Crustless Asparagus-Mushroom Quiche

During the “stay at home” orders, I have decided to work on a couple of new recipes that both my brother and I would enjoy. Knowing that he likes asparagus, one recipe I settled on was an asparagus quiche. I modified this recipe after reading through many online recipes. We both enjoyed it very much. 

EQUIPMENT 

Cutting board 
Chef’s knife

Large bowl 

Small bowl

Sauté pan or skillet

Rubber/silicone spatula or wooden mixing spoon

Hand grater or food processor

9” round pie pan

INGREDIENTS FOR SAUTE                                             INGREDIENTS FOR CUSTARD
1 T extra virgin olive oil                                                   5 large eggs, the best you can buy

1 cup finely chopped yellow or Vidalia onion                 ½ cup half and half or heavy cream 

1 cup thinly sliced fresh mushrooms                                1 t mustard of your choice     

1.5 cups asparagus, ¾” lengths                                        8 oz shredded cheddar cheese

1 t minced garlic                                                              ½ t sea salt

¼ - ½ cup minced parsley (optional)                                ½ t freshly ground black pepper 

¼ t madras curry powder (optional)

½ t dried thyme (or 1 t fresh)

Pinch sea salt

Freshly ground pepper

RECIPE

1.    Preheat oven to 350ºF with the oven rack in the center shelf. You may wish to place a baking sheet on the rack to prevent spills during cooking. 

2.    Prepare veggies. Using a chef’s knife, peel and dice the onion on the cutting board. Place the pieces in your mixing bowl. Bend a representative piece of your asparagus enough so that it snaps in two. Line the top of the piece up with the tops of the remaining uncut asparagus on your cutting board and slice all of the asparagus to the same length. You will use the top pieces for the quiche. Cut those into equal length pieces between ½ and 1” and toss those into the bowl with the onions. The woody bottom ends can be frozen for making soup later, composed, and even fed to your pets. My dogs love them (and get asparagus pee!). Finally, clean and dry the mushrooms. Slice them into 3-5 slices each and put the slices into your bowl.

3.    Sauté vegetables. Bring a skillet up to temperature over medium heat. Once hot, add the olive oil. When the oil begins to shimmer, add your veggies all at once with a pinch of salt. Stir frequently, ensuring that the veggies are not burning. If they seem to be burning or sticking, reduce the heat on your pan. Then, mince the garlic. Remove the parsley leaves from their main stalks, mince and then add both the garlic and parsley to your pan. (If you prepare your ingredients in advance, you will want the veggies to sauté for about 5 minutes before adding the remaining ingredients). Add the curry powder and thyme, ensuring you are not getting any stalks from dried or fresh thyme in the pan. You can rub dried thyme between your palms to crush any stalk pieces and release the essential oils. You can easily pull leaves off of fresh thyme by gently grabbing the bottom of the stalk and pulling upward. Sauté, stirring frequently, until the onions and asparagus are soft – about 10-12 minutes. Turn the heat off and allow the veggies to cool somewhat.

4.    Make the custard. Great the cheeses. 8 oz is about 1 standard block. It is best not to buy pre-grated cheese because those cheese are specially made to not stick together when packaged… they don’t melt well. Break open 5 large eggs and put the contents in your bowl. It is best to break them into a separate bowl and pour each individually into the larger bowl, just in case there is a problem with the egg. Beat gently until the yolks are mixed evenly through the eggs. Add the half and half, mustard, salt, and pepper, and thoroughly, but gently combine. Add the grated cheese in and mix to combine well. Finally, add the veggies and mix to combine well. 

5.    Bake the quiche. Lightly grease your pie pan (this is optional as I find this really does not stick to my pan) with oil or butter. Add your egg and vegetable mixture to the pie pan, using a spoon or spatula to spread it out evenly. Place in the pie pan in the oven. Bake for 45 minutes, checking for doneness at 40 minutes. To check for doneness, place a knife into the thickest part of the center. If it comes out clean, your quiche is done.

Once baked, allow the quiche to cool for 5-10 minutes before slicing. Serve with fresh fruit, a nice salad, or even a bowl of homemade tomato soup. Enjoy!

