Quiche (French Baked Custard Pie)


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.

IF

1 roll of Store bought frozen puff pastry
9 inches pie pan
 
Filling ingredients
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)
 

METHOD

 (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. 
 

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Breakfast Waffle served with warm blueberry syrup


MAKING BLUEBERRY SYRUP

INGREDIENTS

1 cup frozen or fresh blueberries
1/4 cup sugar
2 tbsp honey
1 tbsp lemon zest
 

METHOD

(1)  Heat pan to medium, and add blueberries, sugar, and honey.
(2)  Cook over medium heat till berries cook.  When berries begin to release their juices, remove from heat and stir in the lemon zest.
(3)  Set aside and keep warm.
 
MAKING WAFFLES
 

INGREDIENTS

2 large eggs
1 cup multi-grain waffle mix or any of your favorite waffle mix
1/2 cup water (optional) add water if you prefer light and  fluffy waffles
1 tsp cinnamon powder
1 tsp vanilla essence
2 tbsp oil
 
Confectioner sugar for dusting
 

METHOD

(1)  Beat eggs in a bowl first.  Add waffle mix, water(optional), oil, vanilla essence and cinnamon powder.  Whisk with fork till everything combine well. 
(2)  Heat the waffle machine, and gently pour waffle mixture into waffle iron.  Close the lid and cook according to waffles are crispy.
(3)  Arrange the waffles on plate, and drizzle with blueberry syrup.  Sprinkle with the confectioner’s sugar and serve hot. 
 
 

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Quick and Easy Tuna Melts


INGREDIENTS

1 loaf of bread
1 can of tuna
1 tsp minced shallots
1 tsp lemon juice
dash of sea salt
dash of white pepper
1/4 tsp oregano, fresh or dried
1 tbsp mayonnaise
1 tsp capers (drained)
2 tomatoes, sliced thinly
slices of provolone cheese
 

METHOD

(1)  Combine tuna, mayonnaise, shallots, capers, lemon juice, pepper, salt, oregano in a bowl.  Mix well and set aside.
(2)  Slice bread about 2 inches thick, and brush with additional mayonnaise. 
(3)  Spread tuna salad on each bread, and top with tomato slices. 
(4)  Top with provolone cheese over the bread.
(5)  Place all breads on baking sheet, and broil on high for 3 minutes or until cheese is melted.
 

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Grilled Turkey Sandwich


INGREDIENTS (Serves 4)

Individual portion
2 slices cheddar cheese
2 slices whole wheat bread
few tomato slices, thinly sliced
few avocado slices, thinly sliced
2 lettuce leaves
few thick cut turkey slices
1 tbsp olive oil
 

METHOD

(1)  Heat a panini press or grill to medium high heat. 
(2)  While the press is heating, arrange lettuce on 2 pieces of bread.  Top each with cheese first, follow by lettuce, tomato slices, avocado slices, and turkey.  Sprinkle lightly with salt and pepper.  Brush both side of the sandwich with olive oil.
(3)  Spray little olive oil on grill, and put the sandwich on the grill.  Press down with heavy object.  Cook until browned and crisp and the cheese is slightly melted.
(4)  Remove from grill, and cut into half.  Serve hot with your favorite sides. 
 

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Banana and Chocolate chips Muffins


INGREDIENTS (MAKE 12 muffins)

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup fine sugar (not powdered sugar)
2 large very ripe bananas, mashed (very ripe = banana skin has turned almost black)
1/2 tsp banana flavor
1/2 tsp vanilla flavor
1 egg, beaten
5 tbsp water
5 tbsp vegetable oil
1/2 cup semi sweet chocolate chips

 

METHOD

(1)  Preheat oven to 350 F.  Line 12 paper muffins cup in muffin pan.
(2)  Shift all dry ingredients together (flour, baking powder, baking soda, salt) into a large bowl.
(3)  Stir in sugar and mix together. This is dry ingredients.
(4)  Combine mashed bananas, egg, water, oil, banana and vanilla flavor in another bowl.  This is wet ingredients.
(5)  Pour wet ingredients into the dry ingredients, and gently mix with spatula.
(6)  Fold in chocolate chips.  Using an ice-cream scoop or large spoon,  fill the muffin cups about 3/4 .
(7)  Bake in a preheated oven for 20-22 minutes, until the muffins are risen.  Stick a skewer into one of the muffins.  If it comes out clean, the muffins are done.  When you press the muffins, they spring back.
(8)  Place muffins on wire rack to cool.
(9)  Serve and enjoy!
 

 

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Harsh brown with eggs


INGREDIENTS

2 russet potatoes, peeled and shredded thinly
2 eggs (adjust to your serving size)
1 cup green pepper, minced
1 cup shredded cheddar cheese
salt and pepper to taste

 

METHOD

(1) Preheat oven to 430 F.
(2)  Heat 1 tbsp oil in skillet pan.
(3)  Wash and peel potatoes.  Grate the potatoes into fine shreds, and quickly add into hot pan.
(4)  Cook until bottom of potato turns crispy and golden brown.
(5)  Add shredded cheese FIRST, then crack eggs and sprinkle green pepper.
(6)  Transfer skillet to oven, and bake until cheese are melted and eggs are cooked.
(7)  Sprinkle with salt and pepper.  Serve HOT and enjoy with sour cream.
 

 

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