Grilled Asparagus Quiche

Springtime -- time to break out the grill! Fresh asparagus, eggs and cheese with tender young chives meld to form a delightful Easter Brunch main dish.

Grilled Asparagus Quiche
Crust and filling as per this post.
1/2 pound fresh asparagus
1 teaspoon olive oil
1 cup shredded Balsamico Bella Vita cheese (or Swiss or Romano)
1/2 cup diced red pepper
3 tablespoons snipped chives
4 slices pancetta
Heat grill to medium high. Clean asparagus and break off tough ends. Sprinkle olive oil on asparagus and toss to coat. Place on grill and cook with lid closed for 2 or 3 minutes or until it begins to brown. Turn and cook another 2 or 3 minutes. Turn and cook once more. Remove from grill and allow to cool. Reserve 8 spears whole and chop the rest. Heat oven to 375 degrees. Place cheese in bottom of crust; top with red peppers and chopped asparagus. Whisk egg and cream mixture together then stir in chives. Pour over veggies and cheese. Cut pancetta in half lengthwise. Wrap each half around the reserved asparagus spears and place on top of quiche in a circle. Bake quiche for 25 to 30 minutes or until center is set. Serve warm or at room temperature.

Hints: You can use all white flour in the crust if you prefer. I like the Bella Vitino cheese but use your favorite. I didn't serve a sauce with this quiche but you could use a lovely Hollandaise if you would like.

I have a spring birthday and have always looked forward to this time of year. Easter is a remarkable time to count blessings, to remember the Love of God that has fill each and every year of my life in ways I cannot even comprehend sometimes. I truly "Stand All Amazed" at the thought of my Lord, Jesus Christ. Happy Easter to you! May God continue to bless and keep you and yours.

Sweet Potato and Smoked Gouda Souffle

Sophie had me try smoked Gouda a few years ago. I've been a fan ever since. This souffle has roasted sweet potato and a bit of nutmeg mingled with the smokey flavored Gouda all contained in a pecan crust. I think you're going to be so happy you tried it...

Sweet Potato and Smoked Gouda Souffle
1 cup sweet potato chunks, peeled, 1- 2 inch dice
2 teaspoons olive oil
4 tablespoons butter
4 tablespoons flour
1 1/3 cups milk
1 teaspoon salt
3/4 to 1 teaspoon freshly grated nutmeg
8 eggs
1 cup grated smoked Gouda cheese
1 teaspoon butter
1/2 cup finely chopped pecans (or hazelnuts or bread crumbs)
Heat oven to 425 degrees. Drizzle sweet potato chunks with olive oil, toss to coat and place on a baking sheet. Roast for about 20 minutes or until tender, stirring once. Remove from oven and mash until smooth with a fork. Measure 1/2 cup and set aside. (Use any remaining for another recipe.) Heat 4 tablespoons butter in a skillet until melted. Stir in flour and cook for 1 to 2 minutes. Slowly stir in milk and continue to cook until thickened. Stir in salt and nutmeg. Set aside to cool. Separate eggs, placing whites in a large mixing bowl and yolk in a smaller one. Heat oven to 350 degrees.
Beat whites to stiff peaks and set aside. Beat yolks slightly with a flat wire whip, then whisk into cooled milk mixture (white sauce). Combine thoroughly. Whisk in mashed sweet potatoes and then Gouda. Take about 1/3 of the egg whites and lightly fold into the egg yolk/ cheese mixture to lighten it. Spoon mixture into remaining egg whites and fold in with a rubber scraper until mixture is combined and has few white streaks. Prepare souffle dish by buttering the bottom and 3/4 up the sides. Sprinkle with chopped nuts and twist dish to coat. Even out any loose nuts in the bottom of the pan by shaking it. Spoon souffle batter into prepared dish and bake for 45 to 50 minutes.

Hints: Roasting the sweet potatoes adds a depth of flavor that pairs well with the smokiness of the cheese. (I roasted more than a cup and will post a recipe that used the rest.) Grating nutmeg is easy on a micro-plane but you can use ground nutmeg. Measure the cheese loosely, not packed. If you don't eat nuts, the bread crumbs will work fine, but the toasted nut flavor really adds the final note of deliciousness here. A perfectly cooked souffle will be just barely set in the center, still moist and very jiggly. The nut crust will be crispy but not charred. The souffle can wait before cooking for a few minutes, but needs to be served immediately once baked. This recipe could be cooked in 12 ounce ramekins for individual servings and would need to cook about 25 minutes.

This souffle has a scent and flavor so well suited to cold weather! Gathering around a table to spoon out a portion to those you care for in the warmth of your home is so satisfying. Laughing and talking about how their day went or plans for tomorrow or challenges we face is a way to connect and re-connect as you share a lovely meal together. Of course connecting can be done without the lovely meal, over fast food takeout if need be. But there is something extra, some bit of intimacy that occurs when we cook for those we love and they partake with grateful hearts.

Egg and Blackbean Crostini

Tasty and healthy way to use up those dyed eggs: Crostini. This version uses some mashed black beans for heft, some arugula for intrigue, some Romano for depth and the slice of egg adds richness. I think you will love these!

