Asparagus & Leek Quiche/Tart

I've been experimenting to come up with some new ideas for Christmas Morning Brunch.  I love Breakfast Casserole (with sausage, eggs, cheese, etc...) - but I'm ready for change.  Most of my family will be at their in-laws this Christmas morning, but my youngest son & I still want something on the unusual side.  

I found this recipe, and since I already had a tart pan - decided to give it a whirl.  I've always seen Leeks in the produce department, but I've never had the desire to try them.  

My take on leeks?  Less onion-y, not as intense in flavor as green onions, faster to slice and use, and they have a very earthy flavor.  I think I'm converted.  They are more expensive than green onions, but they yield a greater amount when sliced.  Two large leeks cost anywhere from $1.00 (at my discount store - Ream's) to $3.00 (at Smith's/Kroger).  Take care to wash them thoroughly, as they have dirt hiding throughout the layers.

Asparagus is also expensive right now - as spring is the season for this favorite vegetable of mine.  But it was worth it to me.  They are very thinly sliced in this quiche - making a little go a long way.  

The rest of the recipe is very simple.  Half-and-half, eggs, a few seasonings, and any kind of white cheese you enjoy.  Monterey Jack, Gruyere (very expensive), even Mozzarella or Parmesan.  I used the big economy bag of Three Cheese Blend (Mozzarella, Provolone, Cheddar).    

I had several pie crusts left in my freezer from Thanksgiving that I thawed and rolled out quickly.  That made it even easier.  The crust in this quiche is simply there to hold the filling in place.  You don't notice it much, as the filling is the star.  

Asparagus & Leek Quiche/Tart  (adapted from freshtart.com)

Pie crust, fitted into a 9-10" pie plate or tart pan

1 Tbs butter
1 leek (white & green parts only), washed, halved, and thinly sliced
1 bunch asparagus (about 1 lb), tough ends removed, thinly sliced
Salt & pepper
Ground nutmeg
4 large eggs
1-1/4 cups half-and-half
1 to 1-1/2 cups shredded cheese - white cheeses work well

In a large skillet, melt the butter.  Add leeks & asparagus.  Season with salt & pepper.  Cook, stirring occasionally until the asparagus is tender/crisp - about 6-8 minutes.  Set aside.

In another bowl, whisk together the eggs and the half-and-half.  Add 1/2 tsp salt, 1/2 tsp pepper, and a pinch of ground nutmeg.  

Place pie pan on a rimmed baking sheet (in case of spill-over).  

Sprinkle with half of the grated cheese.  Top with asparagus mixture, then top with remaining cheese.  

Pour egg mixture over the top, distributing it evenly.  

Bake @ 350° until quiche is just set - about 50-60 minutes.  Let stand 15 minutes before slicing to serve.  

Quiche can be reheated in 350° oven until warm in center - about 30 minutes.  

*If baking in small tart pans - reduce baking time by about 20 minutes.  

Breakfast Bake

Our LDS Ward was having a Christmas party and asked for volunteers to make a "healthy" Breakfast Casserole.  Now ~ honestly, people... have any of you ever run across such a thing?  But I signed up and decided to try to find and make one.

I ran across a LOT of variations of the typical Breakfast Casserole - most of which use cubed bread, milk, eggs, sausage, cream-of-something soup, and lots of cheese.  But when I saw this one - I thought it had possibilities.  It was great - with one caveat.  It HAS to be eaten hot from the oven.  If it cools much at all, the bread/biscuit base toughens and the consistency changes.  Warming it in the microwave helps, but it's just not the same.  So - have everyone waiting with plates in hand right as it comes from the oven.  

It uses convenience items - canned flaky biscuits, and pre-cubed ham.  The rest is very easy to put together.  It's also much faster to bake than the typical Breakfast Casserole.  Takes about 25-30 minutes.  Mine (link is HERE) - takes an hour or more.  

I found the recipe on rockinglion.wordpress.com - where they claim to have adapted it from a Pillsbury recipe site.  This would be a fun casserole to take camping (baking in a dutch oven) - or to serve after a sleepover, or even on a Sunday night when you don't want to make dinner - but want something hearty.  Try it also with your leftover holiday ham.  

