Today officially ends our Iron Chef Week with secret ingredient: EGGS, suggested by Janel G. Thanks, Janel. Eggs inspired us to create Angel Food Cake, Aioli sauce, omelets and more!
If you'd like to try your hand at winning our next Iron Chef contest (the new prize and winner will be announced soon), just send your Iron Chef secret ingredient suggestions to MysteryLoversKitchen@gmail.com
And now, I'm pleased to share with you one of my favorite things: quiche. Eggs are a key component of quiche. They give it the fluff and substance and work so well with cheese!
Quiche: not just for women.
In my new book, The Long Quiche Goodbye, [coming in July] I have quiche in the title for a reason. [Oooh, guess you’ll have to read the book to find out why…]
Okay, twist my arm. I’ll tell you a little bit. Charlotte, my protagonist, makes a point of cooking a new quiche every week for customers. She thinks it’s important to show customers how to enjoy cheese in its raw form as well as in recipes. And quiche with a glass of wine? Scumptious.
One of Charlotte’s favorite quiches is Pineapple, Ham and Brown Sugar quiche. That recipe will be included in the book. Check it out.
In the meantime, another that is mentioned in the book and happens to be one of my favorites--a savory one--using Asparagus and Zucchini.
It’s so pretty that I included it in my book trailer. [Note – I’ll have a contest regarding the trailer in March…but more on that in a future blog.]
For now, here's my egg-citing (thanks, Julie for all the fun puns this week)
ASPARAGUS AND ZUCCHINI QUICHE!
1 pie shell (home baked or frozen )
1 teaspoon white pepper
6 asparagus, end snapped off and cut into 1” long pieces.
2 tsp. olive oil
1/4 c. sliced leek tips
2 T. pine nuts
1/2 a small zucchini, diced [approx. 1/2 cup]
3/4 cup milk
1 T. fresh basil snipped small
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
2 oz. shredded Edam or cheddar cheese
2 oz. shredded Ementhaler cheese
Blanch asparagus for 1 minute then drain and rinse with cold water.
Sautee leeks in olive oil at medium heat. When they turn limp, add pine nuts.
When pine nuts have toasted, take pan off burner, add drained asparagus, zucchini, sauté quickly.
Sprinkle 1 teaspoon white pepper and 2 oz. shredded cheese on pie crust.
Put sautéed veggies and nuts on top of cheese.
Mix milk and eggs and seasonings together.
Pour into pie crust.
Sprinkle with remaining cheese.
Bake 35 minutes at 375 until quiche is firm and lightly brown on top.