Egg and Black Bean Crostini
1 sourdough baguette
1/3 cup extra virgin olive oil
1 large clove garlic, or two small ones
3/4 cup cooked black beans, drain but reserve liquid
1/4  to 1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
18 to 20 arugula leaves
18 to 20 pieces shaved Romano cheese
5 or 6  hard boiled eggs, sliced about 1/4 inch thick
cracked pepper
Cut the bread into 1/4 inch thick slices. Heat half of the olive oil in a skillet over medium high heat. As oil is warming, smash the garlic and add half to the pan, stirring frequently. When the garlic is golden brown, remove it from the oil and discard. Place half the slices of bread in the pan and toast for a minute or two. With tongs, turn bread and toast the other side. Remove to a paper towel. Repeat the process with the remaining oil, garlic and bread. Mash the black beans in a small bowl. Use some of the reserved liquid to the mash to make it spreading consistency. Add salt to taste. Stir in the hot pepper sauce. Spread each crostini with 2 to 3 teaspoons of the black bean paste. Top this with an arugula leaf and shaved Romano. Finish with the egg slice and some cracked pepper. Serve at room temperature.

Hints: The bread will soak in the garlic oil as you toast it and allowing it to sit on a paper towel will leach some of the oil back out. Use canned black beans or home made and use the salt and hot pepper sauce according to your taste. The arugula leaves can be different sizes, use two if needed to cover the bean spread. I shave the Romano with a vegetable peeler; use more than one piece if they are broken or small. If you have a preferred way to perfectly boil eggs, great. If not, try putting the eggs in warm water then placing on the stove and bringing to a simmer, not a full boil, and cooking for 20 minutes. Then drain and run cold water over them for a couple of minutes. This method works for me but I am open to suggestions if you have a better way. I use only egg slices that have some yolk in them for the crostini.

Sophie and I had these for lunch yesterday (half a recipe) and we really enjoyed them. I think they would be great for an appetizer buffet. Only one more Easter egg left to use. I think I will boil some more soon. Eggs are great. Full of protein and easy on the budget, they add flavor and body to all kinds of things. A quick and nutritious snack, (deviled or plain). A beautiful sandwich. A delightful crostini!

Quiche Variations

Quiche is the quintessential brunch offering. Add a fruit salad, a roll and some sparkling punch and you have yourself a party. Eggs, cheese, herbs, veggies, etc. in a crust: pretty basic and easy once you get the proportions down. Choose a theme then use ingredients you have on hand or what is freshest at the market or what you are craving at the moment. Add a sauce if you like. Here is a butter crust recipe, egg to cream proportions, and a couple of suggested fillings to get you started. You can make a day ahead and reheat to serve, or serve at room temperature.

Bacon, Spinach and Swiss Quiche

Pepperoni, Peppers and Mozzarella Quiche

Crust for Quiche
1/2 cup whole wheat flour
1/2 cup white flour
6 tablespoons butter
1/2 teaspoon salt
1/3 cup cold water
Mix the flours together with the salt. Cut the butter into the flour until the mixture resembles meal. Pour in most of the water and stir to combine. Add additional water until the dough forms a ball. Roll out into a 11 inch circle and place into a 9 inch tart pan that has a removable bottom. Gently push crust into sides and remove the excess dough on the edges.
Egg and Cream Filling for Quiche
4 eggs
6 tablespoons cream
2 tablespoons milk
1/4 teaspoon salt
1/16 teaspoon white pepper
Whisk all ingredients together until well combined and pour over quiche ingredients in crust. Bake at 375 degrees for 25 to 30 minutes.

Bacon, Spinach and Swiss Quiche
5 slices bacon
1/3 cup thinly sliced leek (white and light green parts only)
1 teaspoon minced fresh rosemary
2 cups fresh baby spinach, coarsely chopped
4 ounces Swiss cheese, grated
Cut bacon (1/4 inch pieces) into a hot skillet and cook over medium high heat for several minutes until browned and crisp. Remove bacon to a paper towel. Remove all but 1 teaspoon of the bacon grease. Add leek and rosemary to skillet and cook for 1 minute. Add the spinach and continue cooking until spinach is wilted. Sprinkle bacon over the crust. Top with spinach mixture, trying to distribute evenly over the bottom. Top with the grated Swiss cheese. Pour egg and cream mixture over the cheese and bake.

Pepperoni, Peppers and Mozzarella Quiche
2 teaspoons extra virgin olive oil
3 tablespoons diced shallot
1/2 cup diced red bell pepper
1 teaspoon minced basil (or 1/2 teaspoon dried)
1/2 cup chopped turkey pepperoni
1/4 teaspoon salt
1 ounce Parmesan cheese, grated
3 ounces mozzarella cheese, grated
Optional: Red sauce for serving (Fillipo Magistro's recommended)
Heat a skillet over medium high heat. Add olive oil and when shimmering, stir in shallots and peppers. Saute for 2 to 3 minutes then stir in basil and pepperoni. Add salt if necessary (some brands of pepperoni have plenty of salt so taste the mixture and add salt if needed). Remove from heat and spread evenly over the crust. Top with the cheeses. Pour egg and cream mixture over all and bake. Serve with red sauce if desired.

