Category Archives: Quiche

Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche

2 Replies

It’s no surprise that I love quiche. Evidence: smoked salmon quiche, Brussels sprouts quiche, tomato + pesto quiche and asparagus + mushroom quiche. Today I’m adding a new one to the list – shiitake mushroom + green garlic (or spring onion) Parmesan quiche.

This is my newest creation and it’s all thanks to the return of Headhouse Farmers’ Market. I’ve told you before that Greg and I work  at a farmers market in the city on Sundays for his family’s farm, Three Springs Fruit Farm. After a winter hiatus, the market is back up and running and I couldn’t be happier to be back at it again. Each week we get to come home with fresh and local produce that is always, truly the best.

Anyway, let me tell you about green garlic. Our next door neighbor at market always has the best vegetables. Greg and I get mushrooms from him every single week, but a few weeks ago decided to pick up some spring onions as well, or so we thought. We went home with the mushrooms and spring onions and I made a quiche for dinner. It was so excellent with the veggies, plus some fresh thyme I had in the fridge and a sprinkle of Parmesan cheese. It wasn’t until the next week at market I discovered that the spring onions were in fact, not spring onions, but actually something called green garlic. I loved the previous weeks quiche so much, that home I went with more green garlic.

After some research, here’s what I found: “Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion,” about.com told me. For more info, click here. Huh, how about that. Either way, I’m glad to have tasted something I never had before and to learn something new.

Don’t be scared though, this quiche is not overly garlic-tasting at all. You could continue to tell me I’m using spring onions and I would believe you. I do think spring onions would produce a similar taste in this quiche, so that’s why I included them in the title. If you use spring onions, make sure they are plump and full looking, and preferably locally grown (always the best!). But, if you are at a market this weekend and see green garlic, pick it up and give something new a try!

A few more notes on the quiche – the thyme is essential. It gives a taste that is subtle but makes a big difference. Use fresh or dried, whatever you have on hand – see the recipe for specific amounts. And, the Parmesan in this is amazing. It adds just the right salty/buttery taste without being heavy or overpowering. Enjoy this springtime quiche!

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Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche
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Ingredients
  1. 1 prepared pie crust
  2. 2 tablespoons olive oil
  3. 2 cups (or more!) shiitake mushrooms, chopped
  4. 5 stalks green garlic (or spring onions), sliced
  5. 2 garlic cloves, minced
  6. Several sprigs of fresh thyme, lightly chopped (or 1/4 teaspoon dried, ground thyme)
  7. 2/3 cup grated Parmesan cheese
  8. 5-7 eggs (depending on the size of your crust)
  9. 1 cup whole milk (or half & half)
  10. 1/2 teaspoon black pepper
  11. Scant 1/2 teaspoon salt
Instructions
  1. Preheat oven to 400*.
  2. Roll pie crust out into pie pan.
  3. Add 2 tablespoons olive oil to a medium pan over medium heat. Once hot, add the mushrooms and green garlic. Saute for several minutes, until the veggies have softened and are slightly golden. Add the garlic cloves and stir. Remove from heat.
  4. Beat together the eggs, milk, salt and pepper using a mixer or a whisk. Mix well, until eggs seem very light and aerated.
  5. Add the veggies to the bottom of the pie crust, then sprinkle on the Parmesan. Pour the egg mixture into the crust.
  6. Bake in the preheated oven for 20-30 minutes**, or until quiche is just set, but cooked through.
  7. Enjoy!
Notes
  1. I used green garlic, but spring onions will work as well.
  2. **Quiche can be tricky as ovens vary. Quiche cooks differently in different ovens so sometimes it takes some experimenting to find the right baking temperature and time for your oven. Mine takes exactly 20 minutes in a 400* oven, but keep in mind that you may need to adjust the temperature/time to accommodate your oven.**
The Dreaming Foodie https://www.thedreamingfoodie.com/

Brussels Sprouts + Smoked Gouda Quiche

2 Replies

I’ve said it before and I’ll say it again: isn’t quiche grand?

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Every time I make it, I make two, so it lasts for days and days as delicious leftovers.

