It's almost time to say goodbye...

It's the end of the road for us, folks! Our six months of cooking with Mark Bittman is almost up. This is our last Potluck week, and we start cooking with Giada on October 4th. That smiley little minx beat out my girl Lidia Bastianich by just a few votes! I hope you are all looking forward to six months of lemon zest, baci, and cleavage. Woohoo!

No really, I'm excited to work with some more Italian recipes, which I crave constantly anyway. In prepping for the shift, I started doing a bit of hunting, since I only own one Giada cookbook and I've yet to open it! I came upon a wonder that has existed forever and I have also never used. Google Books. If you haven't tried it, open a new window and get on it now! Check out what happens when you type Giada's name into Google Books! A huge selection of her cookbooks online, so you don't even have to drag your lazy ass to the library. I just heard a chorus of angels singing. 

Anyway, since I have already had to return most of my Mark books to the library cause some other skeeze had them on hold, I did a Mark search, too. And lo and behold, the same huge selection. I had an abundance of eggs and cheese, so this recipe was spot on. I did lots of changing, since I'm not a fan of pre-baking a quiche crust and I also wanted some more flavor punch. E swears he hates quiche, but he lies. He admitted to eating a slice while he waited for me to get home yesterday. And of course he liked it. I think it was the tang from the goat cheese that did it. Everything is better with goat cheese. 

Zucchini and Goat Cheese Quiche
adapted from Mark Bittman's Cheesy Quiche from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Ingredients:
1 pre-made 9 inch pie crust (go ahead and make your own if you are adventurous, but I use the frozen crust from Whole Foods  and it's really good!)
4 eggs, plus 2 egg whites
2 cups buttermilk
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. dried oregano
1 leek, washed and diced
1/2 cup chopped zucchini
1/4 cup chopped mushrooms
1 Tbls. olive oil
1/2 cup goat cheese

Preparation:
Preheat oven to 425 degrees. Set your pie crust on a large baking sheet. In a large sauté pan, heat olive oil over medium high heat. Add leeks and cook until tender, about 5 minutes. Add zucchini and mushrooms and cook until tender, another 5 minutes. Season with oregano, salt and pepper and set aside. Beat eggs and milk in a large bowl. Crumble goat cheese in the bottom of the pie crust. Top with vegetables and pour egg mixture over the top. Bake for 15 minutes, reduce heat to 300 degrees and bake another 25 minutes, or until a tester inserted into the center comes out clean. Rest quiche on a rack for 10 minutes before slicing.

*Tip, if you have any leftover egg mixture, pour it into a buttered ramekin and bake it along side your quiche. Eat it with toast for breakfast. :)

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