Cook’s notes: this can be made with any vegetables of your choice, although vegetable quiches are traditionally broccoli or asparagus. Make sure whatever veggies you use are nice and cooked, but not soggy. Let your creativity be your guide. 

Vegetarian Pozole-Rojo (Hominy Stew)

(adapted from food.com/recipe/authentic-mexican-pozole-196233)

Pozole (hominy) rojo is a stew of guajillo peppers and typically made with pork shoulder. I modified the re version to be quite tasty and is even better after sitting overnight. Makes about 8 servings. Instructions for making this with pork are at the bottom of the recipe.

EQUIPMENT

Colander

Cutting board

Filet knife

9” cast iron skillet

Cooking tongs

Small saucepan and lid

Glass 4c measuring up

Mesh strainer (colander will do)

Large stockpot

Food processor

 STEW INGREDIENTS

4 oz dried guajillo, ancho, or combination peppers (about 20 dried guajillo peppers) 

30 – 50 oz (drained and rinsed) or frozen pozole (white organic corn is a good alternative)

14-oz can of white beans and black-eyed peas, drained, rinsed, and dried

14-oz can of black beans, drained and rinsed

5 Q (20 c) water boiling in stock pot

1 medium sweet onion (about 2 cups, diced)

8 cloves of peeled garlic – 4 whole; 4 minced

2 T butter + 2 T extra virgin olive oil

2 T all-purpose flour

3 bay leaves

2 T dried oregano (Mexican oregano is great if you have it)

1 t Liquid Smoke

1 t salt

FRESH GARNISHES (Approximate amounts for full) 

½ cabbage, julienned

2 avocados, sliced or diced

4 limes, cut in wedges

½ white onion, diced

1 bunch of cilantro, roughly chopped

12 radishes, sliced

1 cucumber, sliced

4 jalapenos, sliced

toasted tostada shells

** I grilled chicken breasts with coriander, cumin, salt and pepper then finished with a squeeze of lime and cut into slices for a garnish for meat eaters. 

1.    Prepare the soup pot: Bring 20 cups of water to a boil, covered, in your largest stock pot.

2.    Prepare the beans. Drain and rinse the white beans and black-eyed peas. Lay out a clean tea towel on the counter. Shake off the excess water from the beans, put them in a single layer on the tea towel and gently roll up the towel to absorb moisture. Leave the beans in the towel until you are ready for them.  

3.    De-vein and de-seed the dried chilis. I use my filet knife for this task. Be sure to wash your hands thoroughly when done so chili oil does not get into your eyes. (This step can be done a day in advance if you like.)

     4.    Prepare the chilis for the stew: Heat your cast iron skillet to temperature over medium heat. Place the chilis gently into the skillet using your tongs. At the same time, bring 3 cups of water to a boil in a saucepan. Heat the chilis gently to soften them and bring out the oils. Once they are all heated through, use the tongs to transfer the chilis to the boiling water. Turn off heat, make sure all of the chilis are immersed in the water, pushing them down with the tongs if necessary. 

     Cover, and let the chilis sit for 15-20 minutes. 

5.    Cook the beans: Use the same cast iron pan with any residual chili oils. Turn heat to medium and allow it to get hot. Add the butter and olive oil. Add the diced onion and bay leaf. Cook until the onion begins to brown. Lower the heat to med-low, then add the garlic, cumin and flour. Stir gently and regularly until the flour begins to brown a bit. Add the beans that have been drying in the towels. Cook, stirring occasionally while you go back to working with the peppers. 

6.    Create the red pepper sauce: Strain the liquid from the hot peppers into a glass 4-cup measure. Gently press the peppers down to extract more water. If you don’t have 3 full cups of liquid in the measuring cup, add enough tap or filtered water to ensure to total 3 cups. Place the strained peppers in a food processer outfitted with a cutting blade. Add 2 ½ cups of the strained chili water, the four whole garlic cloves, and a pinch of salt to the processor. Cover, and blend until smooth. Pour the sauce into the stock pot with the boiling water. 

      7.    Assemble the soup: Once the beans have begun to brown a bit in the pan, turn off the heat. After you add the red sauce to the soup, carefully pour the hot beans into the stock pot. Return the skillet to the heat briefly, pour the remaining liquid from the hot peppers into the skillet and use the hot water to scrape off any bits from the bottom of the skillet. Transfer the bits and liquid to the soup. 

