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Roasted Onion and Shallot Tart

Tarts.  It's time for tarts.  I can feel it in the air.  This is my way of easing back into the kitchen after a summer filled with sandwiches and salads.  I can't say that my sandwich-and-salad phase was a bad thing.  In fact, it was quite a tasty thing.  But now it's time for something different.

I found a few recipes for various tarts in my extensive stash, but this roast onion and shallot tart quickly jumped out at me.  I've been meaning to make this for months, mostly because (I'm not gonna lie) the pictures of the tart sucked me in.  It was just begging to be made, so I decided to take on the challenge.

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Chicken Broccoli & Feta Quiche

Each month, for the Secret Recipe Club, we have a common reveal day when we find out who's been assigned who's blog.  It's pretty exciting since I'm always wondering who was assigned my blog, which recipe they chose to make or adapt, and why.  I'm relatively sure the other bloggers are also wondering the same thing.  This month, I have decided to remove the mystery behind this process for my new friend Danielle over at Mostly Food and Crafts.  Hey, new friend! I've been assigned your blog this month!

From the endless recipes on Danielle's site, I finally settled on one: the Broccoli Feta Quiche.  Let's get to the heart of the matter.  Why did I choose this particular recipe?  Truly, there were a number of reasons.

1. I love quiches.  I have a variety of them on my blog because this is one of my favorite dishes to make.  It all began back when I was living in the Bahamas as a kid and my mom would whip up pretty awesome quiches for dinner.  Broccoli and cheddar was a favorite.  So maybe my affinity for them is somewhat nostalgic too...

2. I had a frozen pie crust hanging out by its lonesome in the freezer.  I don't even want to discuss how long ago I bought it.  Let's not go there.  I just needed to put it out of its misery.

3. Quiches provide a simple and tasty meal in no time.  I travel 4 days a week for work and I've been pressed for free time over the past few weekends weekends, so making a quiche was the perfect solution.

4. Speaking of being pressed for time...I know why I'm having this time crunch problem.  The issue is that it's not really a problem.  I've just been more committed to working out on the weekends.  I'm at the point where I squeeze 1 or 2 workouts into each Friday, Saturday, and Sunday.  I'm pretty sure I can't sustain this if I want to continue to have friends.  But in the meantime, I need to fit as much protein into my diet as possible since I need it to keep up my energy level.  I had some chicken breasts just hanging out in the freezer and figured it would be easy enough to throw a layer of grilled chicken into this quiche.  And it was!

So there you have it, Danielle.  Four reasons why I chose to adapt your Broccoli Feta Quiche recipe for this month's SRC assignment.  And I was not disappointed by the taste.  Totally delicious!  Thanks for the recipe!

Chicken Broccoli & Feta Quiche
adapted from Mostly Food and Crafts' Broccoli Feta Quiche

Print Recipe

  • 1 frozen pie crust
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/2 lb broccoli, steamed in the microwave for 1 1/2 - 2 minutes
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/2 cup milk
  • pinch nutmeg
  • 4 oz crumbled feta
  • 1/2 cup grilled chicken, lightly seasoned with salt and pepper, shredded or chopped finely
  • salt, pepper, and habanero sauce to taste


Blind bake the pie crust:

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

2) Bake at 400 degrees F for 8-10 minutes.

3) 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) Reduce the oven to 350 degrees F.

2) Add the extra virgin olive oil to saucepan over medium heat.  Add the onions to the pan, along with a pinch of salt and pepper.  Saute until tender, approximately 3 minutes.

3) In a medium bowl, whisk together the eggs, sour cream, salt, pepper, habanero sauce, and nutmeg.

4) Gently stir in the feta cheese.

5) Place the broccoli in the bottom of the pie crust.

6) Add a layer of the chicken over the broccoli.

7) Spread the onions on top of the chicken.

8) Pour the egg and feta mixture into the pie crust.

9) Bake for 35 - 45 minutes.

10) Remove from oven and let cool for a few minutes before serving.

Here's a tip: I place the quiche on a foil-lined baking sheet before placing it in the oven.  This way, if the quiche overflows, you can just crumple the foil and throw it away.  No stubborn mess to clean up!

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Blue Cheese and Red Potatoes Tart

Potatoes and blue cheese should be a match made in heaven.  In fact, I'm pretty sure they are.  I have proven that with this tart.  It was a very short and subjective study, but as long as it's published on the internet it's true, right?

 

I'm a fan of Deb at the Smitten Kitchen food blog.  She has a fairly simple and approachable attitude toward food that I can get behind.  I've been drawn to several of her recipes in the past, but I was mesmerized by the Blue Cheese and Red Potato Tart recipe on her site.  I was actually mesmerized a while ago (back in 2010) but I re-discovered this recipe while rifling through my bookmarks for a quick tart to whip up for brunch last weekend.  (Let's face it.  There just aren't enough days and events in my life to make all the food I want to make!)

This is a rustic, simple tart and I'm so so so glad I choose this recipe to make.  The potato, blue cheese, and rosemary combination was something I've discovered I can't get enough of.  This tart was scrumptious and it's a fact that everyone needs this in their life.

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Asparagus Spinach Quiche

This is a fact: I haven't made a quiche in over a year.

What?  I love quiches.  What is happening to me?

