31 Days of Home Cooked Meals - Monday, October 1st

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Roasted Potato, Onion, and Rosemary Crustless Quiche served with Acorn Squash

This is a seasonal plan, as are most of this month's menus. We had a bumper crop of acorn squash this year, so in addition to canning some of it you'll see it popping up in our dinner menus as well. It's also a great time of the year to buy potatoes in the Midwest as the prices tend to be lowest in the fall.

The Rosemary is also from our garden. Rosemary isn't supposed to be a perennial in our zone, but I've found that by planting it on the Eastern side of the house and keeping it well covered with snow during the winter months I can overwinter it successfully. To dry it for later use I just cut sprigs of Rosemary and hang it to dry from my herb rack in the kitchen.


Roasted Potato, Onion, and Rosemary Crustless Quiche Recipe

3/4 pound potatoes
1 medium onion
2 Tbsp fresh rosemary, minced
1 Tbsp olive oil


1/2 tsp salt
1/2 cup shredded cheese
5 eggs
1 cup milk
1/2 tsp black pepper

Preheat the oven to 375F.  Using a mandolin or sharp knife slice the potatoes and onions to 1/4" thick or so.  Toss them with the olive oil, rosemary, and salt.  Layer them in the bottom of a pie pan and roast them until the potatoes are tender - about 30 to 40 minutes or so.  After the potatoes are cooked, loosen them from the bottom of the pie pan.  Sprinkle the cheese over the potatoes.  Blend together the eggs, milk, and black pepper and pour over the cheese and potato mixture.  Place in oven and bake for 30 to 40 minutes or until the egg is set.  Remove from oven and let cool slightly before serving.



Acorn Squash

We'll serve roast acorn squash on the side.  To roast the acorn squash we just wash the squash and then cut it in half.  We scoop out the seeds.  I add salt and pepper to the cut side and place it on a baking sheet in the oven.  I put a tablespoon or so of butter in the center of the cut side of the squash.  Then I bake it for about an hour in a 375F oven.