Tag Archives: cheese

Ham, Broccoli and the Cheesiest Quiche


Last night I was watching the last season of The Great British Baking show and the task was to make 2 different flavor profile quiche. I know this might come as a shock but I have never made quiche before; I know what is my damage. Honestly I haven’t really had any that blew my skirt up; if you get my drift. They have been just just meh so I didn’t feel compelled to even try. Then of course I have always felt that frittatas were so much easier and faster to make.

I only ended up using the shredded cheese in the bowl, the chunk ended up back in the fridge.

I love cooking and baking but I the thought of making a pie crust for breakfast just doesn’t appeal to me. However after watching last night I was determined to make a quiche this morning for breakfast. I didn’t have a frozen pie crust in the freezer so I was going to have to make my own;  if you do have one by all means use it. OR you can do as I did this morning and made what I think is the easiest crust ever and the very first one I ever made; it was such a long time ago I can’t even remember. I know I used to make it when I was a kid so this might be a great Mother’s Day breakfast for the kiddo’s to make their Mom next weekend.

I should have rolled out the dough before placing it in the pan. I did not, I pressed it into place, I also should have pressed it up higher into the sides. live and learn!

Ok so I have a dough plan and now the filling. I would call this; my first quiche; a clean out the fridge kind of quiche. I used up the last of the broccoli, ham, shredded cheese and half and half. Then I made my grocery shopping list; see how that works! It definitely had more cheese than anything else. My daughter described it as broccoli cheddar soup if it was turned into a pie. I’ll take it! My husband said it was great but was concerned how the crust would be after cooling down and being re-heated. We kind of laughed because it is still on the counter and we all keep taking another sliver from it, it will not make it to the fridge nor need to be reheated. Update we brought that last two pieces over to my In-Laws.

Ham Broccoli and the Cheesiest Quiche

dclarkabal
an easy and flavorful quiche on the table in about 45 minutes
Course Breakfast, Brunch, dinner

Equipment

  • Tart pan 9 inch

Ingredients
  

Dough

  • 1 cup all-purpose flour
  • 1/4 cup extra virgin olive oil or use canola oil
  • 1/4 cup cold water iced or from the fridge
  • 1/2 teaspoon salt

Filling

  • 3 large eggs
  • 1 small head of broccoli
  • 1 cup cubed ham
  • 1 small onion diced
  • 1 cup cheese shredded. I used extra sharp cheddar and an Italian mixture.
  • 1/2 cup half and half
  • 3/4 cup milk
  • 1/4 cup chives

Instructions
 

Pre-heat oven to 375'F

    dough

    • in small bowl add the flour, salt, oil and cold water. mix with a fork until combined. Set it aside while you prepare the filling.

    filling

    • sauté the onion in a little olive oil until soft remove, do the same with the ham and broccoli. You are not cooking them just heating them up. this isn't a necessary step but I won't put raw onions into anything I make, I only like them sautéed.
    • Lightly spray your tart pan, add the rolled out crust, pressing up the sides of the pan.
    • Sprinkle the ham, onions and broccoli all over the crust. then cover it with cheese. In a small bowl beat the eggs and add the half and half plus the milk and the chives. Pour this all over the cheese in the tart pan. Place your tart pan onto a sheet pan and into the oven for 35-40 minutes until golden brown.
    • remove sheet pan and tart from the oven, Place a coffee cup or small bowl under to remove the pan from the tart, using a spatula remove the bottom piece of the tart pan; slice and enjoy!

     

    Cheesy Mashed Potato Casserole

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    Here is another thing to do with leftover mashed or smashed potatoes. I know like that’s a thing it usually is in my house only because I tend to make way too many; pretty much all the time. The great thing about this is you don’t actually to have to wait for leftovers. You can buy mashed potatoes already made from the store, which I will confess they are actually really good or make a batch just for this, Here is what I did.  I had some leftover smashed potatoes, some shredded cheese that needed to be used and literally 4 eggs left in the carton. Which is how it all came together.
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    I am not complaining at all but I buy waaaayyy too much food, my fridge and freezers are generally full at all times. I actually get a lot of satisfaction by using up what I have on hand, I try to plan meals around what’s in there and I am trying to have my daughter do the same. She likes to go through cookbooks and make something that catches her eye; which is great but not always what we have on hand.  She is trying more we have a TON of cucumbers so her lunches have been using quite a few of them.

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    Sauteing or sweating my onions

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    Draining my bacon

    OK back to this easy but delicious casserole dish that we had for dinner on Thursday night. I can see this for Sunday brunch for a crowd, who am I kidding I would eat this any day of the week.

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    who wouldn’t love this?

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    More eggs would fit but I didn’t have anymore!

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    OK the site to my recipe isn’t working grrrrrrr.

