Posts Tagged ‘zucchini’

Weekend brunch

Sunday brunch – rise and shine! English muffin with grated guerre cheese, fried egg, avocado, lightly roasted zucchini and pepper 


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One of my favorite writers said a “crush is like a cold while love is more like pneumonia. It happens once in a while. You sneeze and cough but you are generally fine.” However, between you and me, we both know that sometimes a serious crush is more like, um, a flu. It still isn’t life-threatening (to young adults), nor does it require hospitalization like pneumonia, but it also takes a little more than some tissues and a good night sleep to recover.

So when your crush becomes “un-crushable,” whether when he gives you a clear message one way or another, stops responding to your “hints,” or starts seeing someone else, tell yourself that at least you are still capable of loving, that you are true to yourself, that you are taking, and trying your best to enjoy, what life has granted you.

You will be sad. It is, in the end of the day, the end of a little wonderland that you have built by yourself for yourself. You have been happy in it. It’s like the dream in the movie Inception. There is a bridge where you want it to be, and the coffee shop conveniently appears when you want to have a latte. It’s not that you didn’t realize that it’s a dream – the totem never stopped spinning. However, you didn’t want to wake up. You indulged yourself in the beautiful bubble, until one day, the bubble is burst for you.

It’s probably not a “heart-broken” moment, maybe more like a “heart-cracking” at the most. However, you still need a little bit of comfort and a little bit of hope that everything will be alright.

And that’s what this zucchini and goat cheese crustless quiche is for. It’s time consuming to make, but it helps take your mind off of the sad thoughts. And when your room is filled with the mixed smell of egg, cheese and zucchini from the oven, you will get the comfort and the hope that you need.


Tear index: 1 (you get moist-eyed when watching a love story)

Best remedy for: Your crush becomes “un-crushable”

Cook time: 50 mins; Level: Intermediate; Yield: 1 (9-inch) quiche, 6 to 8 servings

How much he is worth: $25

Created by: Food Network Kitchens; Link: http://www.foodnetwork.com/recipes/food-network-kitchens/zucchini-and-goat-cheese-crustless-quiche-recipe/index.html


  • 1 1/2 pounds medium zucchini or a mixture of summer squashes
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
  • 1 medium white onion, chopped, about 1 cup
  • 1 clove garlic, thinly sliced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh marjoram or oregano
  • 2 cups half-and-half
  • 2 large eggs
  • 2 egg yolks
  • Freshly ground black pepper
  • 6 ounces young goat cheese, such as Montrachet.
  • 2 ounces grated Swiss or Gruyere cheese, about 1/2 cup


Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.

Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.

Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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