Tag: asparagus

Cleaning Out the Fridge Quiche

The refrigerator is a wonderful invention. It allows us to keep a supply of fresh food at the ready. It provides a safe haven for the treasures we find at the store, keeping them safe until we are ready to turn them into something wonderful. I confess that sometimes I buy a little more than I can chew and open the refrigerator to find an array of food that has begun to lose its luster.

What’s Mama D to do? I don’t have the heart or the budget to throw it all away, and it is still quite usable. The time has come to combine things into a delicious meal and quiche is a perfect solution. Flaky pie crust and creamy custard are the blank canvas that will hold the vegetables and meats that the fridge has to offer.

This adventure included some crimini mushrooms and asparagus along with some thyme and onion. They were a bit past their prime, but perfect for this quiche.

DIGITAL CAMERAMy protein of choice was peppered bacon.  I found three lonely slices that I chopped up and browned on the stove.

The veggies were chopped and cooked in the same pan (minus the drippings, but with the yummy brown bits) to give them a little extra love before they jumped into my “not home-made” crust. Yes, the crust came out of the fridge, too. Would homemade pastry make this dish better? Maybe, but I had a box of the pre-made variety and it needed to be used,too.

Whatever pastry crust you use always “blind bake” it before you add the fillings. Once the dough has been fit into your vessel of choice, line it with some parchment paper and fill it with dried beans. Bake it in the oven until it is nice and golden. A clear glass pan allows you to check the bottom as well. Remove the beans and paper and add your fillings. No soggy bottom crust here.I topped the sautéed goodies with some grated Swiss cheese. Any cheese will work here. Use what you love or what you have on hand. Only use about a cup. The custard is rich enough and you want the veggies to be the star here.

DIGITAL CAMERAEggs, cream, and milk create a luscious custard that only requires a little salt and coarse ground pepper. I’m not a fan of nutmeg, a traditional ingredient here, but add some if it floats your boat. In fact you can add any herb, spice, etc. It’s your quiche after all.

When you are ready to add the custard to the quiche, put it on a rimmed baking sheet. This too, is a required step. The pie will be very full and eggs being eggs, it will grow before it sets. A baking sheet is much easier to clean than an oven. I speak from experience.

DIGITAL CAMERAThe quiche needs to bake for 30 – 40 minutes then it needs to set for at least 20 minutes more. Add the blind baking step and you are approaching the 2 hour mark on prep time. If you like a late supper (and this is the perfect dish for that) make it part of your weeknight wonderland. I think it’s a delightful Sunday night supper that puts a delicious topper on the weekend.

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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
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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This is far from the traditional preparation for a quiche. It doesn’t however, make it any less delicious. This is a versatile recipe that can be adapted any number of ways. Have some fun with it and come up with your own fridge cleaning masterpiece.

 

Thoughts of Spring and Lemony Asparagus, Chicken, and Penne

The Midwest has seasons. Four very distinct ones to be exact. Here changes aren’t subtle, they are sudden and intense. Humidity shows up one day unannounced and it’s summer. The leaves change color seemingly overnight and it’s fall. The first frost comes out of nowhere and winter is upon us, Then one day you wake up to puddles where piles of snow used to be and it’s spring.

The Vernal Equinox is a few days away, but here, in my part of the Midwest, spring arrived last week. A week that started with down coats and scarves, ended with light sweaters. Early in the week outdoor activities involved scraping ice off windshields and brisk walks to get out of the cold. Was that Monday? By week’s end there were bicyclists peddling their spandex covered butts down the road. People were outside walking in shirtsleeves and enjoying it. Children were playing outside joyously unbundled. That’s how spring starts here and after a tough winter we all revel in it.

Everyday on the bus, I ride by fields of corn-stalk stubs that are hosting nothing but the bold Canada Geese and brave Mallards. These optimistic fowl nibble at the few corn kernels missed at harvest or bob in puddles of melted snow for some forgotten morsel. There are tastier things Spring has to offer with its own menu of foods. Eating fresh and local is now a fine art. While nothing is actually sprouting in our still slightly frozen Illinois ground, foods like strawberries, beans, and peas are being sourced closer to home. As the saying could go, it’s always spring somewhere. This is true of that iconic harbinger of spring, asparagus. DIGITAL CAMERADIGITAL CAMERAI must confess that I do eat it in the non-spring months, but it alwaysDIGITAL CAMERA begins to taste wonderful as the air starts to warm up. It is a delicious and nutritious vegetable that lends itself to so many preparations. I’ve extolled its virtues here many times. Sharing adventures in grilling, roasting, and even pickling. I usually allow this magnificent spear to stand alone as the perfect side dish to enhance a meal, but sometimes, especially when it comes from far away, it is the perfect addition to a main dish. That’s how Lemony Asparagus with Chicken and Penne came to be.

DIGITAL CAMERALemon is a wonderful flavoring agent. It adds zing, acid and a fresh DIGITAL CAMERAfruity taste of sunshine to everything it touches. I carried this flavor into several levels of this dish. it started with some chicken breast bits that I let chill out with some lemon pepper seasoning. This was the salt free variety so there was no danger of the chicken “cooking” before its time. A quick saute in a large fry pan and it was ready to go. It sat on the sidelines while the vegetables took over. A good amount of red onion and slightly more than a little garlic joined in. A touch of olive oil kept everything moving and when things got a little tight some chicken broth loosened it up. Finally it was time to add the asparagus and I added a lot of it. This dish is about spring after all.DIGITAL CAMERA

My pasta of choice was a whole grain penne and I used just over a cup of dry to serve two.DIGITAL CAMERAI wanted to continue on that lemony sunshine theme, so the sauce included the zest and juice of a whole lemon. The complimenting sauce flavor came from dry vermouth though chicken broth could also fill the bill.  A generous grinding of Italian Herb Seasoning (McCormick Grinder once again), some grape tomatoes, and kalamata olives rounded things out.DIGITAL CAMERA

When it was time to serve, I added a sprinkling of feta cheese. The result was a dish that felt like spring in the Mediterranean.  Lots of fresh vegetables, a little lean protein and some whole grains to tie it together made this a poster child for the diet that bears the name. Give this one a try while asparagus is having its heyday.DIGITAL CAMERA

 

Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
  3. Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
  4. While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
  5. Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
  6. Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
  7. Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
  8. Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
  9. Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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The weather is back in the 40’s this week. Nights are cool and mornings are chilly but, I believe we’ve made the leap and spring is not just around the corner but right next door.