Breakfast Bake (aka - "Comfort Bake")

5 eggs
1/4 cup milk
16-oz can of refrigerated biscuits
4 green onions
1 to 1-1/2 cups shredded cheddar cheese
Any breakfast meat you prefer (I used an 8-oz pkg of cubed ham)... bacon, sausage, etc...

Combine eggs & milk in bowl.  Cut each biscuit into pieces (I cut them into 1/6ths - with a bench scraper).  Add biscuit pieces to bowl to give them time to absorb the eggs slightly.

Slice green onions thinly.  If using breakfast bacon or sausage, brown and drain.  Set aside.

Now add meat, green onions, and shredded cheese into the biscuit/egg/milk mixture - mixing gently until combined.

Pour into a 9" x 13" greased baking dish.  Bake at 350° for about 25-30 minutes.  Check to make sure mixture is completely set and not runny.  

Serve with fruit, orange juice, and even hot chocolate for a great (easy) breakfast or brunch.

Ham & Egg Cups - for any occasion...

Looking for individual servings of quiche for a shower or brunch?  Easter Breakfast?  Christmas Brunch?  These were so quick & simple to make.  We made them the night before, then rewarmed them briefly just before a baby shower.  They were easy to serve on a plate or hold in your hand.

I fully intended to make small, individual quiches in muffin cups for my daughter Whitney’s baby shower in early February.  But as it got closer, I realized there simply was no time.  My mother was very ill and needed me at her side.  We improvised.  That’s how many (good) ideas start... by last minute changes to what is happening in your life.

My three daughters visiting with my wonderful Mom at the
Hospice Center a few days before Whitney's shower.
Their Grandma Pendleton passed away a few days later.
My newest little grandson - Scotty had just been given
 a name & a blessing the week before.
Heaven & earth are so close at times like this...

I bought deli ham (choose ham that is as round in shape as possible - you’ll find that most are oblong...) and had them slice it a little thicker than you would for sandwiches.  In retrospect though, I would have preferred it more thin than thick.  The slices would be easier to “ruffle” out when placed in the cup. 

I allowed about 1-2 eggs per serving, beating them with a little milk.  After arranging the ham in each muffin cup - I cut spinach in thin ribbons and placed it in the bottom.  Then I added some sliced green onion and a nice pinch of cheese.  

Any number of fillings would be great - think broccoli, mushrooms, green pepper, anything Italian or Mexican... go a little crazy and see what you come up with to fit with your theme.

The finishing touch was pouring just enough egg mixture into each cup to cover the items arranged in the bottom.  

After baking at 325° just long enough for the eggs to set (I can’t give you an exact time, as the amount and # of ingredients you use will be different than mine) - allow them to stand at room temperature and then refrigerate until needed.  *Note:  Be careful not to bake too long, as the ham is sweet and might char along the outer edge, as you can see.  It was still great however...

We rewarmed ours for about 20 minutes at 300° and set them into foil cupcake liners.  Even if they are slightly cold, they are still delicious.  

This is it, as far as the "recipe" goes... but if you want to view it without the shower details - go to:  www.changeabletable.com

We served these with yogurt parfaits, mini cinnamon rolls, and a refreshing grapefruit/cherry/pineapple slush.  I’ll post the slush recipe (from my daughter-in-law Rachel) - coming soon. 

Here are a few photos of the shower... my daughters & daughters-in-law were the quintessential party planning machine!  All I had to do was show up...

Whitney loves owls... her sisters & sisters-in-law made these fun little owls
from old sweaters and socks, mixed with a few scraps of felt & crocheted their feet.

Yogurt parfaits... easy.  Mix together Greek Yogurt with fresh strawberry jam.
Layer with granola and fresh blueberries & diced strawberries.  

My daughter-in-law Tara made these sweet little mini-cinnamon rolls.
Baked her favorite recipe a little smaller, and placed them in mini-muffin tins.
Drizzle with powdered sugar glaze and set in mini muffin papers on a serving tray.

That little owl onesie was the cutest thing.
Clothes-pinned to their banner in hot pinks made it even cuter.

Whitney's little one - (her name has not been revealed yet - "Baby K" for now)
will be wearing a new outfit every few hours...

Fun idea for a baby shower.  Write a message to Mom & Dad for late night diaper changes.

