Malibu Beach Recovery Diet™ – Crustless Quiche, Arugula Salad, Strawberry Ice Cream
When March comes along, my kitchen slowly comes out of hibernation. You no longer want the warming and hearty stews of the winter, but new produce and vegetables don’t yet have the crisp and intense taste of spring. It’s kind of a mid-season, with a little bit of this and a little bit of that, but not the excitement of farmer’s market stalls that blows your senses with an overload of ripe and sweet new crops.
I, however, find that I have millions of things to get started that were put off in the winter, and time to prepare dinner always has to be quick and yet tasty. This month, I will share with you three outstanding recipes that can get you from kitchen-to-table in less than half-an-hour. I find that the most challenging time when following any specific diet is when you need your food now and yet have nothing prepared to quench that sudden impulse. This is when you might be tempted to reach for fast food, sugary confections or whatever container looks half-way decent to your impatient eyes. Having ahead of you a few ready-made treats to allow you to stay within reason is paramount.
First, let me share with you the best crustless quiche recipe that has not only saved me from tempting excursions on my diet, but also provided tomorrow’s lunch and maybe dinner too. The moisture content in a quiche is one that allows easy reheating without drying; you can eat it hot, warm or cold, and it can also substitute itself for a tasty snack or, when accompanied by a salad, for a full meal in itself. The other advantage is that the custard base is always the same, and can accomodate a variation of modifiers: from leftover smoked salmon to a cup or less of al-dente vegetables, a basket of cherry tomatoes or caramelized onions, even a few ounces of shredded chicken, it is one of the most versatile dishes ever.
Accompanied by a robust salad with an acidic base to counteract the sweetness of the eggs like a peppery arugula salad with a lemon dressing and rosemary infused croutons, this meal provides you with all the proteins, carbs and oils that you need to make your meal feel complete and satisfying.
I am one who never can end a meal without a touch of sweet and the recipe thst I am about to share just blew me away. I was searching for a quick way to use the remains of a berry salad I had left and not only the simplicity and quick execution of it but also the infinite potential to incorporate whatever flavor I could imagine when the summer comes along, are two elements that put it right on top of my favorite list. Try the recipe as written and then play with it to use the best fruits that the farmers market will yield throughout the summer.
For the recipes, click below on “Continue Reading.”
- Custard base:
- 4 eggs
- 2 cups whipping cream
Butter a quiche pan (not with removeable bottom), or a clear pyrex dish.
Beat the eggs with a fork and add the cream and salt and pepper. If there are any other spices in the filler combination, add them to the custard base and mix in.
Add the filling ingredients to the custard base and fold in.
Pour into the prepared dish and cook 25 minutes or when custard is set.
Wait 5 minutes before cutting.
- 1 cup sauteed asparagus, cut into thin slices + 2/3 cup grated parmesan cheese
- 1 cup shredded chicken + 1/2 cup sauteed onions + 1/2 cup shredded monterey cheese
- 1/2 cup smoked salmon cut in pieces + 1 tsp curry powder
- 1 basket cherry tomatoes cut in half + 1 tbsp chopped cilantro + 1 tbsp cut chives + 1/2 cup parmesan cheese
- 1 cup sauteed zucchini + 1/2 sauteed onions + 1/2 cup mexican shredded cheese
- 1 cup sauteed leeks + 4 slices cooked turkey bacon, crumbled + 1 cup cubed gruyere cheese
- 1 cup leftover fish fillets, flaked + zest of 1 lemon + 1 tsp hot sauce + 1/2 cup parmesan cheese.
- 1 cup spinach either thawed and squeezed dry or fresh, sauteed and squeezed dried + 1 cup feta cheese cubed
- 1 cup flaked crabmeat + 1/2 cup baby shrimp, chopped + 1 tsp hot sauce + 1/2 cup parmesan cheese
- 1 cup crumbled italian sausage + 1/2 cup roasted tomatoes, chopped + 1/2 cup shredded mozzarella
Arugula Salad with Lemon Dressing
Yields: 4 servings
- 1/3 cup freshly grated Parmesan cheese
- 5 Tbsp extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tsp finely grated lemon peel
- 4 cups (packed) baby arugula
- 1 cup halved baby cherry tomatoes
- 2 slices of peasant bread (such as Pain Pascal from Trader Joe’s)
- 1 Tbsp rosemary, chopped fine
Assemble first 4 ingredients in a small bown. Mix vigorously. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Heat a heavy pan on high heat. Cut bread in small cubes. Toss in olive oil and chopped rosemary. Place in the pan and watch carefully as you toss it to make sure it browns evenly and does not burn. Remove from heat onto a plate and pat dry with a paper towel to eliminate any excess oil.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. Sprinkle the croutons on top of salad and serve immediately.
Keep remaining dressing in small container for future use (excellent over goat cheese crostinis).
Instant Strawberry Ice Cream
Yields: Four 4 oz desserts
- 2 tsp stevia (6 packets Stevia In The Raw)
- 1/2 tsp xanthan gum
- 1 tbsp water
- 1 1/2 tbsp lemon juice
- 2 tbsp raw agave nectar
- 2 cups frozen, no-sugar-added strawberries (or other frozen fruit)
Optional: 1 cup berry salad divided amongst the serving bowls and scattered on top of the ice cream.
1. Mix the stevia and xanthan gum together in a small mixing bowl and set aside.
2. Add the water, lemon juice and agave in a blender and turn blender on and process on low.Add the stevia/xanthan mixture to the blender and process on low until the mixture well combined, about 10 seconds.
3. Turn off the blender, add the strawberries then turn the blender on high while pushing thestrawberries down into the blade until smooth but still frozen, about 5 to 10 seconds.
4. Spoon out into paper cups or chilled bowls and serve immediately. If covered tightly, it may be stored in the freezer for two days. If it is too hard after holding, simply put in the microwave on high for 10 seconds to loosen just enough to scoop.
- Put the canister of the blender in the freezer before you make this recipe to help combat the heat generated during blending. This will help keep your ice nice and frozen.
- If you desire a rich ice cream-like product then add 1 tbsp of fat free milk powder.