The Fabulous 52 is a year long journey in to the fun, fresh and unique foods of our rich and diverse San Joaquin Valley. Move away from the "tried and true"...come and explore something new, locally grown and farm market fresh! Feel free to share your journey with us, and in turn, your friends and family.
Tuesday, January 17, 2012
It's all about "Comfort Food" (Week 3)
Well.....I guess I couldn't escape the cold and flu season! This week, we are trying that Tatsoi in a quiche that I am calling my Pan Asian Quiche. Read on....it was delicious and made me feel all "warm and happy"!!
1/3 cup Bari extra virgin olive oil
3 cloves garlic, chopped
1 small onion, chopped
1 head of fresh tatsoi, washed and chopped
2 cups shredded Cheddar cheese
2 Tbsp soy sauce
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, warm olive oil over medium heat. Saute garlic and onion until lightly browned, about 7 minutes. Stir in tatsoi and soy sauce. Just before removing from the pan, toss with 1/2 the cheddar cheese. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.