Getting ready for a short weekend getaway can get a little hectic, and even more so for a two week, international trip. We leave tomorrow for our trip to New Zealand but it seems as though I've been packing since two weeks ago. There are so many little things to remember and to prepare for, such as international electrical adapters, and remembering to place the mail on hold. Thank goodness for checklists!
One other thing that I like to get done before we leave on any trip is to try and finish up the food in the refrigerator, in particular, any perishable food. I can never quite get the concept of throwing away food. Especially fresh, seasonal vegetables from the farmers market. It seems almost irreverent, no?
Shallots and scallions were all that remained from my last trip to the market. Considered together with the remnant of cheeses, cream, and eggs, quiche seemed like the most logical thing to make. For the cheese, I had scraps of cheddar and brie but you can use all cheddar or gruyere or whatever you fancy.
Crustless Quiche with Shallots and Scallions
1 tbsp vegetable oil
2 cups sliced shallots
3/4 cup cream
1/4 tsp nutmeg
1/2 tsp salt
2 cup chopped scallions
1/3 cup grated cheese
1. Heat vegetable oil in a skillet set over medium heat. Add the shallots, and saute until softened and lightly browned, about 5 minutes.
2. Spray a 9" pie dish with cooking spray and arrange the sauteed shallots across the bottom of the dish. Layer the chopped scallions on top of the shallots, followed by the cheese.
3. Whisk together the eggs, cream, nutmeg, and salt, and pour over the vegetables.
4. Bake at 375 degrees F for 20 minutes. Allow to rest for 5 minutes before serving.