Brie, Caramelized Onions & Asparagus Quiche

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It’s all about the Brie baby! This quiche recipe does disappoint in the flavor department and you can make it n advance and heat when ready. However, if you ask me, the best time to eat it is 30 minutes after you remove from the oven. This will ensure that the egg and cheese set a little but are still soft enough that you can cut through a little easier.

Quiches are a big thing in my house, like potatoes. I love that I can make so many different flavors in a pie shape and you really can have them for breakfast, lunch or dinner. I will say though, they don’t last long at all in my house.

If you want to go the extra mile and make the crust, I applaud you, I, however, love the frozen ones and there are 2 per pack. You can leave them in the freezer until you are ready to make them and all you have to do is get the filling ready.

Pre-heat the oven to 350 degrees and while the oven preheats, you will start with the onions. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color. If you want to start with a higher heat, by all means, but you will quickly want to lower the heat so they don’t burn. Once they are cooked to your liking, remove from the pan and set aside. Don’t clean the pan because you will reuse for the asparagus.

Remove the pie crust from the freezer and let sit for about 10 minutes. Poke a few holes at the bottom with a fork to make sure they don’t bubble up. Place in the oven for about 8-10 minutes, remove and let sit while you prepare the rest of the ingredients.

While the pie crust is in the oven, Cut the tips of the asparagus off. The easiest way is to take one and start bending from both sides. When the spear snaps, that will be your base to cut the rest of the asparagus. After you cut the tips, cut the spears again either in half or in threes, depending on how large they are. I personally like them to be about 2 inches long each.

In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove and layer the bottom of the pie.

In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated. Don’t worry if the oregano floats to the top, right before you pour into the pie, you will beat them once more.

In a separate medium bowl, mix the asparagus, onion, and brie together. Feel free to cut the brie however you like. Since brie comes round or triangular, I usually will cut thin slices and then cut those in smaller pieces. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount.

Pour the egg mixture on top, but remember to beat a little before. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes. Remember to let the quiche sit for about 30 minutes before slicing.

Happy Cooking!

Serves 8 slices

Brie, Caramelized Onions & Asparagus Quiche

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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What you will need

  • 5 large eggs
  • 4 ounces of brie (I use triple cream)
  • 1 large onion (medium dice)
  • 6 ounces asparagus
  • 1 frozen pie crust
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry oregano

How to Make it

  1. Preheat the oven to 350 degrees
  2. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color
  3. Once they are cooked remove from the pan and set aside
  4. Don't clean the pan because you will reuse for the asparagus
  5. Remove the pie crust from the freezer and let sit for about 10 minutes
  6. Poke a few holes at the bottom with a fork and place in the oven for about 8-10 minutes
  7. Remove from oven and let sit 
  8. Cut the tips of the asparagus off and then cut the spears again either in half or in threes (about 2 inches)
  9. In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove from heat and layer the bottom of the pie
  10. In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated
  11. In a separate medium bowl, mix the asparagus, onion, and brie together
  12. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount
  13. Pour the egg mixture on top, but remember to beat a little before
  14. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes
  15. Let the quiche sit for about 30 minutes before slicing

Nutrition

7.8.1.2
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https://thediversifiedtable.blog/2019/04/04/brie-caramelized-onions-asparagus-quiche/

 

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Onion & Mushroom Quiche

Quiche is a very popular dish in my home. I serve it any chance I get, whether just for dinner, brunch for an event or as a gift. There are many options for flavors also, so you can make a different one each time.

Since I have two vegetarians in my home, if I am only making one, then it is always vegetarian. This quiche is a deep dish pie crust, that I actually like better because there is less spillage with the egg mixture and you can fill with more of the start ingredients. You can certainly use a regular pie thickness, just make sure to adjust the quantity.