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Greg and I have been so obsessed with this smoked salmon quiche since I first made it, but now, there is a new quiche in town: Brussels sprouts + smoked Gouda quiche. 

Hearty Brussels sprouts come together with smoky, creamy Gouda cheese and fluffy eggs to make this fulfilling breakfast, lunch or dinner!

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I started this quiche by slicing the sprouts thin. I wanted the sprouts to have the same caramelized flavor that these sprouts do, but didn’t want them to take as long, so slicing thin is key. I sauteed them with a shallot until just caramelized, and I have to say, that step really adds wonderful flavor to the baked quiche. The smoked Gouda is also really important to this dish. I have been going crazy over smoked Gouda. I bought a package of sliced smoked Gouda from Trader Joe’s a few weeks ago, and ever since I have been craving it all the time. Not only is it delicious just on its own, smoked Gouda pairs very well with Brussels sprouts. If you have never tried smoked Gouda cheese, you are in for a treat! 

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With just those two main ingredients in this quiche, it is very simple and easy to make. I made it for a Saturday morning breakfast and served it with sauteed potatoes and onions. What a great start to the weekend that was. We then ate it as lunch leftovers all week long.

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 I know it’s the time of year for sweets, sweets, sweets, but make sure to eat other food too! This quiche would be perfect to have on hand while planning or making food for a holiday celebration. It is quick to warm up, fulfilling and delicious. 

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Enjoy!

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Brussels Sprouts + Smoked Gouda Quiche
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Ingredients
  1. ~20 large Brussels sprouts, sliced thin
  2. 1 shallot, sliced thin
  3. Olive oil
  4. Salt and pepper
  5. 10-12 eggs, depending on the size of your crust
  6. 1 1/4 cup milk
  7. ~ 6 ounces (or 1/3 of a pound) smoked Gouda cheese, shredded
  8. 2 prepared pie crusts, your favorite!
Instructions
  1. Preheat oven to 350*.
  2. Heat a tablespoon or two of olive oil in a pan over medium heat. Once hot, add the sliced shallot, stir and cook for a minute.
  3. Add the sliced Brussels sprouts. Stir well, to coat all sprouts in oil, and cook over medium-high heat for about 15 minutes, or until sprouts are slightly caramelized and tender. Season with a small amount of salt and pepper, if desired. Let cool slightly.
  4. Add half the sprouts to one pie crust and the rest to the other. Top each with equal amounts of shredded smoked Gouda.
  5. Using your stand mixer (or a hand-held), beat together the eggs, milk and a large pinch each of salt and pepper. Beat until slightly fluffy. Pour the egg mixture into each quiche, dividing equally. Each quiche should be full. If not, beat more eggs and milk and add to the quiche.
  6. Bake in the preheated oven for 40-50 minutes, or until an inserted knife comes out clean.
  7. Enjoy!
Notes
  1. The amounts provided above will make two quiches. If you only want one, use half the ingredients.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Smoked Salmon Quiche

5 Replies

I’m so excited to share this with you.

words

This quiche is really good, you guys. 

chivesdill

toms

From what I see, you all really like this heirloom tomato + pesto quiche. Yes, that quiche has wonderful flavor. So, I can’t wait for you to try this!

crust1

I tried smoked salmon for the first time when I was 17 or 18. My dad and brother are avid fishermen and brought home a smoked salmon from one of their trips. It was definitely love at first bite for me. I love the stuff!

before

I used to eat smoked salmon on crackers with a spread of mustard. If you haven’t tried that, I think you should. Such a simple, delicious snack. Just talking about it makes me want it now!

quiche

Over the years, I got more adventurous with my smoked salmon eating. I’ve ordered smoked salmon quiche in restaurants and I’ve also had it in an omelet. Smoked salmon on a bagel with cream cheese, lettuce and tomato? Yes, please.

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Anyway, as you can see, I love it. And this quiche is my new favorite thing. I took one bite and then the whole piece was gone entirely too fast. I declared that I would be making this all the time now.

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And I really could! It’s so easy to prepare. Smoked salmon is ready to go once you buy it, with no preparation. Isn’t that nice?

