Quiche it Simple During Lent

The Lenten season is upon us. This exercise in meatless Fridays sticks with me even though I am no longer a practicing Roman Catholic.

Culturally Catholic, I am. So the guilt about eating meat remains with me to this day.

Skipping meat on Fridays wouldn’t be that big a deal if I could serve the grilled cheese sandwiches for dinner. I love grilled cheese. Any cheese melted between two pieces of bread slathered in butter or olive oil is pure heaven.

Except my daughter doesn’t eat cheese. And she has a nose that can smell it several rooms away.

If I crave a melted cheese sandwich, I eat in the middle of the night when she is asleep. Then I burn candles to get the smell out of the house.

Sometimes I will order one when we are eating out for lunch. But she is relentless in her ongoing commentary about how much she hates cheese.

Yes, this is odd. I am the mom. It is my house. But when your child is on the autism spectrum, however mild, this isn’t a battle anyone is going to win.

Fortunately, she likes most vegetables. So on many meatless nights, it’s just a plate of roasted vegetables and pasta or rice.

But I’m trying to find add a little more protein to her diet, which would consist largely of chocolate and chips if left to her own devices. We eat a lot of chicken.

When Lent rolls around, it’s time to cook more creatively. We live just a couple of miles from a chicken farm, so we always have fresh eggs in the house. That means frittatas, quiches, and omelets.

The beauty of any of these is that you are free to improvise. Throw some spinach in for some extra veg, add or change a cheese, and use fresh herbs if you have them.

I keep a box or two of frozen pie crusts that I buy at Trader Joe’s in Cleveland on hand. It’s one of my favorite crusts, and it saves time.

Today, I had some extra smoked salmon, green onions, and potatoes. If I had baby kale, chard, or spinach, it would have gone in too. I was finished in less than 45 minutes. Plus the leftovers can do double duty for breakfast or lunch tomorrow.

This is #whatsfordinner tonight.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Salmon, Dill, and Potato Quiche
This is an easy dish for dinner or lunch. Pair with a cucumber or green salad. Depending on appetites, and whether it is lunch or dinner, this can feed from 4-6 people.
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 350 degrees.
  2. Roll out pie crust so it will fit into a 9-inch pie pan. Place crust into pie pan and trim off edges. Top crust with parchment and pie weights or beans. Place on baking sheet and bake for 10 minutes. Remove paper and beans and cook another 5 minutes.
  3. In the meantime, cook potatoes in salted boiling water until tender. Drain. Slice.
  4. Beat together the cream, eggs, dill, lemon zest, salt and pepper until the eggs are lighter and there is a bit of foam on top of the batter.
  5. Place cut potatoes over the bottom of the pastry. Then put half the salmon strips in the gaps. Sprinkle with half of the green onions. Pour over the egg mix.
  6. Bake for 25 mins until the top is firm. Allow to cool. This is best served at room temperature. Before serving, top with the remaining strips of salmon, some dollops of creme fraiche, sour cream, or yogurt. Sprinkle remaining green onions on top and some dill.
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Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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