Quichetastic Monday–Chicken and Asparagus Quiche

Of course there is a story behind my Chicken and Asparagus Quiche. I made a verison of this quiche for Lily’s first birthday party in 2007. The theme: Pink Poodles in Paris (she has always been fancy!) and the menu was French inspired with quiche, Nicoise Salad and other goodies. As usual I made way too much and had to freeze one of the quiches.

The quiche did not reappear until 2 months later. Lily was at CHOP and we were living in the pediatric ICU while she recovered from a brain tumor resection. Olga, Mike’s mom, was here running our lives while we fought for Lily’s and making sure we ate healthy food. Being the resourceful mama that Olga is, she dug through our freezer and found the quiche.

When we ate it for dinner, reheated in the PICU communal microwave and dished up paper plates–I traveled elsewhere. In my mind we were back at Lily’s very first party–back singing and celebrating and enjoying tastes of simple, delicious food.

The second time I made this quiche was for Karen–my childhood bestie. This August, I had the joy of visiting and celebrating the birth of her son, Andrew. Of course, I cooked–soup, stuffed peppers and this quiche.

The original recipe for this quiche came from a french cookbook I borrowed from my dear friend Tracy. My verison may differ slightly (I misplaced my copy of the original.). It pulls together super quick and can easily make two (you will have left over chicken and asparagus). Make two and share one with a friend!

The Stuff

1 pre-made pie crust

Asparagus–8 full spears plus 1 cup diced asparagus

1 cup of diced rostierrie chicken ( breast and thigh meat, save the extra meat for another quiche or salad; save the bones/carcus for making chicken broth)

4 eggs, beaten until frothy and fluffy

3/4 cup milk

1 clove garlic, minced

1/2 T dried mustard

1cup grated swiss cheese

Salt/Pepper

1. Preheat oven to 400F

2. Carefully roll out pie crust into pie pan and score the bottom

3. Sprinkle diced asparagus onto bottom of pie crust. Then sprinkle diced cooked chicken.

4. Fold 1 cup milk, garlic, mustard, swiss cheese and salt/pepper into the egg mixture.

5. Pour egg/milk mixture on top of asparagus chicken. Arrange remaining asparagus spears on top of uncooked quiche

6. Bake 45 minutes or until firm and slightly browned.

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Quiche-tastic Monday: Ham & Cheddar Frittata


I know a frittata is it’s own beast and is perhaps closer to an omelette than a quiche. But in spirit, it is still an “egg pie” and a delicious option for breakfast (or lunch or dinner!).

Frittata’s look super impressive; but cook up super quick. Like a quiche, you can fill them with anything. I used what I had–some leftover deli ham from a picnic on the beach, cheddar cheese (a staple) and parsley from my herb garden.
I made this for my in-law’s last morning in town. Served with some cantaloupe–it is the perfect meal for company. Frittata’s are great reheated too–make one on Sunday and have the leftovers for a quick breakfast before your work day.
The goods:
1 tablespoon unsalted butter
1 cup of deli ham diced (this equals about 8 slices)
6 eggs, beaten until light yellow and fluffy (use an immersion blender, takes 2 minutes!)
1 tablespoon of fresh parsley, roughly chopped
1 tablespoon hot mustard (or dijon)
Salt and pepper
1/2 cup shredded cheddar cheese
Cook it:
1. Preheat the oven to Broil.
2. In an oven proof skillet, melt butter over medium heat. Tilt the skillet so the melted butter coats the sides and bottom of the skillet.
3. Add the diced ham to the skillet and let cook until crispy at the edges (my mom always called this “frizzled ham,” because the ham would curl up at the edges). This should take 1-2 minutes.
4. Add parsley, mustard and salt and pepper to beaten eggs.
5. Pour egg mixture into the skillet with ham. Egg mixture should evenly coat the bottom of the pan.
6. Cook over medium heat until the bottom is set, about 5 minutes.
7. When the bottom is set, sprinkle cheddar cheese on top. Place skillet in oven under the broiler for about 4-5 minutes. Keep a close eye on the frittata. It is finished when the top sets and gets all yummy and bubbly.
8. Remove from oven and let rest for 5 minutes. Cut frittata into wedges and serve.

