Zucchini and Mozzarella Cheese Quiche

This Quiche is delicious:

Here's what you'll need:

Preheat the Oven to 400 degrees.

1 - 9" Pie Pan

1 - Purchased or Homemade Pie Crust for the 9" Pie Pan.

A Mandoline if available.

Prepare the Pan with the Crust and set aside.

3 TBS Butter

4 C thinly sliced Zucchini (about 3 Medium). I sliced them 3/8th" on a Mandoline.

1 Large Vidalia Onion sliced 1/8" on a Mandoline.

This is the Mandoline I have.

2 Large Eggs

2 tsp Dried Parsley Flakes

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Pepper

2 C Shredded Mozzarella Cheese

2 tsp Dijon Mustard

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Zucchini

Onion 

Cook until tender stirring often.

Drain and Set aside to Cool slightly.

In a Mixing Bowl:

Eggs

Seasonings

Mix to combine well.

Add Cheese and Zucchini and Stir to combine well.

Spread Mustard evenly over the  bottom of the Pie Crust. 

Spoon  Zucchini Mixture into the prepared Pie Pan.

Bake 35-40 Minutes or until Golden Brown

Cover the Edge of the Crust if needed to prevent burning.

Remove from Oven to a Rack to Cool.

Enjoy!

Peace in the Kitchen.

Tomato and Gruyère Cheese Tart

 This delicious Tart is made in a Quiche Dish.

Here's what you'll need:

Preheat the Oven to 350 degrees.

One 9" Quiche Dish

10" Pie Crust either purchased or homemade.

2 TBS Butter

1 Leek, trimmed and sliced thin.

8 oz. of Fresh Mushrooms, sliced to equal 3 C.

1 TBS Dry Sherry or Hearty Burgundy Win

1/4 tsp Salt

1 1/2 C Shredded Gruyère Cheese, divided.

1 Tomato, sliced.

Fit the Crust into the Quiche Dish.

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Leek, cook 8-10 minutes.

Add:

Mushrooms

Sherry 

Salt

Stir to combine well and cook for 2-3 minutes.

Remove from Heat and Cool.

Spoon into the Quiche Dish.

Sprinkle Half of the Cheese over the top of the Filling.

Evenly overlap the Tomato slices on top of the Cheese.

Sprinkle with remaining Cheese.

Bake for 20 - 30 minutes until Golden Brown.

Remove from the oven and transfer to a Rack to Cool for 5 minutes.

Enjoy!

Peace in the Kitchen!

Gruyère Cheese Soufflé

Gruyère Soufflé

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Soufflè Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!

Egg in a Bun (microwaved)

 This is an easy and quick meal. It's a Roll, a Hamburger Bun or a Brioche Roll, a pat of Butter, an Egg, 4 small pieces  of your favorite Cheese, Salt and Pepper.

Sometime I don't want a big meal and this is just enough.

Cut out a circle in the top of the Roll, leaving some on the bottom and mash it down with your finger to create an indentation. 

If it's a 2 part Bun, cut the circle out of the top and create a circle in the bottom half but don't cut it out, simply mash it  down with your finger to create an indentation and place the top back on.

Place butter in the hole.

Add an Egg in the Roll, prick the Yolk with a Knife or Fork because it's going to be Microwaved.

Place 3-4 small thin sliced pieces of Cheese around the Egg.

Place it in a Plate

Heat in the Microwave for  1  minute.

Salt and Pepper to taste.

Enjoy!

Peace in the Kitchen!

Cole Slaw

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

Here's what you'll need:

Food Processor with Shredding Disc.

A Large Mixing Bowl

1 Head of Cabbage finely shredded  and chopped into small pieces with a Chef's Knife to make 8 Cups. If the head of cabbage is dense enough to add slices to the Food Processor then do that, otherwise if it's a Loose Head, which I've experienced, it's difficult to Shred so I just Cut it with a Chef's Knife.

3/4  C  Shredded Carrot in the Food Processor.

1/2 C finely diced  Onion.

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Buttermilk

2 1/2 TBS Lemon Juice (Fresh is Best)

1 1/2 TBS White Vinegar

 1 tsp Salt

1 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Stir well before serving.

Enjoy!

Peace in the Kitchen!

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
Peace in the Kitchen!