Cooking natural is young cook’s goal
By Judy Buchenot For The Beacon-News December 26, 2012 3:28PM
Keli Bord gets ready to make her thousand ingredient quiche, a hearty dish that can be served for any meal. | Judy Buchenot~For The Beacon-News
Thousand Ingredient Quiche
9-inch pie crust
2 eggs, beaten
7 tablespoons extra virgin olive oil
1 cup finely diced onion
10 ounces fresh mushrooms, thinly sliced
2 tablespoons white wine
11/2 teaspoons sea salt
3 cloves garlic, minced
10 to 12 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme
One pinch hot red pepper flakes
1 pound bacon
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 pounds fresh spinach
1/4 cup diced red peppers
2 cups shredded cheddar cheese
1 cup broccoli flowerets
Paprika for garnishing
Sauté onions and mushrooms in 2 tablespoons olive oil until caramelized. Add wine and 1/2 teaspoon salt and continue to cook until all liquid is absorbed. Set aside.
Blanche broccoli in boiling water until soft and drain. Blanche and drain spinach. Chop bacon into inch pieces, cook until crispy and drain.
In a small saucepan, heat remaining olive oil. Add garlic, basil, thyme and red pepper flakes. Simmer for three to four minutes. Pour the garlic-herb-oil mixture, broccoli, lemon juice, vinegar and remaining salt into a food processor. Puree the mixture. Add to the mushroom and onion mixture. Stir in spinach, two beaten eggs, chopped red peppers and bacon. Pour into a 9-inch pie crust. Bake at 350 degrees for 45 to 50 minutes. Allow to cool for 8 to 10 minutes before slicing.
Updated: January 29, 2013 6:14AM
Natural and organic are important considerations for Keli Bord.
While working for Whole Foods, she has learned many things about ingredients that go into food. One of many items she has found appealing is pasture-raised butter.
“Butter that comes from cows that are grass fed is a beautiful yellow color and has a richer flavor,” she explains.
She also notes that the butter has higher levels of antioxidants and omega-3 fatty acids.
“There are also no growth hormones, antibiotics or pesticides in it. It’s really healthier for you,” she says. “When something tastes better and it’s healthier, it makes sense to try it.”
Last summer Bord planted her first large garden in the backyard of her Aurora home.
“Tomatoes that ripen on the vine have a much better flavor,” she notes.
She had a bumper crop of squash and learned how to make everything from quick breads to soups with them.
“I froze a lot of breads and soups since the batches were pretty large. It was fun trying to come up with new ways to use the produce. I found a recipe that is made with zucchini but tastes a lot like apples slices. I also have a recipe for acorn squash bread that tastes really good. I really had fun coming up with ways to use everything from the garden.”
She kept the squash in a cool, dry area and was able to keep using them for weeks.
“They really keep well,” Bord says. “I just used the last one in the beginning of December.”
She is experimenting with keeping some herbs and plants growing over the winter using a grow light. Her celery seems to be thriving as well as many of her herbs. She looks forward to starting her own bedding plants from seed again early next year.
One of Bord’s favorite meals is quiche, but one day when she wanted to make it, she was out of milk. She went looking for a recipe without milk and found one. She merged the recipe with other quiche recipes and came up with what she whimsically calls “Thousand Ingredient Quiche,” because it has a long list of ingredients.
“The quiche really reheats well, so it can be more than one meal. It is perfect for breakfast or dinner. I think it actually tastes better the second day,” Bord says. “When I reheat it, I prefer to use the oven instead of a microwave. The microwave takes all the nutrients out of the quiche.”
Bord says the quiche does take a while to make, but it is worth the effort. She encourages others to try experimenting with the quiche recipe by substituting different vegetables and cheeses.
“They can come up with a thousand-ingredient quiche of their own,” she says.