So far, so good. The Husband has not balked at having several meatless meals a week. And for the carnivore menus, I’m trying to decrease the meat portion, and increase the veggies.
I’ve been experimenting with more herbs (lots of Thyme used this week…does anyone know of a really good way to help fresh herbs last longer?) and trying new things.
Tonight’s dinner: Gruyere Quiche with Carmelized Onions, and Kale with Potatoes and Baby Bella Mushrooms. When I was searching for a quiche recipe, so many of them called for heavy cream or half and half. We’re trying to eat healthier, so I was happy to find several that used milk. The one I decided to try was from Rita at Pink Bites. [http://www.pinkbites.com/]
[He loved the quiche and took seconds. He ate the Kale but stated he wasn’t a fan of Kale. One out of two isn’t bad! At least he didn’t ask “where’s the beef?”]
Gruyere Quiche with Carmelized Onions
1 ready made pie dough (you can make your own, but store bought works fine for me)
2 TBS unsalted butter
1 TBS of fresh thyme, finely chopped
1 large onion, thinly sliced
3 large eggs, lightly beaten
3/4 cup of milk (anything but fat free)
1 cup of shredded gruyere cheese (about 3 oz equals 1 cup shredded)
salt and pepper to taste
Preheat oven to 375 degrees.
Bring the pie dough to room temperature. Gently unroll into your pie plate (preferably glass). Prick the bottom of the dough with a fork and return to the refrigerator for about 30 minutes.
Cover pie crust with aluminum foil and top it with dried beans (I used dried peas). Bake about 25 minutes, removing the foil and beans for the final 10 minutes. Remove from oven and allow to cool.
While the pie crust is baking, melt the butter over medium-low heat. Add the onions and thyme and cook, stirring frequently, until onions are browned, about 20 minutes. Season with salt and pepper, set aside.
Blend together the eggs and the milk. Add salt and pepper to taste.
Spread 1/2 the cheese on the bottom of the pie crust, add the onions on top and cover with the remaining cheese. Pour on the egg mixture. Bake it until golden brown, about 40 minutes.