I've been derelict in writing down recipes lately, which isn't to say I haven't been cooking new things. I've just been taking an extended break from the days when I recorded all my ingredients and wrote recipes for the blog. I've been reverting back to my add a little of this and a little of that days, which is why you haven't seen many recipes from me lately. However, I still use other people's recipes, and here's one you might like to try. In fact, you should try it. It's a recipe I found on Ricki's blog, Diet Dessert and Dogs, and as Ricki cooks it, it's appropriate for just about any dietary restriction you might encounter. I was mainly interested in the vegan and gluten-free aspects, so I took some liberties with the ingredients — not many, though.
Ricki calls the recipe Quizza because it's a little like quiche, and a little like pizza. It has the wonderful socca, which I love, as its inspiration. I pretty much followed the recipe except I added mushrooms, lemon juice and a bit of nutritional yeast. My green veggies were spinach and broccoli, and I used regular chickpea flour and reconstituted home-dried tomatoes, which I already had on hand. I may also have added dehydrated onions. The dish practically made itself, because I had a partial bag of frozen spinach and a bag of frozen broccoli that I wanted to use up, so I didn't even have to wash and chop veggies. I may have gotten carried away with the veggies, though, because I ended up with two casseroles — one 10-inch round glass quiche pan, and a 1-1/2 quart ceramic baker. (As a side note, the quiche came right out of the ceramic dish, but stuck to the glass.)
My husband and I both loved the quizza. It was delicious hot from the oven, and amazing cold the next day (and the next and the next ...). In fact, I couldn't stop eating it, and was quite stuffed for several days. I'm thinking of making it again tonight, with fresh veggies instead of frozen — maybe with asparagus and mushrooms along with the tomatoes and garlic.