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For this quiche, I used a store-bought whole wheat crust. I still don’t have that crust making down yet.

Some other tips: It’s important to let the cream cheese soften for this. Once softened, it is much easier to mix with the fresh dill and chives. I really do suggest using fresh herbs here. I’m sure you could use dried if you want, but the fresh herbs taste so good in this.

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Also, use any tomatoes you would like. I used two small San Marzano tomatoes from Three Springs. From what I hear, they are awesome sauce tomatoes, but they also worked wonderfully in this quiche.

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The last thing about this is the capers. Just a small amount adds something really special to this quiche. They are little bits of goodness and go so well with smoked salmon. 

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The flavor of this quiche is out of this world. It’s the right combination of cheese, fresh herbs, veggies, salmon and eggs. I do hope that you get to try this quiche and I hope that you enjoy every single bite!

Smoked Salmon Quiche
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Ingredients
  1. 1 pie crust (choose your favorite!)
  2. 4 ounces cream cheese, softened
  3. 1 tablespoon mix of fresh dill and chives, lightly chopped
  4. Pinch of onion powder
  5. 2 small or 1 medium tomato, diced
  6. 4 ounces smoked salmon
  7. 1 1/2 tablespoons capers
  8. 4 eggs
  9. 1 cup milk (I used whole)
  10. Salt and pepper
Instructions
  1. Preheat the oven to 375*.
  2. In a small mixing bowl, mix together the softened cream cheese, chopped dill and chives and pinch of onion powder.
  3. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around (see photo above).
  4. On top of the cheese layer, add the diced tomatoes.
  5. Add small pieces of the smoked salmon on top of the tomatoes.
  6. Add the capers on top of the salmon.
  7. In a bowl, whisk together the eggs and milk. Add salt and pepper.
  8. Pour the egg mixture into the crust.
  9. Bake in the preheated oven for 15 minutes, then turn the heat to 400* and bake an additional 25 minutes, or until the quiche is set.
  10. Enjoy!
Notes
  1. Baking times may vary. Start watching your quiche after 15 minutes in the 400* oven.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Heirloom Tomato + Pesto Quiche

14 Replies

More quiche for you!

toms

This one was good. I think the best one ever. Pesto + cheese + heirloom tomatoes = an unbelievable combination. One that I would put in pasta. Why not in a quiche?

toms3

I’ve said it before but I just love making quiche and having it around because it is good for any meal.

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Serve it with some form of potato for a nice weekend breakfast, on it’s own for lunch or with a big green salad for dinner.

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It just works!

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I usually make two quiches at a time and eat them for various meals all throughout the week.

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And, I use frozen store-bought crust. I wish I was making my own, but I’m just not there yet. Does anyone have a super simple homemade crust recipe? Please share — I’d love to give it a try.

quiche2

Now, for this quiche, you definitely have to like pesto to enjoy it. I made this once and put 1/2 cup of pesto in it. The pesto flavor was prominent. I did enjoy it, but the next time I made it I put 1/3 cup of pesto in it, just to see how that would turn out. It was good too and much less strong on the pesto taste. So, in the ingredients list I said to add 1/3 – 1/2 cup of pesto, depending on your taste for it! It’s good either way, just choose how strong you want it to be!

all

Also, as far as assembling the quiche. The first time I made it, the order I went in was first crust (obviously), pesto, tomatoes, cheese, egg. The second time I went crust, pesto, cheese, egg and then tomatoes. I reversed the order of egg and tomato. I definitely enjoyed the second try better as far as order, with the egg going before the tomatoes — the tomatoes on top. That is what I put in the directions.

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I hope that you get to make and enjoy this simple, delicious quiche!

Ingredients:
*This is what I used for one quiche. Can easily be doubled, tripled, etc.
1 9-inch pie crust (I used a frozen store-bought one)
4 eggs
1/2 cup milk (I used coconut)
1/3 – 1/2 cup pesto
3/4 cup mini heirloom tomatoes, sliced
1/3 cup finely grated parmesan cheese

Preheat oven to 350*.