When I make a quiche, I like to cook all the ingredients prior to adding them to the quiche. I also season them separately, especially if I am going to create layers. In this case, I sauteed the onions first with a little olive oil and salt and then removed from the heat. To the same pan, I added the mushrooms with a little more olive oil and some salt. Since mushrooms soak the olive oil, you want to make sure that you add enough so the mushrooms will sear nicely and get golden brown.

Mix the mushrooms and the onions together before you add to the pie to make sure that every bite has a little of everything.

When you mix the egg and milk together, that is the time you want to season the eggs to make sure it’s well incorporated throughout the mix. Then you pour that in the pie and top with the cheese. If you see the egg mixture is overflowing a little, place the pie on a baking sheet to avoid a mess in your oven.

Allow the quiche to rest after cooking for at least 15 minutes. This is to make sure the egg doesn’t fall apart when you slice into it.

Onion & Mushroom Quiche

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What you will need

  • 1 Deep Dish Frozen Pie Crust
  • 4 tablespoons Olive oil
  • 1 Vidalia onion (sliced thin)
  • 1/2 cup Baby bella mushrooms
  • 1/2 cup Shitake mushrooms
  • 6 Large eggs
  • 1/4 cup milk
  • 1/3 cup Parmesan cheese (freshly grated)
  • 1 tablespoon Dry oregano
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon Cracked pepper

How to Make it

  1. Preheat oven to 375 degrees
  2. If pie crust is frozen, let sit for about 10 minutes, then poke several holes with a fork on the bottom of the pie crust
  3. Bake for about 8 minutes, remove from oven and set aside
  4. In a large sauté pan, on medium heat add 1 tablespoon of olive oil and onions and and cook until translucent (about 5 minutes). Remove onions from pan and set asside in a medium bowl
  5. In the same pan, add the rest of the olive oil and the mushrooms. Sauté until golden brown (about 5-7 minutes). Add the mushrooms to the same bowl with onions and mix together
  6. Add the onion, mushroom mix to pie crust
  7. In a separate bowl add the egg, milk, oregano, salt and pepper and whisk well and pour over the onion, mushroom mix
  8. Top with Parmesan cheese
  9. Bake for 35-40 minutes
  10. Set aside for about 15 minutes before slicing

Tags

Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

45 cal

Fat

2 g

Carbs

4 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/02/12/onion-mushroom-quiche/

Turkey and Black Bean Burgers

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Who doesn’t like a good burger and who says that a good burger can’t be made out of turkey?  This was a very easy and yet very delicious recipe that you can make ahead of time and then cook up when you are ready to serve.  The burger is so tasty that my husband and I ate them without bread, since we are on a low carb diet, but I served my daughter in a delicious Sara Lee Artesano bun.

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I chose to cook these on the stove top and not the BBQ because I love the crust that it makes and more so the crust when the cheese gets crispy from dripping down the burger. Turkey meat is actually not that expensive so you can make these burgers for about 8 people for about $20 (meat, cheese and buns).  Since only 3 of us ate, I still have 5 burger left for tomorrow.

MEAL PLAN

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Turkey and Black Bean Burgers

8

20 minPrep Time

20 minCook Time

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What you will need

  • 3 pounds Ground Turkey (Family pack)
  • 2 packs Lipton Vegetable Soup Mix
  • 1 - 15 ounce can Black Beans (drained and rinsed)
  • 3 tablespoons plain bread crumbs
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon chipotle
  • 8 sliced of Cheddar Cheese
  • 8 Sara Lee Artesano Burger Buns
  • 2 tablespoon olive oil

How to Make it

  1. In a large bowl, mix the turkey meat, black beans, vegetable soup mix, bread crumbs, salt, pepper, garlic powder, onion powder and chipotle and mix everything together
  2. Split the mixture into about 8 - 6 ounce balls and pat them into burger patties
  3. In a large saute pan on medium high heat, add the olive oil
  4. When the pan is ready, add the burgers 4 at a time and cook for about 4 minutes
  5. Flip the burger over and then add cheese and cook for another 4-5 minutes. (If you want to make sure the burgers are cooked through, cover the pan after you add the cheese)
  6. Remove the cooked burgers and repeat with the last 4 burgers
  7. Serve on the buns and ENJOY!
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https://thediversifiedtable.blog/2018/09/07/turkey-black-bean-burger/

 

 

 

 


Baked Potato Wedges

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French fries  are the quintessential pairing for a burger, but try changing it up by making baked potato wedges instead.  This was not only a quick recipe it was delicious. The shape of the potatoes and baking them at 425 degrees allowed the thicker parts to be soft and the thinner parts to be crispy, making them perfectly delicious.

