I was sitting in the orthodontist’s waiting room while Tigger got her teeth adjusted, reading an essay by Joel Salatin–one of the guru gods of the sustainable agriculture/slow food movement. In the essay, he advocates opting out of the industrial plastic food machine by a.) buying only local, sustainably grown food (or growing it yourself), and b.) learning to cook.
At 4:00 p.m., he writes in a scathing tone, most people have no idea what they are going to have for dinner.
I glanced at my watch: 4:45 p.m. And nope, I had no idea. I hung my head in shame. While it was down there, I mentally reviewed the contents of my refrigerator. Four half-empty jars of barbecue sauce. Several types of pickle. Leftover canned refried beans. Ah, I went to the farmers’ market on Saturday! I had local, sustainably grown vegetables in the crisper! Oh, and farm-fresh eggs laid by pastured hens. An idea formed. Frittata! 4:50 and I had a plan. So get off my back, Joel.
Back in my kitchen, I discovered a Pillsbury pie crust. Industrial. Non-sustainable. But there it was. I changed my plan. Quiche!
1/2 onion, sliced
3 cloves garlic, minced
4 large carrots, peeled and shredded
1 kohlrabi, peeled and shredded
Your favorite seasonings
1 cup milk
Make your own, or use Pillsbury if you are prepared to pay the psychological cost
Heat oven to 350 degrees
Make the filling: saute onion, garlic, carrots, and kohlrabi in olive oil until tender and all the water’s cooked out. Season liberally.
Make the custard: crack the eggs into the milk and whisk the hell out of it. Add a little salt and pepper.
Pre-bake the pie crust: place crust in pie plate and put it in the oven for 4 minutes.
Now, scoop the filling into the pie crust and spread evenly. Sprinkle shredded cheese over it. How much cheese depends on the ages of your children. The younger the children, the more cheese you need.
Pour the custard over the cheese.
Sprinkle paprika all over the top.
Bake for 40-45 minutes. Let stand for 5-10 minutes after you remove it from the oven.