Still time to prepare this wonderful quiche for Easter morning, friends!Its not all that difficult, if you start with a refrigerated crust. Make sure to really clean the leeks well, as they often have dirt hidden inside!! Serve with some ice fresh strawberries…
Could also be good to use up that leftover ham after Easter!
Caramelized Leek, Parmesan and Ham Quiche
- 1 3/4 oz. Ham
- 1 Leek
- 1 Egg wash
- 2 Eggs,
- 2 tbsp Brown sugar
- 1 Salt and pepper
- 1 tsp Olive oil
- 1 tbsp Red wine vinegar
- 10 slices Parmesan cheese
- 1/3 cup Cheese, grated
- 1/3 cup Cream
- 1/3 cup milk
Prepare the caramelized leek. Clean the leek and peel off the top layer of skin. Cut in half length-ways then finely slice width ways. Heat the olive oil in a small saucepan over a medium heat and gently cook the leek for a few minutes until soft. Add the brown sugar and red wine vinegar. Stir for another couple of minutes until the sugar has dissolved and set aside to cool.
Prick the bases of the pie shell with a fork about a dozen times evenly around the base. Place on a tray and into the oven for the time recommended on the package.
Remove the pie shell from the oven. Return to the oven for another 5 minutes. Remove, brush the shell with egg wash and cook for a further 3 minutes.
Remove the quiche from the oven. Evenly distribute the shaved ham and caramelized leek evenly over the crust. Sprinkle over the grated cheese. In a mixing bowl whisk together the 2 eggs, ⅓ cup of milk and ⅓ cup of cream. Season with salt and pepper. Transfer to a jug and carefully pour into the pie shell. Cook for 20 minutes.
- Cool for at least 10 minutes before slicing to serve.
Thanks to all of you who follow and view my blog. As of today I have reached 13000 VIEWS and over 5400 Visitors!!! Hope you will continue to spread the word…hope you still have time to try this wonderful salad…
Today’s Caesar salad is tomorrows Mediterranean Caesar Salad if you have left over homemade dressing…which I always do. I just substituted the Parmesan and sliced mushrooms for feta cheese and black olives. You could even add a few garbanzo beans for added protein and texture. We actually liked it better tha the original Caesar!
Mediterranean Caesar Salad
The Dressing –
- 1 ½ teaspoons fish sauce or use the traditional anchovy paste (TIP)
- 3 or 4 crushed garlic cloves
- 1 T. Dijon mustard
- 1 T. lemon or lime juice
- 1 T. red wine vinegar
- 1 egg yolk
- ¾ cup oil (NOT olive oil) vegetable oil
Blend all ingredients in a shaker,. Shake and refrigerate until needed…
The Salad –
- Romaine lettuce torn in pieces
- 2 or 3 sliced green onions
- 3 or 4 strips crisp bacon crumbled
- Black olives halved (to taste)
- Feta cheese (to taste…I like lots)
- Caesar bread crouton
- mushrooms sliced
*For more protein throw in a few canned garbanzo beans
This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.
Fragrant Fall Red Cabbage with Apples and Bacon
4 slices bacon cut into 1 inch pieces
1 large head red cabbage cored and thinly sliced
1 large red onion, halved and thinly sliced
2 apples, halved, cored and sliced
¾ cup red wine vinegar
¼ cup maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Salt and pepper to taste.
In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.
Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.
Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.
Serves 8 to 10
What happens when you buy too many cherry tomatoes at Costco? You get desperate to use them up…LOL. This salad was great!
Cherry Tomato Salad http://www.annies-eats.com/
2 pints ripe cherry tomatoes, quartered (about 4 cups)
1/4 teaspoon salt
1/2 teaspoon sugar
2 cloves of garlic minced
1/2 teaspoon dried oregano
1 medium shallot minced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
4 ounces crumbled goat cheese (about 1 cup)
1-2 tablespoons parsley minced
Combine the tomatoes, salt and sugar in a medium bowl and toss. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed (about one minute). SAVE 1/2 cup juice.
Return the tomatoes to the original bowl.
Combine 1/2 cup of the liquid with garlic, oregano, shallot and vinegar in a small saucepan and set over medium heat. Simmer until mixture is reduced about 6 to 8 minutes. Remove from heat and let cool to room temperature. Whisk in the oil and season with pepper to taste.
Add the cucumber, goat cheese and parsley to the bowl of tomatoes. Toss with the dressing and serve.
Escabeche de Cebolla (Yucatecan Pickled Red Onions)
MAKES ABOUT 1 ¾ CUPS
1 tbsp. kosher salt
1 large red onion, thinly sliced lengthwise
1 tsp. whole black peppercorns
1 tsp. dried oregano
1 tsp. cumin seeds
3 cloves garlic, peeled and halved lengthwise
1 ½ cups red wine vinegar
In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.