This breakfast quiche recipe is an easy way to feed a crowd for breakfast, brunch or dinner. The real stars of this creamy herb quiche are the fresh herbs, like parsley, dill, basil and chives, and the creamy feta and cream cheese that make it extra rich and indulgent.
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Start to finish: 55 minutes
Impresses: 4
Ingredients
6 leftover Crispy Smashed Baby Potatoes
3 eggs
1/3 cup half and half
½ cup shredded Gouda
2 slices thick-cut bacon, cooked and chopped
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs, optional
Method
Heat oven to 350 F. Coat a 6-cup muffin tin with cooking spray. Set on a foil-lined baking sheet.
Place one Crispy Smashed Baby Potato into each muffin cup. In a large bowl, whisk together eggs, half and half, shredded Gouda, chopped bacon, salt and pepper until fully combined. Evenly pour egg mixture into each muffin cup. Bake 18 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving. If making ahead of time, be sure to cool completely before storing in an airtight container in the refrigerator. Garnish with herbs of choice.
Start to finish: 15 minutes
Impresses: 1
Ingredients
For the French toast:
2 tablespoons mascarpone cheese
1 tablespoon lemon curd
2 slices brioche bread
1 egg
2 tablespoons half and half
¼ teaspoon ground cinnamon
½ cup cornflakes, crushed
For the topping:
¼ cup heavy whipping cream, very cold
1 tablespoon maple syrup
½ teaspoon lemon zest
Fresh raspberries, optional
Method
For the French toast:
In a small bowl, combine the mascarpone cheese and lemon curd. Spread the mixture onto 1 slice of brioche bread and top with the other piece to make a sandwich.
In a shallow dish, whisk together egg, half and half and ground cinnamon. In another shallow dish, pour in crushed cornflakes. Dip brioche bread in egg mixture and then in crushed cornflakes to coat.
Heat air fryer to 400 F. Once preheated, spritz the air fryer with cooking spray and place the coated French toast on the cooking rack. (If you are making more than 1 serving, make sure to lay in an even layer without touching.)
Air fry for 6 minutes before flipping and air frying a remaining 3–4 minutes, or until golden brown.
Remove and top as desired. Enjoy immediately.
For the topping:
In a metal bowl, beat together heavy whipping cream, maple syrup and lemon zest until soft peaks form.
Use as a topping on finished French toast, along with fresh raspberries, if using.
Notes: You can easily multiply the recipe based on how many servings you need. Keep the cooked French toast on a baking sheet topped with a cooling rack in a 250 F oven until ready to serve.
Start to finish: 50 minutes
Impresses: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 tablespoon kosher salt, divided
3 garlic cloves, minced
2 pounds ground sirloin
1 teaspoon seasoned salt
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon Worcestershire sauce
1½ cups beef stock
1 cup half & half
1 pound frozen mixed vegetables
1 cup shredded sharp cheddar, divided
Frozen tater tots
Fresh chives, for serving
Method
Heat oven to 400 F. Set a baking sheet on a lower rack while oven preheats.
Place a large cast-iron skillet over medium heat. Add olive oil and heat until shimmering. Add onion and ½ teaspoon of the kosher salt, stirring to coat. Cook until onions begin to become translucent, about 3 minutes. Stir in garlic cloves and cook until fragrant, about 1 minute more.
Add ground sirloin, remaining kosher salt, seasoned salt and black pepper, to taste. Brown the meat thoroughly, stirring to ensure even cooking. Drain the fat and discard.
Sprinkle flour, cornstarch and Worcestershire sauce over the meat, stirring to coat. Add beef stock, followed by half & half. Bring mixture to a boil and simmer 10–15 minutes, or until sauce has reduced by half and thickened, stirring occasionally to prevent sticking.
Once sauce is thick, stir in the frozen vegetables. Taste filling and adjust seasoning, if necessary. Stir in ½ cup of shredded cheddar. Top with the remaining cheese and a single layer of frozen tater tots.
