Tonight, we're cooking with a lower carbon footprint. Made without a crust, this dish earns an "earth-style" designation: According to Jackie Newgent's "Big Green Cookbook," that's greenspeak for using produce that is not peeled or seeded. Another term you can toss about is "micro-roasting," which means cooking in the microwave on HIGH.
If you choose to add the Monterey Jack cheese, make sure it's organic or locally produced.
Serve with a big green salad.
Servings: 4 generous servings
- 1 medium onion
- 1 pound baby yukon gold potatoes
- 2 medium zucchini
- 1 large clove garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Leaves from 2 or 3 sprigs tarragon or oregano
- 2 ounces organic Monterey Jack cheese (optional; 1/4 cup grated or shredded)
- 6 large organic eggs
Finely chop the onion. Scrub the potatoes and zucchini, then cut them into paper-thin slices (trimming off and discarding the zucchini ends). Mince the garlic.
Use the oil to coat the bottom of a 2-quart, microwave-safe dish (a 9-by-13-inch Pyrex baking dish works well, if your microwave can accommodate it). Add the onion and stir to coat, then cover with parchment paper. Microwave on HIGH for 2 to 3 minutes.
Add the potatoes, zucchini and garlic, stirring to combine; cover and microwave on HIGH for 4 minutes; stir once, then cover and microwave on HIGH for 4 minutes. Let the mixture sit in the microwave for about 5 minutes of "carryover cooking," after which the vegetables should be tender; if not, cover again and microwave on HIGH for 2 minutes. Add 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; mix well.
While the vegetables are cooking, finely chop the tarragon or oregano. Grate the cheese, if using.
Whisk together the eggs, the tarragon or oregano and the remaining salt and pepper in a large liquid measuring cup, then stir gently into the microwaved vegetable mixture. Sprinkle with cheese, if using. Cover and microwave on HIGH for about 5 minutes, or until the eggs are just set; rotate the dish once during cooking as needed.
Let the quiche sit for 3 to 5 minutes in the microwave, covered, until completely set. If desired, use a small hand-held kitchen torch (the kind used for creme brulee) to brown the top of the quiche.
Divide into 4 equal portions and serve hot.
Adapted from "Big Green Cookbook," by Jackie Newgent (Wiley, 2009).
Tested by Bonnie S. Benwick.
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