Broccoli Rabe, Italian Sausage and Mozzarella Quiche

What do you do when you and your husband don't like the same foods, but you have a craving for such foods at times?  It happens, it happened to me the other day.  I love Broccoli Rabe and Sausage with Pasta ~ the bitter leafy greens sautéed in garlic and combined with Italian Sausage is delicious to me, but those flavors just don't agree with my husband.  Should one deprive themselves because of different palates?  I say no, never deprive yourself good food, instead reinvent it in a food your husband wouldn't bother with anyway.  For me this was quiche.  I often make these for brunches and my husband won't go near them.  So I googled away and found a recipe from Cooks Illustrated and tweaked a few things to simplify it.  The result was a nice twist on the traditional dish - the great flavors all set in a creamy cheesy custard - perfect for brunch and not my husband :)

Recipe:
1 prepared 9" frozen deep dish pie crust
8 oz sweet Italian sausage, casings removed, alternatively you can use thin sausages with casings intact, see below*
1 Tbsp olive oil
8 oz broccoli rabe, washed, trimmed and cut into 1/2" pieces
1 clove minced garlic
1 Tbsp cornstarch
1 cup whole milk
4 large eggs and 1 large egg yolk
1/2 cup heavy cream
3/4 tsp kosher salt
1/8 tsp ground black pepper
dash of nutmeg
dash of cayenne pepper
6 oz whole mile mozzarella cheese, shredded
Instructions:
Heat olive oil in large skillet over medium heat and cook sausage removed from the casings, stirring to break up until no longer pink, about 6 mins.  Transfer to a plate and set aside.  *Alternatively the sausage can be kept with the casings if you prefer and thorougly browned in pan on all sides until no pink remains, then cooled and sliced thinly. Saute broccoli rabe in same skillet, cook, stirring occasionally, until slightly softened, about 6 mins, in last 2 mins of cooking add minced garlic and stir and sauté with the rabe.  Remove rabe and garlic from pan and let cool.  Preheat oven to 350 degrees.  For the custard:  place cornstarch in large bowl add about 3 Tbsps of the milk and whish until cornstarch is dissolved.  Whisk in remaining milk, eggs, cream and spices until blended and smooth.  Assemble quiche:  scatter sausage, rabe and cheese evenly over crust. 
Gently pour the custard mixture over filling, using a fork gently push filling down into custard.  Bake in center of oven until quiche is lightly browned and set in center and 50-60 mins.  Let cool then serve.

Enjoy!

Asparagus, Leek and Corn Tart

 I love the creamy, custardy consistency of this tart/quiche and the delicious combination of Asparagus, Leeks, Corn and Grueyere cheese.  Perfect for a Springtime brunch or get together!



For crust: Pate Brisee or a prepared pie crust:
1 1/8 cup flour
1 tsp sugar
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/8 cup ice water
For Pate Brisee:  Combine flour, sugar and salt in the bowl of a food processor, add the butter pieces and pulse until mixture resembles coarse crumbs, about 10 seconds.  While the machine is running, add the water through the feed tub slowly unti the dough just comes together.  Wrap the dough into plastic wrap, shaping it into a flattened disk, chill for about 1 hours before using.
For filling: 
1/2 bunch of asparagus, top third only, cut into 1" pieces
3 med leeks, cleaned and trimmed, dark green parts discarded - cut in half lengthwise and sliced into 1/4" thick rounds.
1 Tbsp unsalted butter
1 Tbsps olive oil
kosher salt and freshly ground pepper
1 cup fresh or frozen thawed corn kernels
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1/3 cup chopped fresh chives
ground nutmeg
2/3 cup grated Gruyere cheese
On a lightly floured surface, roll the dough out to a 13" round, about 1/8" thick. Fit the dough into a 10" tart pan that is 1 1/2 inches deep or a deep pie pan.  Trim the dough so that it comes slightly above the rim of the pan.  Chill in refrigerator about 30 mins.
While chilling, bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender 1 - 2 mins.  Drain and cool under cold running water, set aside.
In a large sauté pan, melt the butter with the olive oil over med-low heat.  Add the leeks, seasoning with salt and pepper, cover and cook, stirring often, until tender about 10 mins.  Add the corn during the final 2 minutes, let cool. 
Set rack in oven to the lower third of the oven.  Preheat oven to 425 degrees.  In a large bowl, whisk the eggs and yolks to combine.  Add the milk, cream and chives and whisk to blend.  Season with 1/2 tsp salt, 1/4 tsp pepper and a dash of nutmeg.
Place the chilled tart shell on a baking sheet.  Sprinkle about half the Gruyere cheese over the bottom.  Spread the leeks and corn in an even layer, then spread the asparagus over.  Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell.  Sprinkle with the remaining Gruyere.  Bake until the crust is golden brown and the custard is just set, about 35-40 mins.  Let cool for at least 10 mins, then cut and enjoy!
 Recipe adapted from:  The Sono Baking Company Cookbook by John Barricelli 

 

 

Original recipe and many more delicious recipes can be found in this cookbook, available here in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/0307449459

 

Enjoy!

