Recipe: Broccoli + Asparagus Quiche

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.” - Wolfgang Puck

Quiche is one of my favorite things to make for my loved ones. The greatest thing about this dish is that you can literally add any filling you want - seafood, pork, vegetables, cheeses, herbs, and/or spices - the sky’s the limit.

For the recipe I am sharing today, I’ve made a vegetable quiche consisting of: asparagus, broccoli, gruyere and swiss cheese, shallots, and some of my favorite herbs and spices.

What You’ll Need

For the filling:

  • 1 frozen deep dish pie crust

  • 4 large eggs

  • 3/4 cup whole milk

  • 1 cup chopped broccoli

  • 1 chopped shallot

  • 1/2 cup chopped asparagus

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon hot sauce sauce

  • 1 tablespoon crushed red pepper, salt, and pepper

  • 1 tablespoon Trader Joe’s Everyday Seasoning

  • 1/2 cup swiss cheese

  • 1/2 cup gruyere cheese

  • 1 tablespoon salted butter

  • 1 tablespoon olive oil

For the garnish:

  • 1 teaspoon fresh thyme

  • 1 teaspoon basil

  • 1/2 cup chopped or sliced tomatoes

Instructions

STEP 1: Preheat oven to 375°F.

STEP 2: Place the frozen pie crust in the oven for about 5-10 minutes so the dough can brown. Then, remove the pie crust from the oven so it can cool prior to adding the vegetable and liquid mixture.

STEP 3: In a large skillet, melt butter over medium to high heat with olive oil. Add chopped vegetables, seasonings, and herbs, and cook for about 5-8 minutes.

STEP 4: In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce. Add the cooked vegetables and cheese to the deep dish pie crust. Pour cream mixture over the cooked vegetables, and bake until center of quiche is set for about 40-45 minutes.

STEP 5: Add chopped tomatoes on top, and sprinkle fresh thyme and basil. Enjoy!

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XO, Analise

Dining In: From the Plant to the Plate

“Eat to enjoy, not eat to indulge.” - Chef Naomi Ra-El

Recently, my former high school classmate contacted me, and offered to host a private dinner for G & I at our home. I immediately accepted the opportunity to have Naomi’s Vegan Meets grace our kitchen and serve up our first vegan dinner. Naomi’s Vegan Meets is a plant based restaurant in the Hampton Roads area. They offer an array of amazing dishes that are affordable, healthy, and most importantly delicious.

Chef Naomi grilling the portobello mushrooms and asparagus.

Chef Naomi grilling the portobello mushrooms and asparagus.

The chef, Naomi Ra-El is amazing, and her passion for cooking is truly felt through her food. She is incredibly kind, talented, and an amazing chef. Naomi’s skills in the kitchen are fantastic, and she educated G and I so much on the vegan lifestyle.

One of the most amazing things about our private dinner experience, was that Chef Naomi brought all of her own ingredients, utensils, plates, pots, pans, and wine to pair with the meal. Also, she had the best conversation and made our in-home dinner experience so much fun. It made the entire dinner so enjoyable.

Chef Naomi preparing the spinach artichoke dip appetizer.

Chef Naomi preparing the spinach artichoke dip appetizer.

Mashing the potatoes for the entree dish.

Mashing the potatoes for the entree dish.

Preparing the spinach artichoke dip before putting it into the oven.

Preparing the spinach artichoke dip before putting it into the oven.

The Opening Act

Vegan Spinach & Artichoke Dip with Garlic Herb Crostini

Spinach artichoke dip is one of my favorite appetizers, and when Chef Naomi informed me she’d be making a vegan version, I was thrilled. This dip was amazing, and tasted oh so delicious. The chef paired it with a garlic herb crostini which went perfectly with the creamy spinach artichoke dip.

Vegan spinach and artichoke dip, with garlic butter crostini.

Vegan spinach and artichoke dip, with garlic butter crostini.

The Headliner

Grilled Portobello Mushroom Steak with Asparagus & Garlic Mashed Potatoes

This entree was spectacular, and we did not miss the meat at all! The portobello mushroom was truly the star of the dish and had the best flavor. Also, the garlic mashed potatoes were so creamy. Chef Naomi included the skin in the mash, which added a great texture to the side as well. Overall, this meal was amazing and was the perfect dish to close out the evening with.

Grilled portobello mushroom and asparagus, paired with garlic herb mashed potatoes.

Grilled portobello mushroom and asparagus, paired with garlic herb mashed potatoes.

Our private dinner was such an amazing experience. Chef Naomi’s food is delicious, and she makes wonderful vegan dishes! She is all over the Hampton Roads area, and if you are local, please check her out.

If you would like to learn more about Chef Naomi Ra-El, visit her website!

XO,

Analise

Dining In

"The most essential part of my day is a proper dinner." - Rachael Ray

Currently G and I are snowed in at our home in Virginia Beach. During this time, we have been testing out some of the new kitchen gadgets I received for Christmas. We love trying new recipes, and the one I'm sharing today is our new favorite!

Earlier this week I made a scallop risotto dish for G, and he absolutely enjoyed it. Today, I am sharing this amazing recipe with all of you!

What You'll Need:

Step 1: Get that risotto going! 

  • In a heavy 2 qt. saucepan, saute rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
  • Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
  • Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.

Step 2: Now, begin cooking your bacon. Take several pieces of bacon, and cut them into thin strips. Then fry the bacon bits in a small pan over low to medium heat.

Step 3: Next, begin to saute your finely chopped mushrooms and asparagus spears. 

  • Add a ½ Tbsp. olive oil and lemon pepper sea salt into the pan of mushrooms. For the asparagus, add a ½ Tbsp. olive oil, black pepper and ½ Tbsp. olive oil. Both items should be cooked over medium heat.

* Pro Tip: Check on your veggies often to ensure they do not over cook. 

Step 4: Now, it is time for the scallops! Add a ½ Tbsp. butter and ½ Tbsp. olive oil into a pan over medium/high heat. Make sure that pan is hot to ensure the scallops have a nice golden brown sear on both sides. The scallops should cook for no more than 2 minutes on each side.

* Pro Tip: Pat your scallops dry to make sure there is not any extra moisture before searing. Also, season the scallops right before placing them into the pan. I use lemon pepper sea salt - and it is amazing!

* Bonus Pro Tip: Do not cook your scallops too long! Scallops become tough and chewy when they are overcooked.

Step 5: Finally, add your cooked mushrooms and bacon to the risotto. Stir the ingredients together in the saucepan.

Step 6: Plate, serve, and enjoy!

XO, Analise