PERFECT Roasted Vegetable Quiche

February 26, 2010 by
This is by far one of my favorite things I’ve ever made. I love, love, LOVE roasted vegetables.
I could eat them three times a day I think! The first time I made this quiche I did a higher amount of vegetables and less custard. This time I used a little more restraint and I also made it to fit in a standard pie pan since some of you may not own a quiche pan. I used my favorite pie pan, which is a deep dish, but you could definitely use a standard pie pan, you just won’t have that extra piece of crispy crust at the top.
ROASTED VEGETABLE QUICHE
 
6 mushrooms, (about 6 oz), quartered
1 small red onion, chopped small
1 red bell pepper, chopped small
1 zucchini, chopped small
1 roma tomato, chopped small
1 T olive oil
salt & pepper
1 tsp herbs de Provence
 
pie crust, unbaked
1/4 c fresh basil, chopped or chiffonade
4 eggs
1 cup half and half (you could use 1/2 cup heavy cream and 1/2 cup milk)
1/2 cup grated parmesan
 
Lay vegetables on a baking sheet in a single layer.
Drizzle with olive oil, sprinkle with salt, pepper, and herbs de Provence.
Cook at 400 degrees for about 15 minutes.
Vegetables should be softened but not completely mushy.
Pour vegetables into pie crust and add basil.
Whisk together cream, eggs, and parmesan cheese.
Pour over vegetables in pie crust.
 
Bake at 400 degrees for 40-45 minutes, until set but not rubbery.
Serve lukewarm or room temperature.
And if you’ll excuse me… this piece has my name all over it.
Filed Under: Meatless Main Dishes

Mac and Cheese Soup

February 6, 2010 by

I keep a basket of recipes, it is always there. Clipped from magazines, printed from websites, notes and ideas scribbled down and scraps of paper.  Ones that haven’t made it to my organized recipe binders yet.  This recipe was burried in that stack. It was from a Parents magazine and I wasn’t sure we would love it, so it kept getting buried in the stack.  I finally got around to trying it and I wish I’d made it sooner! It was creamy without being too rich, and just a fun soup. It comes together in a snap, and I think if you wanted meat in it you could add some cooked chicken to it with good results. I hope you try it, I think you’ll love this fast and easy meal!

Mac and Cheese Soup

1 pkg (32 oz) reduced sodium chicken broth  (or water and chicken base)
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low fat milk
2 T flour
1 1/2 cups shredded cheddar cheese

Bring broth to a boil over high heat.  Add pasta, return to a boil.
Reduce heat and let simmer, uncovered, for 5 minutes.
Add vegetables.  Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container, shake well to combine. (or mix well in a bowl)
Stir into soup.  Cook and stir until thickened and bubbly.  Gradually add the cheese, stirring until cheese melts. Makes 6 servings.

Filed Under: Meatless Main Dishes, Soups / Stews Tagged With: ,

Easy (and versatile) Alfredo Sauce

January 2, 2010 by

This is my great alfredo sauce. I made this recipe many a year ago.  It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated.  And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!



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Filed Under: Meatless Main Dishes, Pasta, Sauces / Condiments Tagged With: