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Quiche me like you mean it

After two weeks of traveling, I’m finding it nice to be home. And one of the surest signs that we’ve been on the road too much (and that I’m officially grown up) is that I got burnt out on fast food. Yes, I was craving salad and vegetables.

Of course, I do not need to be nudged too hard but the need for healthier fare hit like a craving. So, I was glad I had saved this quiche recipe for a post-travels dinner.

Sheet pan quiche ingredients.

It isn’t all healthy, what with an all-butter crust, cream cheese, and more cheese. But it was topped with my comfort food veggies, marinated artichokes and asparagus. And eggs, well, I think the jury is still out on whether they’re healthy or not. For the sake of this post, let’s say they’re a good source of protein.

Plus, I was happy to have another reason to make a pie crust in this year of sheet pan recipes.

The recipe was adapted from food blogging fave Smitten Kitchen. But I chose my favorite vegetables over spinach (which is a fine green!) and had to tweak to fit my size sheet pan (roughly 11×15 inch). All worked out perfectly and I found a relatively simple recipe I am sure I’ll be returning to again and again.

Look at those beautiful vegetables and that perfect crust.

Here’s what I did:

Ingredients

For crust:

  • 2 sticks butter
  • Scant 2 c. all-purpose flour, plus more for rolling the dough
  • 3 oz. ice water (I used a handy shot glass and shaker, don’t judge)
  • Salt, if desired

Or, feel free to roughly double your favorite pie crust.

For quiche filling:

  • 1 brick (8 oz.) cream cheese, softened
  • 1 c. half and half
  • 7 large eggs
  • 1 bunch scallions, thinly sliced white and light green parts
  • About ¾ bunch asparagus, ends removed and cut into about 1 ½ inch pieces
  • 1 (about 6 oz.) jar of marinated artichokes, drained
  • 1 c. grated sharp cheddar cheese
  • ½ c. grated Parmesan cheese
  • Salt and pepper, to taste
  • Oil, for coating

Directions

Prepare crust. Use a food processor, pastry blender, or hands to mix together the butter and flour until well blended. Add water slowly until dough forms. Pat into a disk, wrap in plastic, and refrigerate for about an hour. When ready, roll out the dough on a lightly floured surface to about ¼ inch thick and slightly larger than the size of your sheet pan. Carefully place the dough in the sheet pan and trim the edges as necessary. Freeze for about 20 minutes.

Heat the oven to 425 degrees. Then, when ready, pierce the cold dough throughout with a fork. Cover dough with a lightly oiled piece of aluminum foil. Add weights. (I forgot this step and all turned out fine.) Bake for about 20 minutes until partially done, and then remove foil (and any pie weights) and bake for another 3 to 5 minutes to lightly golden the crust.

Meanwhile, make the filling. I was lazy here and used my stand mixer, but do what works for you. Beat the cream cheese in a large bowl. Carefully add the half and half. Whisk in eggs one at a time, until combined. Stir in the scallions, cheeses, and salt and pepper.

Once crust is ready, pour on the egg mixture. Do not overtop the crust (this amount of egg mixture worked perfect for my sheet pan, but amounts and sheet pans vary). If you have extra, consider you’ve got breakfast in the morning.

Top egg mixture with asparagus pieces and quartered artichoke hearts.

Reduce oven temperature to 350 degrees, and bake the quiche until the crust is fully golden and the eggy filling is set, about 25 to 30 minutes. Cool for at least 10 minutes or until warmed to desired temperature, and enjoy!

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Extra Post: Let’s celebrate Casimir Pulaski Day

So, I didn’t make this recipe recently, but I couldn’t resist a Polish post to celebrate Casimir Pulaski Day.

Since I grew up in Illinois, there were two extra holidays we got each year. They were Abraham Lincoln’s birthday (of course in the Land of Lincoln, we celebrated the 16th president individually), and Casimir Pulaski Day.

Pulaski isn’t celebrated much outside of Illinois, but he was a Revolutionary War hero from Poland and is credited as a founder of the U.S. cavalry. And he seems like a pretty cool and worldly dude.

Usually I try to make something each year to celebrate my Polish roots and celebrate the Illinois holiday. This year I didn’t have my [expletive deleted] together to get something Polish together in time for today’s holiday.

Fortunately, I made bialys a few years ago in my previous life as a newspaper reporter, and the little not-bagels are made on a sheet pan.

