Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

Servings

Four

Ready In:

About 1 hour

Good For:

Dinner

Bacon Leek Sundried Tomato & Mozzarella Crustless
Quiche with Roasted Potato Scallops & Kale Salad

Ingredients
  • 8 eggs
  • 6 pieces thick cut bacon, cut into bits
  • 1 onion, chopped
  • 1 leek (including the green ends) chopped
  • 10 pieces sundried tomato, sliced
  • 1 c mozzarella, grated
  • ½ c milk or cream
  • ½ tsp salt
  • 10 cracks black pepper

    Potatoes

  • 2 large potatoes, thinly sliced into rounds
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ¼ c Parmesan, grated

    Salad

  • 8 leaves flat kale, chopped
  • ¼ onion, sliced into slivers
  • 1 apple
  • ¼ c olive oil
  • Juice of half a lime
  • 1 tsp maple syrup
  • ½ tsp salt
  • 10 cracks fresh pepper

Step by Step Instructions

Step 1

Place the potato slices into a bowl, drizzle with olive oil, sprinkle with salt, pepper, garlic granules and grated Parmesan and toss to coat evenly. Place the potato slices on a parchment lined baking sheet in a single layer. Avoid too much overlapping if possible but a little bit is fine. Set aside.

Step 2

Cook the bacon bits in a heavy skillet over medium heat until they are a bit crispy then remove from the pan and set aside. In the same pan sauté the onions and leeks until the onions are beginning to brown then set aside.

Step 3

Set the oven to 350° and grease a pie plate with a bit of olive oil.

Crack the eggs into a large bowl and whisk in the cream/milk, salt, pepper, half of the sundried tomatoes and half the cheese. When the onions, leeks, and bacon have cooled a bit stir them into the egg mixture then pour the mixture into the pie plate and pop it into the oven along with the potatoes, side by side and set a timer for 15 minutes .

Step 4

When the timer goes off remove the quiche from the oven, sprinkle the remaining cheese and scatter the remaining sundried tomatoes on top, then return it to the oven for a further 30 minutes.

Step 5

While the quiche and potatoes are in the oven, prepare the salad. Place the chopped kale into a large bowl along with the slivered onions and chopped apple. Drizzle the olive oil, lime juice, and maple syrup overtop, then sprinkle with salt and pepper and toss until everything is evenly coated. Pop the salad into the fridge until the quiche and potatoes are ready.

Step 6

When everything is done in the oven (the quiche is golden brown and set in the middle, and the potatoes are golden), place a serving of kale salad on each of 4 plates and share the potato scallops beside the salads. Cut the quiche and place a serving on each plate, then sit down and enjoy the delightful combination of flavors of the fantastic dinner you have made.

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Ingredients
  • 2 medium yams, very thinly sliced (use a mandolin or the single blade on most graters) if you are pressed for time, omit the yam crust

  • 1 c ricotta cheese

  • 4 eggs

  • 6 slices thick cut bacon, cut into ¼” bits

  • 10 small mushrooms, quartered

  • ½ red pepper, cubed

  • 1 onion, cubed

  • 1 bunch asparagus, 2 spears trimmed, left whole, and set aside to top the pie, the rest chopped (if asparagus is not available or ridiculously priced, substitute long green beans.)

  • 2 cloves garlic, minced

  • ¾ tsp salt

  • 15 cracks fresh black pepper                                                                    

  • 10 fresh basil leaves, chiffonade (divided: 2/3 – 1/3)

  • ½ c grated mozzarella

  • Olive oil to sauté

    Salad

  • 4 c baby spinach

  • ½ c cherry tomatoes, halved

  • 10 small mushrooms, sliced

  • Drizzle of olive oil

  • Splash of balsamic vinegar

  • Sprinkle of salt and pepper

Step by Step Instructions

Step 1

Note: If you are pressed for time omit the yam crust. It’s a bit time consuming and will cost you about 15 minutes. Skip to Step 2 if you omit the crust.

Set the oven to 400°and use a pastry brush to grease (generously) a pie pan with olive oil.

Slice the yams very thinly using a mandolin or the single blade of a grater. Line the pie pan with slices of yam ensuring that the slices overlap a bit and there are no gaps. Pop the pie pan into the oven for 10 – 15 minutes, until the yams are tender. When the crust is done remove it from the oven and set aside.

Step 2

While the yam crust is in the oven prepare the pie filling. (If you are omitting the yam crust, start here). 

Place the bacon into a heavy skillet over medium heat and sauté until the bacon is almost crispy. Add the onions and garlic when the bacon is about half done and sauté a few minutes, then add the chopped asparagus (or beans) and mushrooms, and sauté until the bacon is done. When the bacon is done remove the pan from the heat and set it on an angle, pressing the bacon etc to the high side of the pan and let the fat drain to the low side of the pan then allow the bacon mixture to cool a bit.

Step 3

While the bacon and onions are on the go, prepare the cheese and egg mixture. Add the ricotta, eggs, salt and pepper to a bowl and whisk until smooth and well combined then set aside. When the bacon mixture has cooled add it to the cheese and eggs along with 2/3rds of the fresh basil and mix until well combined.