Bake in preheated oven for 15 minutes, or until tots are golden brown and filling is bubbling, making sure the skillet is set over the baking sheet to avoid any oven spills. Remove from oven, sprinkle with chives, if desired, and allow to rest for 5 minutes before serving.
Start to finish: 1 hour 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 12-16
Ingredients
For the chocolate coffee custard:
1¼ cups half & half
1/3 cup sugar
3 egg yolks
1½ tablespoons cornstarch
½ teaspoon kosher salt
4 ounces semi-sweet chocolate, chopped
1 teaspoon instant espresso powder
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
For the vanilla
whipped cream:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For the icebox cake:
1 package chocolate graham crackers
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 ounces brewed espresso, cooled
Method
For the chocolate coffee custard:
Pour half & half into a medium saucepan and set over medium-low heat. In a glass bowl, whisk together sugar, egg yolks, cornstarch and salt until thick and pale yellow, about 2 minutes. When half & half is steaming, pour a thin stream into the sugar and egg yolk mixture while whisking constantly to temper the eggs. Whisk until smooth before pouring mixture back into saucepan. Stir in the chopped chocolate and espresso powder.
Cook custard, gently stirring constantly, until thick enough to hold the outline of a figure 8 made with a spoon. Remove from heat and whisk in butter and vanilla extract. Pour into a clean glass bowl, cover with plastic wrap and set aside until cooled to room temperature. When custard is room temperature, whip heavy cream and powdered sugar to medium peaks. Gently fold whipped cream into the custard and set aside.
For the vanilla whipped cream:
Whip heavy cream, powdered sugar and vanilla extract to stiff peaks and set aside.
For the icebox cake:
Line a 9-by-5-inch loaf pan with plastic wrap on all sides, making sure to leave an overhang on the long sides of the pan to wrap the top of the cake.
Place a layer of graham crackers in the bottom of the pan, breaking or cutting the crackers to make them fit in an even layer. Top with a layer of chocolate custard, about 1½ cups, followed by a layer of vanilla whipped cream. Repeat the process of layering crackers, custard and vanilla whipped cream 1 more time. Top with a final layer of custard and then a final layer of cookies. Cover and refrigerate for at least 12 hours.
When ready to serve, whip the remaining heavy cream, powdered sugar, vanilla extract and cooled espresso until thick. Unwrap the cake and invert the pan on a serving platter.
Remove the pan and plastic wrap from the cake and, cover with the espresso whipped cream. Garnish with chopped chocolate to serve, if desired.
Start to finish: 45 minutes
Impresses: 8
Ingredients
2 tablespoons olive oil
2½ teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons salted butter
1 medium white onion, diced
4 garlic cloves, minced
1 pound penne pasta
3 cups chicken stock
1½ cups half & half
1 cup heavy cream
1¼ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved
4 cups fresh spinach leaves
Method
Place a large, shallow Dutch oven over medium heat and add 2 tablespoons olive oil. Sprinkle 2 teaspoons of the kosher salt, black pepper, onion powder, garlic powder and Italian seasoning over the sliced chicken breast, tossing to coat. Add chicken to the heated oil and cook until browned on all sides, about 7 minutes. Remove chicken from pot and set aside.
Add butter to the pot, followed by onions, stirring to coat. Sprinkle with the remaining kosher salt and cook until onions begin to soften and turn translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Add dry pasta, chicken stock and half & half, stirring to combine. Increase heat and bring pasta to a boil. Cook 7–9 minutes, or until noodles are al dente. Do not drain.
Stir in heavy cream, Parmesan cheese, tomatoes, spinach and reserved chicken. Serve with additional Parmesan cheese, if desired.
