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Salami Mozzarella Quiche

It's MDW weekend! (That's Memorial Day Weekend for the non-Americans.)  Why do we say MDW weekend when that's redundant?  Deep questions late on a Friday night while maybe listening to the Britney Spears playlist on Spotify.

I'm not gonna lie.  This quiche is (still!) totally inspired by that pizza I had at Harry's Italian in NYC.  What can I say?  I'm just craving this combo!  Again, I used salami because it's easier for me to find that sopresatta and, to be honest, I'm all about doing what's easy, yet tasty.

Soooo can this quiche possibly maybe help usher in summer?  I'm not sure how it's supposed to do that but I'm counting on it nevertheless.  Because it's cold outside and has been raining on and off for days.  Summer made an appearance for a few days two weeks ago (in which I sweltered nonstop), only to sneak away for some time on THE SAME DAY that I finally had my air conditioning unit installed.  I'm not bitter.  Not at all...
 

Salami Mozzarella Quiche

Print Recipe

  • 1 package store-bought pie crust
  • 1/2 cup onion, diced
  • 1 tablespoon olive oil
  • 1/4 lb salami, diced
  • 1 1/4 cups fresh mozzarella, pulled apart
  • 4 eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • pinch cayenne pepper


Blind bake the pie crust:

1) Preheat oven to 425 degrees F.

2) Use a fork to prick the bottom and sides of the pie crust.

3) Bake for 10 minutes.

4) Remove from the oven and cool for a few minutes.  If the pie crust bubbled up slightly, just press it down gently.

 

Assemble the quiche:

1) Decrease the oven temperature to 375 degrees F.

2) In a medium saucepan, heat the olive oil and then add the onion.  Saute until they are slightly translucent.  Set aside to cool slightly.

3) Spread the salami on the bottom of the pie crust.  Sprinkle the onions on top.  Layer the mozzarella evenly over everything.

4) In a medium bowl, whisk together the eggs, milk, salt, nutmeg, and cayenne pepper until just combined.  Pour the mixture into the prepared crust.

5) Bake in the oven for 45-60 minutes, or until the quiche is set in the middle.

6) Remove from the oven and allow to cool before slicing and serving.

--recipe slightly adapted from A Family Feast

Crustless Cheese Corn & Mushroom Savory Tart

https://s-media-cache-ak0.pinimg.com/originals/1b/de/26/1bde26238ceb57d0d78289f30ce7246c.jpg

Could we just talk about this crustless quiche realllll quick?  OK, it may not be that quick, but really.  I am basically eating my feelings right now because my feelings are made up of corn, mushroom, and quiche.  And don't forget the cheese, please.

This quiche is brought to you by my monthly Secret Recipe Club assignment.  This month I had the pleasure of being assigned Maxine's blog with the most hilarious blog name I have seen in a while: Why I Am Not Skinny.  I definitely had a chuckle when I opened up my assignment email. (Side note: do people still chuckle? I do. I think.) But seriously, does it get any better than this name?  No, it does not.  The lady is just telling it like it is.

Maxine is from South Africa and is now living with her husband in Brussels.  I would like to visit both of those places someday, but if I can't be there, at the very least I can still make this dish.  Maxine mentioned that a savory tart in South Africa is very similar to a crustless quiche.  I like your style South Africa.  I think we would get along well.

I didn't mess around with Maxine's recipe much since I am a fan of all the ingredients, but she mentions that you can add meat if you would like.  Bacon and ham are at the top of her list.  Bacon would definitely be at the top of mine.  Can't ever have too much.  Why I Am Not Skinny is chock full of other goodies and I was so so close to making the Chili Con Carne or the Banana & Chocolate French Toast recipes.  I ended up not having all the ingredients on hand to make the chili and as for the french toast, I had already made something similar that I plan to post on the blog very soon, so that was also nixed.  But I know I still chose a winner in this quiche.  Maxine can plan my meals any day!

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Asparagus & Goat Cheese Quiche

Asaparagus & Goat Cheese Quiche

 

Do you remember that time I was trying to write a blog post but kept getting sidetracked by The Bible mini-series?  Well, here we are again.  A sequel came out and I found it tonight on my DVR so you know what's going down right now.  I just can't turn away from well-made documentaries.  Basically, what I'm trying to tell you is that it's taken me the whole hour to get this far in my blog post.  Swell.

In other news, we are quiche-ing it up today!  Yes, we are living in summer mode.  I truly haven't made a quiche in a long time so I'm bouncing back with the help of my friends asparagus and goat cheese.  I feel as if I've been putting goat cheese in a lot of things lately.  I'm not sorry.  I'm pretty sure these are excellent life decisions.  In case you'd like to join in my little summer party, complete with fresh asparagus and never-ending goat cheese, check out the recipe below!

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Simple Apple Tart


Whew.  This month has been a crazy one!  I am currently writing this blog post while sitting on a train to do a show down in Baltimore because...when else would I have the time!  OK, I know it's my own fault for agreeing to do anything that anyone even remotely suggests to me.  I just can't let myself sit still for too long!

Anyhow, since I had several activities planned in October/early November,  I opted to make something simple for this month's Secret Recipe Club.  I had the pleasure of being assigned Marsha's blog, The Harried Cook, this month.  While I was intrigued by the apple and oats muffins (yes!), the walnut muffins with coffee glaze (what!), and the homemade boursin (omg!) this simple apple tart really called out to me.

Every Fall, I try to make at least one new recipe with apples.  I've really had a long, long moment with apples this year.  I've started eating several apples a week which is a lot for me, especially if you knew me a few years ago.  I knew I needed to squeeze in an apple recipe before Fall deteriorates into Winter, so this apple tart fit the bill quite nicely.

