As most of you know, we receive a bimonthly CSA package full of more fruits and vegetables than we know what to do with.
This past week, we received a bounty of goodies, including lettuce, avocados, oranges, cauliflower, leeks, broccoli, and more.
When it comes to using up all this produce, if I can find a recipe that has multiple ingredients from the CSA package, I’m on cloud nine. Luckily, a few months ago I tore a quiche recipe out of an issue of Rachael Ray Magazine – a recipe that used both cauliflower and leeks. I thought “what better time to give it a try?” and the meal turned out excellent. Plus the leftovers are great for breakfast and lunch!
Cauliflower, Onion and Leek Quiche, c/o Rachael Ray Magazine
1 frozen pie crust, defrosted1/2 C shredded cheese (I used aged white cheddar)
1 tsp olive oil
1 C thinly sliced onions
3/4 C thinly sliced leeks
2 C coarsely chopped cauliflower
3/4 C chicken broth
1/2 C egg whites
salt & pepper
* I did modify the recipe and included whole eggs, instead of a full cup of egg whites.
Preheat oven to 400 degrees. Place rack at bottom of oven. Roll crust out onto a pie dish and poke holes in crust to keep from rising. Bake crust for 5 minutes. Remove from oven and add 1/4 C of the cheese to pie crust. Bake for another 3 minutes. Remove from oven.
Meanwhile, heat oil in large pan over medium heat. Cook leeks and onions for about 3 minutes, adding salt and pepper as they cook. Add cauliflower and chicken broth and cook for 10 minutes, stirring occasionally. When finished, allow to cool slightly.
In a medium bowl, beat eggs and egg whites. Add remaining cheese and a dash of salt and pepper.
Mix cauliflower, leeks and onion with eggs and cheese. Pour into pie dish and bake for 20-25 minutes, until the center is set. Allow to cool for a few minutes before serving.