Quiche-tastic Monday: Nacho Quiche



I am a complete sucker for Nachos. No matter how I try to avoid junk food–I just can’t go without loaded nachos once in while. I love the cheese, the salty chips and the spicy peppers. Yum!


This quiche is a fabulous fill-in for nachos. It has a crunchy corn tortilla crust, spicy jalapenos, creamy cheese, hearty black beans and flavor out the wazoo. Serve it up with your favorite nacho toppings-fresh avocado, pico de gallo and hot sauce.

Like every one of my quiche recipes–make two-eat one now and freeze the other for later.

The stuff
Cooking Spray
6 corn tortillas
1 cup of cooked black beans
4 eggs, beaten until they are frothy
1 cup whole milk
1 tablespoon no fat sour cream
1 medium jalapeno
1 1/2 T. fresh cilantro
2 green onions, diced
8 black olives, diced; plus 1 whole olive
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
Kosher salt

Fresh ground pepper
Canola Oil (just a bit)

The crust
Spray a 9 inch pie plate with cooking spray. Arrange 5 corn tortillas around the outside of pie plate, overlapping. Place last corn tortilla in the middle. Spread black beans evenly on the bottom on the pie plate (on top of tortilla crust.

Get cooking
1. Preheat oven to 400F.

2. Slice eight thin slices of jalapeno. Remove seeds. Reserve slices for later. Dice up remaining jalapeno.

3. Beat 4 eggs, by hand until pale yellow and frothy. You want to add air to the eggs–this could take 5-10 minutes (it is a fabulous arm workout, like yoga in the kitchen). Beat in

the sour cream and then the milk.

4. Fold into the egg mixture: diced jalapeno, 1/2 cup of the cheddar, all the monterey jack cheese, cilantro, diced black olives and green onions. Add salt and pepper to season.

5. Pour egg mixture on top of black beans in tortilla crust.

6. Sprinkle remaining cheese on top. Evenly place 8 slices of jalapenos around the outside edge of the quiche. Put a black olive in the center.

7. Brush the exposed outside edges of the crust with canola oil (will help it to brown instead of burn!)

8. Bake for about 40 minutes or until quiche is set. If edges of crust burn too quickly, just cover with foil.

Enjoy!

