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Country Potato Quiche

Country Potato Quiche
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This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Country Potato Quiche
Print Recipe
This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. Press the crust into a deep 9 inch pie dish. Bake the crust for 10 minutes while you prepare the filling.
  2. Whisk the eggs and half & half together in a large bowl. Stir in the cheese and the potato mix.
  3. Place the pie pan on a rimmed baking sheet and pour the egg/potato mixture into the crust. Make sure that the potatoes and beans are evenly distributed.
  4. Bake 40 -45 minutes until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes (15 is better) before serving.
  5. Slice and serve with a simple salad and a nice glass of wine.
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Cleaning Out the Fridge Quiche

Cleaning Out the Fridge Quiche
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This is my version of quiche. Feel free to use whatever fillings you want.
Servings
6
Servings
6
Cleaning Out the Fridge Quiche
Print Recipe
This is my version of quiche. Feel free to use whatever fillings you want.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
Blind Bake the Crust
  1. Fit the pie crust into a pie or quiche pan. Use a fork to poke small holes all over the crust. Place a sheet of parchment paper into the crust (crumple it a bit to allow it to fit better). Pour dried beans onto the parchment paper. A pound of dried beans will fill a 9 inch pie plate nicely.
  1. Bake the crust in a preheated 350 degree oven for 20 - 30 minutes. The crust should be light golden all over. Do not rush this step; the non-sogginess of the crust depends on it. Remove the crust from the oven. Carefully remove the parchment paper and beans (these will become your official "blind baking" beans). Set the crust aside.
Filling
  1. Chop the bacon into thin pieces and cook in a medium fry pan over medium high heat. The bacon should be crisp. Transfer the bacon to paper towels to drain. Remove the drippings from the pan but leave the brown bits of deliciousness.
  2. Add the onions to the fry pan and cook for 4 minutes or so until they begin to soften.
  3. Add the mushrooms and continue to cook another 5 minutes until the mushrooms begin to brown. Add the asparagus and cook for a few more minutes until the asparagus is tender crisp.
  4. Add the reserved bacon bits back to the pan along with the thyme leaves and cook for 2 - 3 minutes more.
  5. Pour the vegetable/bacon filling into the pie crust. Sprinkle the grated cheese on top.
  6. Beat the eggs until the are very thick. Add the cream and milk and beat with a whisk until the mixture is light and fluffy. Add salt and pepper and any other spices or herbs you like.
  7. Place the filled pie crust on a rimmed baking sheet. Carefully pour the custard into the crust stopping when it is filled to the top. You may have a little custard left, but not much.
  8. Place in a 350 degree oven and bake for 30 - 40 minutes. The filling should be puffed and golden and a knife should come out clean when poked in the center.
  9. Remove the quiche from the oven and allow to cool for at least 20 minutes before cutting.
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Turkey and Artichoke Pot Pie

If you’ve checked out my post about the turkey that keeps on giving, you know that I’ve been using my gift turkey in all sorts of ways. Here is one more recipe that is perfect for cold wintry evenings. It uses two of my favorite Trader Joe’s items; A creamy Parmesan cheese called Toscano with toscano cheeseBlack Pepper and a bag of California goodness, Frozen Artichoke TJ artichoke heartsHearts. Both of these items are available pretty much all of the time at Trader Joe’s. The cheese is wonderful in cooking and delightful on a cracker or as part of a decadent grilled cheese. The artichokes have a fresher taste than the ones in the can and are great in hundreds of recipes.

They had a formidable co-star in some super moist turkey breast. Onion and roasted red peppers rounded out the cast. DIGITAL CAMERA

The sauce was “Alfredo like” with a hefty punch of garlic, but lighter in body because turkey stock made up most of the liquid with only a bit of fat-free half & half to add some creaminess.

I used a Montreal Reduced Sodium Chicken Seasoning along with Smoked Paprika for my seasoning, but you could use any seasoning you like and it would be wonderful with fresh herbs as well.

The pot pie that resulted was wonderful. I allowed it to rest the required 10 minutes. This was slightly longer than my husband could wait…hence the picture of the completed dish is missing a corner…it was that good.DIGITAL CAMERA

 

Turkey and Artichoke Pot Pie
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Turkey and Artichoke Pot Pie
Print Recipe
Ingredients
Servings:
Instructions
Sauce
  1. Heat a medium saucepan over over medium heat. Add the butter. When the butter is melted, add 1/2 cup of the onion and the garlic. Cook stirring frequently until the onion is soft and the garlic is fragrant. Don't let the garlic burn!
  2. Add the flour and stir to completely combine. allow the mixture to cook stirring frequently until it is pale golden.
  3. Slowly add the stock stirring constantly to keep the sauce smooth. Bring to a boil and cook until the sauce begins to thicken. Add the half & half and continue to cook stirring constantly for another 4 - 5 minutes.
  4. Remove from heat and stir in the grated cheese. Set aside while you prepare the filling.
Filling
  1. Heat a large fry pan over medium high heat. Add the tablespoon of olive oil and swirl to cover the bottom of the pan. Add the remaining onion and cook for 5 minutes or so until the onion begins to brown.
  2. Add the artichokes and mushrooms. Continue to cook for 7 -10 minutes. Everything should be soft and golden.
  3. Stir in the sliced red peppers and cook for 3 minutes. Add the turkey (or chicken) and cook another 3 - 4 minutes. Add the poultry seasoning of your choice and the smoked paprika stir to combine.
  4. Pour in the sauce and stir to combine. Let this simmer quietly for 5 minutes or so.
Assemble and Bake
  1. Preheat the oven to 400 degrees. Coat a gratin or deep dish pie pan with cooking spray. Pour the filling into the pan. Top with the uncooked pie crust. Flute the edges as you like. Make several small cuts in the crust to allow steam to escape.
  2. Place the pie on a baking sheet. Lightly coat the crust with olive oil spray and bake for 25 -30 minutes. The crust should be golden and the filling should be bubbly.
  3. Remove from the oven and allow to rest for 10 minutes before serving.
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