How does this idea sound?
April 1, 2010 by
Filed under Gourmet Mustard
I am having a vegetarian (not vegan) friend over for Easter lunch. I was thinking of making a mustard and turnip green quiche. I got the idea from a garlicky greens tart that I made once. But all it had was turnip greens and a ricotta cheese in a tart shell. It didn’t seem substantial to me as a main dish. I thought if I turned it into a quiche by adding an egg custard to it it may be more filling.
Another idea is mushroom and farro pie from Gourmet mag.
http://splendidtable.publicradio.org/recipes/main_mushroompie.shtml
First vote : mustard green quiche or mushroom and farro pie.
Second: give me some suggestions if you have a any.
She eats eggs and cheese.
Allow me to clarify my question… I really want you to vote on my ideas. Your suggestions (and recipes) are welcome but I really want to know which of the two choices you find most appetizing.
Thanks!
Make sure your vegetarian friend eats eggs as some don’t. Also check to see if she eats cheese as this will also add some filling quality.
my mom makes an awesome egg/spinach quiche…i think this is the recipe
http://allrecipes.com/Recipe/Spinach-Quiche/Detail.aspx
its really filling and delicious
Most vegetarians eat cheese (90% of vegans think it’s the hardest thing to give up), but definitely check on the eggs to make sure she/he eats them.
I think the mushroom and farro pie sounds excellent, I might have to look for a vegan version to try!
I am a vegetarian, not a vegan, but I try to avoid egg and dairy if I can, so you might want to ask your friend if she eats eggs because not all do. Also here’s a recipe my best friend and I came up with: It is for vegetarian pot pie. You need pie crust (two one for in the pie tin and the other to cover the top.), vegetables, water or veggie broth, and things such as salt, pepper, oregano, basil, what exactly you use is to you and your friend’s preference though, and corn starch. I don’t like mushrooms so I don’t put them in, but you can if you want. I usually use carrots, celery, potatoes. I use vegetable broth, but you can use water if you want, we actually originally used water in it when we came up with the recipe. First you chop up the veggies, and put them in the pan. (remember to have enough veggies to fill the pie crust.) then add the water or veggie broth to the pan, put it on the stove to boil and stir occasionally. While the contents of the pan heats up, add salt pepper, oregano, basil garlic, what ever you want, it doesn’t have to be exactly that. When the veggies start getting soft, turn the stove off and add some corn starch to thicken it up a bit into a gravy like texture, a bit thinner though. Then put the first crust in the pie tin, then pour in the contents of the pan. Smooth it out and then put the other crust on, press the edges together and remove excess crust that is sticking out as it will burn. Slice some slits into it and put it in the oven. I usually cook it at about 350 or 375, and for about a half hour give or take, take it out when the crust starts to golden a bit. Have a nice easter.