after returning from our tennessee trip last evening i had no energy or desire to run out and go grocery shopping today. yet i still needed to provide my family with dinner.
enter this story's hero: the backyard garden.
i took my backyard bounty and combined it with a recipe from one of my staple cookbooks, simply in season, to make a tomato zucchini quiche.
crustless zucchini tomato quiche
(this isn't the recipe exactly as it's written, but exactly how i made it today.)
2c tomato (chopped)
1c zucchini (chopped)
1/2c onion (chopped)
1/3c shredded parmesean
place in greased 10" pie pan
1 1/2c milk
salt and pepper to taste.
whisk together until combined. pour over vegetables.
bake at 400 degrees for 45 minutes.
i love this recipe. it never disappoints and tonight was no exception!
and i feel it should win extra style points for being able to be prepared without the dreaded trip to the grocery.