spinach pie + zucchini risotto

our recipes this week came from initially thinking of breakfast as a theme, and then developed in to a quiche with side risotto.  the quiche recipe included ingredients we were interested in sampling together; however, there was enough spinach for probably two quiches.   not enough eggs didn’t make this seems quiche-y at all.  Also, the recipe called for herb and garlic feta cheese, which has a great taste, but was unfortunately camouflaged by too many greens.

the zucchini risotto was a major disappointment.  again, it seemed like it would be a good combination of ingredients.  will not make note of any changes, will just not recommend this recipe or try it again.

both recipes were from allrecipes.com

spinach quiche

ingredients

1/2 cup butter

3 cloves garlic, chopped

1 small onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (4.5 ounce) can mushrooms, drained

1 (6 ounce) package herb and garlic feta, crumbled

1 (8 ounce) package shredded Cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese.

Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

(helpless) zucchini risotto

made with orzo rice, would not have used vegetable stock or shredded zucchini with a peeler.

ingredients

7 cups vegetable or chicken stock

1 tablespoon butter

1 medium onion, chopped

2 cups Arborio rice, uncooked

1/2 medium zucchini, thinly sliced with a vegetable peeler

10 sun-dried tomatoes, softened and chopped

1 teaspoon dried thyme, crushed

6 tablespoons freshly grated Parmesan (or mozzarella) cheese

1 tablespoon chopped fresh basil leaves, or to taste (optional)

freshly ground black pepper to taste

directions

Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.