Asparagus & Onion Quiche
Ingredients: 1 pound cleaned, trimmed asparagus (slice on diagonal into 1" pieces) 1 small onion, sliced thin 1 Tbs Butter 1/2 Pie Crust (homemade or pre-made) 1 small tomato, sliced 4 large eggs 1/2 cup 2% milk* 1/2 cup heavy cream* 1 cup shredded cheese (I used cheddar + mozzarella)* salt & pepper, to taste dash of nutmeg Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350 F degrees. While the pie crust is pre-baking, place butter with asparagus and onion into a saute pan and cook for 10 minutes sprinkle with salt & pepper. Whisk together the eggs, milk, nutmeg until combined. Set aside. Remove the pie crust from the oven and sprinkle half the cheese onto bottom of crust, top with asparagus & onion mixture Pour the egg mixture on top. Sprinkle remaining cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. **I do add slices of tomato to the top/center of my quiche halfway through cook time. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Get creative! Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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While I make a wonderful french onion soup from scratch (it is in the recipes listed on my site) and never pass up the chance to make some - I liked the idea of making a few quarts or pints for pressure canning - quick to grab, use in recipes and enjoy!
French Onion Soup *for Pressure Canning makes approx. 4 quarts or 8 pints Ingredients: 6 pounds organic onions, sliced 1 Tbs butter pinch of sugar 12 cups beef broth (your own, homemade broth... or store bought will do) 3/4 cup red wine 1 bay leaf (remove before jarring broth) 1 tsp dried thyme 1 tsp dried parsley 3/4 tsp. garlic powder (or 1/2 tsp minced garlic) salt (canning or sea salt) and pepper to taste Directions:
Process Quarts of soup in Pressure Canner for 75 minutes. Process Pints for 60 minutes. NCHFP "Soups" Guidelines Here Make sure to check your altitude before canning!! To serve: Slice a baguette on a diagonal into 1/2″ pieces. Butter bread and toast lightly in a hot oven, add 2-3 Tbs. grated Gruyere or Emmentaler cheese and broil until bubbly and brown. Heat the soup to a low boil for at least 10 minutes. Serve each bowl of soup with a couple of cheese toasts. *Adding a dash of cognac before serving is optional but, traditional. Kitchen Tip: Use a Pint of this soup when making savory beef dishes like Pot Roast, Steak Tips & Gravy - it adds a depth of flavor to your final dish. Recipe and Photos by: Diane Baker for Canning and Cooking at Home PINTEREST PIN: http://www.pinterest.com/pin/530510031080591533/ I wanted to make something new in my slow cooker with chicken so, I pulled out my old trusty "Better Homes and Gardens" cookbook!! I found this recipe which sounded rather savory and comforting! and guess what - it is! the creamy texture and the sweetness of the white wine are a perfect match for this succulent chicken slow cooked! a must try! Enjoy! ~ Diane Chicken with Creamy Onion Chive Sauce (Slow Cooker) 2-3 lbs Chicken Breasts 4 Tbs Butter 1 small Onion, diced 2 Tbs Chive, minced 7-9 oz pkg. Italian Dressing Seasoning 1 can Cream Mushroom Soup 1/2 Cup Dry White Wine 8 oz Cream Cheese Place chicken breasts into Slow Cooker on medium (or low if you only have low/high) In a saucepan, melt the butter, add chopped onion, chive, dressing mix, soup, wine and cheese until all the cheese is melted and everything is well blended. Pour over chicken, cooking 4-5 Hours and serve over cooked egg noodles. *If you have them, I say add mushrooms to this dish for extra flavor! Recipe Adapted from: Betty Crocker Photos by: Diane Baker for Canning and Cooking at Home Margie's Onion Soup 4 large onions, sliced 4 cups Beef Stock 1/2 tsp dried thyme 2 cloves garlic, chopped 1/3 cup cooking oil (can use 1/2 unsalted butter) 1 Bay leaf 1 Tbs Flour Brown onions and garlic in oil or butter (8-10 mins) until golden yellow, sprinkle with flour and cook flour well. Add beef stock, thyme and bay leaf - bring to boil, reduce and simmer 20 mins. Salt & Pepper to taste. want to turn this into "French Onion Soup" Add 1 Cup Wine (dry white, or red) to soup with beef stock above. Also, stir in 2 Tbs cognac near the end of cooking time. Topping for French Onion Soup: 2 Cups shredded Gruyere Cheese 1 small baguette, cut into 1/2" slices Top Soup with: a slice of bread and cheese on top of bread, place under broiler to melt cheese...serve. Recipe by: Margie S Photo by: Diane Baker for Canning and Cooking at Home Great Recipe from Stan ( The Texas Chef ) - I made this recipe today!! AWESOME and RAVE REVIEWS over here!!! Make sure to stop by his page! Diane TEXAS RED CHILI ..."The recipe that I am including here is for what is normally called “Texas Red” and yes I do add pork. Some will say that is not true Texas red and they may be right, but I was raised on a real working Texas cattle ranch in the heart of Texas and we put pork in our chili. The point that I am trying to make, is there are literally thousands of recipes for chili and I don’t really believe that any one is necessarily better than the other. No matter how you make it...Chili is good... So with all of that being said …..Let’s make some chili..." Stan TEXAS RED CHILI 1 POUND GROUND BEEF 1 POUND GROUND PORK 1 POUND DICED STEW MEAT 1 LARGE DIED BELL PEPPER 1 LARGE DICED YELLOW ONION 1 8 OZ.CAN TOMATO SAUCE 1 8 OZ. CAN DICED TOMATOES 1 TABLESPOON TOMATO PASTE ¼ CUPS CHILI POWDER ¼ CUPS GROUND CUMIN ¼ CUPS GRANULATED GARLIC 1 TABLESPOON PAPRIKA 1 TABLESPOON ANCHO CHILI POWDER 2 JALAPENO MINCED FINE 3 CUPS WATER 1 CUP BEEF BROTH 1 ½ CUP FLOUR OR MASA CORN FLOUR IN A LARGE POT PLACE GROUND BEEF, GROUND SAUSAGE AND STEW MEAT AND BROWN. ADD FLOUR AND STIR COMPLETELY. ADD ALL OTHER INGREDIENTS AND SIR TO COMBINE REDUCE HEAT AND SIMMER UNCOVERED FOR ABOUT 1 ½ HOURS STIRRING OCCASIONALLY. IF MIXTURE BECOMES TOO THICK ADD MORE BEEF BROTH ADJUST SEASONINGS AND SALT AND PEPPER TO TASTE The only difference I did - I browned all the meat, sprinkled with flour and then added everything to my SlowCooker - on high for 5 hours Recipe by: The Texas Chef Photo by: Diane Baker for Canning and Cooking at Home |