Bialys, a tasty Polish treat

So, here’s a little recipe extra for lyal readers:

Ingredients

For the starter or polish

  • ½ c. all-purpose flour
  • 1/3 c. water
  • ¼ t. active dry yeast

For the bialy dough            

  • 1 starter
  • 1 ½ c. warm water
  • 2 ½ t. active dry yeast (or one package)
  • 1 ½ T. honey
  • 2 T. olive oil
  • 1 ½ t. salt
  • 3 c. bread flour
  • 1 c. all purpose flour

For the bialy filling

  • 5 cloves garlic, minced
  • 2 medium onions, chopped
  • 2 T. oil
  • 2 T. poppy seeds
  • Salt, to taste

Directions

The night before you plan to make the bread, make the starter before going to bed. Stir together the flour and yeast. Mix in the water until a sticky dough forms. Cover and let rest overnight.

When ready to make the dough, mix together the yeast, water and honey. Let the yeast activate for about 15 minutes. Then, add the starter, olive oil, salt, all-purpose flour and about 2 c. of the bread flour.

Turn out on a floured surface, and knead, adding in the remainder of the bread flour as necessary. Knead for about 5 to 10 minutes.

Place dough in a large bowl that has been coated with oil. Over with oiled plastic wrap and let rise in a cool place for about 2 hours.

Once dough has about doubled in size, punch it down in the bowl and then divide it into about 20 even pieces. Roll each dough piece into a ball and then stretch out to about a 3-inch round. Place round on floured baking sheet and indent around the middle, leaving about a 1-inch lip around the edge. Repeat with remaining dough pieces, leaving enough space in between dough rounds so the bialy can rise a second time.

Cover with oiled plastic wrap or a tea towel and let rise for about 1 hour.

Preheat oven to 450 degrees.

During second rise, mince garlic and chop onion. Pour oil into large cast-iron skillet and let warm over medium heat. Once hot, add in onions and garlic and cook for a few minutes before turning heat to medium low. Cook for 20 to 30 minutes over medium-low heat, stirring occasionally until caramelized. Once browned, remove from heat and add in the salt and poppy seeds.

Once second rise is complete, add ½ to 1 T. of the filling into each of the bialy indentations until it’s all used up. Place baking sheet (or sheets) into oven and cook for 12 to 15 minutes. Enjoy warm and with cream cheese!

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Breakfast for dinner!!!

I was looking for something simple to make this week because I had been feeling under the weather and thus, behind on everything. But what made me select a breakfast recipe was an ulterior motive to test out how long to cook eggs in the oven.

I figured that if every other piece was easy this time — frozen hash browns and bacon — I could focus on the eggs. So, when I do my next egg recipe(s), I’ll be ready for it.

Ingredients for sheet pan hash brown breakfast.

While I managed to overcook the eggs slightly, they were still well within the realm of edible and acceptable. And now I know at 400 degrees, with an already warm dish, eggs cook in less than 10 minutes, probably closer to 8 minutes if you want them a little runny.

Otherwise, using a couple different recipes with very different ideas of how to use the same ingredients and also making my own twists, I made a delightful and pretty easy hash brown breakfast for dinner.

My last note is the recipes called for just laying the slices of bacon straight on the hash browns, and that worked. But next time I make this (and there will be a next time), I’ll take the time to use cooking shears and cut the bacon into bits, both so it ends up crunchier and so it’s easier to eat the final product. Oh and I tested both turkey and pork bacon and both worked well.

So much bacon! (And eggs, and hash browns.)

Without further ado, here’s what I did:

Ingredients

  • 20 oz. frozen hash browns
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 4 T. butter, melted (plus more or oil for coating the sheet pan)
  • 1 c. shredded cheese (I used more and opted for a Mexican mix, but you do you)
  • 12 slices bacon, cut into bite-size pieces if you like
  • 6 eggs
  • 3 T. Parmesan, shredded (optional)
  • Salt and pepper, to taste

Directions

Heat the oven to 400 degrees. Use oil or butter to coat a rimmed sheet pan about 15 ½ x 12 inches in size.

Add hash browns in an even layer. Top with onions, pepper, cheese (except the Parmesan) and melted butter. Stir gently to mix. Add salt and pepper.

Place bacon on top. It will seem like a lot if you didn’t cut it, but it’ll shrink some in the oven. Bake for 20 to 25 minutes until the bacon is nearly done and hash browns are starting to brown around the edges. Remove from oven and make wells (I actually just used bacon as rims to hold the eggs, which is an option if you don’t cut the bacon). Carefully break eggs, keeping them whole. Top with Parmesan if using and add a little more salt and pepper. Return to oven and bake for about 7 to 9 more minutes. Remove from oven, let cool slightly and enjoy!