Category: Miscellaneous

Quiche

Steven Wolock

An easy to prepare quiche. Serves four.

1 9″ pie crust, refrigerated pre-made from the grocery store works great
2 C coarsely chopped fresh spinach
3/4 C coarsely chopped ham
3/4 C grated cheddar
Hefty sprinkle of grated parmesean
6 large eggs
1 C half and half
salt and pepper

  1. Pre-heat oven to 450º.
  2. Line a glass pie plate with crust. Fold extra, overhanging dough under to give the crust a nice edge and decorate rim with your fingers or a fork.
  3. Bake crust for 4-5 minutes until it’s a little drier and slightly bubbly to pre-bake the bottom so it’s cooked when the quiche is done.
  4. Remove from the oven and allow to cool. It can be warm, but not hot.
  5. Lightly saute spinach in a little olive oil. Allow to cool.
  6. Pre-heat oven to 375º.
  7. Add filling to crust. First ham, then spinach, then cheese.
  8. Blend eggs, cream, and a dash of salt and pepper in a blender or by hand.
  9. Carefully pour egg mixture over cheese, spinach and ham.
  10. Bake for about 40 minutes. The very center of the quiche should jiggle slightly.
  11. Cool for 15-20 minutes before serving.

Try other fillings, but they should be cooked and not watery.

Black Beans

Steven Wolock

Basic black beans for general use.

  • 1 lb dry black beans
  • salt to taste
  1. Place beans in a large pot and add 8 C cold water.
  2. Bring to boil and boil for 2 minutes.
  3. Remove from heat and let stand for 1 hour.
  4. Drain and rinse beans.
  5. Return beans to pot and cover beans with 1 inch of cold water.
  6. Bring to boil.
  7. Reduce heat and simmer covered for 30 minutes.
  8. Remove cover and continue simmering until beans are cooked and liquid is reduced to desired consistency, about 40 minutes.
  9. Salt to taste, about 1 t.