Quiche

This is what's cooking for the week of August 16:

Tomato, Corn and Arugula Quiche 
Green Bean, Zucchini and Potato Stew

Quiche is a great way to get protein from eggs when you don't like "eggs". I have personally never been able to consume an "egg" if it wasn't mixed up in a recipe as just another ingredient. Quiche is as eggy as I get. The other great things about quiche are how quick and easy it is to make, and its reheatable nature. Perfect for the microwave at work, or a toaster oven. Also pretty sturdy, with or without a crust. Martha Stewart has an easy crustless broccoli and cheese quiche, if you don't want to bother with the crust.

The recipe linked above calls for store bought frozen pie shell, but I had some Tenderflake lard (thas right, lard!) in my pantry. Plus, making dough is so easy: it took me 15 minutes to make the shell for this quiche.

Corn and tomatoes are super in season right now. Here's an idea of how much we spent on this recipe:
2 ears of corn (from a dozen): $0.67
1 pint of cherry tomatoes: $2.50
1 cup of arugula (bought in bulk at the market): $1
1 tomato for decoration: $0.78
flour for dough (bought in bulk):  $0.50
Not accounted for: leftover Parmesan cheese and eggs, seasonings

And look how fresh!

It has since been covered in the egg/ricotta mix and is waiting for me in the oven!