This recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!
Pepperoni Spinach Quiche
For the crust
- 11/2 cups flour we typically use white whole wheat flour
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
For the filling
- 1 Red pepper chopped
- 1 Tbs Olive oil
- 1 Clove garlic minced
- 5 Eggs lightly beaten
- 1/2 Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach thawed and squeezed dry
- 1/2 Cup Pepperoni slices cut in half
- 1/4 Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley minced
- 1 Tbs Fresh basil minced or 1 tsp dried basil
- A grind or two of black pepper
For the Pie crust
Cut the butter into the flour
Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
Roll out the crust on a floured surface
Place into a quiche pan
For the filling
In a skillet, sauté the red pepper in oil until tender.
Add garlic; cook 1 minute longer.
In a small bowl, combine the remaining ingredients
Stir in red pepper mixture.
Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
This Torta Española with Rainbow Chard recipe on theKitchn sounded really good, though we tend not to eat regular potatoes. I wondered if it could be made with sweet potatoes and Googled around and ran into this recipe on Well Fed, Flat Broke. So, while I am sure Spaniards would complain that this has no resemblance to a true Torta Española, we mixed and matched between the recipes and came up with the delicious dinner. We increased the chard to 1/2 the bunch, and sautéed the rest with some garlic and served that on the side. Our only regret was that there were no leftovers!
Sweet Potato Torta Española with Chard
- 2 Medium sweet potatoes thinly sliced
- 1 Red onion thinly sliced
- 3 Tbs olive oil
- 1 Clove garlic minced
- 1/2 Bunch of chard sliced into strips
- 8 Eggs beaten
Heat the oil in a non-stick pan over medium-high heat.
Add the potato and onion slices, stir to mix and coat with oil.
Add the garlic and mix in.
Cover and let cook until potatoes are soft, about 15 minutes, stirring occasionally.
Put the sliced chard on top of the potatoes and cover.
Cook another couple of minutes so the chard wilts.
Pour the beaten eggs over the chard and cover, cooking another 5-8 minutes, or until the eggs are mostly set.
Loosen the edges with a spatula and carefully slide the torta onto a plate.
Put the pan on top of the plate and invert so that the torta is back in the pan upside-down.
Cover and cook a few more minutes, until the eggs are cooked through.
Slice and serve.
This Spinach Quiche recipe from SmittenKitchen was so good, we had it two weeks in a row! I just use my standard pie crust (1 c flour, 1/3 c butter, 6-8 Tbs water). I think making this in a tart pan, rather than a pie plate keeps the quiche a bit shallower and that seems to make it extra yummy. We had gruyere cheese which was delicious, we never did try it with cheddar as the original called for–maybe next time 🙂 ! Everyone in the family was fighting for leftovers. The second time, we basically doubled the recipe to make sure everyone had a delicious lunch the following day.
This goes really well with the Zucchini Carpaccio Salad, also from SmittenKitchen.
- 1 Pie crust
- 3 oz Cream cheese room temp
- 1/3 cup Milk cream or 1/2&1/2
- 3 Eggs
- 1 Package frozen chopped spinach thawed and drained
- 1/2 cup Grated gruyere cheese original called for cheddar)
- 1/4 cup Grated Parmesan cheese
- 4 Green onions whites and a little bit of green sliced
- 1/4 tsp Pepper
Preheat oven to 425°.
Roll out the pie crust and place into a tart pan (we use one that's about 11 inches across)
With a fork, mash up the cream cheese in a medium bowl.
Gradually add in the milk and eggs, mixing well.
Mix in the remaining ingredients.
Pour mixture into uncooked crust.
Bake until crust is brown and filling is set, about 25 minutes.
Cool a bit before serving.
The main downside of this recipe, adapted from TheKitchn, is that the kids devoured it and there were no leftovers for lunch! I was savoring my second piece, thinking that the kids surely would be happy with one and thinking of the yummy lunch I’d be having the next day, when they both asked for seconds. This is a quick and delicious meal, the puff pastry might not qualify it as supper healthy, but yum!
Chicken Pesto Tart
A delicious, quick chicken pizza on frozen puff pastry
- 2 sheets frozen puff pastry thawed
- 1 head garlic peeled
- 1-2 Tbs olive oil
- 1/2 cup Fresh basil leaves chopped
- 3-4 chicken breast 1lb, cooked and diced
- 1 cup mozzarella shredded
- 2 Tbs Parmesan grated
Pre-heat the oven to 400˚F.
While the oven is heating, thaw the puff pastry and peel the garlic. Put the garlic on a baking sheet and bake until soften and golden brown, 10-15 minutes.
Line two baking sheets with parchment paper. Unfold the puff pastry onto the lined sheets and stretch it out a bit. Prick all over with a fork to prevent the pastry from rising too much.
Brush the olive oil onto the pastry, then top with the chopped basil.
Top with the diced chicken and then the mozzarella and parmesan cheeses.
Bake for 15-20 minutes--until the cheese is melted and nicely browned.
This recipe from Smitten Kitchen was really good. Even though I cut the butter in the dough recipe by half (the full 1/2 cup seemed a bit too decadent), with the sour cream it turned out wonderfully. I also skipped freezing the flour and it was probably only in the fridge for 30 minutes. The only problem with the recipe is that our family of 4 finished it all off with no leftovers for lunch–make 2 next time!
Oh my…Anne’s recipe for butternut squash and bacon quiche was great! I just had the last remaining piece for lunch and it is yummy goodness. It did take a while to prepare and cook, but it is worth the wait.
For future reference and those without a scale the 180g of flour was about 1 cup each. The crust was great even though I made it in the morning and left it in the fridge all day…took some work to roll out…We only used about half of the feta and parmesan that the recipe called for, it didn’t seem like the full amount would fit in the pie pan we used.
This recipe from the Food Doctor was a little hard to follow but turned out quite good. The recipe is spread out over a long post and a bit more complicated than we normally do, but it made a good weekend dish and really only took about an hour to make. We added some thawed and drained spinach to the oatmeal and mushroom layer. The balsamic tomatoes turned out well too.
It’s been a while since we made this, but it was good. I finally downloaded the photos from my camera, so here it is…
We used the Olive oil tart crust from Chocolate and Zucchini. Which turned out a but tough…I may not have rolled it thin enough? But was still a nice base for the tart.
The rest of the Swiss chard and corn tart was basically from the original post, except we topped it with Rondelé rather than the goat cheese.
Overall a fairly easy and healthy meal that all enjoyed!