Doesn’t that look pretty? Of course it does… it came out of my electric oven. 
As you might be able to tell, I tried eggs again, this time in a broccoli quiche dish. Since my wife doesn’t fully trust my cooking (and I don’t blame her) she always insists that we make a meal in the “normal” oven while I experiment in the Sun Oven. Okay, that’s fair. And, in this case, it was probably a good idea because here’s what came out (picture to the right).
Now, in my defense, I did man-handle the quiche a few times between the time it went it and when I finally removed it from the Sun Oven almost two full hours later. I should also point out that the Sun Oven quiche tasted just fine, by the way, and it was MY dinner for the evening; everyone else ate the oven-baked quiche… I have no idea why!
I’ll provide a few additional pictures below but suffice it to say that I forgot about the quiche after I checked it at 50 minutes of cook time during which it was probably done. I was simply allowing the quiche stay in a bit longer to be sure it was done and that’s when I got distracted and let it sit in the oven for another hour. By that time the sun had moved significantly and my oven was in the shade, although the temps were still about 150 degrees or so.
I should also mention that, while the sun oven has a built in leveling tray, it’s not perfect and my quiche managed to tilt a bit which caused more of it to build up on one side than the other. This caused an unnatural grouping of broccoli on the opposite side. Regardless, it tasted fine.
As for the ingredients, they are for half of a normal recipe.All-in-all it was an easy dish to make. Simply steam the broccoli (I cheated and steamed it on the stove-top), mix the ingredients in a bowl, then pour it all in a frozen pie crust. Ingredients include: 1 frozen pie crust, 3 eggs, 1/2 cup milk, 1/2 to 1 cup shredded cheese, 1/2 to 1 cup broccoli (steamed) and cup in smaller pieces. Normally, you should cook in oven at 350 degrees for 30 minutes until eggs are cooked and the edges of the pie begin to brown. The sun oven is a big different, as expected, because it doesn’t brown things and the eggs have a different consistency that I can’t exactly put my finger on. Anyway, it worked is the point.
Click on any of the pictures below for a larger size:
| Uncooked quiche (before it went in the sun oven) | My sun oven lid fit really well atop the pie crust | Sun oven quiche at 50 minutes and not leveled |
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It’s not necessary to use the self-leveling tray – it can be removed, set an upside down cake pan, preferably dark, on the bottom and then place your quiche on top – won’t lean to one side. Had that lopsided experience and found the solution on line. Don’t understand about the browning – our lasagna browned beautifully – maybe sprinkling a little cheese on top would do it. Anyway, as long as it was done and tasted good, appearance means nothing to me.
I’ll have to give that suggestion a try, thanks. As for the browning, I thought I heard that the Sun Oven won’t brown anything because it is an even heat? Thus far I haven’t had anything brown yet.
A regular oven has an even heat and things brown – I’ve not found an answer just my experience. Our bread gets a great crust on it, the muffins brown as do the cookies, and the biscuits while not rising as much as I would like still browned up nicely. Remember that foods usually take longer to cook in a Sun Oven than in a regular oven so maybe you aren’t giving them enough time.
Well, in this case I gave it about two hours (because I forgot about it) when it was probably done at around one hour! I don’t know but I’ll keep trying.
I’ve never been fussy with my meals. How they look have always been second to smell and taste. If it smells and taste good, I’m game.
I’m the same way. My family… not so much.
That sounds like Andrew Zimmern
Haven’t seen that guy in a while!
I’d prefer to see something with meat in it but that looks edible. I’m sure it would taste good if that’s all you had to eat for the day.