QUINOA SPINACH BAKE

Directions
1. Preheat oven to 350 degrees F.

2. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds.

3. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add spinach; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside spinach on a paper towel.

4. Heat olive oil in a medium skillet. Add shallot, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl.

5. Add spinach, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes.

6. Remove from oven. Slice, and serve warm or at room temperature.

Ingredients
¼ cup sesame seeds
1 lb. fresh baby spinach
2 tsp. extra-virgin olive oil
1 shallot, diced
2 cloves garlic, peeled and minced
1 Tbsp. dried thyme
1/4 tsp. chili powder
2 cups cooked quinoa (about 1 cup uncooked quinoa)
1 cup Greek plain yogurt
2 large eggs, lightly beaten
¾ tsp. sea salt
½ tsp. freshly ground white pepper

CHICKEN QUESADILLA PIE

Cheesy Chicken Quesadilla Pie
YIELD: SERVES 6

Note: This dish is extremely mild in spiciness. If you want to kick it up a notch, consider adding a can of green chiles or chopped, jarred pickled jalapenos.

INGREDIENTS

3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
DIRECTIONS

Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

Bacon Jalapeno Quiche

Bacon Jalapeno Popper Quiche

 

Author: Stacey

Recipe type: brunch or breakfast

Ingredients

• 9 inch frozen pie crust
• ½ cup cream cheese, room temperature
• 2 jalapenos, diced (deseed for less heat)
• 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
• 3 slices bacon, cooked crisp and coarsely chopped
• ½ cup whipping cream
• ½ cup half-and-half
• 5 large eggs
• 1 teaspoon paprika
• salt
• ½ cup shredded cheddar cheese
• optional-light sour cream

Instructions

1. Preheat oven to 400 degrees F
2. Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
3. Bake it for 10 minutes
4. Remove the crust and lower the oven temperature to 350 degrees
5. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
6. Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
7. Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
8. Beat the eggs together in a bowl
9. Add the hot cream mixture to the eggs, whisking constantly to combine
10. Add the paprika, salt and bacon
11. Pour into the crust and bake for 30 minutes
12. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
13. Cool slightly before serving
14. Optional-serve with light sour cream

DON DIEGO QUICHE

Don Diegos’s Quiche




7 eggs

2 ½ cups cream/creamo

salt and pepper

1 bunch of aparagus

1 roasted red pepper

1 cup shredded cheese

or…

1/3 lb bacon potato chorizo onion…whatever…

BACON AND SWISS CHEESE QUICHE

INGREDIENTS

• 1 pound fresh asparagus

• 1 teaspoon salt

• 1 (10 inch) unbaked pastry shell

• 1 egg white, lightly beaten

• 2 cups shredded Swiss cheese

• 10 bacon strips, cooked and crumbled

• 4 eggs

• 1 1/2 cups light cream

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 pinch pepper

• cherry tomatoes, halved

DIRECTIONS

1. Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

BACON AND PORTABELLO MUSHROOM QUICHE

INGREDIENTS

• 5 slices bacon

• 2 tablespoons olive oil

• 1 small onion, cut into 1/2-inch pieces

• 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces

• 1 cup chopped fresh asparagus

• 1 (8 inch) unbaked pie shell

• 1 egg white, lightly beaten (optional)

• 1 cup shredded sharp Cheddar cheese

• 1/4 cup crumbled feta cheese

• 2 eggs

• 3/4 cup half-and-half cream

• 1/2 teaspoon salt

• Fresh ground pepper

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.

3. Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.

4. Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.

5. Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.

6. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.