Showing posts with label quiche. Show all posts
Showing posts with label quiche. Show all posts

Wednesday, February 3, 2016

FOR CHEDDAR OR WORSE release week + book #giveaway from author @AveryAames

It's out! It's here!  The 7th Cheese Shop Mystery: 

It's release week for Sheila and me!  
I hope you've ordered, pre-ordered, or hope to get to a bookstore this week! 
Good reading for all.  Congrats, Sheila!

To celebrate, I have a give away below! 

FOR CHEDDAR OR WORSE is the 7th in the series. What's it about?

The whey to a woman’s heart is murder...

It’s time for the annual Cheese Festival in Providence, Ohio, and Charlotte Bessette’s Fromagerie is ripe with homemade specialties. Meanwhile, her friend Erin is prepping her dairy farm and inn for cheese makers, marketers, journalists, and one surprise guest from the past—Lara Berry, pretentious cheese whiz, pompous bestselling author, and pungent critic whose extra sharp tongue can crumble a reputation. 
Since any love for Lara curdled long ago, Charlotte isn’t surprised when the foodie is smothered to death in her room at Erin’s inn. Accusations start flying, but the one sticking to Erin strikes Charlotte as a crock. Now, to clear her friend’s name, Charlotte has to sift through Lara’s ex-lovers, former business partners, and unforgiving enemies to find a killer before Lara’s past casts a gamey pall on the festival’s future.
And, now, here's a delicious recipe that I created for For Cheddar Or Worse. You know there are recipes in all the books, right? And did you know that there has been a quiche recipe in every book since The Long Quiche Goodbye?
When I am in recipe-making mode for a book, which means I wrack my brain trying to figure out new and fun recipes to include, I try to imagine tasty items, but sometimes I have to force the issue. Now Charlotte, of course, is always thinking quiche since she offers those in the shop on a daily basis. So I, channeling Charlotte, decided upon quiche, too. I love when Charlotte and I are in synch. 
I love the texture of quiche. I love the combo of flavors. 
For this experiment...I had a ton of carrots in the refrigerator, just sitting there staring at me one day, and I knew that I needed to do someone with them. I'd recently made a carrot cake. I didn't need another.
Carrot quiche, I thought. Hmm. What would pair well with carrots? This time I scoured my cupboards and found pine nuts and thought, yes! Nice texture with toasty flavor. Perfect!

 Pine Nut Carrot Quiche

(serves 6)

1 frozen 9-inch ready-made pie shell (regular or gluten-free)
1 1/2 Tbs. olive oil
1 tsp. garlic powder
2 cups shredded carrots
1 tsp. salt
1/4 tsp. white pepper
1 tsp. dried sage or 1 Tbs. fresh sage, chopped
1/2 cup pine nuts, toasted
1 cup Cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1 cup milk
2 large eggs

Preheat the oven to 350°F.  Remove pie shell from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove crust from the oven to cool.
 [Of course you can make your own pie shell if you wish...this was just the easy way!]

Chop the carrots. I used my Cuisinart to shred really small. Heat olive oil in a sauté pan on medium-high. Reduce heat to medium. Add garlic powder (or garlic cloves, chopped), carrots, salt, white pepper, and sage. Cook, stirring constantly, for about 1 minute. Stir in pine nuts.

In a small bowl, mix Cheddar and Parmesan cheeses. In another bowl, whisk milk and eggs together.

Sprinkle 1/4 cup of the cheese mixture on the cooled piecrust.  Top with half of the carrot-pine nut mixture. 
Add 1/2 cup cheese mixture and then remaining carrot mixture. Top with remaining 1/2 cup cheese mixture.

Don’t worry – I didn’t forget the milk mixture. First, place the pie pan on a sheet pan. 

Carefully pour in the milk mixture.  Bake for 40 minutes. Check. If necessary, cook another 5-10 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.


Now I have to knuckle down for recipes to include in my next Cookbook Nook Mystery, GRILLING THE SUBJECT.  Barbecue is the theme. I think I'm going to have fun! Don't you love the festive cover? 

By the way, do you get my newsletter? Are you part of the fan club? There are fun puzzles, special pictures, tidbits, and giveaways. One of my fans won this prize just a few days ago. Five more won books and mugs! 

Sign up today so you don't miss out in the future. I won't inundate you with mail. Just announcements about when special things are happening, like the release of FOR CHEDDAR OR WORSE, release parties, giveaways, and more!  Good luck.


Leave your name and email so I can contact you if you WIN, and tell me if you like to attend festivals and such!  I'll be giving away a SAVOR THE MYSTERY MUG. Winner will be picked Friday, the 5th.

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out our website with lots of trailers, excerpts, plus a fan club with puzzles and giveaways!

FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.

New in February
Click to order.

Wednesday, January 6, 2016

Cheddar Kale Quiche from author @AveryAames + book #giveaway

LINK to order

Okay, I'm gearing up for the release of FOR CHEDDAR OR WORSE so my mind is in cheese- mode, which means every recipe for this month from me will have cheese in it in some fashion. Get ready!