Another plus with the cut of these potatoes is that you do not need to serve many of them and you only need 4 potatoes for 8 people.  This recipe is also a great idea to serve with breakfast, especially if there are left overs.

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MEAL PLAN

Baked Potato Wedges

8

10 minPrep Time

25 minCook Time

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What you will need

  • 4 Idaho potatoes
  • 4 tablespoons Olive Oil
  • 3 tablespoons Salt
  • 1 1/2 tablespoon Pepper

How to Make it

  1. Preheat the oven to 425 degrees
  2. Wash the potatoes and pat dry
  3. Cut into wedges - the best way is to cut in half, then each half in half and so on until you have the sizes you want
  4. Layer the potatoes on a baking sheet making sure they are side by side (you will need to sheets)
  5. Pour olive oil on them and sprinkle with salt and pepper
  6. Bake in the oven for about 25 minutes or until the edges start browning
  7. ENJOY!
7.8.1.2
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https://thediversifiedtable.blog/2018/09/07/easy-baked-potato-recipe/

 


Spinach and Cheddar, Crustless Quiche

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Quiches have always been a crowd pleaser and I love to experiment with the flavors. They are also extremely easy to put together so you can make a few different flavors to ensure that all taste buds are accounted for.

By definition a quiche is a baked flan or tart with a savory filling thickened with eggs. As long as you get the right mixture, you too can create your own flavors. Try some out and share with me your recipes.

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MUST HAVE PRODUCTS
These products are staples in my kitchen. The pie pans are great for always and now for the holidays they will come in handy. The spatulas are amazing and this I use for anything and everything, check them out.
9 inch Pie Pans
Silicone Spatula Spoons 

Spanakopita and Cheddar Crustless Quiche

8

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What you will need

  • 1 onion (small dice)
  • 14 ounce package frozen spinach, thawed and drained
  • 2 tablespoons olive oil
  • 5 eggs
  • 1 1/2 cups cheddar cheese (shredded)
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill (dry)
  • 1/2 teaspoon oregano (dry)
  • Nonstick Spray

How to Make it

  1. Preheat the oven to 350 degrees
  2. Spray a 9 inch pie plate
  3. In a large saute pan on medium high heat add the olive oil and the onion and cook until translucent, about 3-4 minutes
  4. Add the spinach, 1 teaspoon of salt, 1/2 teaspoon pepper, onion powder, garlic powder, dill and oregano and saute for another 2-3 minutes
  5. Remove from heat and let cool
  6. In a separate bowl, beat the eggs and the remaining salt and pepper
  7. Add the spinach mixture and 1/2 cup cheddar cheese to the eggs and mix well
  8. Pour into the prepared pie pan and top with the rest of the cheddar cheese
  9. bake for about 40-45 minutes
  10. After a toothpick comes out clean let cool for about 5 minutes before slicing
7.8.1.2
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https://thediversifiedtable.blog/2018/09/06/spanakopita-and-cheddar-crustless-quiche/


Grilled Salmon

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Some people are intimidated by grilling fish and I’ll admit I was also. However, my husband bought a new grill and he loves to grill everything so after much encouragement, we finally tested this recipe on the grill. It was worth it because it was delicious and very healthy.

If you love salmon and are afraid to cook on the BBQ or don’t have a BBQ, check out my recipe, the perfectly seared salmon.