Start by slicing the tomatoes. I took each mini heirloom tomato and sliced it lengthwise into thirds.

Crack the eggs into a large bowl. Whisk the eggs well. Add the coconut milk (or regular milk) and whisk well again until the milk is incorporated.

Spoon the pesto into the bottom of the pie crust. Using the back of a spoon, gently smooth it over the bottom of the crust. Sprinkle the cheese over the pesto. Pour the eggs over the cheese. At this point, I took the whisk I used to mix the eggs and very gently stirred the egg mixture in the crust. I did not want to incorporate all of the ingredients, just wanted to make sure they cooked together a bit. Last, place the tomatoes slices over the eggs. The tomatoes should cover the entire top of the quiche.

Place the quiche in the preheated oven and bake at 350* for 10 minutes. Increase the heat to 400* and bake for another 30-40 minutes, or until an inserted knife comes out clean.

*This will be best if you let if cool for about 20 minutes before eating. It will be watery/runny straight from the oven. The longer you let it cool, the better it will be. It makes excellent leftovers because once you warm it up in the microwave, it doesn’t get runny again.

Enjoy!

Notes:
-I made this once and used 1/2 cup of pesto and another time I used 1/3 cup of pesto. It was good both times. The pesto amount is definitely flexible — the point of it is to add flavor — so add as much or as little depending on your love (or not) of it.

-If you can’t find mini heirloom tomatoes (I feel like I was lucky!) just used grape or cherry tomatoes. Or any tomatoes you have!

-You can use any type of milk that you like! It doesn’t have to be coconut.

-It seems to me that the time in the oven for quiche is very variable. The first time I made this quiche it took 35 minutes total. The second time it took 50 minutes total. I bake it on on a lower temperature at first, just to get it started without being too hot right away. Once you increase the heat to 400*, I would start checking it after 30 minutes.

-Again, this is best if you let if cool before eating. It is watery/runny right out of the oven. It reheats in the microwave very well.

Asparagus + Mushroom + Spring Onion Quiche

8 Replies

I can’t believe that this is only the second quiche that I am sharing with you.

veggies

I am in love with quiche. It has always been a favorite dish of mine.

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I got a call from my mom on Saturday morning and she asked me if I was hungry.

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She told me that she made the best quiche ever, did I want any? I had just finished breakfast but figured that by the time I got ready and drove home, I would be ready to try this quiche.

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I pulled in, walked through the door and my mom sliced me a huge slice of quiche. It took one bite for me to agree. This was the best quiche ever!

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I don’t know what it is.  It may be the combination of fresh, spring veggies. Or maybe my mom found the perfect egg to cream ratio. Whatever it is, this quiche is just right.

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Ingredients
*This makes two 9-inch quiches
1 bunch of asparagus
4 green spring onions
8 oz. mushrooms
2 – 9 inch round pie crusts
8 eggs, divided
1 cup half and half, divided
Olive oil
1 tablespoon butter
Salt, pepper and garlic salt
1 cup cheese, divided (I used mixed Italian and freshly grated parmesan)

Preheat oven to 350*. Roll out the dough and lightly grease two 9-inch pie pans. Push the dough into the pie pans.

Prep your veggies. Chop the asparagus, onions and mushrooms so that they are all about the same size. Drizzle some olive oil into a pan over medium heat and once hot, add asparagus first. Cook for about 3 minutes, or until asparagus begins to get soft. Then add the onions, cooking another 2 minutes to get them soft. Next, add the mushrooms, salt, pepper, garlic salt (to taste) and butter and cook all veggies together for about 5 minutes. Veggies should be soft and slightly browned when done.

For each quiche, crack 4 eggs into a bowl. Whisk well with 1/2 cup of cream.

To assemble each quiche, first put the veggies onto the bottom of each crust. Then add 1/2 cup of cheese to each, on top of the veggies. Next, pour the egg mixture over the veggies and cheese.

Place the quiche in the oven. Set the time for 15 minutes. After 15 minutes, stir the quiche filling around. It should be slightly set already, but that is okay. Cook for an additional 15 minutes.

Enjoy!