Quiche and Soup by Popular Request

posted in: Food | 5

By popular request, I am sharing my recipes for Roasted Butternut Squash Soup and French Style Quiche with Broccoli, Mushrooms and Leeks.  To the Kitchen! 

 

Roasted Butternut Squash and Carrot Soup

 

Preheat oven to 425 degrees F.

2 lbs Butternut Squash cut up into large chunks

3 large Carrots peeled and chopped into large pieces

1 large Parsnip peeled and chopped

1 Leek trimmed, washed and thinly sliced

2 Cloves Garlic, peeled and sliced

1 inch piece fresh Ginger, peeled and sliced thin

1 box (32 ounces) low sodium Chicken or Vegetable Stock

Olive Oil

1 tsp Turmeric

1/2 tsp finely ground White Pepper

Sprigs of Fresh Thyme, Rosemary and Sage (I put these in an empty paper tea filter to infuse in the Soup)

Sea Salt and freshly ground Black Pepper to taste

 

 

 How to make it:

 

On a large baking sheet, Roast the Butternut Squash, Carrots, and Parsnip with a little Olive Oil for 10-15 minutes in the oven.  Meanwhile, in a medium soup pot, add leeks, garlic, ginger and 2-3 Tblsp of good quality Olive Oil, sauté for 5 minutes on medium low heat.  Add the roasted vegetables to the soup pot along with the rest of the ingredients.  Simmer on low heat until everything is soft.  Remove herb bag.  Purée with an emulsion blender, CAREFULLY.  IT’S HOT!  At this point you can adjust the thickness with a little additional water or stock.  Adjust seasonings with the addition of Salt and Black Pepper. Serve with a dollop of Nonfat Plain Yogurt or Sour Cream, if desired.

This soup gets even better the day after!

 

 

Gobel Standard Finish French Quiche Pan with Removable Bottom

 

I love Quiche, but for me it has to be deep and made right.

I don’t want it dried out yet, I do want it silky and light.

French Style Quiche with Broccoli, Mushrooms and Leeks

 

Preheat the oven to 400 degrees F.

Ingredients:

 

1 Pie Crust of your choice well chilled.  Roll out the pie crust and fit it into the Quiche pan.  (Place in the refrigerator to keep it chilled.)

1 Tblsp unsalted butter

1 Tblsp Olive Oil

2 cups steamed Broccoli, broken gently into pieces

1 lb Brown Mushrooms, sliced thin

1 Leek trimmed, cleaned and thinly sliced

2 cups Heavy Cream

1/2 cup Milk

6 large Eggs, lightly beaten in a large mixing bowl

pinch of Nutmeg

1/2-3/4 cup shredded Gruyere or Swiss cheese

Sea Salt and freshly ground Black Pepper to taste

 

 

How to make it:

 

Lightly sauté the mushrooms and leek in butter and olive oil for 5-8 minutes on medium heat.  Gently stir in the broccoli, adding a little salt and pepper.  Set aside off the heat.  In the large mixing bowl with the beaten eggs, add the heavy cream, milk and nutmeg, gently whisking.  Stir in the gruyere/swiss cheese and the sautéed vegetables.  Add a little Sea Salt and a couple of grinds of Black Pepper to taste.  Remove the prepared crust from the refrigerator and slowly pour the mixture into the pan.  Place quiche pan in the preheated oven and bake for 15 minutes and then reduce the heat to 300 degrees F for an additional 45-55 minutes, or until the center has set.  If the quiche browns too quickly, place a piece of foil over the top.  A knife inserted into the middle will come out clean.  Remove the quiche from the oven and let it cool completely.  This is delicious room temperature or it can be quickly reheated.  Do not eat it straight out of the refrigerator because all of the flavors will be deadened.

 

For me, it is always fun to try something new in the kitchen!  This past year, I really took the time to perfect my homemade pie crusts.  When you start reading the ingredient list on the store bought ones, you’ll understand why a 4 or 5 ingredient homemade crust is way better than those from the store.  If you do buy the crust, try to find the ones that don’t have all the transfats in them.  And use organic ingredients as much as possible.  The quality of the ingredients you use determines the taste of the final product.  If you decide to give these recipes a go, feel free to ask questions.  I’m happy to help you out.

 

 

 

 

La Zingara is an Italian Gypsy Woman, one whose Spirit yearns for a connectedness to the World around Her!  That’s Me!!!

 

 

 

 

 

 

 

5 Responses

  1. LA CONTESSA

    OKAY, I”m MAKING the QUICHE as well sounds TOO DELICIOUS!
    QUESTION…………..DO you SKIN the BUTTERNUT SQUASH BEFORE BAKING or AFTER?IT is so HARD for me to CUT OFF………..I cheat and BUY the CUBED SQUASH already prepared.
    TELL ME HOW YOU DO IT!!!!!!!!
    PLEASE!
    XX

    • 93zingara

      I buy the precut and peeled butternut squash, too. And you can certainly buy a gluten free crust or a gluten free “flour” for making the quiche crust. Make it easy, make it Yours! Let me know how it all turns out. XO

    • 93zingara

      I buy A Lot of my ingredients already prepared at Trader Joe’s! Butternut squash is the perfect example. It is so hard to cut and peel! For me the goal is making it simple and delicious!

  2. LA CONTESSA

    AM MAKING RIGHT NOW!
    MY PAN is NOT DEEP ENOUGH………….so I have leftover sauce I put in a casserole dish and will bake like the quiche for ME!GLUTEN FREE QUICHE without a CRUST!

    MUST GET DEEP DISH for this as I already CAN see it will be DELICIOUS!!!!!!
    THANK YOU!
    XX

    • 93zingara

      I’m so EXCITED that you made this! It does, Indeed, need a deep dish pan. I purchased mine through Amazon. What did we do before Amazon, anyway? It’s perfect that you have a Gluten-free version to try as well!! Brava, Contessa!! I want to know how you like it!

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