Easy Broccoli Quiche

Posted on December 3, 2011 by kitchenbelle

Quiche is one of my favorite things to eat for lunch. A slice of quiche alongside a pile of mixed greens feels like a wonderfully complete meal. I love it because it is rich enough that you feel as though you have indulged, yet because you typically only have a slice or two you don’t feel overly stuffed. And it’s the richness that makes the meal feel special–it’s not every day you have quiche for lunch, after all! I especially enjoy serving quiche when I have a friend over for a lunch date.  It is something that is easily prepared ahead of time and then served at room temperature.  There isn’t anything unusual about this particular recipe. It is a straightforward way to make a tasty vegetarian quiche. (Of course you can make your own crust or use prepackaged.)

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Entirely unrelated, I feel as though I must acknowledge that I am probably the only recipe blogger in the blogosphere who did not post anything Thanksgiving related. “Why?” you may ask. The answer is because my brother-in-law prepares our entire Thanksgiving meal without an ounce of help from anyone else!  (Well, without any help except for the Minnesota-style mashed potatoes made by my other brother-in-law. 😉 ) He is a fabulous cook and he makes the most delicious and unconventional Thanksgiving dinner leaving guests in awe year after year.

The only item the menu required was something light that guests could snack on while sipping a drink prior to dinner. I made these ol’ standbys: SPINACH SQUARES.  My sister-in-law refers to them as spinach brownies. How cute, right?! Give them a try if you are looking for an easy holiday season go-to app that transports well.

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Easy Broccoli Quiche:

  •  2 tablespoons olive oil
  •  1 onion, minced
  •  1 teaspoon minced garlic
  •  2 cups chopped fresh broccoli
  •  1 (9 inch) unbaked pie crust
  •   1  cup shredded mozzarella cheese
  •  1/2 cup shredded parmesan cheese
  •   4 eggs, well beaten
  •    1 1/2 cups milk
  •    1 teaspoon salt
  •    1/2 teaspoon black pepper
  •    1 tablespoon butter, melted

Preheat oven to 350 F.

Over medium-low heat warm the olive oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle 1/3 of the mozzarella cheese over the crust and press into the dough. Spoon vegetables into crust and sprinkle with the remaining Mozzarella and Parmesan cheeses. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Recipe adapted from this one on AllRecipes.com

Filed under: broccoli, eggs, Main Dish, mozzarella, VEGETARIAN | 5 Comments »

Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets

Posted on November 11, 2009 by kitchenbelle

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This is another delicious and easy weeknight meal.  I made it up in my head on my way home from work based on ingredients I knew we had on hand.  The panko crumbs make the cutlets very crispy, though you could certainly substitute any type of bread crumbs.  The filling is a delicious little surprise!  I think this is a perfect fall meal.  I served with roasted maple and olive oil acorn squash.

Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets:

  • 1-2 tablespoons olive oil
  • 2 cups fresh arugula
  • 1 leek, rinsed clean and finely chopped
  • 2 cloves garlic, minced
  • coarse salt and pepper, to taste
  • 1 1/4 cups panko bread crumbs, seasoned to taste with coarse salt and pepper
  • 3 teaspoons of mango chutney (I use Major Gray’s)
  • 2 teaspoons honey mustard (or Dijon mustard)
  • 4 turkey cutlets, rinsed and dried with a paper towel
  • 1/4 cup dried cranberries, roughly chopped
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons grated mozzarella cheese

Preheat oven to 400 F.

Heat olive oil in a sauce pan over low heat.  Add leek and cook until tender.  Add garlic and cook until soft.  Add arugula.  Add salt and pepper and use a spatula to move arugula around the pan.  Cook until just wilted and then add chopped dried cranberries, goat cheese and mozzarella.

On a baking sheet place a piece of parchment paper or aluminum foil.

In one small shallow bowl combine mustard and chutney.  Mix with a small spoon until combined.   Pour breadcrumbs into a second small shallow bowl.  Dip cutlets, one at a time, into chutney mixture.   Then pat breadcrumbs onto one side of the cutlet.  Place on cookie sheet and scoop 1-2 tablespoons of the arugula filling onto one side of the cutlet.  Fold top portion of cutlet onto filling and secure with a toothpick.  Repeat for remaining cutlets.

Bake for 20-30 minutes or until turkey is done and juices run clear.  Garnish with dried cranberry pieces and goat cheese crumbles.

n

I love the beautiful contrast of the fresh arugula and the dried cranberries.

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Scoop filling on the bottom end of each cutlet so that you can easily fold over the top portion.

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Fold over cutlet and secure with a toothpick.

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Oozing with fresh arugula, cranberries, and cheese!

Filed under: arugula, cheese, cranberry, Fall, Main Dish, mozzarella | 10 Comments »

Caprese Kebabs

Posted on July 21, 2009 by kitchenbelle

 

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For the past few weeks I have been looking for no-cook delicious appetizers for a low fuss girls’ only cocktail party.  Luckily, I had the opportunity to brainstorm recipes and ideas with MyRecipes.com editor Ashley Johnson.  Ashley had so many wonderful suggestions and fun ideas that it was impossible to incorporate all of them!  (Check out some of her girls’ night recipe ideas here:  Girls Night In– Party at the Grill )

First on my menu: caprese kebabs.  Nothing says summer like this classic flavor combination! I especially like these kebabs because they add some sass to your spread.  They aren’t your typical “chip and dip” that guests have come to expect. They are fresh, delicious and ridiculously easy to make!    

Caprese Kebabs:

  • 1  pint grape or cherry tomatoes, halved
  • 10  to 14 fresh small mozzarella cheese balls, cut into thirds
  • wooden skewers
  • 1/4  cup  extra virgin olive oil
  • 2  tablespoons  balsamic vinegar
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  pepper
  • 6  fresh basil leaves, thinly sliced 
  • Kosher salt and pepper to taste

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in serving dish/bowl.

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Adapted from MyRecipes.com.

j

Filed under: Appetizer, basil, cheese, mozzarella, tomato, VEGETARIAN | 3 Comments »

Caprese Salad (Tomato, Mozzarella, and Basil)

Posted on August 20, 2008 by kitchenbelle

The flavor combination of tomato, fresh mozzarella, and basil ranks very high on my list of favorite flavor combinations.  (Add some prosciutto and a loaf of crusty bread and we’re really talking!)  The freshness, the burst of flavors, the textures, the smell, and the vibrancy of the colors all woo me.  Even the simplicity of the combination is appealing–just grab the fresh ingredients and go.  No prep work required.  No kitchen tools or gadgets.  Maybe it evokes nostalgia of simpler times.  Or maybe I like a good reason to buy bouquets of basil at the farmer’s market.  Or to talk to the tomato vendor about his tomatoes.  Whatever the reason, I find this salad to be pleasing both to my eye and my palette.

Caprese Salad:

  • 2 large field tomatoes, sliced thick
  • 16 oz. fresh mozzarella cheese, sliced thick
  • 10-15 fresh basil leaves, rinsed
  • 1/4 – 1/2 cup good olive oil
  • salt and freshly cracked black pepper to taste

Start by layering tomatoes across a platter.  Top with cheese, then basil.  Add salt and freshly cracked black pepper.  Drizzle with olive oil.  Repeat the layering until you have used all of your tomato slices.  Serve with a fresh crusty loaf of Italian bread.

Recipes available here on foodnetwork.com.

Filed under: basil, mozzarella, salad, tomato | 3 Comments »