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Meal Plan

Grilled Salmon

4

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What you will need

  • 4 Salmon fillets (8 ounces each) skin on
  • Kosher Salt
  • Pepper
  • 1 lemon (halved)
  • Olive oil spray (for the BBQ)

How to Make it

  1. Prepare the salmon by seasoning both sides with salt and pepper
  2. Spray the BBQ with olive oil spray and set the temperature to medium high heat
  3. Place the salmon flesh side down and let it cook without touching until about 60 % cooked (about 6 minutes)
  4. Place the lemon halves on the BBQ flesh side down
  5. Flip over so skin side is down and cook until ready ( about 4 minutes)
  6. Take salmon and lemon off the heat
  7. Squeeze the lemon all over the salmon and let rest for about 5 minutes
7.8.1.2
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https://thediversifiedtable.blog/2018/09/04/grilled-salmon/


Buttered Potatoes

Butter potatoes

Having a hard time deciding what side dish to serve, look not further, this potato recipe will not only be a new family favorite, it won’t make you a slave in the kitchen.

I always love to experiment with potato recipes as there are so many different ways to give a new flavor. This recipe however, is a very classic flavor, butter and I added a little Italian flare to it with Oregano. No matter the ages of your family members, adults and children alike, they will all enjoy this flavor.

Another great thing about this recipe is that you can actually change it up tomorrow and turn it into a potato salad.  This is a win-win recipe!

As you can see from the photo, I served it with Grilled Salmon and Roasted Brussel Sprouts. See links to recipes below.

Meal Plan

Buttered Potatoes

6

10 minPrep Time

1 hrCook Time

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What you will need

  • 15 Red Potatoes (washed)
  • 1 stick of butter (8 ounces)
  • 1 teaspoon dry oregano
  • 2 tablespoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 bay leaves

How to Make it

  1. In a large pot on high heat add potatoes and enough water to cover the potatoes
  2. Add the garlic powder, 1 tablespoon of salt and the bay leaves to the water
  3. Let the water boil the potatoes for about 45 minutes until you can put a tooth pick through one
  4. While the potatoes are boiling, let's make the butter sauce
  5. In a small sauce pan on low heat place the butter and let it melt
  6. Add the 1/2 tablespoon of salt, pepper and oregano and stir well
  7. Take the butter mixture off the heat until the potatoes are done
  8. Drain the potatoes and let cool to the touch (about 10 minutes)
  9. Cut the potatoes in half and then in thirds (you can certainly cut them differently if you desire)
  10. Place the potatoes back in the pot and then pour the butter sauce all over
  11. Stir the potatoes well so they are all coated with the mixture and taste
  12. If they need a little more salt, season now
7.8.1.2
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https://thediversifiedtable.blog/2018/09/03/buttered-potatoes/


Tomato Soup & Grilled Cheese – The Perfect Comfort Meal

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If you are looking for a tasty, simple and comforting meal then look no further. This is a great adaptation to the classic tomato soup. This meal screams sophistication and comfort that it would  even pair nicely with a glass of white wine.  Making everything from scratch will impress any guests you decide to have over.  I attribute the inspiration for the soup to Ree Drummund of Food Network Channel.  The recipe that she has was similar to others, but I made a few additions and deletions to come up with my own version.  Six of us ate and there was soup left over for about 3 additional meals.

Products Used Worth Buying
“>Dutch Oven 
“>ROASTED GARLIC BOUILLON 

The Perfect Comfort Meal

8

25 minPrep Time

30 minCook Time

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What you will need

  • 1 sweet onion (diced small)
  • 6 tablespoons unsalted butter
  • Two 14.5-ounce cans petite diced tomatoes
  • One 46-ounce bottle low sodium V8
  • 6 tablespoons sugar
  • 3 tablespoons roasted garlic bouillon (link to purchase above)
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • 1/4 tablespoon celery salt
  • 1/4 teaspoon celery seeds
  • 1 cup heavy cream
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • soup crackers (for topping)
  • For Grilled Cheese:
  • 2 Brioche Loaves (un-sliced)
  • Any cheese you like: I used Gouda slices and Brie Cheese
  • 3-4 tablespoons butter
  • Salt

