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.
If you search my website, you will find very few recipes with condensed creamed soup listed as an ingredient. I usually try to make a homemade version. It’s easy to make, the recipe can be found easily with a Google search, and it is lower in sodium.
However, just like you. I sometimes struggle to get food on the table for my family. I just don’t have it in me to cook or to clean up a mess in the kitchen. Those nights would be pizza delivery nights if only I lived in a pizza delivery area! Or maybe we would pick up take-out. If only I were close enough to a restaurant where I could actually make it home with warm food.
I keep a few cans of condensed cream soups on hand for roast or emergencies. I was having one of those uninspiring nights recently. Greg was grilling steaks, which was great, but we needed something on the side. I threw this casserole together in no time, and the results were awesomeness in a casserole dish! I found this recipe on the Taste of Home website and it’s going in my book of favorites!
The casserole has the taste of a French Onion Soup. It would be a great side dish to accompany any meat. It is different from anything I have every seen on a Thanksgiving table, but I believe it would be great with turkey and dressing!
If you want to include this on your holiday table, saute the onions a day or two ahead of time. Store in the refrigerator. Assemble and bake the casserole the day of your holiday meal.
Cheesy Onion Casserole
- 2 - 3 tbsp. unsalted butter
- 4 large yellow onions, sliced into rings
- 2 c. shredded Swiss cheese
- 1 (10-oz.) can Cream of Chicken soup, undiluted
- ⅔ c. milk
- 1 tsp. soy sauce
- Sliced French Bread (sliced about ½-inch thick)
- Preheat oven to 350°F.
- Melt butter in a large skillet, over medium heat. Add the onions and saute until translucent (a little brown in okay too). Add some freshly ground black pepper and stir.
- Pour the onions into a shallow 2-quart casserole dish. Top with ⅔ of the Swiss cheese and set aside.
- In a medium bowl add the soup, milk, and soy sauce. Whisk together until well blended. Pour over the cheese and onions. Top with French Bread slices.
- Bake in 350° F oven, uncovered, for 15 minutes.
- Remove from the oven and gently push the bread down into the sauce. Top with remaining cheese. Return to oven and bake uncovered, 15 minutes.
- Serve immediately.
I’m always looking for something new and interesting to cook. It seems that even though I cook for my newspaper column and for the blog that I still get stuck in a rut of preparing the same foods over and over. I do a lot of roasted veggies, and I love them, but sometimes I want something different. I found this recipe for Layered Zucchini and Tomatoes in Mastering the Art of Southern Cooking by Natalie Dupree and Cynthia Graubart.
I was looking through the book just hours before cooking dinner. When I found this recipe the ingredient list was short and I just happened to have everything, except fresh oregano, which I replaced with fresh thyme. I used panko for my breadcrumbs and diced tomatoes since I was using leftover tomatoes from taco night. It was a delicious side dish that I will be making again!
Layered Zucchini and Tomatoes
- 2 small zucchini, trimmed and sliced lengthwise into ¼-inch slices
- 2 tomatoes, sliced horizontally into ¼-inch sliced and drained on paper towels
- ½ tsp. salt (plus more for sprinkling zucchini in colander)
- ½ tsp. freshly ground black pepper
- ½ c. dry breadcrumbs
- ½ tbsp. chopped fresh oregano
- ½ c. grated Swiss cheese
- ½ c. freshly grated Parmesan cheese
- 1½ tbsp. butter
- Place sliced zucchini in a colander and sprinkle with salt. Set over a bowl or in the sink and let stand for 15 to 30 minutes. Rinse with cold water, place zucchini in an even layer on paper towels. Pat dry with another paper towel.
- Preheat oven to 400°F. Butter a 9 x 9-inch baking dish.
- Layer half of the zucchini in the baking dish. Follow with half the tomatoes. Sprinkle with salt and pepper.
- Mix together the breadcrumbs, oregano, and cheeses. Sprinkle half of the cheese mixture over zucchini and tomatoes. Repeat layering one more time, ending with the cheese mixture. Dot with butter, and bake until golden brown and bubbly, about 20 to 25 minutes.
May be made several days ahead and reheated.
Leftovers freeze fine.
I have been trying to think of something a little different for New Year’s Day. Don’t get me wrong, I love the traditional meal of greens and peas, but after all of the Christmas meals, I’m just not feeling the big meal this year. The idea of a quiche with turnip greens came to me late Sunday night. I had everything I needed in the refrigerator and pantry to make a basic quiche. I made the dough for the crust before going to bed. The next morning I simply took the dough from the refrigerator, rolled it out, and mixed up my quiche filling. The quiche was fabulous! This would be great for brunch on New Year’s Day, after a late night of celebrating. As for the peas, I’ll make Texas Caviar for everyone to snack on while watching football games.
My greens were a combination of turnip greens, mustard greens, and turnip roots that I had put in the freezer myself. I spooned 10 ounces from my freezer container, leaving as much liquid as possible in the container. I then put the greens in a colander to drain off more liquid before squeezing them dry in a kitchen towel.
I would like to thank you for a wonderful year! You have taken the time out of your busy schedule to read NJSD, and for that I am grateful. I look forward to sharing and discovering more delicious recipes with you during 2015. As always, I love hearing from you. You can comment online or send a private message or question to me at firstname.lastname@example.org. Have a happy and blessed New Year!
New Year's Day Quiche
- ½ lb. ham, diced
- 2 tbsp. butter
- ¼ c. finely diced onions
- 6 extra-large eggs
- 10-oz. frozen turnip greens, thawed
- 1½ c. half-and-half
- 2 c. grated Swiss cheese
- salt and pepper, to taste
- ½ tsp. ground mustard
- pinch cayenne pepper, or to taste
- Preheat oven to 375°F.
- Melt the butter in a skillet. When hot, add the ham and cook until lightly browned, stirring occasionally. Remove from pan with a slotted spoon and place on a paper towel lined plate to drain.
- Add onions to the remaining butter and cook, stirring often, until soft. Remove from pan and set aside.
- Place thawed turnip greens in the middle of a clean dish towel. Roll the dish towel up and twist the ends tightly. Squeeze, over the sink, until the turnip greens are dry, set aside.
- In a large bowl beat eggs until mixed well. Add half-and-half and whisk to combine. Add ham, onions, turnip greens, Swiss cheese, salt, pepper, ground mustard, and cayenne pepper, mix well.
- Place the prepared crust on a baking sheet. Pour egg mixture into the prepared crust. Bake for 35 to 45 minutes or until the center is set.
New Year's Day Quiche Crust
- 1½ sticks (12-tbsp.) very cold unsalted butter
- 3 c. all-purpose flour
- 1 tsp. kosher salt
- ⅓ c. very cold vegetable shortening
- Measure the flour and salt into the bowl of a food processor, fitted with a steel blade. Pulse a few times to mix. Take the butter and the shortening from the refrigerator and dice the butter. Add to the flour mixture and pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and form into a ball, cut in half and slightly flatten into a disc. Wrap each half in plastic wrap and place inside a Ziploc bag. Refrigerator for 30 minutes or freeze for later use.
- If frozen, remove from freezer and allow to thaw on the counter for about 15 minutes. If refrigerated, begin with next step.
- Roll the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick on the board. Fold the dough in half, place in a pie pan, and unfold. Gently press the dough against the pan to fit.
The recipe makes 2 (10-inch) crusts.