This is the first post in a regular series: next week Ali Fong of Bon Me will be doing a video demo with her CSA box!
This week, pediatrician Sarah Reich demonstrates her talent for home cooking with an asparagus and onion crustless quiche and some home-made pickled radishes!
Asparagus and Onion Quiche /Quiche de Espárragos y Cebolla
Ingredients:
6 Eggs
1 Bunch of spring onions or 1 yellow onion
1.5 cups of shredded cheese
1 bunch of asparagus
1/4 cup of milk (optional)
Salt and pepper to taste
- Preheat your oven to 350 degrees
- Dice onions and asparagus
- Saute onions and asparagus in olive oil until onion begin to brown
- Mix eggs with a whisk or fork
- Grate cheese and fold into eggs
- Gently whisk vegetables with egg and cheese mixture, then add salt and pepper
- Pour the mixture into a greased pan and cook for 25-30 minutes (a deeper pan may take longer).
- Let cool, then enjoy!
You can use any vegetables you have on hand for this recipe, and whatever your favorite type of cheese is. I like to sprinkle parmesan or red pepper flakes on top before putting it in the oven!
Dr. Sarah Reich
Pickled Radishes / Rábanos Encurtidos
- Slice radishes and put them in a jar (or Tupperware)
2. Combine 3/4 c water, 3/4 cup vinegar (apple cider or white), 3 Tbsp honey or maple syrup, and 2 tsp salt in a saucepan
3. Bring the vinegar mixture to a boil, stir a few times, and then add the the jar
4. Let the contents come to room temp
You can eat right away or store it in the fridge. I’ve also added mustard seed and red pepper flakes to the jar with the radishes before adding the vinegar. It’s good with tacos, salads, meats or anything you want to add some color to!
Dr Sarah Reich
