1 9-inch crust (see recipe below)
1-2 cups filling ingredients, like greens, onions, scallions, asparagus
1-2 cups (3 oz – 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar
3 large eggs
1 cup (8 oz) milk
1/2 cup (4 oz) cream
1 teaspoon salt
1. Blind-Bake the Crust: See crust recipe instructions below.
2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Chop the vegetables you will be using. Sauté them starting with your onions and finishing up with your greens. Make sure all ingredients are cooked through.
3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.
5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.
Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Makes one 9-inch crust
1 stick cold, salted butter
1 ½ cups all-purpose flour
1/8 cup cold water
Special equipment: Dried beans for blind-baking, pie plate
1. Chop butter into small pieces
2. In a bowl, combine flour and butter pieces. Break butter into the flour using finger tips. Work quickly and gently.
3. When flour and butter look like coarse meal, add water and blend everything together with a fork. Add more water if necessary but be careful not to make dough too wet.
4. Using your hands, gently knead the dough until smooth. DO NOT OVERWORK!
5. Let dough rest in the refrigerator at least an hour.
6. While preparing the quiche filling, preheat the oven to 400º F.
7. Roll out dough to 1/8th of an inch. Line the pie plate with the dough. Trim excess.
8. Prick dough all over with the tines of a fork.
9. Line dough with foil and place dried beans on top to weigh it down.
10. Place pie plate in the oven and blind-bake for 10 minutes.
11. Remove from oven, remove foil and beans, and fill and bake quiche.
2 tablespoons olive oil
4 chicken thighs
4 carrots, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
I bunch of scallions, sliced
½ cup orange juice
2 tablespoons soy sauce
1 tablespoon sesame oil
½ cup chicken stock
3 cups cabbage, sliced
1. Preheat oven to 350F.
2. Heat the olive oil in a heavy, oven safe pot over medium-high heat. Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 tablespoon of the oil/fat that has cooked off.
3. Add the carrots, garlic, and ginger to the pot and cook, stirring occasionally, for 3-4 minutes or until they begin to soften. Deglaze the pot with the orange juice, scraping up any browned chicken that is stuck to the bottom of the pot. Add the chicken stock, soy sauce and sesame oil. Bring to a boil. Add cabbage and add chicken back to the pot, skin-side up.
4. Cover the pot and transfer it to the oven. Allow the chicken to braise for 35 minutes.
5. Serve with brown rice.
1/4 cup fresh lemon juice
1 Tablespoon shoyu or soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan, divided
2 bunches Tuscan kale or other kale, center stalks removed, chiffonade
1. Whisk together first 6 ingredients. Slowly add oil, drop by drop. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.
2. Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan. Season to taste with salt and pepper.
2 tablespoons olive oil
1 onion, diced
2 cloves of garlic, minced
2 quarts chicken stock
1 cup dried macaroni
1 15 oz can cannellini beans
½ lb. asparagus, tips trimmed, cut into 1-inch pieces
½ cup frozen peas
10 oz fresh spinach, roughly chopped
Freshly grated parmesan
¼ cup fresh basil, cut into chiffonade
1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.
2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.
3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.