So for week number three, I turned to some old-school recipes for help. I’m not used to cooking with the same ingredients week after week!
We were inundated with yet more broccoli and eggs. As you can see, we also got corn, yellow beans, cherry tomatoes, raspberries, onions, and potatoes.
It was easy enough to deal with most of the produce. However, I don’t eat eggs or broccoli that much, and they are piling up in the fridge. Not knowing what else to do, I made a leek quiche and a broccoli quiche to try and use them up.
I had never made quiche before, so it’s no surprise that the broccoli quiche wasn’t that great. The filling seemed too firm, so maybe I didn’t add enough milk, or maybe it turned out weird because I used soy milk. Oh well. The crust was tasty, and the filling was edible, so I consider it an accomplishment.
We got tons of wax beans again too, so I chopped some of them up and added them to the shepherd’s pie filling. I grew up eating shepherd’s pie, and it seemed like a good way to use up the potatoes and random veggies. I made a vegetarian version for the filling by using yves ground round, carrots, yellow beans, onions, and a bunch of seasonings.
I made an extra batch and put it in the freezer. The batch that we did eat tasted delicious.
We still have a lot of eggs, so I’ll have to deal with those soon. I’m thinking of making this fancy version of scrambled eggs from my Cookwise cookbook. It has cream cheese and goat cheese and fresh chives in it, and it sounds like a heart-attack waiting to happen, yet it tastes so good. I’ll probably end up making it.
Any other ideas of what to do with eggs?