Step 4

Pour the pie filling over the yam crust (or greased pan if you have omitted the crust). Scatter the red pepper overtop and sprinkle with grated mozzarella then set two asparagus spears in a cross in the center of the pie. Pop the pie into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 20 to 25 minutes, until the pie is golden brown and set in the center.

Step 5

While the pie is in the oven, get to work on your salad. Place spinach, tomatoes, and mushrooms into a small bowl and toss well, then pop the bowl into the fridge until the pie is done.

 When the pie is done remove it from the oven and let it rest for 5 minutes before serving, then cut into portions and serve across 4 plates. Add oil, vinegar, salt, and pepper to the spinach salad and toss well, then serve the salad alongside the pie.

Now sit down and enjoy the yummy masterpiece that you have created!

Roasted Pear and Camembert Frittata

Roasted Pear and Camembert Frittata

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Roasted Pear and Camembert Frittata  

Ingredients
  • 8 eggs
  • ½ small wheel camembert, thinly sliced
  • 6 slices thick cut bacon, sliced into bits
  • 2 cloves garlic, minced
  • 1 pear, cored and thinly sliced
  • 6 leaves fresh basil, chiffonade
  • 1/2 tsp Salt and 20 Cracks of Fresh Black Pepper
  • 1/4 c Milk or Cream
  • Sprinkle of nutmeg
  • 4 c fresh salad greens
  • 1 red pepper, cubed
  • 1/3 English Cucumber, cubed
  • Olive oil and Apple Cider Vinegar to dress salad

Step by Step Instructions

Step 1

Set oven to 400.

Place cored and sliced pear on a parchment lined baking sheet. Sprinkle with a pinch of salt and a tiny bit of nutmeg and roast for 10 to 15 minutes, until pears are golden brown on the edges. When the pears are done remove from the oven and set aside on a plate and turn the oven down to 350. Reserve the pan and the parchment for the frittata.

Step 2

While pears are in the oven, crispify bacon in a large heavy skillet over medium heat until it is just crisp. Add minced garlic to the pan when the bacon is almost crisp, then set aside (tipping the skillet on a bit of an angle and push the bacon and garlic to the high side of the pan so the fat drains to the opposite side – you can place a wooden spoon under the edge of the pan to achieve this).

Step 3

 

 Crack the eggs into a large bowl. Add salt, pepper, and milk or cream and whisk until well combined, then pour into the parchment lined baking sheet. Distribute the cheese and the slices of pear evenly over the egg mixture and scatter the garlic and bacon overtop.

Place the pan into the oven for 25 to 30 minutes until the egg is set in the center, the overall texture is fluffy and golden.

Step 4

When the frittata is almost done prepare your salad. Place salad greens into a large bowl, drizzle with olive oil and apple cider vinegar and toss until greens are coated, then add red peppers, cucumber, and a sprinkle of salt and pepper. Toss until well mixed, and place equal portions of salad over four plates.

When frittata is done, remove it from oven, scatter with fresh basil, and cut into slices. Add a slice or two to each plate, serve and enjoy!

Crustless Ham & Swiss Quiche with Apple Kale Salad

Crustless Ham & Swiss Quiche with Apple Kale Salad

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Crustless Ham & Swiss Crustless Quiche
with Apple Kale Salad

Ingredients

Quiche

  • 200g smoked ham, cubed (half of a small ham steak is great for this dish)
  • 100 g swiss cheese, cubed (6 swiss slices are great for this dish)
  • 10 eggs
  • ½ c milk or cream
  • ½ tsp salt
  • 10 cracks black pepper
  • Sprinkle of fresh minced parsley

Salad

  • 10 large leaves black (flat leaf) kale (any kind of kale is fine if black kale is not available)
  • 1 apple, cored and cubed
  • 1/3 English cucumber, cubed
  • 1/3 red onion, sliced into thin slivers
  • Drizzle olive oil
  • Drizzle apple cider vinegar
  • Salt & Pepper to taste
  • 1 tsp chili flakes (optional)

Step by Step Instructions

Step 1

Heat oven to 350 and grease a pie plate. Crack the eggs into a large bowl with the cream and whisk until well combined. Add the salt, pepper. cubed ham, and most of the cubed Swiss cheese (reserve a little to top the quiche when it’s almost finished baking).

Step 2

Pour the egg mixture into the pie plate and place it into the oven for 35 minutes. When the 35 minutes are up take the quiche out and top it with the reserved cheese, then return it to the oven for a further 10 minutes.

Step 3

While the quiche is baking, prepare your salad. Slice the kale across the leaf to make ½” ribbons and place it in a large bowl.

Drizzle the kale with olive oil and use your hands to massage the olive oil into the kale until it is well coated. Add the cucumber, apple, onion, salt and pepper (and chili flakes (optional)) drizzle with apple cider vinegar and toss well, then pop the salad into the fridge to keep cold until the quiche is done.

Step 4

When the quiche is done remove it from the oven and let it sit for 5 minutes, then slice into wedges and serve along with the kale salad.

This dish is rich and delicious and the kale salad offers the perfect contrast and compliment to the quiche – Enjoy!

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