Matt called to check in this afternoon and I told him cheerfully that I felt better today until I opened the fridge to make dinner and if you've read the last couple entries you can guess what happened next.
"So probably sandwiches again or whatever you feel like making."
But then a couple hours later a sudden, and welcome, burst of energy kicked in and I made this phone call to my neighbor-friend Loretta.
"Hey, if you haven't eaten yet, would you like to come over for dinner? I'm making this quiche that may, or may not, be good."
And really, who can turn down an invitation like that? I burnt the store-bought crust a little bit but the filling was good enough to make up for it. The best part? It was a recipe I made up using the rapidly rotting contents of our veggie bins and some milk and eggs.
I am sure there are a lot better ways to do this but here's what I did on short notice with what we had on hand and I'm glad I made enough to freeze the second one for later.
You'll need a crust, either make your own if you insist or use store bought
Asparagus chunks, diced zucchini, leeks, 1/4 red onion, broccoli in oil
(or whatever veggies you have that need to be used up)
In a bowl whisk 1 cup milk and 3-4 eggs (or double if you're trying to use up more veggies and have an extra crust).
Put sauteed veggies in the pie shell, pour milk-egg mixture over that and then top with goat cheese crumbles if you have them or some other complimentary cheese.
Bake at 350 for 50 minutes.