Vegetable & Feta Quiche

I made a delicious, very simple quiche last week:

9 in pie crust
3 eggs
1 T. flour
2 c. vegetables (I used generous half cups each of sliced mushrooms, chopped fresh spinach, chopped      scallions and broccoli florets, plus a little red pepper -- lots of combinations would work)
1/2 c. crumbled feta cheese
1 1/2 c. milk
garlic
salt, pepper

Bake crust for a 5-7 minutes at 450 to set.  Lower oven to 350.  Mix eggs, milk and flour.  Add vegetables and garlic and then cheese.  If this combination of vegetables and cheese does not seem to you to have enough flavor, add more garlic or try a feta with garlic or herbs.  Bake at 350 for at least 50 minutes.  It is done when knife inserted in center comes out clean.

Reheats very easily. I have not made quiche in ages and this reinterested me in this old standby.

Apple Season

There is no time of year better for apples than the fall.  So many varieties, whether you want tart or sweet, red or green or yellow, crisp or soft -- they are all readily available and at their peak.

Sliced or chopped apples in a salad is also a delicious seasonal treat.  That's the salad my friend Carol used with an apple vinaigrette I made  from Mollie Katzen's 1982 classic,  The Enchanted Broccoli Forest.  Mix 3/4 c. apple juice, 2/3 c. cider vinegar, 1/2 c. oil  (I used olive oil), 1/2 t. salt, 1 t. prepared mustard, 1/4 t. celery seed, and fresh ground black pepper.  Whisk until well combined.

When I made this dressing, I just added some feta cheese to the greens.  Carol and I discussed that it would also work well with a salad with dried cranberries or raisins.

By the way, The Enchanted Broccoli Forest and its predecessor, The Moosewood Cookbook (1977) were my first and are still my favorite cookbooks. Vegetarian, but not vegan, they were quite exotic to me 30+ years ago -- and are still a pleasure now.