I have one more exam left. But! I have a decent amount of time to study beforehand so I decided to make a little drive today to my parents’ house to visit an old friend that I miss while I’m away at school:
I found this book, and good things happened…..
I would indeed like to teach the world to sing, but I will settle for maybe teaching a few people how to make dinner.
I brought my tart pan with me on this mini-break, because I had plans to start cooking as soon as I got home. When I arrived, I thought I was maybe too tired to get out the rolling pin and actually make a crust. But don’t worry—the thought immediately following that one was “Don’t be a pansy—the day you’re ‘too tired’ to wield a rolling pin will be the day law school exams and/or the terrorists have won.” I would never let that happen.
I checked out what was in the fridge, and set about making a sort of quiche/tart hybrid with caramelized onions, yellow squash, thyme, and parmesan. For the crust component, I used this Ina Garten recipe, but used a couple tablespoons less butter (because that’s all I could find) and replaced 1/2 cup of the flour with whole wheat flour—I liked the extra texture and color from the whole wheat.
I sliced up two large onions and put them in a big skillet with a little bit of olive oil, salt, and pepper. Caramelizing onions takes about 40 minutes—or at least it did this time—but it’s no big deal because all you have to do is stir occasionally. When they’re done, they’ll have decreased in volume by quite a bit, and they’ll be caramel-y colored and sweet. Here’s a before-and-after comparison:
When the crust was mostly cooled off and ready to rock, I scattered the onion-y goodness over the bottom and then layered on some thinly-sliced yellow squash.
Then I whipped up the egg mixture, poured it over the veggies, and baked. And the finished product was so lovely I took it outside in the backyard to photograph it in the natural light. I really hope the neighbors saw me having an intimate photo shoot with my dinner.
Since this was kind of a thrown-together recipe, I’ll just list what I put in the filling and suggest you visit the link above for the crust recipe if you’re so inclined. Here goes:
- 2 large onions, sliced and caramelized (cook in a large skillet over medium-low heat for about 40 minutes, stirring occasionally until golden brown and sweet)
- 1 small yellow summer squash, sliced in thin rounds
- 4 eggs
- 1/2 c. milk (I used skim, but go with whatever you’ve got)
- about 1/3 cup grated parmesan cheese
- about 1/2 tsp fresh thyme
- salt and pepper
Arrange the veggies in the cooled crust, whisk together the remaining ingredients and pour them in, and bake at 350 for 20-25 minutes. (Oh, I used a 10-inch tart pan. That would be helpful to know, huh?)
I thought this was delicious, but it’s pretty filling, so I have a lot left. If you want some dinner, just come on over and, you know…