Early evening sunsets. Cool-breezed nights. Tapering tomato harvests. Weddings on weddings on weddings. September.
Can you believe it? Yeah, I can’t really either, especially as I sit here in a slightly steamy and sunny room writing about zucchini quiche. The deliciousness of late summer days. I love it.
This is actually the first quiche I’ve ever made, seasoned with the loving help of my roommate who has a rich history of it in her repertoire. (Thanks Amelia!)
It was inspired by some farm fresh eggs delivered from a friend and a large bounty of zucchini awaiting usage in the refrigerator. Those two ingredients go together quite well, especially when tomatoes are in the picture, too.
I chose to go crustless with this quiche in the name of keeping it a little lighter as we ride out these last few weeks of hot weather. However, if you want to make this a little richer, feel free to flake on the crust. You could also add some extra cheese if you wish too. If you do so, I’d recommend medium hunks of goat cheese.
The main focus here though is the veggies. Zucchini gives this some texture, while tomatoes add a sweet, acidic flavor that bursts across the surface. Perfecto.
Enjoy for breakfast or lunch, warm or at room temp. Continue Reading…
Real talk here – emojis are one of the best attributes to ever appear in the smartphone world. It’s not infrequent that I’m texting half in emoji-speak, and dying in my bed from my own emoji-induced laughter.
Emojis are great, and so are the other goofs who can appreciate them as much as I do. Hopefully that’s you, otherwise you’re probably praying for my sanity right now.
While I am forever anticipating the creation of a carrot emoji, I can say I frequently get down with the eggplant icon while I wait. Its purple radiance, with its bright green top, does wonders to add life to my muted text messages.
Eggplant emojis, for the win.
You know what else is an eggplant win? When you add its roasted form to your hummus. You’ll find a recipe for that below, which is essentially a babaganoush meets hummus situation that can only be described as yum-o.
By adding roasted eggplant into the chickpea mix, you create a slightly creamier spread to smear across your toasted bread or pita. I wanted to throw a little texture back in, so I toasted up some cumin seeds and added them, too. Like poppy seeds on a cracker, their small pop works well here, and really takes the spice infusion to another level. The toasty aromatics and nuttiness you derive from the whole form of cumin seed is worth the extra step.
Spread on pita with thinly sliced cabbage, spinach, and maybe some feta, too, or serve simply as is with warm, toasted bread and a drizzle of EVOO.