This lunch passed three important tests--it's tasty, easy, and Jackson ate it!

February 17, 2010

Jackson’s Lunch:

• Onion and Sour Cream Tart (recipe below)
• Ham Slices
• Veggies with Feta Dip
• Grapefruit Segments

Some days are much easier than others when it comes to prepping a lunch for Jackson.  Today was an easy day thanks to leftovers from last night’s dinner.  The onion tart was a big hit with Jackson last night, so I was fairly certain it would be a good lunch entree today.

I made the tart last night in an effort to use up a container of sour cream before the expiration date.  It was super simple to throw together and then I got to forget about it for a while as it baked in the oven. 

The tart is an easy dish one can put together, throw in the oven and then have it around for whatever.  In fact, I’ve been known to make one while I make a completely different dinner just so we have it for lunches the next day.  It’s great hot, room temperature, or cold.  Here’s how you do it.

Onion and Sour Cream Tart*

1 Tbsp. olive oil

1 tsp. butter

2 medium onions, thinly sliced

1 clove garlic, minced

salt and pepper

1 tsp. dried thyme

1 cup reduced fat sour cream

1/2 cup milk

3 eggs, beaten

1 prepared pie crust (I like whole wheat or spelt.  I always check the label and avoid partially hydrogenated fats)

In a medium sized skillet, heat oil and butter over medium heat.  Once the butter is melted, add onions and garlic to pan.  Season with a pinch of salt and pepper and slowly saute until soft and golden.  Stir in thyme and set aside.

While the onions are cooking, thoroughly mix sour cream and milk together in a large bowl or pitcher.  Beat in eggs.  Season with another pinch of salt and pepper.

Slowly add onion mixture to egg mixture, stirring while you go.  Go slowly so you don’t end up cooking the eggs with the hot onions.  Combine completely and pour into the pie crust.  Bake at 375 for 45 minutes.  Allow to cool slightly before cutting.

The tart is made like a quiche and would probably be very tasty with ham or bacon added to it, though I’ve always made it meatless.  It’s tasty, easy and can be altered in infinite ways with different combinations of add-ins.  Plus, it passed the most inportant test of all–Jackson ate it all today!

*This recipe is an adaptation of a recipe from a vegetarian cookbook I used to have.  Unfortunately, I’ve misplaced the book in one of our many moves and no longer have or remember the title.