No Snow!

It's kind of sad.  The news last night reported a potential "weather event" with snow, sleet, freezing rain, the whole deal.  I was ready.  I've been to Jazzercise 3 times this week, went to the library yesterday, have food in the fridge and freezer. 

We got nothing.  I did hear some rain last night but we're fine this morning.  I guess I should be happy, but with no plans and ready to cocoon inside, I feel that maybe I should go do something.  I'll try and refrain. 

The menu moved a little this week and we had the Zucchini Pie last night.  It was very good, basically a crustless quiche.  It's from my new cookbook, Quick Vegetarian Pleasures by Jeanne Lemlin which I ordered after reading a discussion on the Cooking Light bulletin board.  I sometimes find too much I "need" when I read messages on the board.

Zucchini, Tomato and Swiss Cheese Pie

• 1 tablespoon unsalted butter
• 1/4 cur breadcrumbs
• 1 1/2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, seeded and diced
• 3 medium zucchini, quartered lengthwise and thinly sliced
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 3 large eggs
• 1/3 cup milk
• 1/4 pound grated or sliced Swiss cheese
• 3 tablespoons grated Parmesan cheese

1. Preheat the oven to 375 degrees.  Using 1/2 tablespoon of the butter, grease a pie plate, then sprinkle the bread crumbs over the bottom and sides.
2. Heat the olive oil in a large skillet over medium heat .  Add the onion and garlic and saute 10 minutes.  Stir in the diced tomatoes and saute 5 minutes.  Raise the heat to high.  Mix in the zucchini, fennel seed, salt and pepper.  Cook until the zucchini is barely tender, about 5 minutes.  (The mixture should begin to stick to the pan.) Remove the pan from the heat and cool 5 minutes.  (The recipe may be prepared in advance to this point and chilled up to 24 hours.  Bring to room temperature before proceeding.)
3. Beat the eggs in a large bowl.  Stir in the milk, then mix in the zucchin mixture.  Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture.  Sprinkle Parmesan cheese all over the top and dot with the remaining butter. 
4. Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.  Let sit 10 minutes before cutting.
5. Serves 4 We did get 4 servings, so now we have leftovers.  Maybe brunch tomorrow.

Notes:  I followed the recipe almost exactly.  I used 3 plum tomatoes for the tomatoes.  I used seasoned dry breadcrumbs since that is what I had.  I also made the recipe for Provencal Potatoes in the same book per suggestion by the author.  The potatoes were just pan, fried red potatoes sprinkled with garlic and green onion, very, very brown.  Very good. 

Today I hope to do some knitting.  I worked on my quilt so I'd be ready for class this week and I have the top done.  I'll find out about batting and backing at class and will soon have a crib sized quilt.  I'm getting better at sewing, still not perfect but I haven't broken 1 needle on the machine. 

Now it's time for breakfast, maybe it's brunch since it's a little late.