• Flavor of the Month: Thyme, Bacon, Zucchini Quiche

    Quiche

    Flavor of the Month

    Thyme

    I’ve been loving thyme this month and it’s been suggested that I institute a flavor of the month moving forward and focus a couple of recipes here and there on that particular addition.  I love this idea.  So, I officially declare October the month of THYME with this thyme, bacon, zucchini quiche.

    I Instagrammed this photo of my quiche the other day, and perhaps it’s the neato lighting or the fact that you can almost smell it through the screen but because it’s a staple of mine, I’m delighted to share the incredibly delicious, simple, and tasty recipe.  I use a pre-made, frozen pie crust to save time – but if you want to whip out your food processor you could, of course, make a homemade crust.

    A note about the green and yellow zucchini I use – yes, they are best during summer.  I try to use produce when they’re in season, but because zucchini is becoming available year round almost everywhere, this quiche can easily be added into your year-round rotation.  Let’s get to it!

    1. 2 pre-made, frozen pie crusts

    2. 3 large yellow and green zucchinis, cut into thin, round slices

    3. 1 large yellow onion, diced

    4. 4 tablespoons fresh thyme

    5. 8 strips of super crunchy bacon

    6. 6 tablespoons of triple cream cheese (I use Prince La Fontaine)

    7. 10 eggs

    8. splash of water

    9. olive oil

    10. salt and pepper to taste

    1. Preheat your oven to 350, and place bacon on a baking sheet and cook until very crunchy. When they’re done, place onto a plate covered with a paper towel to soak up the grease. Break them into small pieces.

    2. Cut zucchini into thin, round slices (a couple mm thick)

    3. Dice onion, and remove thyme leaves from sprigs. Gently chop to open up the flavor.

    4. In a pan on medium-high heat, add olive oil and then onions. Begin to sauté for 2-3 minutes, then add the zucchini and thyme, seasoning with salt and pepper. Drizzle with a bit of extra olive oil to coat the veggies completely and cook for about 10 minutes. Taste the veggies to make sure they’re seasoned appropriately.

    5. Remove the veggies from heat, and in a bowl crack all the eggs and add a “splash” of water (for 10 eggs, add about ¼ cup of water). Season the egg mixture with salt and pepper. Think about how much salt and pepper you would put on one egg if you were to eat it solo, and do that 10 times.

    6. Cut the triple cream into bite sized pieces. It’s a sticky and creamy cheese, so don’t be afraid to get a little messy. Set aside on a plate.

    7. Mentally dividing everything into 4 parts (2 quiches, and 2 layers of stuff per quiche) add a layer of the zucchini mix to the bottom of the crust. Add a layer of bacon, a layer of cheese, and pour ¼ of the egg mix into one of the crusts. Repeat in the other crust. Then once the “first” layer is complete on both crusts, repeat until the crust is full but not running over with raw egg.

    8. Gently pop the quiches into the oven at 350 for 40 minutes, or until the middle is no longer runny. They’ll probably puff up a bit out of the crust. That’s okay, they’ll settle back down once they’ve come out of the oven.

    Serving Size: 2 Quiches
    Oven to 350 F
    Will keep in fridge up to 4 days
  • Chorizo Goat Cheese Quiche

    Drop everything, run to your nearest market, fire up the oven and make my Chorizo Goat Cheese Quiche immediately. Immediately!!  It’s that good…and super easy.

    Yep, making a quiche is simple, and the result is always incredibly delicious.  A homemade quiche always reminds me of my mom – she loves to make a basic one with broccoli, crunchy bacon and cheddar.  Yum!

    My quiche, a chorizo and goat cheese number, walks a bit more on the wild side.  It’ll take about 60 minutes from start to finish with prep and cook time.

    1. 1 pre-made, frozen pie shell (you can make your own, but save yourself the time and effort tonight and pick up a good ol’ Marie Callender’s)

    2. 6 eggs

    3. 1/2 c. milk

    4. splash of water

    5. 1/4 c. chopped green onions

    6. 4 inches of chorizo cut off a chorizo sausage, chopped (casings removed)

    7. half a small yellow onion, chopped

    8. 5 tablespoons fresh goat cheese, crumbled

    9. salt and pepper to taste

    10. non-stick spray

    1. Pre-heat your oven to 350 degrees. Chop up the chorizo and yellow onion into small pieces. I chop up the chorizo fairly fine, because I prefer it to be cooked throughout the quiche rather than in large slices. If you’re chorizo is already ground, use 1/2 c. of chorizo.

    2. Heat up a medium sized skilled over medium-high heat and spray with a non-stick spray.  Add the chorizo and chopped onion together, stirring frequently until the chorizo gets pretty brown, the onions start to become translucent, and everything starts to pop in the pan a bit.  I prefer crunchy chorizo, so I cook mine very well.  Take them off the heat when done.

    3. Chop up your green onions into small pieces.  Crack eggs into a bowl, add the milk, a splash of water, and green onions.  Add salt and pepper to taste (I’d go with 3 generous pinches of salt, and 6ish shakes of pepper), then whisk everything together.

    4. Put the chorizo/onion mix in the bottom of your pie shell.  Pour half of your egg mixture into shell.  Take your goat cheese and sporadically place a little more than half of the cheese into the mix.  Pour the second half of the egg mix on top of that.  Finish with the rest of the goat cheese and pop that beauty into the oven for 45 minutes at 350 degrees.

    5. If your crust starts to brown too much, create an aluminum foil ring to gently place on the crust as it finishes in the oven.

    6. You know your quiche is done when it starts to rise up a little bit, or when its clear that the eggs are no longer runny.

    7. Eat.  Tell me what you think.

    Serving Size: 1 Quiche

    Oven to 350 F

    Difficulty Level: Easy/Medium

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