included all of these orphan ingredients! Asparagus-Chicken Quiche! served with wilted endive salad with hot bacon dressing (found those goodies in my Mom's fridge when I arrived with the finished quiche) This is my challenge for the tough economic times.....to make use of what I have, buy frugally, use local ingredients when possible and serve food that is delicious and reasonably healthy!!! Try Yesterday's Quiche! A definite keeper!
Asparagus-Chicken Quiche
6 Asparagus spears
pastry for a single-crust pie
2 tablespoons fresh-snipped chives or green onion tops
3 eggs -- beaten
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup cooked chicken or turkey
4 slices bacon, crisp-cooked drained and crumbled
1 1/2 cups shredded cheddar cheese
1 tablespoon flour
Wash asparagus, break off woody stems (spears should be about 4.5 inches long) Cook asparagus spears in boiling water for 5 minutes; drain and set aside
Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10-by-1-inch quiche dish; trim edge. Line unpricked pie shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degree oven for 8 minutes. Remove foil and bake for 4-5 minutes more, or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees.
Meanwhile, in a large bowl stir together eggs, milk, salt and pepper. Stir in chicken and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over the bottom of the hot pastry shell. Carefully pour egg mixture into the pastry shell. Arrange asparagus in spoke or fan fashio on top of the egg mixture. Bake in 325 degree oven for 55 to 60 minutes or untill a knife inserted near the center comes out clean. Let stand 10 to fifteen minutes before cutting into wedges.
Per Serving (excluding unknown items): 197 Calories; 14g Fat (63.7% calories from fat); 13g Protein; 5g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
NOTES : Judy's Notes: this was created from what needed to be used in my refrigerator...so there was one addition and a slight change in technique to reduce the number of dishes to clean afterward. I had 2 shallots that were just starting to soften so I slice them and caramelized the in a bit of olive oil and bacon grease after cooking the bacon. When they were nearly done I tossed in the asparagus and sauteed it until barely crisp-tender. Then added the leftover cubed chicken and sauteed the entire combination for just a couple minutes. I had shredded the cheese on a dinner plate, so I simply added the flour onto the cheese and tossed it with my fingers to coat. The pastry shell was very pretty with the addition of the chives...but the flavor was not dramatically different, so a ready-to-to use crust would be fine! I mixed the eggs, milk and seasonings in a bowl. Then placed the chicken, asparagus and bacon mixture into the cheese lined crust, poured the egg mixture overtop and baked.....the timing is accurated at 55-60 minutes in my oven usting standard heat...I still forget there is a convection option in my oven. I prepared this in the afternoon and it reheated well for dinner. It was served with wilted endive salad...with a hot bacon dressing. It was enjoyed and my picky daughter even complemented it. Had some for lunch the next day...still very tasty!
The nearly-ex husband is coming by tonight....supposed to be bringing fresh-caught trout and his version of the pasta salad that I used to make for him.......guess I'd better check the fridge for todays adventue......I do know what I am out of......Milk and nearly out of flour (arghhhh). I'll let you know what is created!!
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