Old-Fashion Heirloom Tomato Pie

I've made a couple of tomato pies, but this one from Southern Living's July issue is my new favorite.  The layers of ripe heirloom tomatoes with the sweet onion, herbs and melted Gruyere/parmigiana/mayo mixture is just wonderful!  I think you will love this one too ;)

Recipe:
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise

Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie.  

I used these gorgeous and tasty yellow, pink and red heirloom varieties

Preheat oven to 425°. Press dough into a 9-inch pie plate and line with aluminum foil, fill with dried beans and bake for 20 minutes.  Remove weights and foil and bake 5 more minutes or until lightly browned.  Cool completely and reduce oven temp to 350 degrees. While cooling, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender.  Pat tomatoes dry with a paper towel.  Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper.  Stir together the cheeses and mayo then spread over pie.  Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.  Can be served hot, warm or at room temp.
Adapted from Southern Living Magazine, July 2012.

For more delicious cooking inspiration pick up your own subscription to Southern Living Magazine, they have the best recipes!!

http://astore.amazon.com/rosscoubak-20/detail/B002PXVYQY

Enjoy!

Zucchini and Tomato Quiches

Did you know that August 8th is National Zucchini Day?  A day to celebrate this versatile green vegetable and all the delicious dishes we can make with it.  So in honor of it I am creating quiches with zucchini, one is a hearty quiche filled with hash-browns, cheddar, zucchini and tomato slices; the other is a summer garden quiche, with diced zucchini, tomatoes and fresh herbs.  Growing up my mother would saute up fresh zucchini slices with onions, tomatoes and herbs, these quiches are reminiscent of those dishes.

Layered Zucchini, tomato and hash-brown quiche

4 extra large eggs

1 1/4 cup half and half

1 1/2 cup shredded cheddar cheese

1 1/2 cups frozen hash-brown potatoes

1 Tbsp veg. oil, 1 Tbsp butter

1/4 of an onion diced

salt and pepper

1 small-med zucchini, sliced thin - can leave on skin

1 ripe tomato sliced thin

1 prepared pie crust

In a skillet heat the oil and butter, then place hash browns in pan evenly, press with spatula and sprinkle with salt and pepper, heat on med until golden, then turn to heat other side until golden.  Add onion and break up hash browns and saute together with onion, until onions are translucent and just browning, set aside.  Beat eggs in a bowl and add half and half, and a dash of salt and pepper, stir and set aside.  Saute zucchini in skillet with olive oil and sprinkle with salt and pepper, until cooked and just browning on each side.  Prepare tomatoes as below - salting on paper towels to remove excess moisture.  Begin layering your quiche in any order, quiche is very forgiving, I went - hashbrowns, cheese, vegetables, then hash brown and cheese and remaining vegetables and cheese.  Pour over the egg mixture and bake at 350 degrees for approximately 45 minutes or until set.

 

Summer Garden Quiche - Zucchini Tomatoes and Fresh Herbs

Just out of the oven

1 9" deep dish pie crust

1 medium zucchini, peeled and diced

1 small onion, diced

1 medium tomato - see instructions

1 1/2 Tbsp, fresh herbs - chopped, ie basil, cilantro, thyme, oregano (I had on hand cilantro and thyme)

1 cup shredded grueyere cheese

1/2 cup shredded cheddar

4 large eggs

1 cup 1/2 and 1/2

1 Tbsp parmigiana cheese

1/2 tsp salt

1/8 tsp black pepper

Plus salt & pepper for sprinkling on vegetables

Slice tomatoes and lay in a single layer on plate covered with paper towels, sprinkle tomatoes with salt.  Let sit for 30 minutes, after 30 minutes, pat them dry with additional paper towels and dice.

Saute onion and zucchini in olive oil in a skillet - sprinkle with salt and pepper, cook and stir on medium heat until translucent and lightly golden.  In a medium bowl whisk the eggs, then add the 1/2  and 1/2, salt and pepper, parmigiana and blend.  Start layering your quiche: sprinkle 1/3 of the cheese on the bottom, then sprinkle 1/2 of the tomatoes, onions and zucchini, then another 1/3  of the cheese, then the remainder of the vegetables, then the remaining cheese and fresh herbs.  

