While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.
The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.
When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.
Puff Pastry Quiche Lorraine
- 1 sheet frozen puff pastry, thawed
- 2 tbsp butter
- 3 oz. to 4 oz. prosciutto, cut into strips
- ¼ c. finely diced onion
- 6 lg. eggs
- 1½ c. whole milk or half and half
- 2 c. grated Swiss cheese
- pinch cayenne pepper
- salt and pepper, to taste
- Thaw puff pastry in refrigerator overnight.
- Preheat oven to 425℉.
- Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
- Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
- Saute onion in skillet, until tender, adding more butter if needed.
- In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
- Remove pastry from refrigerator and put egg mixture into crust.
- Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.
Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?
I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.
Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.
Huevos Rancheros for One
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. diced onion
- Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
- 1 garlic clove, minced
- ½ c. canned pinto beans, drained
- 1 tbsp. water
- ⅛ tsp. ground cumin
- ⅛ tsp. smoked paprika
- ⅛ tsp. ground ancho chili pepper
- 1 egg
- Queso Fresco
- Kosher salt and freshly ground black pepper
- Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
- Preheat oven to 400°F.
- Heat skillet, add olive oil and heat.
- Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
- Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
- Garnish and serve immediately.
My “top ten” favorite posts from 2015 started as a very long list this year. I am particularly fond of the recipes that I shared with you during 2015, and it was not easy to limit my favorites to ten. I finally cut my list until I had a “top seventeen” but who has ever heard of a “top seventeen” list??? After much deliberation, I finally settled on my top FIFTEEN recipes for 2015. These are recipes that I have made over and over. Many of these recipes have found their place in the regular rotation of foods I often cook, including Mexican Milanese Style Sandwiches and Buffalo Turkey Burgers.
Thanks for visiting NJSD in 2015! I look forward to bringing you many delicious recipes in 2016. As always, I enjoy hearing from you via Facebook, email, or simply by leaving a comment on my posts. Happy New Year to everyone!
New England Clam Chowder
Smoky Gouda Grits and Shrimp
Mexican Milanese Style Sandwiches
Finally Figured it Out Brunswick Stew
Ranchman’s Steak Butter
Buffalo Turkey Burger
Ultimate Tomato Soup with Over the Top Grilled Cheese Sandwiches
Texas Eggs Benedict
Sweet Potato Pies
Breakfast is my favorite meal of the day despite the fact that I am not a huge fan of eggs. A typical breakfast for me is a bowl of oatmeal or yogurt with fruit and granola. However, if I could have biscuits and gravy, French toast, or cheese grits every morning, I would be in breakfast heaven! Another favorite of mine is breakfast for dinner! It was always a treat to have breakfast for dinner when I was growing up and it hasn’t changed.
This delicious breakfast stuffed baked potato is amazing! To save time, cook a couple of extra potatoes for dinner, then store in the refrigerator until you are ready to serve this up for breakfast. I made Kelsey Nixon’s Stuffed Potato Skin Skillet Hash with Fried Eggs with a few minor changes. Her recipe suggests a homemade maple sausage, but I substituted country sausage. She served her potatoes with a chive sour cream, but I wanted gravy. Use the vegetables that you prefer in your hash. I chose a few family favorites, red bell peppers, Vidalia onions, and mushrooms.
Breakfast Stuffed Baked Potatoes
- 2 russet potatoes
- olive oil
- kosher salt and freshly ground black pepper
- 1 lb. pork country sausage
- 8 oz. button mushrooms, sliced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tbsp. unsalted butter
- 4 lg. eggs
- 1 c. grated Cheddar cheese
- 1 (2.75-oz.) pkg. Southeastern Mills Peppered Gravy Mix
- Preheat oven to 400°F.
- Scrub potatoes clean, bake in oven until tender, about 45 minutes. Set potatoes aside to cool. Once cooled, cut the potatoes in half and gently scrape out 1 to 2 tablespoons of flesh, creating a bowl. Place the potato skins on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
- In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the sausage. Brown the sausage, breaking it up with a wooden spoon as it cooks. Once the sausage has started to brown, add in the mushrooms. Cook until the mushrooms have softened, 4 to 5 minutes. Add the peppers and onions and cook, stirring occasionally until tender, 5 to 7 minutes. Remove hash with a slotted spoon to a paper-towel lined plate to drain. Remove pan from heat to cool slightly.
- Meanwhile, prepare the gravy as directed on package.
- Add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
- Drain the hash pan and wipe with out with a paper-towel. Add hash back to the pan and stir in the cheese.
- To assemble, take a heaping spoonful of gravy and spoon it over the bottom of a potato skin. Divide the sausage mixture evenly among the potatoes. Top each with an egg and another spoonful of gravy.