Baked custard pie with bottom crust and no top crust, cut into wedges and served. One of my favorite weekend breakfast to make for my family. Savory and addictive dish!
For this recipe, you can add whatever ingredients you like to the custard, vegetables, meat, and cheese (a must!). Do note that this dish takes 1 hour to BAKE. With all the preparation in hand, you will need about 90 minutes to make this dish.
1 roll of Store bought frozen puff pastry
9 inches pie pan
4 large eggs
1 cup heavy cream
1 cup whole milk
1 cup your favorite shredded cheese (I use parmesan cheese)
pinch of salt and black pepper
1 yellow onion, halved and sliced thinly
1/2 green pepper, cut into small chunks (broccoli florets, asparagus, and oven roasted tomatoes, other vegetables that don’t contain too much liquid)
1 cup ham, cut into cubes (sausages, cooked shredded chicken and other cooked meat)
(1) If frozen puff pastry, let it thaw in refrigerator overnight. If it’s been chilled overnight, let it warm for 15 minutes at room temperature.
(2) Slowly unroll the puff pastry on a 9-inch pie pan. Do not stretch the dough as it may shrink back when baked. Instead, lift the dough and let it settle into the pan. Cover the crust and chill in refrigerator until ready to bake.
(3) Heat the oven to 375 F.
(4) For the filling, whisk together the eggs, heavy cream, milk in a bowl until smooth and combined. Set aside this liquid mixture.
(5) Heat the pan to medium high. Add about 1 tbsp of olive oil. Once heated, add the sliced onion and stir fry till slightly caramelized.
(6) Add green pepper and stir fry for another 2 minutes.
(7) Place the bowl of liquid mixture from the step 4, and stir in the cheese gently. Season with little salt and black pepper.
(8) Place the chilled crust on a baking sheet, and sprinkle the filling ingredients (ham, onion & green pepper) into the crust.
(9) Gently pour the egg mixture over the filling.
(10) Bake for 60 minutes until the quiche is slightly puffed and golden brown on top.
(11) Cut in wedges and serve warm or in room temperature.
Main Ingredients: Potatoes, Leeks
Modified from Cookbook: Le Cordon Bleu – Soups
1 large leek or 2 medium size leeks (500 gm), white and light green part, thinly sliced
3 russet potatoes, peeled and cut into small cubes
1 stick of celery, thinly sliced
2 tbsp butter
1 litre chicken stock
1/2 cup heavy whipping cream
salt and black pepper to taste
(1) Rinse the leeks in cold water to remove dirt, and drain well.
(2) Melt the butter in a stockpot over low heat. Add the leek and cook slowly for about 10 minutes or till leeks are soft.
(3) Add the celery and potato and cook for another 3 minutes. then pour in the stock. Once the soup come to a boil, reduce to medium low heat and simmer for 20 minutes or until the potato are tender and soup becomes very flavorful.
(4) Turn down to lowest heat, and puree the soup with hand blender or food processor until very smooth. If prefer chunks of vegetables, take out half of the soup and puree them.
(5) Add the cream, and cook for another 5 minutes. Season with salt and black pepper to taste and keep warm.
(6) Serve with croutons or your favorite soup topping.
Recipe adapted from Sandra Lee BakeSale Cookbook
1 package of Pepperidge Farm Chessman cookies
10 pieces of Graham crackers
3 tbsp butter, melted
2 packages cream cheese, Philadelphia
1 package instant white chocolate pudding and pie filling mix, Jell-O
1/4 cup sugar
1/4 cup sour cream
1 1/4 cups white baking chips, Ghirardelli
1/3 cup heavy cream
1/2 cup orange juice
(1) Preheat oven to 350F. Using 8 or 9 inch springform pan, arrange Chessman Cookies, facing outwards, around side of pan.
(2) Place 2 cups Graham crackers in a blender, and blend till fine. Transfer to a medium bowl, and sir together with melted butter until mixture comes together. Press into bottom of springform pan and bake for 5 minutes in oven.
(3) Remove from oven, and set aside to cool. Place aluminum foil to wrap around the bottom exterior of pan.
(4) In a mixing bowl, beat cream cheese, pudding mix, and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream, and beat until combined. Pour into prepared cookie crust.
(5) Place springform pan in a large tray; fill tray with hot water to reach 1 inch up the side of the springform pan.
(6) Bake for 60 minutes or until set in center. Turn off the oven 7heat, leave the cake inside oven with oven door ajar for 10 minutes.
(7) Remove springform pan and cool on a wire rack.
(8) For ganache, heat heavy cream and orange juice until about boiling. Pour cream mixture over white chocolate chips, stirring well with spoon until smooth with no lumps. Let stand at room temperature, and pour over the cooled cake, but not over the side of cake.
(9) Garnish with your favorite topping, like sprinkle with candy or chocolate.