Slowly pour the egg and 1/2 & 1/2 mixture over.  Line a baking pan with aluminum foil and bake at 350 degrees for approx 45 minutes or until golden and set.

Enjoy!

Summer Tart

This tart is like summer - laid back, no schedule, no recipe, relax - do as you feel with what you have on hand from your garden or the farmers market.  Today I used this combination:

 1 zucchini - lightly sauteed, 1/2 spanish onion - lightly sauteed, 1 minced garlic clove, sliced tomatoes, fresh basil leaves, fresh mozzarella, gruyere and parmesan, and layered all of this in a pastry crust and baked till melted through and lightly golden on top.   Very yummy and fresh.  Feel free to change up the cheeses and vegetables to your liking and ENJOY SUMMER!

Starting to melt in the oven

Tomato Pie

I love farm fresh ripe tomatoes and I'm so looking forward to buying them at my farm stands all summer long here on Long Island.  I use tomatoes as toppings and garnishments, in quiches, salads, sauces, pasta, spanish rice and mexican casseroles, guacamole and on sandwhiches, etc etc, they are delicious and so good for you.  Last summer I made a tomato pie inspired by a Paula Deen recipe, just changed a few things to make it my own and had to add bacon - but you can definitely omit the bacon.
 First start with some juicy ripe beautiful tomatoes, I used a variety of plum and heirloom in this pie

Recipe
4 tomatoes, sliced thinly
6 fresh basil leaves, chopped
1/2 Tbsp fresh oregano, chopped
1/2 cup chopped spanish onion - sauteed until translucent in a little olive oil
1 9 inch pie crust
1 cup Gruyere cheese grated
1/4 cup mozzerella cheese grated
1/4 cup cheddar cheese grated
5-6 slices cooked bacon, broken into little pieces
3 Tbsp mayonnaise
Dash of salt and pepper
Preheat oven to 350 degrees.  Place tomatoes in a colander, sprinkle with salt and allow to drain for about 10 mins.  Layer with 1/2 of the tomatoes, onion, herbs and bacon, sprinkle with salt and pepper, then sprinkle 1/2 cup of the cheeses over, layer again with tomatoes onion, herbs (reserve a small amount of herbs for garnishing top) and bacon, and sprinkle 1/2 cup cheese over.  Mix the remaining 1/2 cup cheese with the mayonnaise and spread on top of pie, garnish with remaining herbs.  Bake for about 30 mins or until lightly browned.  It's good when served warm.

 Enjoy!

Spinach, Bacon and Tomato Quiche and Spinach and Tomato Quiche

Today is National Spinach Day, March 26th, for more about this click here:  http://eatocracy.cnn.com/2012/03/26/national-spinach-day/

Spinach has always been my favorite vegetable and I loved how Popeye enjoyed it so much and promoted its health benefits :)   Spinach goes well with so many things, like cheese in quiches or gratins, in side dishes and pastas and fresh in salads.   So I pulled out a photo of a spinach quiche I made last summer and put the recipe together in time for Spinach's big day, hooray for spinach!!!!

Spinach, Bacon and Tomato Quiche
One 9inch prepared pastry shell
1/2 of 10 oz package of Stouffer's frozen spinach souffle
3 strips of crispy bacon
1 ripe tomato, thinly sliced
2 oz grueyere or swiss cheese + 2 oz cheddar cheese - shredded
3 Tbsp grated parmesan cheese
4 large eggs
1 1/2 cups half and half
dash of salt and pepper
1/8 tsp ground nutmeg


Preheat oven to 375 degres.  Arrange pastry shell in pie/quiche pan.  Cut frozen spinach into inch cubes and place on top of crust.  Crumble the bacon over spinach.  Sprinkle cheeses over bacon.   In a bowl beat eggs, then mix in 1/2 and 1/2, salt, pepper, and nutmeg.  Pour this mixture over cheese, then top with tomato slices.  Bake for 40 -45 minutes or until center is set.  


Variation:  Spinach and Tomato Quiche
substitute 4 oz shredded mozzarella cheese, 2 oz cheddar and 2 Tbsp parmesan cheese for the cheeses.  Use 1 large or 2 medium ripe tomatoes, layer half on the bottom and top half on top, reserve a little bit of the cheese to sprinkle on top.  I also added a little bit of sauteed onions and mushrooms to this quiche, add any vegetable you like, optional.

Enjoy!