Start to finish: Active: 1 hour 15 minutes
Impresses: 4-6
Ingredients
For the rhubarb jam:
3 cups chopped rhubarb
1½ cups granulated sugar
Juice of 1 lemon
1 tablespoon vanilla extract
½ teaspoon kosher salt
For the lemon curd:
1 cup lemon juice
½ cup granulated sugar
1 egg
4 egg yolks
Pinch of kosher salt
For the lemon custard:
1¼ cups half & half
1/3 cup sugar
3 egg yolks
1½ tablespoons cornstarch
½ teaspoon kosher salt
2 teaspoons lemon zest
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
¼ teaspoon lemon extract
1 cup heavy cream
2 tablespoons powdered sugar
For the icebox cake:
1 package lemon shortbread cookies
1½ cups heavy cream
¼ cup powdered sugar
¼ teaspoon lemon extract
1 teaspoon lemon zest
Method
For the rhubarb jam:
Combine all ingredients for the jam in a large pot. Cook over medium heat, stirring occasionally, until reduced and thick, about 20 minutes. Remove from heat and allow to cool to room temperature.
For the lemon curd:
Whisk together lemon juice, sugar, egg, egg yolks and salt in a shallow saucepan until smooth. Set over medium-low heat and cook, stirring occasionally, until thickened, about 5 minutes. Be sure curd does not scorch to the bottom of the pan or boil too vigorously. The curd is done when it coats the back of a spoon and holds a line when streaked with a finger. Remove curd from heat and pour through a fine mesh sieve into a glass bowl. Cover with plastic wrap, and set aside until cooled to room temperature.
For the lemon custard:
Pour half & half into a medium saucepan and set over medium-low heat. In a glass bowl, whisk together sugar, egg yolks, cornstarch and salt until thick and pale yellow, about 2 minutes. When half & half is steaming, pour a thin stream into the sugar and egg yolk mixture while whisking constantly to temper the eggs. Whisk until smooth before pouring mixture back into saucepan.
Cook custard, gently stirring constantly, until thick enough to hold the outline of a figure 8 made with a spoon. Remove from heat and whisk in lemon zest, butter, vanilla extract and lemon extract. Pour into a clean glass bowl and cover with plastic wrap. Set aside until cooled to room temperature.
When custard is room temperature, whip heavy cream and powdered sugar to medium peaks. Gently fold whipped cream into the custard and set aside.
For the icebox cake:
Line a 9-by-5-inch loaf pan with plastic wrap on all sides, making sure to leave an overhang on the long sides of the pan to wrap the top of the cake.
Place a layer of shortbread cookies in the bottom of the pan, breaking or cutting the cookies to make them fit in an even layer. Top with a layer of lemon custard, about 1½ cups, followed by ¼ cup lemon curd and ¼ cup rhubarb jam. Repeat the process of layering the cookies, custard, curd and jam 2 more times. Top with a final layer of custard and then a final layer of cookies. Wrap plastic wrap over the top of loaf, and refrigerate for at least 12 hours.
When ready to serve, whip the remaining heavy cream, powdered sugar, lemon extract and lemon zest until thick. Unwrap the cake and invert the pan on a serving platter.
Remove the pan and plastic wrap from the cake, and cover with the lemon whipped cream. Garnish with more zest and crumbled shortbread cookies to serve.
Start to finish: 30 minutes
Impresses: 4
Ingredients
4 large or 8 small slices of whole-grain bread
1 tablespoon salted butter
6 large eggs
¼ cup half and half
Dash of kosher salt and black pepper
2 cups fresh spinach or leafy greens
¼ cup red onion, thinly sliced
¼ cup carrots, shredded
¼ cup microgreens or sprouts
Fresh chives and dill, chopped (optional, for garnish)
Method
Heat a well-seasoned cast-iron or nonstick skillet over medium heat. Add small amounts of butter to the skillet. Toast the bread on each side until evenly browned, working in batches and adding additional butter as needed. Once finished, set aside and slightly reduce the heat under the skillet.
While the temperature of the skillet is coming down, whisk together the eggs, half and half, salt and pepper.
Gently pour the eggs into the skillet and allow to spread throughout. Using a spatula or soft-sided spoon, slowly drag the skillet to create soft clouds of cooked egg. Continue to cook over low heat until the eggs are just set. Then, remove from heat.