In order to get back on track, I revisited my list of quiche recipes in my arsenal.  (Yes, I call my Bookmarks folder an arsenal.  Don't worry about it.)  I quickly found a Closet Cooking recipe for an asparagus spinach quiche.  I've been a fan of Kevin's blog for a while now and my family and I have made quite a few recipes of his, so I knew that this quiche would not disappoint.  What's not to love about asparagus, spinach, and lots and lots of cheese? Yes, I can get behind this.

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Cauliflower & Caramelized Onion Quiche

I'm about to do the unthinkable.

I'm blogging about non-Christmas food over the Christmas holiday.

*Gasp*

But I'm doing it anyway.

Did you know that I idolize the Smitten Kitchen blog? No? Well, maybe it's time I make that confession. Deb at the Smitten Kitchen blog has been rolling out mouth-watering recipes for years now, even though I only discovered her about a year ago. Aaaaaand she's developing her own cookbook. Can't wait for that bad boy to come out.

As I was perusing her blog one day, I stumbled upon a recipe for something very near and dear to my heart: a Cauliflower and Caramelized Onion Tart. Cauliflower, caramelized onions, cheese and quiche are things that I adore and would make in a heartbeat. So of course I knew I had to make this.

Unfortunately, I don't have a tart pan, so I decided to throw everything into a pie crust and call it a quiche (ahem...tart pan's make nice belated Christmas gifts...).

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Zucchini & Caramelized Onion Galette

This recipe was once again inspired by a post on Deb's Smitten Kitchen blog. I seriously need to block this woman from my blog and twitter feeds, but it's really difficult! Besides, the results are so tasty, it would be impossible to deny myself for too long.

I initially saw the Zucchini and Ricotta Galette recipe on the Smitten Kitchen blog which reminded me that, mmmmm, I heart zucchinis. They're one of my new favorite vegetables. I then proceeded to check out the rest of the Deb's galette recipes. Within 15 seconds, I stumbled across a post for a Butternut Squash and Caramelized Onion Galette. In case you don't know, I have a lovely obsession with onions. And Caramelized onions are a fave. Since I was drooling over both the zucchini and the caramelized onions, I decided to improvise and combine these vegetables into one galette.

As for the cheese, I decided against using ricotta cheese purely because I always have some left over and usually some pesky mold gets to the rest of it before I do. I really hate throwing away food. I thought feta would provide the galette with a nice tangy flavor. Since feta doesn't melt very well though, I supplemented it with some grated fontina cheese to provide creaminess.

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Asparagus Portabella Zucchini Quiche

After my last trip to the farmer's market, I still had a relatively large bunch of asparagus. Let's face it: there are only so many asparagus grilled cheeses and asparagus omelettes that I can make before I go batty. So I decided to convert some of the asparagus into a quiche inspired by the Asparagus, Morel and Ramp Quiche with Brown Rice Crust that Closet Cooking, my new favorite food blogger, had made.

Of course, when I went to pick up some mushrooms (portabellas for me!), I sidled past some zucchinis and nabbed one of those too. I figured a zucchini would be a nice little addition to the quiche as well. So now, the name of my little dish was transformed to an Asparagus Portabella Zucchini Quiche. OK, I know that's a mouthful. If it makes you feel better, you can call it "Vegetable Quiche". Then you won't have to worry about all those pesky words. And let's not talk about using the word portabella vs. portabello. The Mushroom Council uses "portabella", so that's good enough for me.

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Vidalia Onion Pie

I could eat onions all day long.

Well, maybe that's an exaggeration. But I really do like onions.

I looked in the freezer the other day and realized that I still had 5 frozen pie crusts waiting to be used. (For some reason, I thought I needed 6 pie crusts to make the Leek Goat Cheese Quiche. Look forward to lots of pies in THK's future!)

So I decided to make an onion tart. I'd been looking forward to making an onion tart for a while, but I'd just never gotten around to it. Too many cupcakes got in the way! So last week I decided to rectify that situation. I found an All-American Pie Championship recipe on the Food Network website. The recipe isn't very complicated, and since I didn't make the crust myself, I was able to save even more time. I prefer to relax in my free time, not make pie crusts that I can purchase at the grocery store. Sorry if that's shocking!

*Side-note: I finally conquered the elusive photo collage!!! Thanks Anjelika!

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Leek Goat Cheese Quiche

Hoboken's St. Patrick's Day is always celebrated on the first Saturday in March each year. This year, my roommate Kimmy and I decided to host the "morning party". (Read: We don't want drunk random people spilling beer in our apartment and falling through our doors in the afternoon.) Of course, to hold a proper breakfast party you have to have bacon and eggs. Of course. So what did Kimmy and I do? We went out and purchased 4 dozen eggs and several packages of bacon for the event. I mean, who's going to resist all these goodies first thing in the morning?

Hmmmm....let's cut to approximately 1 hour before herding everyone to the 1pm Hoboken St. Patrick's Day Parade. (Read: "You don't have to go home, but you can't stay here.") For some reason, we STILL have 2 dozen eggs left over and no one seems interested in eating anymore. This may have had something to do with the "liquid diet" that most people seemed to be sticking to.

OK fine. The point of this story is: we had ~2 dozen eggs left over from our party and I really really hate throwing food away. This only means one thing: Quiche! I love quiches. I guess because I grew up eating quiches as a kid (mostly Broccoli & Cheddar Cheese). Coincidentally, they are also a great way to use up a stash of eggs that you have lying around the apartment.

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