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Ever since returning from our Spring Break trip to Horseshoe Canyon Ranch in March – we have been on the go, with what has felt like, barely a moment to spare.

A few days after horse riding, rock climbing, zip lining and eating LOTS of amazing food, my husband and I left for Washington DC – as president of the Arkansas Hospitality Association he had a conference to attend and meetings planned with our state senator and congressmen.

Following four days in the Capitol, it was home to parent-teacher conferences, birthday parties (both kid and adult – necessitating gift buying and appetizer making), happy hours, a Shrimp boil, and getting organized for family photos (which was no small feat and more time consuming than I would have ever imagined – spray tan, facial, teeth whitening, hair appointment and professional make-up, while ensuring the parts of the house to be permanently captured on film were clean and tidy), as well as attending to all the regular activities, daily tasks and volunteer endeavors for our family of five.

Then, after organizing a pizza donation, a wedding anniversary, a dinner party to celebrate 25 years in business, and readying our home for an evening with a group of incredible chefs, followed closely by 3 family friends from New Zealand coming to visit for a couple of nights on their 6-week road trip across the States – it was wonderful to enjoy a quiet, relaxing Easter with our family – and to have left overs for a simple, wholesome meal the next day.

CRUSTLESS HAM AND GREENS QUICHE

1 1/2 cups cooked quinoa

1 onion, diced

1 cup chopped mushrooms

3 cups diced ham

2 cups gruyere cheese

3 cups mixed kale, spinach and swiss chard, finely chopped

1/2 teaspoon herbs de provence

4 cloves garlic, minced

4 tablespoons sour cream

8 eggs

2 tablespoons Dijon mustard

2 tablespoons olive oil

parmesan cheese

Heat oven to 350F.

Put the quinoa in a mixing bowl, add eggs, cheese, sour cream, herbs de provence, garlic and Dijon mustard. Mix in the greens and ham.

Heat olive oil in a large frying pan, saute onions until they start to caramelize, add mushrooms and saute for a few minutes.

Add onion mixture to egg mixture, stir to combine. Pour into a well greased dish, bake for 25 to 30 minutes, or until set.

Top with shredded parmesan. Allow to cool for 5 minutes before cutting to serve.

Enjoy!

Recipe adapted from The Dining Guide, April 2014

www.nwaonline.com/dining/

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