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!

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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.

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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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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

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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 

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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

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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

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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 

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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.