Swiss Chard and Leek Quiche

Swiss Chard and Leek Quiche 2

Three weeks ago I graduated from medical school.  It’s so hard to believe that I am finally finished with school!  It’s been a long ride but lots of fun along the way.  My family came into town to celebrate with me and I had everyone over to my apartment for brunch.  I had swiss chard in my refrigerator left over from my CSA vegetables so I once again had to find a recipe to use them in.  I highly recommend joining a CSA if you have one in your area.  I just moved to Seattle today and I am splitting an individual share for a CSA here in town.  I am so excited about it 🙂

This recipe involved a lot of firsts for me.  My first time cooking with swiss chard, first time making a quiche, and first time making a pie crust from scratch.  Everyone loved this, even those who typically are not crazy about dark leafy green veggies.  The crust was super easy to make and tasted delicious.  If you’ve never made a quiche before this one is a great first!  It is so easy and tasty beyond belief!

Swiss Chard and Leek Quiche

slightly adapted from MJ’s Kitchen

Ingredients

Quiche:

  • 1 Tbsp olive oil
  • 1 large leek
  • 4 garlic cloves, peeled and minced
  • 2 cups of swiss chard leaves, stems removed and roughly chopped
  • 1/4 tsp ground black pepper
  • 4 medium eggs
  • 3/4 cup half and half
  • 1/2 cup milk
  • 1/2 tsp mustard powder
  • pinch of salt
  • 1/2 sharp cheddar cheese
  • 1/2 cup Parmesan cheese

Pie Crust:

  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup cold water

Directions

Start by making the pie crust.  Mix the flour and salt together.  Whisk the water and oil together so that they form an emulsion.  Pour the water/oil emulsion into the flour/salt mixture and combine them with a spatula.  Press into the bottom of a 9 inch pan (pie pan if you have one or I used my round cake pan).  Using the back of a spoon, spread the crust up the sides of the pan.  Set to the side or refrigerate until ready to use.

Preheat the oven to 375° F.  Remove the green top of the leek, cut it into quarters and then separate the leaves.  Wash the leek free of dirt.  Chop the leek.  In a pan, heat the olive oil over medium low heat and add the leek and garlic.  Sauté until the leek is soft and starting to brown (about 10 minutes).  Add the swiss chard and sauté for 1 minute.  Lower the heat to low and mix in the black pepper.  Cover and cook for 3 minutes until chard has begun to wilt. Remove the cover and continue to heat until most of the moisture has evaporated. Remove the pan from the heat.

Whisk the eggs in a bowl.  Whisk in the cream, milk, mustard powder, and a pinch of salt and pepper.  Spread the cheddar cheese across the bottom of the pie crust.  Next add the leek and swiss chard mixture.  Then top with the Parmesan cheese.  Carefully pour in the egg and milk mixture.

Bake for 45 minutes or until a knife inserted into the middle of the quiche comes out clean.  Remove the pan from the oven and let cool for at least 5 minutes before serving.  Enjoy!

Asiago Cheese Bagels

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Hello everyone!  This was my first attempt ever at making my own bagels from scratch!  It was pretty easy to do, there is just some down time while everything is rising.  I ran out of asiago cheese so I used some poppy seeds for a few bagels.  I think that the asiago cheese bagels were excellent but the poppy seed bagels were a little bland.  I made 12 bagels and they were too big.  I would definitely make at least 15 bagels (I did not have a scale to weight my dough like in the recipe).  I think for my next bagel recipe I’m going to try to find one that has a little more puff to it.  These were pretty thin bagels, but they are sooooo yummy!  I am in love with asiago cheese bagels now 🙂

Asiago Cheese Bagel Recipe

Panera’s Baked Spinach Artichoke Egg Souffle

I found this recipe and got super excited!  It is trying to recreate the souffles at Panera which are quite tasty if you haven’t tried one yet.  The dough is the easiest part–you simply roll out Pillbury cresent rolls.

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Then you fill with the spinach artichoke egg filling.

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Fold the dough over the top and brush with an egg wash.

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25 minutes later you have a scrumptious breakfast!  You can freeze or refrigerate any extras.

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Enjoy!

My substitutions:

6 Tbps chopped fresh spinach (instead of the frozen spinach)

Panera’s Baked Spinach Artichoke Egg Souffle Recipe

Allison’s Red Bean Scones

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My really good friend Jackie made this recipe for me that she got from her friend Allison at law school.  She made these for me one morning that she visited and they were incredible!  The red mung beans you can find at your local Asian market.  They are slightly sweet and give these scones a great flavor.  Other fillings work well– try some chocolate chips or blueberries!  They are rich, buttery, and flaky.  Treat yourself to a nice breakfast this weekend!

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Allison’s Red Bean Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks unsalted butter
  • 1/2 cup sweet red mung beans (should come in a jar with some extra liquid that you should partially drain out)
  • 1/2 cup sour cream
  • 1 large egg

Directions:

Mix flour, sugar, baking powder, baking soda and salt. Grate butter in flour mixture on the large holes of a box grater (this makes it easier to incorporate into the mixture, but you could also just cut the butter into really small pieces) and mix with fingers until mixture resembles coarse meal, then stir in red beans.

In a small bowl, whisk sour cream & egg.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.

Press dough into a ball – making sure the entire mixture is moist.

On a lightly floured surface, pat dough into a 7-8in circle about ¾ inch thick.  You can use parchment paper to help work with dough into a circle.  Cut into 8 triangles and bake about 1 inch apart on cookie sheet for 15-17 minutes.