Face it, there's a reason fast food stocks continue to climb and we as a nation are bottoming out, so to speak. Fast food is, well, fast. I like fast. I bet you like fast, too. But, let's get real. While being booty-licious may be socially desirable, too much junk in the trunk is just that - junk which can often make it's way into your heart and not in a good way.
It's easy to fall into the fast food trap if you've got a busy family with no time to think much less cook, but I think it's even easier if you're a single who just can't muster up the will to cook for yourself at the end of a long day.
It's not hard to cook for just one. It really isn't. It's simply a matter of changing your focus, planning ahead, and remembering how much you like "real food." In my house that old saying "it's hard when you're cooking for just one" got tossed out with the Burger King coupons and the online ordering Pizza Hut link
Tonight, I'd like to serve you Cheese & Broccoli Quiche with Canadian Bacon and a side of fresh grapefruit wedges and shredded coconut. (If you're stuck in the 80's and still think real men don't eat quiche, just substitute omlette pie where appropriate.)
What you'll need:
1 Pie crust
1 Deep dish pie pan
1 Medium onion, chopped
2 T. Olive Oil
8 oz. Canadian Bacon
8-12 oz. Cooked Broccoli (frozen is fine)
6 Eggs
1 c. Half & Half or milk
Mace
White Pepper
8 oz. Sharp cheddar, shredded
Preheat Oven: 350F
Crust:
Let's keep this easy. I use Pillsbury Pie Crusts which you can find in the dairy case of your food store. There are 2 individual crusts per package, already prepared and ready to roll out into your pie pan. They freeze well if you're not going to use the second one before the expiration date.
Take the crust out of the refrigerator and let it sit for 5-10 minutes. Unroll the crust, place it into your pie pan, centered, and crimp the top edge. Set aside.
*There are deep pie crusts you can buy in the frozen food section if you prefer. The Pillsbury crusts are easy to work with, taste good, and give you a nice flaky crust.
Filling:
In a large skillet saute onions in olive oil until transluscent. Cut Canadian bacon into small pieces and add to the onions long enough to warm it through. Remove from heat.
Prepare broccoli, drain thoroughly. (I use frozen, put it in a small collander, run hot water over it for a minute or so and set aside on a paper towel to drain. Works just fine. This is one of those rare places when you can get away with chopped broccoli. If I'm cooking for others I use the florettes.)
Combine eggs and half & half, whisk until thoroughly combined. Add a large pinch of mace and a few pinches of white pepper and whisk again.
Making the pie:
Sprinkle about 1/3 of the cheese across the bottom of the uncooked pie shell. Spread 1/2 of the broccoli across the bottom of your pie pan. Add 1/2 of the onion-bacon mix spread evenly and top with about another 1/3 of the cheese. Repeat.
Place your pie pan onto a cookie sheet, then slowly pour the egg mixture over the onions, broccoli and bacon. Fill completely.
Bake in 350F oven for 50-60 minutes. When finished, remove from oven and set aside to rest for 10 minutes to firm up (makes it much easier to cut and serve.)
Grapefruit:
Prepare grapefruit slices in your preferred manner. I like to pull them apart like orange slices and remove the skin. If you prefer to buy the already prepared slices, that's fine too.
Place several grapefruit slices on one side of your plate. Sprinkle with a little coconut. That's it.
Cut a wedge of quiche, place on plate next to grapefruit, find a fork, and eat. I don't need to describe that part do I?
But, what about the rest of the quiche?
As for what I said in the beginning, that it really is easy to cook for one if you'll change your focus, when you read a recipe that says "serves 6" what that translates to are 6 servings. For us singles that means 6 meals.
For this quiche, allow the remainder to cool. Slice into 5 wedges and wrap in Saran wrap then freezer paper. Date and label right on the freezer paper. You've now got 5 more meals waiting in the freezer - fast meals, fast with real food meals. When you want some, pull it out and pop it in the micro-wave. Use your defrost setting first so it will heat evenly.
Find out which foods that you like will freeze well. Experiment. You don't have to settle for chili or soup. You eat Stouffer's frozen lasagna, don't you? Well, why not bake a full dish of your own lasagna and freeze it in single portions?
Set aside one weekend a month to cook and package food into individual servings. It's easy to do while you're doing the big once-a-month housecleaning. (Ooops, have I just revealed too much about myself?) I make this quiche with spinach and feta cheese, add more onions, and it freezes beautifully. I also like it with sea food, mushrooms and swiss but that doesn't freeze as well so I save it for company, or eat it for several days.
Maybe you'll invite me back and I can share some more. I love food, especially "real food." When my body says it's hungry, it's time to eat. I've learned how to get the best of both worlds. Real food that's ready in a flash and doesn't come in a bag. Add a glass of wine and now we're talking!
Peace.