Daily Archives: August 23, 2019

Spinach Quiche- my go to meal…

2019-08-22 23.04.53 SPINACH QUICHE

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Hi Everyone,

How are you? I hope you enjoy your upcoming weekend.

I just wanted to share a recipe that I have been making for years and years and has become my “go-to meal” for many occasions.

Such as the nights you don’t want to make a big meal, an addition to a Sunday brunch, lunch with the girls and the list goes on….. You get the idea, an easy meal.

Let me tell you what I love about this dish. Not many ingredients, easy to put together and it cooks for one hour that gives you enough time to make a side salad and set a table.

I don’t even remember where I got this recipe from, a friend, relative, cookbook, newspaper. That is how long I have had it.

I have it written on an index card and kept it in my kitchen cutlery drawer and there it has lived for years.

Tonight I made this quiche and served it with a new recipe for me, Peach & Tomato Caprese salad (delicious) with lemon oil & balsamic glaze served with English cucumber bites with red pepper hummus and sun-dried tomatoes.

Bob loved the meal and I loved the taste and the ease at which to prepare it.

You can also use the basic recipe with roasted veggies and I have included that recipe as well.

So let’s start with the recipes…

Photo Aug 23, 6 48 26 PM SPINACH QUICHE & SALAD

SPINACH QUICHE 

Ingredients:

  • 4 eggs
  • 1 cup half and half
  • ½ cup real mayonnaise
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots (I prefer the milder taste of a shallot)
  • Garlic powder to taste
  • 8 ounces shredded, sharp or mild cheddar cheese
  • 1 package (10 oz) frozen chopped spinach (thawed and drained)
  • 1 (9-inch) unbaked frozen “deep Dish” pie shell or 2 regular pie shells

Directions:

Preheat oven to 350 degrees

Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into an unbaked 9-inch, deep-dish piecrust. Bake for 45 minutes to 1 hour or until the top is golden brown.

6-8 servings

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ROASTED VEGGIE QUICHE

Ingredients:

  • 4 – 5 eggs (depending on the number of veggies)
  • 1 cup half and half
  • ½ cup real mayonnaise
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots
  • Garlic powder to taste
  • 8 ounces shredded, sharp or mild cheddar, swiss, or mozzarella cheese
  • Leftover veggies – roasted for 45 min at 400 degrees tossed with a little bit of olive oil and salt.
  • 1 (9-inch) unbaked frozen “deep Dish” pie shell

Directions:

Preheat oven to 350 degrees

After the veggies come out of the oven, I usually drain them in a colander for 20 minutes to make sure the excess oil drains from the veggies and doesn’t make your crust soggy.

In addition, I like to use a thin layer of very fine breadcrumbs on the bottom of the crust to keep the crust from getting soggy as well. The breadcrumbs will soak up any oil.

Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into an unbaked 9-inch, deep-dish piecrust. Bake for 45 minutes to 1 hour or until the top is golden brown.

6-8 servings

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PEACH & TOMATO CAPRESE SALAD

For this salad, the quantity of the ingredients depends on the number of people you are serving.

This is the quantity I used for 2 servings and I did have salad leftover.

Ingredients:

  • 1 ripe peach – (cut into sections)
  • 2 Roma tomatoes (or heirloom tomatoes) sliced and halved
  • 10 grape tomatoes (cut in half)
  • 4 round slices of mozzarella (diced)
  • Salt & pepper to taste
  • A few leaves of fresh basil
  • Lemon oil (or any oil you choose)
  • Balsamic glaze
  • Red onion – thinly sliced (optional)

Directions:

I added the peaches, tomatoes, mozzarella, salt & pepper to a bowl with a tablespoon of lemon oil and set aside for 10 minutes. When ready to serve, I added the fresh basil leaves and drizzled the salad with balsamic glaze.

COOKS NOTE: Don’t forget the ciabatta bread to soak up all the juices from the salad.

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ENGLISH CUCUMBERS WITH RED PEPPER HUMMUS AND SUN-DRIED TOMATO BITES

This has to be the easiest side to put together and also looks nice on a brunch buffet tray…

Ingredients:

  • 1 English cucumber (partially peeled)
  • Jar of sun-dried tomatoes in oil
  • Red pepper hummus- (store-bought or homemade)

Directions:

  • Wash and partially peel the cucumbers so the skin has stripes.
  • Cut the cucumbers into bite-size pieces and add a small dollop of hummus and add a small piece of sun-dried tomato as a garnish.

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Do you see what I mean about an easy meal to pull together? I hope this post gave you some inspiration for some new additions to your dinner menu. Ciao!

Until my next post, make every day a celebration!

Stay well,

Diane

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