Marsha was super amazing and made the crust for this herself.  I am not quite as industrious and chose to go the store-bought route.  I swear I'll start making pie crusts soon.  Just not yet.  This tart was so delicious.  I love that the filling is custard-like and I really enjoyed it paired up with the apples.  Check this one out folks!

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Zucchini Feta Quiche

No, seriously though...can Spring just show up already?

Ever since I returned from the Caribbean last week (Can we talk about how amazing Grand Cayman is?), I've realized precisely how tired I am of heavy coats, layered sweaters, and winter boots.  I need these seasons to get a move on right now.

Can a quiche hurry things up?  Let's investigate.  I have zucchini and feta at the ready, along with some eggs and a pie crust.  Of course I have the cheese too.  Why are you even asking?

A quiche is my go-to food when I'm feeling lazy and still want something light, nutritious and tasty.  Sometimes I love to trash it up with many things, but sometime I keep it simple.  This time I chose simplicity.  I also chose to add a dose of freshly grated zucchinis to help old man winter realize it's time to peace out.  The warm weather is coming soon.  I can feel it!

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Sweet Potato & Onion Quiche

I've been working from home for a few weeks now and I'm trying to figure out a few things, such as 1) exactly how does one grocery shop for an entire week at a time?, 2) How does one plan out meals for oneself for more than 2-3 days in a row?, and 3) How does one organize the refrigerator so that I can use up all this fresh food I seem to be purchasing?

As you can see, I have questions.  I think this quiche is the answer.  OK, it's not really going to answer any of the questions I have above, but while I am (still) pondering these questions, I can make this quiche and eat it too.

I really felt the need to rekindle my love affair with the quiche.  Recently, my attention has been diverted by pumpkin-flavored things and unnecessarily sweet desserts, aka "the Holidays".  Clearly, I need to refocus.  Quiches are the perfect easy meal: breakfast, lunch, or dinner.  I also eat it quite often as a snack.  Love doesn't discriminate.

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Beer Caramelized Mushroom & Onion Tart

I want to eat all the mushroom and onion things!  This tart allows me to do just that.  I used to be really into tarts, and by being "really into tarts", that means that I used to make them a whole lot more than I do now.  I really enjoyed that they were so easy to whip and so I could have a quick and tasty meal.  In the past week, I have had numerous work obligations, a surprise conference to attend, a 24-hour trip down to Baltimore and back, and an emergency stop to the dentist to check out a filling.  So, all I really want is a hot freaking lunch to get me through each day.

Enter Sid from Sid's Sea Palm Cooking.  I was assigned Sid's blog for this month's Secret Recipe Club, and it was pretty difficult to choose which recipe I wanted to make.  However, after I saw the mushroom and caramelized onion tart, I was sold.  In fact, I was so excited that I decided to pour beer in the pan of veggies as well.  Sorry, but...beer.  Hope you don't mind, Sid!

Oh, and there's goat cheese involved in this business as well.  You're welcome.

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Prosciutto, Smoked Gouda, and Balsamic Onion Puff Pastry Pie

Are you a ham and cheese person?  I'm not.

I don't really like cold sandwiches.  I grew up with them, but they were definitely not on my "favorite" list.  In fact, I can still smell them and sort of want to gag inside.  These things happen.

However, maybe we can elevate the poor ham and cheese sandwich* to something more.  Let's use prosciutto and slices of smoked Gouda cheese.  Let's throw in some balsamic caramelized onions.  Finally, let's place all this between two layers of puff pastry slathered in whole grain mustard.  Let's do that.  Because we're grown folks and we can.

*If you happen to like plain ham and cheese sandwiches, I've got nothing but love for you.  It's just not my cup of tea.

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Spinach Bacon Blue Cheese Quiche

Ya'll.  I was back to work this week.  Let me tell you that I am not a happy camper.  I forgot how much I liked doing nothing.

Actually, that's not true.  I didn't forget how much I liked doing nothing.  That's the real problem, for sure.  But I have to be a grown up now and get back to being a productive legal alien in this country.  Nothing I can do about it....other than get married to an attractive and insanely rich man and become a kept lady.  Yes.  That is my future plan.  But until that happens, I will re-learn how to maximize my time.  I figured it would be best to start off with a quick and dirty quiche recipe.

OK, it's not really dirty.  Because that would be a bad thing.  Anything food-related that is dirty is most decidedly a bad thing.  Peep that.

Where is this language coming from?  I must be tired.  Ugh.  Here's the recipe.  Let's just do this!

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Asparagus & Parmesan Tart

Oh, friends.  Friends, friends, friends.

My life has been in a downward spiral over the past two days.  The reason behind it all?  Ruzzle.  If you thought my Words with Friends addiction may have been a problem, then this most definitely qualifies as a Problem (with a capitol P).  Ruzzle is sort of like a timed boggle game.  I don't know why but I'm so obsessed with it! I can't put the iPad/iPhone down.  Not that I can put them down on a good day, but now...Also, it requires 2 straight minutes of intense concentration from me.  I have yet to find a "pause" button so don't talk to me if you see me furiously swiping the screen of my electronic device.  This is not natural.  I need an intervention.

But all of that has nothing to do with this tart.  This tart is what I'm using to keep myself sane.  It's one of the (very few) ways that I'm trying to stay in shape while sticking to a limited workout schedule.  Plus, it was a perfect and delicious excuse to break into a bottle of Black Truffle Olive Oil.  Ha!  As if I need an excuse.

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