By the way, every week until release February 2, I'll be offering a giveaway right here, so don't miss a Wednesday. See below.

Over the New Year, I wanted to make something that I would really love to eat...for days.  I had recently bought a bag of quinoa flour and thought, hmm, what can I do with this?  Why not try a new quiche recipe!

My friend, Sheridan, gave me a cookbook for Christmas from the Lagasse girls (Emeril's daughters) and it's gluten-free, so I browsed through it, and I found a recipe for a pastry that looked perfect. I loved their tips. 

So I used that pastry and then scoured the Internet for a recipe with kale. I know, right, kale? I do NOT like kale raw. But I know it's benefits and thought, what if I can cook it down for a quiche? Perfect. 

I found a recipe on the Land of Lakes butter site. Every product now offers recipes using their products. Well, I didn't have all their products (I do use their butter and sour cream), and then I tweaked, so this one is my own, not theirs, but certainly inspired by theirs.

It's perfect for brunch, lunch, an afternoon snack, and or dinner. Cheese is sort of versatile that way. It's very savory and this quiche is gluten-free!!  Yes, of course, you could make a regular crust with regular flour or you can buy a crust at the store, but the quinoa adds so much, I've got to tell you. It gave this crust a great, nutty flavor! Love it!

Kale Cheddar Quiche

From a cookbook called: The Lagasse Girls’ Big Flavor, Bold Taste and No Gluten!

I tweaked this recipe, but it really worked.  Their biggest hint:  COLD, COLD, COLD.

Crust ingredients:

1 cup gluten-free flour blend (they suggested Arrowhead Mills – but I made mine with ½ cup sweet rice flour and ½ cup quinoa flour) [*plus more for dusting, see below]
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup (1 stick) COLD unsalted butter, diced into small cubes
1 large COLD egg
2 to 4 tablespoons ice water (*I used 2)

In a food processor, mix the flour, salt and xanthan gum to combine.

Add in the cold butter cubes and pulse until the mixture is fine crumbs with no large pieces.

Add the egg and 2 tablespoons of ice water and pulse again until dough forms. [Doesn’t take long.]  You might need to add water. You want the dough to be sort of sticky.

Remove the dough from the food processor and transfer to a large resealable plastic bag. Squish the dough down into a large disk of even thickness, as thin as your bag can handle.  *[I used a rolling pin to get it really flat.]  Refrigerator for at least 30 minutes or up to 3 days!

Once the dough is chilled, transfer it from its wrapping to a gluten-free floured sheet of waxed paper or parchment paper.  [*Note: I forgot to dust with GF flour and it was harder to remove. I did it, but it was harder.]  Sprinkle the top of the dough with a bit more GF flour and top with another piece of wax paper or parchment paper.

Using a rolling pin, roll out the dough between the sheets of paper.

Once it’s about 12 inches in diameter (the right size for a 9-inch pie pan), gently peel off the top layer of paper.

Now…to transfer the dough…I turned my pie plate upside down and set it on the dough. Then I slipped my hand beneath the parchment paper and pie plate and flipped them. The dough settled nicely inside. 
I didn't photograph the rolling and crimping. Sheesh!

Gentle press the dough down so it fits along the bottom and up the sides. If any part of it breaks, just squish it back together. You won’t see any seams after it bakes.

Crimp the edges of the dough around the rim of the pie plate.

For this quiche – do not prebake the crust!!!


4 ounces (about 3 cups diced) kale, ribs and stems removed (*I chopped in food processor)
2 tablespoons butter
1/2 cup diced shallots, (1-3 shallots)
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1 cup half and half
1/4 cup sour cream
4 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese

Heat oven to 375 degrees F.  Prepare pie shell per instructions.

Remove stems of kale. Chop a bit.  Then put in the food processor to really dice. This is a messy business!  But the food processor really helps. Measure 3 cups and set aside.

In a skillet, melt 2 tablespoons butter.  Add shallots and cook 3 minutes until translucent.

Add the kale, rosemary, and thyme.  Cook 5 minutes or until kale is tender. Remove from heat.

In a large bowl, combine half & half, sour cream, eggs, salt, and pepper.  Using a whisk, mix until blended.

Spoon kale mixture into the prepared pie shell. Pour the egg mixture over the kale. Sprinkle with the shredded Cheddar cheese.

Place onto a baking sheet (that has a lip; this leaks).  Bake 35 minutes until the filling is set and the top is browned. Remove from oven and let stand 15 minutes. Serve warm.


Leave your name and email so I can contact you if you WIN, and tell me what is your favorite brunch food? I'll be giving away your CHOICE of a Cheese Shop Mystery plus some fun swag. Winner will be picked Friday, the 8th.

Savor the mystery and say cheese!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl or Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out our website - REVAMPED with a fan club that includes puzzles, photos, inspiration and giveaways!

FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.

New in February 2016
Click to order.