Hints: You could pre-bake the crust if you like for 5 minutes or so. I like to have the crust and the filling meld a bit and so do not pre-bake. If serving the next day, cool, cover with plastic wrap and chill. Reheat or serve at room temperature. Here are some other ingredients I have used that have worked out well-- baby shrimp, chorizo sausage, Italian sausage, grilled chicken, ham; green peppers, artichoke hearts, hearts of palm, sun dried tomato, roasted sweet potato chunks, fresh corn, shelled soy beans, broccoli, asparagus, zucchini, onion, green onion, diced chili peppers; cilantro, thyme, sage, parsley, oregano, chives, dill; cheddar, jack cheese, feta, Romano, Stilton blue, goat cheese, Baby Belle, Havarti, Provolone, Gouda.

Brunch is a nice time for quiche but not the only time to enjoy it. Make two or three varieties and offer them buffet style. Add pasta salad, fruit salad and a green salad, some lovely rolls and a dessert or two and it really is a party. By the way, most quiche is quite filling and real men do eat it.  

Eggs and Cheese South of the Border

Could you have a taco for lunch everyday and be happy? I could. Mexican food is my favorite. Here is an easy, quick and delicious lunch or dinner.

Chili Rellenos Casserole
6 corn tortillas (6 inch)
6 to 8 whole canned green chilies w/ liquid
1/2 cup sour cream
1/2 cup green salsa or taco sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 eggs
1 1/2 cups shredded cheddar cheese
Garnish: lettuce, pico de gallo, avocado
Heat oven to 350 degrees. Butter or spray with oil a 9 x 13 inch glass baking dish. Cut tortillas in half and lay in dish to cover bottom and sides. Drain chillies, reserving liquid, split length wise, spread out and lay on tortilla base. In a bowl mix reserved liquid, sour cream, salsa, cumin salt and eggs until well blended. Spoon over chillies and tortillas. Top with cheese and bake 35 minutes. Remove and allow to cool 5 or 10 minutes. Serve warm with lettuce, pico and avocados. Serves 4 to 6.

Hints: The spiciness of this dish can be adjusted by using mild, medium or hot green salsa. Warming the tortillas a bit will make them more malleable. Use more cumin if you want a stronger flavor. I can make this with stuff from my pantry and fridge so it is a quick go to dinner for me. It turns out with 4 layers, tortilla, chili, egg and cheese. It would be great served on a pool of ranchero sauce if you have some. This holds well and is great as left-overs.

I could eat Mexican food for breakfast, lunch and dinner. In fact, I have occasionally when on vacation in New Mexico. Only been to a couple of tourist areas in Old Mexico, never stayed overnight. The one lunch I had there was amazing. Street vendor carnitas--oooo! so fabulous!

Eggs and Cheese

Eggs and cheese are two of the staples I always have on hand. They can be combined for a quick and delicious meal in a myriad of ways. One of my favorites is soufflé. Here is one that has a veggie component too.

 

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Spinach and Cheese Soufflé

1/4 lb spinach

3 tablespoons butter

3 tablespoons flour

1 cup milk

1/8 teaspoon nutmeg

 6 egg yolks

1/3 cup grated Swiss cheese

1/4 cup plus 1/3 cup freshly grated Pecorino Ramano cheese

3/4 teaspoon salt

6 egg whites

 

Butter bottom and sides of an eight cup soufflé dish. Coat with ¼ cup grated Pecorino Ramano cheese. Heat oven to 375 degrees. Place spinach in a microwavable bowl, add a tablespoon of water, cover and cook for 4 minutes. Melt butter in a skillet and stir in flour.  Stir and cook for one minute. Add milk slowly while continuing to stir. Cook until thickened. Add nutmeg and remove from heat and set aside. Drain spinach well, squeezing by hand if necessary to remove most of the liquid, then chop finely. Beat egg yolks and add to the milk mixture along with the spinach, cheeses and salt. Beat egg whites just until stiff but not dry. Fold 1/3 of the egg whites into the spinach and cheese mixture to lighten it. Add back to the remaining egg whites and fold until blended. Place mixture into prepared soufflé dish and bake for 40 minutes. Serve immediately.

Hints: First thing you should realize is that the soufflé will taste fabulous even if it did not rise as high as you might have wished. The interior of the soufflé should be quite moist when serving. I have also made this with the following substitutions- instead of 6 egg yolks use 3 whole eggs. You can also make this in smaller ramekins for individual servings. One cup ramekins, placed on a baking sheet, will need to cook about 25 minutes. This is a great meal with a bit of crusty bread and a nice tossed or fruit salad.

Once Bill and I had friends to dinner and I was making individual spinach soufflés. Just as Steve and Mary arrived I dropped the baking sheet. It landed right side up on the floor. The ramekins were jostled and some had tipped over. I still had 4 intact and so proceeded to bake them. They turned out wonderfully. We had a very nice evening and I found out that you don't have to be concerned about treating soufflés gently.