Thursday, October 28, 2010

Radish Quiche and Cider-Glazed Potatoes

Fall in the city can feel just a little less magical than fall in the mountains. But cooking with in season goodies like radishes, apple cider, and potatoes will bring fall to your dinner table, no matter where you are.

Radish Quiche with a side of glazed potatoes and a glass of Village White from Bet the Farm Winery.
Quiche: an elegant dish usually reserved for brunch. But why not serve it for dinner? There's no reason. The base ingredients are inexpensive just eggs, milk, and the ingredients for a pie crust. Add in whatever you have on hand that sounds good (I recommend cheese in any quiche) and you're on your way to dinner! Serve it with a salad or other side (like my cider-glazed spuds) and you've got a treat that won't ruin your weekly grocery budget. Plus, you can eat the leftovers for breakfast.

Radish Quiche
Adapted from Joy of Cooking

1 bunch cherry belle radishes
8 ounces Ivory lace cheese (can substitute havarti), cubed
1 cup milk
3 eggs
1 small yellow onion, chopped small
pinch salt
9-inch pie crust

Chop radishes, both the roots and greens, and steam for 2 or 3 minutes. Place radishes in bottom of pie crust with cheese. Whisk together other ingredients and then pour over radishes and cheese. Bake 30-40 minutes, until quiche is set and knife comes out clean.

I've been inundated with potatoes in my CSA boxes - every week I get a couple more pounds!!  It's a good thing they last awhile because even someone that loves potatoes as much as I do can't keep up with them. These potatoes taste sweet, but there's only one teaspoon of sugar in them. Other root vegetables like carrots or sweet potatoes would probably do well with this glaze, too.

Cider-Glazed Potatoes
Adapted from Glazed Root Vegetables in Joy of Cooking

2 cups fingerling potatoes, cut into thick rounds
2/3 cup vegetable or light chicken stock
1/3 cup Dawson's apple cider
2 T butter
1 tsp. sugar
pinch salt

Simmer all ingredients, covered, until potatoes are tender. Uncover and stir mixture until liquid thickens to a glaze.

1 comment:

  1. Thanks for the inspiration. I made this last night with some farmers market radishes. I used feta in place of the havarti and baked at 375 for 30 minutes (I think you forgot to put the temperature in, but that's how I usually do quiches). The contrasting green and pink of the radish greens and radishes themselves were so pretty.

    I'm excited to try the fingerlings over the weekend!