Savory Spinach and Cheese Quiche and White Bean and Garden Vegetable Soup

So many people have asked me for the recipes for the Savory Spinach and Cheese Quiche and White Bean and Garden Vegetable Soup since I posted them yesterday so here they are. 

I make quiche and soup to use up things that I have  left over in the refrigerator so I don't waste food. The recipe always has variations based on the ingredients i have on hand. Enjoy!

Savory Spinach and Cheese Quiche

Chef Tony Pisconeri

Serves 4 – 8

Ingredients:

9-inch butter pie crust (recipe of your choice or store bought)

3 cups shredded cheese of your choice (swiss, cheddar, Monterey jack, gruyere, mozzarella)

½ cup chopped baby spinach

5 eggs beaten

½ cup heavy cream

¾ cup half and half or whole milk

1/8 teaspoon granulated garlic (fresh garlic can be used)

1/8 teaspoon thyme

1/8 teaspoon dried basil

1 Tablespoon hot sauce or Siracha sauce

Salt and pepper to taste

Directions:

Preheat oven to 350-degrees

Line a 9-inch pie plate with butter pastry. Place shredded cheese in the bottom of the pastry and top with chopped spinach. In a bowl beat the eggs, add the heavy cream, half and half or milk, garlic, thyme, basil, hot sauce, salt and pepper and mix well.

Pour mixture over the cheese and spinach, mixture should cover spinach. Press spinach down in the  mixture and bake in 350-degree oven until puffed and set (approx. 45 minutes)

White Bean and Garden Vegetable Soup

Chef Tony Pisconeri

4 servings

Ingredients:

2 Tablespoons Olive Oil

1 small onion chopped

2 stalk celery chopped

2 clove garlic minced

1 cup sliced carrots

1 cup cherry tomatoes chopped

1 cup fresh vegetables of your choice (optional)

2 cups cooked white cannelloni beans (or beans of your choice)

4 cups vegetable stock

Pinch of thyme

Pinch of rosemary

Salt and pepper to taste

Pinch of cayenne pepper

Grated Parmesan Cheese

Directions:

Sauté onion, garlic, celery and carrots in olive oil until translucent and starting to soften. Add tomatoes, beans, vegetables, vegetable stock, herbs and seasonings.

Bring to a slow simmer and continue to simmer until vegetables are soft and tender.

Season with salt and pepper. Serve with grated fresh Parmesan cheese.