    Ingredients
    leftover mashed or smashed potatoes
    2 cups shredded cheese
    4-6 eggs
    1 small onion diced
    butter
    milk
    4 slices bacon
    scallions or chives

    Directions
    If your potatoes need a little more love to make them creamy add some butter and milk while re-heating them.
    in a saute pan that can go in your oven heat up a tablespoon of butter and the diced onion; just till translucent
    add the creamy potatoes and mix till combined
    cover with 3/4 of the cheese
    make 4-6 wells with the back of a spoon; one for each egg
    crack the eggs into the wells. sprinkle with a little salt and pepper to your liking
    cover with the remaining cheese
    bake for 12-14 minutes, you want the whites cooked and the yolks a little runny
    while in the oven cook your bacon till crisp. I diced mine before cooking so the pieces were more uniformed
    once out of the oven sprinkle with bacon and scallions or chives and serve.

     

     

    Scalloped Potatoes

    My daughter Abbi and I were recently looking through the freezer trying to figure out meals for the week. I listed off all the proteins that I had in there. It quickly donned on me that as recent as 5 years ago some of what I listed would have NEVER been in my house let alone in my freezer waiting for me to cook.  Lamb chops – they are for the guys. Salmon I really want to like it, it just hasn’t happened yet. Some Bangers from a local pig farm that just need a little mash to go along the side, and even some pork belly just screaming at me to make pork belly steamed buns.

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    There are also some things that used to be in my cupboard that I haven’t purchased in many years. I love scalloped potatoes and since my husband thinks he is a potato farmer we have a lot of potatoes on hand. Thankfully when stored properly his harvest lasts many months and we don’t have to eat them every day.

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    While there are many ways to prepare potatoes I feel we sometimes get into a little potato rut on occasion, one of my daughters favorite comfort food is mashed potato and when she arrived home recently from her 2 year stint in Japan she wanted mashed potatoes with every meal and I am pretty sure we had them 3 or 4 times in the first week she was home. I do know that scalloped can take a little more effort than mashed, there cheesy goodness cannot be denied. If you are looking for something a little different tonight I don’t think you will be disappointed and will find it pretty easy to make. And if there are any leftovers, they are amazing!

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    A mandolin does help but not necessary

    4 cups thinly sliced potatoes

    3 tablespoons butter

    3 tablespoons flour

    1 1/2 cups milk

    1 teaspoon salt

    1 dash cayenne pepper

    1 cup grated sharp cheddar cheese

    1/2 cup grated cheese

    In a small sauce pan, melt butter and whisk in the flour. Let it bubble for a couple of minutes to cook out the flour taste. Add all of cold milk at once stirring with a whisk; season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk and it thickens a bit. Reduce heat and stir in cheese.

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    Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.

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    Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.

    Bake uncovered for an hour at 350°F

    Huevos Rancheros and 7 Layer Mexican Dip

    I always make a corned beef and cabbage for a St Patrick’s Day dinner, come May I always make something to celebrate Cinco De Mayo and 4th of July requires something red white and blue for dessert. You get the picture, I’m pretty sure I just enjoy making something a little different and I know we like to eat everything so we’ll just about celebrate every holiday no matter who’s it is.

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    I have been trying to come up with a few things to make for this year’s Cinco De Mayo. It being on a Tuesday it needs to be a few things I can either prepare ahead of time or something I can throw together fairly quickly. You might even have the ingredients on hand.

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    A couple of months ago I made some Huevos Rancheros for breakfast, the version I made went together pretty fast and tasted delicious, you could definitely throw this together and have it on the table within 15-20 minutes max. Maybe not for everyone but I am all over this for this Tuesday.

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    Huevos Rancheros

    Flour or Corn tortilla

    Refried Beans

    Eggs

    Sour Cream

    Fresh Cilantro

    Chives or Green Onions (opt)

    Salsa

    Cheddar Cheese

    Olive oil

    Heat up the refried beans in a small sauce pan and set aside.

    In a small fry pan add the oil and fry the tortilla till crispy on both sides, remove to a plate. If needed add a little oil or butter to the same fry pan, pan fry your eggs, we like over easy, and you can make them anyway you like them.

    Layer tortilla, beans, cheese, egg, salsa, sour cream, chives or onions = Enjoy!!!!

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    Mexican 7 Layer Dip

    Here is a bonus that you must make if you are having or going to a party. I will confess I made this just for us, it took us a few days to eat it but it was damn good!!!

    Refried beans

    Sour cream

    Taco seasoning mix

    Prepared salsa

    Lettuce shredded

    Shredded cheddar cheese

    Chopped tomatoes – seeded will help with how wet the dip gets – I always seed mine

    Green onions

    Mix the taco seasoning into the sour cream, set aside.

    Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions

    Happy Cinco De Mayo!!!!!