Serve with fresh greens, onions, carrots and microgreens, sprouts or herbs.
Notes: Don’t skip out on the veggies. You’ll get an extra nutrition boost by adding the greens. If you prefer, mix in your favorite dressing, or toss the fresh spinach with lemon juice, olive oil and your favorite seasonings.
Start to finish: Active: 20 minutes | Inactive: 2 weeks
Impresses: A crowd
Ingredients
12 large egg yolks
2/3 cup sugar
1½ cups half and half
1½ cups whole milk
3 cups heavy cream
1 cup spiced rum
1 cup brandy
1 cup bourbon
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
Method
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks and sugar together until thick and pale yellow. The mixture should run off the whisk in a thick ribbon before falling back into the bowl. While the eggs mix, stir together the dairy, booze and vanilla extract in a large pitcher. With the mixer on low, slowly pour in liquid and mix until just combined. Scrape the sides and bottom of the bowl to ensure there’s no egg mixture sitting at the bottom. Stir in nutmeg before pouring into 6 pint-sized jars. Close jars tightly and let sit in fridge for at least 2 weeks before gifting or serving. Shake well and top with a sprinkle of nutmeg, if desired, before serving.
Notes: Stick cute labels to the jars and tie a festive ribbon around the lid for a homemade gift.
Start to finish: 1 hour | Impresses: 4
INGREDIENTS
2 strips thick-cut bacon
2 carrots, diced
2 ribs of celery, diced
½ onion (white or yellow), diced
2 cloves garlic, chopped
3 cups low-sodium vegetable stock
1 cup roasted chestnuts (about 20 chestnuts), pre-roasted and chopped
½ butternut squash, cut into 1-inch cubes (or about 2 cups cubed)
½ cup half and half
1 tablespoon fresh tarragon Chives (for garnish)
½ cup crème fraîche (for garnish)
METHOD
Heat oven to 400 F, and spread butternut squash in a single layer. Roast 20-25 minutes, or until the edges begin to brown. Cook bacon until crispy. Remove bacon and set aside to cool, then carefully transfer bacon drippings to a Dutch oven or large cooking pot. Add diced carrots, celery and onion, and cook until aromatic and translucent, about 10 minutes.
Add the garlic and cook 1 minute more, then pour in the low-sodium stock. Stir to combine and bring to a simmer. Add chestnuts and butternut squash; then simmer, covered, for 10-15 minutes. Uncover and remove from heat. Slowly stir in half and half and tarragon. Then, work in batches to blend to a smooth consistency. Or, use an immersion blender.
Crumble the cooked bacon. To serve, garnish each bowl with bacon bits, chopped chives and a drizzle of crème fraîche
INGREDIENTS
For the whipped sweet potatoes:
3 pounds sweet potatoes, peeled and diced
4 tablespoons salted butter, room temperature
¾ teaspoons kosher salt
1/3 cup pure maple syrup
2 tablespoons half and half
1 large egg
½ teaspoon ground cinnamon
2 cups mini marshmallows
For the brown sugar pecans:
2 tablespoons salted butter
3 tablespoons brown sugar
1 cup chopped pecan pieces
METHOD
Heat oven to 350 F. Place sweet potatoes in a large pot, and cover with cool water with a pinch of salt. Bring to a boil over high heat and cook until fork tender, about 15 minutes."
While potatoes boil, prepare the brown sugar pecans. Melt butter over medium heat in a saucepan. Stir in the brown sugar until smooth. Add the pecans and stir to coat. Cook, stirring occasionally, for about 5 minutes, or until pecans are fully coated in sauce and smell toasty. Remove from heat to cool.
