Sunday, July 15, 2018

Roasted Mushroom & Asparagus Quiche

Growing up in the 80’s I remember quiche being a big deal. I remember everyone making it and it was kind of a big thing if you could get your husband to eat it. I don’t know why anyone wouldn’t want to eat quiche. It is amazing! Or at least this one was.

The roasted veggies were tender and full of flavour. The nutty Gruyere cheese goes great with the egg. It was just a winner all around in my opinion.

I served it with a simple baby green salad with cranberries and pumpkin seeds and a light balsamic vinaigrette. It was the perfect accompaniment.

Even the hubs loved it, so I guess I win!!

What you need,

2½ cups mushrooms, sliced or quartered (I used a mix of cremini and white button)

2½ cups asparagus, cut into 1-inch pieces

1 small shallot diced

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

2 tbsp. olive oil

3 eggs

1 cup half & half

1 ½ cup Gruyere cheese, grated

1 tsp. salt

½ tsp. pepper

1/8 tsp. grated nutmeg

1 deep dish pie crust, I bought mine because pie crust scares me! 

Heat the oven to 400 degrees. Toss the mushrooms, asparagus and shallot with the olive oil, thyme and salt & pepper.

Spread in single layer on a sheet pan and bake for 15-20 minutes or until the veggies golden and softened.

Turn the heat on the oven down to 375 degrees.

In a large bowl whisk together the eggs, half & half, salt, pepper and nutmeg.

Layer the cheese onto the bottom of the pie crust. Sprinkle the veggies over the cheese in an even layer.

Pour the egg mixture over the veggies, be careful it doesn’t over flow. I like to put my pie plate on a sheet pan, just in case.

Bake for 45 minutes or until the crust is golden and the egg is set.

Let the quiche stand for 10 minutes before serving.

This quiche was amazing! Seriously, I LOVED it! It is great hot, room temperature even cold.

It would make a great brunch, lunch or dinner.

I can’t believe it took me this long to make a quiche, I think I will be making them much more often now. I think ham and cheese, or broccoli and bacon would be awesome.

What are your favorite quiche fillings??



Sunday, July 8, 2018

Blueberry Crumb Muffins

Well my grand plans of posting a recipe once a week seems to have gone by the wayside…

How was my last post in April?? Like seriously time is flying by.

I am making my big comeback with yet another muffin recipe, shocker!

This is a really good one, fresh blueberries a crunchy cinnamon topping, that is hard to beat!

What you need,
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Makes 12 muffins

For the muffins,

1 ½ cups all purpose flour
1 tsp. baking soda

1 tsp. baking powder
½ tsp. salt
1 cup mashed ripe banana (I had 2 large bananas)

¾ cup granulated sugar
1 egg
1/3 cup butter, melted
1 cup fresh blueberries

For the topping,

1/3 cup brown sugar, packed 
2 tbsp. flour
¼ tsp. ground cinnamon
1 tbsp. butter, softened

Start by heating the oven to 370 degrees. Line a muffin tin with paper liners, or spray liberally with non-stick spray.

In a large bowl, stir together the banana, sugar, egg and butter until smooth and fluffy.

Add in the flour, baking soda, baking powder and salt. Fold to just combine.
Toss in the blueberries and carefully stir them into the batter. 
In a small bowl mix the topping ingredients together until light and crumbly.
Scoop the batter into the prepared pan and top each muffin with a teaspoon of the topping.
Bake for 18-20 minutes until golden brown and crisp on top.
Let the muffins cool in the pan for 5-8 minutes then carefully remove them to a wire rack to cool completely.

Store in an airtight container for 3-4 days or you can freeze them. They likely won’t last that long, they are truly delicious!

This muffin recipe would be great with any seasonal fruit, raspberries, chopped peaches or nectarines, plum, cherry!! You get the idea…

Glad to be back, let’s see if I can get another post out next week. Don’t hold your breath, but I am hopeful!