Quiche Revisted

Roasted Jim Nardello Peppers, Caramelized Onions with Bacon and Fresh Chèvre + Spring Baby Green Quiche with Fresh Feta and Caramelized Mushrooms

Quiche has been a favorite recipe within the last few months. The beauty of quiche is always in its simplicity and can be put together with nothing but eggs and whatever else you have on hand. Quiche became a go to recipe for me when dealing with all the fresh produce in our farm share. What do you do with a pound of springs greens, zucchini and green beans? You make a fabulous quiche ya fancy pants!

Now there has been much confusion amongst my inner circle as to the difference between a quiche and a frittata, and the short answer is simply that quiche has a crust. Now of course there is cultural backgrounds at stake, as 'frittata' is an Italian word meaning 'egg cake', and quiche a german word, derived from the word Kuchen meaning cake, and then made famous by the french (seriously) as an egg cake with the addition of a pastry crust. So gluten intolerant friends, if you can't do the crust, simply make a frittata and you won't be missing a thing! 

The basic building of a quiche should always be simple and dependent on your personal preferences. I generally go with some sort of cheese, veggies, herbs & spices, and of course eggs! Using healthy farm fresh eggs is a real game changer in this recipe so be sure to use the good stuff. 

BASIC QUICHE CRUST-

1 cup flour

pinch salt

1/4 cup oil (canola, vegetable, olive oil)

1/4 cup water 

Combine dry ingredients, whisk together oil & water and combine. In between to sheets of wax paper, roll out to fit a 9 inch pan or a cast iron skillet.

CARAMELIZED ONION, CHEDDAR, PURPLE POTATO AND CHIVE QUICHE

1 onion, caramelized

1 bunch chives, minced

1 purple potato, diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded cheddar cheese 

Preheat oven to 350 degrees.  In a large bowl, whisk eggs cream, herbs and salt & pepper together until the egg yolk and white are totally incorporated. Lay curst in greased pie pan and shape. Add cheese layering veggies and pour egg mixture on top. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden. Enjoy!!!

This recipe is very basic, all veggies can be modified. Keep your basic crust and egg mixture and explore some creative combinations with your leftovers! I have also found that if you do not have cream available that 2 tbsp butter and 1/2 cup milk work as a good substitute as well as creme fraiche, yogurt or sour cream. For more quiche inspirations, visit my previous recipe .

Momma's Fall Stew

As a child in my hometown of Upper Black Eddy, the smell of wood smoke filled the air as the weather turned bitterly cold and like always, as the season change, so do my cravings, and theres nothing like my mom's cooking. My all time favorite meal she makes is her fall stew. I would come home cold and hungry after school and a big bowl of stew would always set me right. Obviously this dish is super sentimental for me but it is also a big hit with my friends. It is a very basic and simple stew but has great depth of flavor is easy to whip up and perfect for cold weather. I hope this becomes a favorite in your family too.

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BY BEA BRIGGS This is an excellent flexible recipe. It was given to me by my friend Leila. She had given me a large pot of it right after our first child was born and as exhausted new parents, what a delight it was to open the fridge & find these leftovers. I treasure the scribbled recipe she gave me & I have continued the tradition of giving this to new parents, friends in need & neighbors. But it feeds a crowd of about 6 hungry people, usually with leftovers, so it is great when ever the seasons change!

Momma's Fall Stew

3 pound Brisket (or chuck roast)

6 cups water

1 bottle red wine

1 can tomatoes(12 oz) ( sauce, puree, paste or can )

3-4 onions roughly, chopped

5-6 cloves garlic, chopped

4-6 carrots, chopped into 2 inch discs

1 pound mushrooms(button), quartered

4-6 red potatoes quartered (if small leave whole, be sure all are the same size so they cook evenly)

3 tablespoons Olive Oil

Salt, pepper, herbes, bay leaf, to taste

METHOD

In a large pot with lid, over medium high heat, add olive oil. Salt & pepper meat well on both sides. Sear in pot, on both sides & remove from pot. Add chopped onions & garlic to the pot & saute until golden. Return meat back to pot and add water, wine and tomatoes, being sure that the meat is covered. Add bay leaf & favorite herbs such as  herbes de provence e or a basil/oregano mix. Season wtih salt pepper. Bring to a boil, cover and reduce heat to low simmer. You can also put in oven at 350, if your pot is oven proof. Cook for one hour. Remove meat & slice into 1/4 inch long slices. Return meat to pot and add carrots, mushrooms & potatoes. Cover and cook for an additional hour on low heat. Taste and add more salt & pepper, if needed.

Momma's notes

As you can tell this is a very flexible recipe. The measurements are not exact, if you like more wine, I have added a whole bottle, sometimes I have used just water & tomato sauce. Other times water, wine & a little tomato. So what ever you have on hand will make the liquid ( I have even used V-8 juice). The acid in the wine & tomato helps break down the meat. You just want the meat to be covered by liquid. This was traditionally made with 1st cut brisket, which has more fat running through it & made a nice roast out of a cheaper piece of meat. If you like carrots more than mushrooms add more, ditto with potatoes. This is a pretty fail proof recipe, so after you make it a few times you get it. Use what you have & like. It gets better each day, as the flavors work. I like to serve it with green beans or sautéed kale and don't forget the sour cream!

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Spiced Sweet Potato Bisque

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Soup always makes a rough day right. I have been working tirelessly on many a food project and by the time I roll home in the wee hours of the night, nothing does me right like a solid bowl of sweet potato bisque. I have recently fell in love with steaming veggies like squash and potatoes. I find that it gives you more control of the texture, in that you can easily check on them, you use half the water you would when boiling and you get an awesome concentrated stock out of the process! This soup is super easy and can be taken in any direction. I decided to add a little protein and used a chicken stock, but it can easily be vegetarian. I also went for really aromatic spices and suspect that this would also make a great curry. 

Spiced Sweet Potato Bisque  

3 pounds sweet potatoes, peeled and quartered

5 cups stock (vegetable or chicken) 

3 gloves garlic, minced

1/4 cup cream

1 teaspoons of turmeric, curry, cinnamon, cumin, chili powder

salt & pepper to taste

In a large pot with a steam basket, boil roughly 3 cups of water. Add quartered sweet potatoes and steam until tender, about 5-10 minutes. Remove basket and keep remaining liquid. Add potatoes and mash until smooth. Add cream and bring to a simmer. Season to taste and and top with garnish.  

Suggested Toppings

2 apples, diced

1 large onion, diced

cooked ground turkey or your favorite sausage

In a skillet sauté apples and onions until golden.