How to Make it

  1. In a large dutch oven on medium high heat, add the butter and then the onion
  2. Saute the onion until translucent
  3. Add the two cans of tomatoes, along with all of the V8 and stir everything together
  4. Add the sugar next (I thought the same thing, but trust me, you will need it as it balances all the flavors and the bitterness of the tomatoes)
  5. Add the roasted garlic bouillon
  6. Add the pepper, salt, celery salt and celery seeds and stir everything together
  7. With an immersion blender, try to blend up as much as possible but still leaving a few onions and tomatoes
  8. Let the soup come to a slow boil and then lower the heat and cover for about 10-15 minutes
  9. Turn heat off and then add the cream, basil and parsley, stir and serve (top with soup crackers) with grilled cheese (instructions below)
  10. For Grilled Cheese:
  11. Slice the Brioche bread into 8-3/4 inch slices
  12. Place a non-stick pan on medium to low heat
  13. Assemble all the sandwiches
  14. Spread butter on both sides of the breads and sprinkle them with a little salt
  15. Sear both sides until golden brown and cheese is melted
  16. Serve next to the soup
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https://thediversifiedtable.blog/2018/09/01/the-perfect-comfort-meal-tomato-soup-grilled-cheese/


Creamy Polenta, Wild Mushrooms with a side of Grilled Veggies

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Polenta is one of those dishes for me that is somewhat of a comfort food and very versatile. Since it starts off quite bland, there are many ways to make them interesting. You can also have them for breakfast lunch or dinner.  In this dish, I made them for dinner and I served them with a wild mushroom topping and finished the dish with some shaved Parmesan cheese. I also served it with a side of grilled vegetables that I seasoned with some garlic teriyaki sauce.

You will see that I have another recipe on my blog, similar to this one, but cooked very differently, however, both equally delicious in my opinion.  When I cook for a large number of people or I do not want to slave in the kitchen, I would probably make this dish in the same fashion as the opposite recipe (in the oven). It’s up to you, but the flavors are different also.

I served the polenta as the main part of the meal but it can be served as a side dish as well. After the recipe, I have added some other ideas for polenta as well so that you can experiment.  Below  is a short video of me finishing off the polenta so that you can see the consistency of this recipe. You can make it creamier or thicker if you wish.


INGREDIENTS – Serves 4-6
Per serving (1/2 cup) – Calories 316 Fat 10g  Carbs 13g Protein 34g (1 cup servings)

POLENTA

  • 2 cups Polenta
  • 8 cups vegetable broth (or water)
  • 1/3 cup half & half
  • 3 tablespoons butter
  • 2 tablespoons kocher salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 cup Parmesan cheese (for topping)

WILD MUSHROOMS

  • 4 cups of mushrooms (baby bella, shiitake, button and oyster)
  • 2 shallots (sliced thin)
  • 2 tablespoons olive oil

HOW TO MAKE IT…

  1. In a large pot, bring the broth to a boil and add the polenta
  2. Lower the heat to low while stirring or whisking frequently
  3. As the polenta thickens, add the salt, pepper, garlic and onion powder, half & half and butter and continue to stir until desired thickness
  4. Remove from heat and make the mushrooms
  5. In a large saute pan on medium high heat, add the olive oil and shallots and saute for about 1 minute
  6. Add the mushrooms and continue to cook until mushrooms are cooked through and a light golden brown (about 6-7 minutes)
  7. Season with salt and pepper (if desired)
  8. Remove from heat and serve on top of polenta then top with some Parmesan cheese

Ideas: You can add cheese into the polenta while cooking so they become really cheesy and you can also add the mushrooms or some other veggies directly to the polenta as well and stir it in. You can add some fresh herbs as well to give it some freshness. There are some other ways to serve polenta which involve refrigeration to make the polenta solid, but I will write about those specifically in a separate blog.