Rinse and drain the black beans. Add them to the pot. Add the pozole (be sure to rinse and drain the hominy if you are using canned), 1 t of Liquid Smoke, and 1 t of salt to the soup. 

Bring to a boil. Reduce heat and simmer, partially covered, for three hours, stirring occasionally.  

8.    Prepare your garnishes: Cilantro, radish, and lime really makes the dish. The full list of traditional garnishes is above. Other garnishes are fantastic too, such as cheese, sour cream, yogurt with lime and coriander, etc.

9.    Assemble the dish and enjoy!

  

NOTE: If you want traditional pork-based pozole, do not add the Liquid Smoke and instead of any of the beans cut 3 lbs of pork shoulder into bite-sized cubes and brown each side in a cast iron skillet (along with oil, garlic, salt, and pepper). Pop the meat into the stock pot after you’ve added the pepper sauce. Use some of the pepper liquid to deglaze the pot, making sure all of the brown bits get into the soup. 

Homemade Crackers

Looking for something to eat during the coronavirus isolation/lockdown?  Here is something fun, easy, and quick!

Crackers!

3 cups flour
2 Tsp sugar
2 Tsp salt
4 TBSP oil
1 cup water
Topping - I used Trader Joe’s Everything But the Bagel topping, but whatever you like

You will also need:
Rolling pin
Pizza cutter
Fork

First, combine the dry ingredients in a bowl (flour, sugar salt).  Whisk.  Add the oil and the water.  you may not have enough water, so add to the mix gradually ( I simply wet my fingers and shook the remaining water into the dough).  Mix well.

Sprinkle the surface divide with flour and shape the dough into a square, then pat it down. Divide into 2 parts, and remove the other part and set aside.

Roll the dough into a rectangle approximately 1/8 inch.  Let it rest for 5 minutes when you are done.

Sprinkle topping liberally on the crackers. Cut the dough with a pizza cutter into desired cracker-sized shapes.  Remove dough from surface and place on a well-floured baking sheet.  Poke holes into each cracker to prevent puffing.

Bake in a 450 degree oven for 12-15 minutes.  Keep a close eye on it to avoid burning.

Let them cool, and then store on your countertop for up to five days!

Kale and Quinoa Salad

2 cups of raw kale, massaged, and stems removed
1 sweet potato, diced and tossed lightly in oil
1/2 cup quinoa
1/4 cup goat cheese
1/4 cup dried cranberries or craisins
1/2 medium tomato, diced
Toasted walnut pieces
Sliced sweet red onion
Orange infused olive oil 2 TBSP
Apple cider vinegar 2 TBSP
Salt to taste

Roast the sweet potatoes for 25 minutes at 405 degrees. As it cooks, boil the quinoa on the stovetop, and prepare the red onion.  Meanwhile, toast 1/4 cup of walnuts on the stovetop or in a toaster oven, until lightly brown and fragrant.  In a bowl, mix goat cheese, cranberries, tomato, walnuts and sliced red onions.  In a separate jar, mix the oil and vinegar.

Once sweet potatoes have browned, pull them out of the oven, toss with cheese, cranberries, tomatoes, walnuts, and onions.  Drain quinoa and toss with salad.  Dress with oil and vinegar, and salt to taste, if needed.

Moroccan-style Couscous

Vegan, delicious, quick, easy.

2 tbsp of earth balance butter
1/2 onion, minced
1 pinch of cumin
1 pinch of cinnamon
1/2 tsp garlic salt, or to taste
1/2 cup minced carrots
1/2 cup peas
1/2 cup chickpeas, drained and rinsed
1 juicy tomato, diced
1/4 cup raisins
1/4 cup almonds,  unsalted

I cup couscous, cooked

Heat vegan butter and toss in onions.  Cook on medium heat in a saucepanabout 3-5 minutes.  Add spices and stir until fragrant.  Toss in carrots and peas, and cook until soft.  Add chickpeas, raisins, almonds and couscous, stir until well mixed and almonds are soft and chewy.  Add tomatoes and any juice from cutting them, and stir.  Serve hot.