Tuesday, March 17, 2020

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

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

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

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

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.

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