Quiche-tastic Monday: Go greek with zucchini and feta

Zucchinis are abundant this time of year. It is a versatile summer squash–but so often I buy a bunch and I am left wondering what to make. One of besties, Rachel, always has an abundance of zucchini from her backyard garden. Rachel came over for lunch today, so I thought I’d give a zucchini quiche a try.
This yummy and summery quiche is filled with fresh zucchini, carmelized onions, fresh tomato and topped with feta cheese. I love feta cheese–it reminds me of a trip I took to Lesvos, Greece. The island was bursting with tomatoes, zucchini and feta. It seemed every meal included a sprinkling of this distinctive cheese (and a gallon of Ouzo).
And like all my quiche recipes–make two at a time and freeze the second–makes for a great meal in a week.
The stuff
2 small zucchinis
1/2 small red onion, sliced
1 tablespoon unsalted butter
4 eggs, beaten until they are frothy
1 cup whole milk
1 1/2 T. mixed fresh herbs, chopped ( I used a mixture of parsley, chives, marjoram, basil and mint–use what you have)
1 teaspoon of dried dill
4 cherry tomatoes, halved
3/4 cup crumbled feta cheese
Kosher salt
Fresh ground pepper
Crust: make your own OR be lazy like me and use the pre-made kind from the refrigerated section of the grocery store OR go crustless, just spray your pie pan with olive oil before baking.
Get cooking
1. Preheat oven to 400F.
2. Slice eight rounds of zucchini (about 1/8- 1/4 inch thick). Reserve for later.
3. Grate remaining zucchini using a hand grater (it grates up super fast.) Place in a colander and press with a bar mop or paper towels to squeeze out excess moisture.
4. Melt butter in skillet over low-medium heat. Add sliced onion and cook until caramelized (translucent and caramel-y brown at the edges) about 5 minutes. Remove from heat.
5. Beat 4 eggs, by hand until pale yellow and frothy. You want to add air to the eggs–this could take 5-10 minutes (it is a fabulous arm workout, like yoga in the kitchen)
6. Carefully unroll your pie crust into a pie pan. Pinch the edges. Indent the bottom of the crust with a fork (let’s steam escape).
7. Stir 1 cup milk, shredded zucchini, fresh herbs, dried dill and salt/pepper into beaten eggs. Pour into crust.
8. Top with caramelized onions. Then arrange 8 reserved zucchini slices along the outside edge of the quiche. Arrange the 8 pieces of cherry tomato on the inside ring of the quiche, seed side down.
9. Evenly sprinkle feta cheese on top.
10. Bake for about 45 minutes or until quiche is set. If edges of crust burn too quickly, just cover with foil.
And of course, Eat it!

Quiche-tastic Monday: Green pea, bacon & monterey jack quiche


We love quiche (or egg pie, as Lily’s calls it) around here. Quiche is sort of like grown-up breakfast for dinner–it is easy, you can toss anything in and it is super filling. And you can easily double this recipe and make two at once. Bake them both and freeze the second one for dinner in a couple weeks.

I love this combination of sweet peas, salty, crispy bacon and creamy monterey jack. Peas just seem like they belong in a chicken pot pie–so they make this quiche extra hearty.
I typically don’t make my own pie crust. Even though homemade pie crust is wonderful and relatively easy, it is just another step. I like to get things done quick–since the quiche takes a little while to bake, I compromise with store bought crust.
The stuff
1/2 cup peas (fresh or frozen. If frozen, take out of the freezer first thing, to thaw slightly)
Premade pie crust (grab it in the refrigerated section in the grocery store, take it out of the refrigerator with the peas to warm up slightly)
8 slices turkey bacon, diced (a staple in this house. Substitute any kind of bacon-pork, veggie, whatever)
Olive oil
4 eggs, beaten until they are frothy
1 cup milk (I used whole, because we had it. Use what you’ve got, just not skim milk)
1 T. dijon mustard
1 T. fresh chopped parsley
1 T. fresh chopped chives
4 oz (or 1 generous cup) shredded monterey jack cheese
Kosher salt
Fresh ground pepper
Get cooking

Preheat oven to 400F.
Grab a skillet and heat a swirl or two of olive oil over medium heat. Add the diced turkey bacon (if you use pork bacon, you can forgo the
olive oil. For low fat turkey bacon, the olive oil makes it extra crispy). Cook bacon until crispy, about 5 minutes. Crack some fresh black pepper into the skillet.
Remove bacon and drain on paper towels.
Carefully unroll your pie crust into a pie pan. Pinch the edges. Indent the bottom of the crust with a fork (let’s steam escape). Add the greens peas and bacon as the first layer, on top of the crust.

Beat in 1 cup milk, dijon mustard, parsley, chives and salt/pepper to taste into eggs. Then stir in shredded cheese.
Pour milk/egg/cheese mixture into pie pan (on top of peas & bacon)
Pop into oven and check after 30 minutes. In my oven and with my pie pan, the quiche took about 45 minutes to finish. You know it is done when the quiche is puffy and slightly browned on top. You can check the center with a toothpick as well.
Eat it
Let the quiche stand for 5 minutes before cutting. Serve with a green salad or fresh fruit kabobs. Leftovers make a great lunch to take to work the next day.