Of course there was an owl on top of the diaper cake (made by Tara)

Sweet little owl cap (made by sister-in-law Tara) for Baby "K"...
(By the way,  Baby K is due any minute now... just waiting for the phone call)

Whitney (far left), cousin Kim, sister Aryn, cousin Cassen, & sister Melyn (at back)

Tara's sweet little Mae Ann modeling her future cousin's owl hat...

Whitney with her college roommates & high school friends.

Tortilla Brunch Bake

Are you looking for a breakfast casserole, but tired of the commonplace sausage/egg recipe?  This combination mixes things up and keeps it interesting.  The heavy, soggy bread is replaced by corn tortillas - with diced tomatoes and green chiles to wake up your taste buds. Lots of eggs & cheese too.

Last Sunday I couldn’t face meat for dinner - as I was craving something breakfast-y.  But sausage didn’t sound good either.  I was too lazy to make cheese enchiladas too.  I’ve become a sorry excuse of a cook lately - summer has that effect on me.

That’s how this combination came to be.  I came up with it on a whim - and didn’t have high hopes for it, but I was surprised how good it turned out.  It was very quick to put together, and didn’t involve tedious rolling or softening of the tortillas.

Tortillas are the perfect substitute for bread in a breakfast casserole.  Corn tortillas quickly absorb the moisture in the milk - while the egg & cheese snuggle down comfortably in the layers.  I loved the onion, tomatoes, and green chiles - they added a great dimension to what could have been a bland combination.

If you like a little more kick - you could add a little jalapeno and maybe a tiny amount of red pepper flakes (I emphasize TINY).  Next time I think I’ll serve it with some mild salsa, sour cream, and maybe even guacamole.  A sprinkle of fresh cilantro would be pretty too.  

Make sure you allow it to set after removing from the oven for at least 15 minutes before serving.  Just that small amount of time made a world of difference in how easy it was to slice and serve without it flowing like lava.  It took that amount of time for the moisture to transfer to the tortillas, helping each slice slide onto a plate without falling apart.  

This is even better the day after - warmed in the microwave.  Don’t know why that’s the case - maybe the flavors had time to get to know each other.

For the recipe, go to:

www.changeabletable.com

"Grown Up" Egg Salad

When it comes to Egg Salad Sandwiches - I thought I had that “recipe” nailed down, no problem.  This filling however, was memorable.  My throw-it-together version has always been loaded with too much dressing - while this has a mere 1/3 cup for TEN eggs.  How?  By mashing the yolks first before adding everything else - along with a “secret ingredient”.

Now that Summer is officially making an appearance around here, it’s safe to say that “Sandwich Season” is on our doorstep.  With Easter in the rear-view mirror - most of us have plenty of hard boiled eggs hanging around.  It’s a good time to try your hand at a “new’ egg salad filling.

I found this in the April/May 2011 Cook’s Country magazine.  I enjoy how they analyze every day stand-by recipes and improve them.  It’s amazing how creamy and moist this egg salad turns out - with such a small amount of mayo.  The dijon mustard and lemon juice gives it just enough kick to get your attention.  And I had never thought of adding fresh chives & parsley...

This is certainly not pasty - as many egg salad fillings tend to be with chunks of chalky yolk mixed in with the whites.  Here the yolks become part of the melt-in-your-mouth dressing.  This was fabulous!

I’ll be posting the recipe for the Bread Cones next - along with a great Cranberry Pecan Chicken Salad that is fun to fill them with as well.

For the recipe & detailed instructions - go to:

www.changeabletable.com

Crustless Veggie Quiche

When looking for a ‘meatless’ meal - I often turn to quiche.  The absence of a traditional crust shouldn’t make you shy away from this recipe.  After an initial stir-fry step, the topping is a simple mixture of grated cheese and beaten eggs.  It’s a great lunch idea when you need a change of pace.

When I found this recipe on catholiccuisine - there was a disclaimer:  “This quiche tastes much better than it looks”...  I love an honest statement like that.  I wasn’t expecting much, but I thought it was a beautiful quiche.  

I usually think twice about quiche because of the extra step of making a crust.  This leaves me without that excuse.  I'm sure you could substitute other vegetables for the spinach & mushrooms.

I do need to mention that it is best freshly baked.  Often I reheat quiche in the microwave with good results - but this one needs to be served right away.  

Check out catholiccuisine for their fun St. Patrick’s Day ideas...

For my adaptation of their recipe, go to:

www.changeabletable.com