I wasn't sure if I should put this entry in baking or cooking, but as it was the main course, I'll put it with the dinner discussions.
I made “Spaghetti Squash and Parmesan Cheese Quiche,” a recipe from Ken Haedrich’s The Harvest Baker (p. 189), for dinner on New Year’s Eve, because I needed to use up a small spaghetti squash. I had tried this recipe several years ago and the 9 ½-inch tart pan was not large enough, and I had overflow. Part of that may have been too much spaghetti squash. This time, I used an Emile Henry 14x6-inch rectangular tart dish that is two inches deep. I decided to do a ¾ recipe of my oil crust, replacing the whole wheat pastry flour portion with white rye that I need to use. When I was putting the egg mixture in, I realized that I should have made a full recipe of crust, so I reserved the rest of the filling, and I’ll scramble it for lunch tomorrow. Had I done the full recipe of crust, it would have fit. My husband often looks askance at quiche, but he ate and liked it. I substituted 1% milk and a bit of leftover evaporated milk for the half and half and heavy cream, and the quiche turned out fine. I used some low-fat mozzarella sprinkled on top.
We had it with some microwaved frozen peas and some of the leftover herbed cheese pretzel buns.
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