My parents came to visit yesterday with my brother and his girlfriend.
They arrived around noon and were hungry. I offered an array of various leftovers, or lunch out. Somewhat to my surprise, they opted for leftovers and I began reheating things right and left…trying to piece together some type of substantial meal for the 4 of them and myself.
While I reheated, they demolished an onion dip I had made that morning. That recipe is coming soon. You won’t want to miss it.
I started everyone off with a small piece of this quiche. I explained that we would start with breakfast/brunch and work our way to lunch. The quiche was gone in seconds and I had moved on to lentil tacos. A new lentil taco recipe.
Needless to say, that one took some convincing and the conversation around, “What is a lentil?” posed by my father, was rather amusing. Thank goodness for Google, not that the answer of “legume” helped very much.
From there, we sampled a slice of deep dish pizza, a few fries, a chicken finger, fresh fruit, and gluten-free brownies. A complete and total meal of random must-go’s. It worked.
Over lunch, we were running through our dinner options. Apparently, everyone was looking forward to an actual meal. Hah. Could I blame them, though? Nah.
“We were thinking Cracker Barrel” my mom said excitedly.
I quickly smashed that idea. CRACKER BARREL? No bueno. I have to throw my mother under the bus on that one. 🙂 I do, however, agree with her that this quiche was the best part of our pieced together lunch!
- 2 leeks, thinly sliced (white part only)
- 2 tsp extra-virgin olive oil
- 6 eggs
- ½ cup part-skim cheddar cheese, shredded
- ½ cup nonfat milk
- ¼ tsp salt
- ¼ tsp black pepper
- Preheat oven to 400F.
- Heat oil in a small skillet and sauté leeks until softened, about 8 minutes, stirring occasionally. Cool slightly.
- Meanwhile, in a medium bowl, whisk eggs, milk, salt and pepper. Whisk in sautéed leeks once slightly cooled, along with the cheese.
- Lightly spray a 9-inch pie plate with olive oil and evenly pour in mixture.
- Bake, uncovered, for 40-50 minutes or until lightly browned. Let sit 5 minutes before serving.
The weekend went so fast 🙁 Back to the grind.