Mushroom and Spinach QuicheTo further ease the process of making the “Mushroom and Spinach Quiche,” from the February 2006 issue of Vegetarian Times, I used a prepared pie crust, rather than make my own pastry. I used a frozen, organic, wheat-free crust (made of rye and rice flours), from Maple Lane Bakery. I did not prebake it. I used 7 sliced mushrooms in my quiche filling. Have you tried Gruyère cheese? Dave commented that it tastes like “nonsalty Parmesan.” See what you think of it.

I cooked the quiche for 40 minutes, and it got too dark, although not burned, really. I did cook the quiche on a baking sheet, to catch the bit of “overflow” that spilled. This was a fine flavored quiche that worked as an adequate light meal.

Silky Carrot and Ginger SoupI doubled the yield of the “Silky Carrot and Ginger Soup,” from the February 2005 issue of Vegetarian Times, to make a beautifully vibrant, clean and fresh soup, brightened by fresh mint. I used 5 cups of vegetable-bouillon broth, cooking for 40 minutes, until my carrots were tender. I don’t like to pour my soups into a blender when I can use my immersion blender instead, right in the pot. I added 3 tsp. of salt and 1/2 tsp. of white pepper to my soup. This is a vegan soup, where the clean flavor is not muddied by dairy, etc. It’s quite exhilarating to taste. My toddler loved it. I did “tarnish” the vegan profile of this whole dish by using a nice dollop of yogurt on top. Yummy.

RECIPES: experiment with pie crusts for your light quiche; be dazzled by a smooth carrot soup
you’ll need 90 minutes or so to produce this whole meal
fine quiche affected by the taste of your pie crust; clean, fresh, bright soup

For my next featured meal, I want to prepare “Asparagus and Smoked Salmon Salad” and “Citrus Scallops II,” from All Recipes. Return to my site on Monday, May 26, to see how they turn out.