When potatoes are tender, drain completely, and then place in the bowl of a stand mixer fitted with the paddle attachment. Begin to whip potatoes on medium-low speed to release some steam. While the potatoes are mixing, add the butter, salt, maple syrup, half and half, egg and cinnamon. Whip mixture on medium speed until light, fluffy and smooth. Spread into a 9-by-13-inch baking pan and top with brown sugar pecans and mini marshmallows. Cover with foil and bake in preheated oven for 15 minutes before removing foil and baking for another 10-15 minutes, or until marshmallows are deeply golden brown.
Make-ahead instructions: Spread sweet potato mixture into the pan; then cover with plastic wrap and aluminum foil and refrigerate overnight. When ready to bake, heat oven to 350 F. Top sweet potatoes with the pecans and mini marshmallows, and cover the pan with aluminum foil before baking as directed
Start to finish: 30 minutes
Impresses: 8
Ingredients
2 tablespoons unsalted butter
1 yellow onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 cups low-sodium chicken stock
1 teaspoon ground pepper
1 teaspoon kosher salt
2 bay leaves
2 cups egg noodles
1 rotisserie chicken, shredded and bones removed
1 cup half and half
¼ cup fresh parsley, chopped
Method
Melt butter in a heavy-bottomed skillet over medium heat.
Add in onion, carrots and celery, and sauté, stirring frequently, until onions are translucent, about 4 minutes.
Stir in garlic, dried thyme and parsley, and cook until fragrant, about 1 minute.
Pour in chicken stock, pepper, salt and bay leaves, and stir to combine.
Bring to a boil and pour in egg noodles. Cook to package instructions.
While the noodles cook, remove meat from chicken and shred. Set aside.
Once noodles are tender, stir in the chicken and half and half.
Reduce to a simmer, and cook 2–3 minutes or until chicken is warmed through. Stir in parsley and serve immediately.
Start to finish: 5 minutes
Impresses: 1
Ingredients
2 ounces freshly brewed espresso or strong coffee
1 ounce sweetened condensed milk
1 ounce coffee liqueur
1 ounce vodka
1 ounce half and half
Method
Stir together espresso and sweetened condensed milk. Add in coffee liqueur and vodka and stir to combine.
Pour into a high-ball glass over ice and top with half and half.
When work runs late and trick-or-treaters come early, turn to these fall glazed cookies that can be ready in 30 minutes or less. Starting with pre-made dough, these simple yet delicious cookies take the stress out of baking from scratch.
Start to finish: 35 minutes
Makes: 24
Ingredients
1 package precut sugar cookie dough
2. tablespoons ground cinnamon
2. tablespoons salted butter
¼ cup creamy peanut butter
1 teaspoon maple extract
2 cups white chocolate chips
½ cup half and half
Method
Heat oven to package instructions and line two baking sheets with parchment paper.
Roll each pre-cut piece of cookie dough with a sprinkle of cinnamon into a ball. Place two-inches apart on prepared baking sheets.
Bake to package instructions — about 14 minutes.
Let cookies cool on baking sheet for two minutes before transferring to a wire rack.
While cookies cool, bring a pot with a few inches of water to boil and place a glass bowl on top to create a double boiler. Whisk in butter, peanut butter, maple extract and white chocolate chips until chocolate has melted — 5–7 minutes. Slowly whisk in half and half to create a consistency easy to drizzle.
Drizzle glaze over cookies. Serve immediately or let glaze set before storing in an airtight container.
Sundae times
This is one to write home about. Plop two scoops of ice cream — we’re partial to traditional vanilla — into a low glass and top with four ounces of hot, strong coffee. Sip with a thick straw or enjoy with a spoon.
Ice, ice, breve
Brew a pot of your favorite coffee, chill and then pour into ice cube trays. Once frozen, pop them out, fill your vessel of choice and top with half and half for an iced coffee that won’t get watered down.
The caveman
For a cup that will keep you full until lunch, blitz together eight ounces of warm coffee and one tablespoon of butter in a blender (careful, hot liquids expand, so make sure to have plenty of room in the blender or use a milk frother for this step) for 20–25 seconds or until frothy. Add in a splash of vanilla extract and drizzle of honey if you’re feeling extra sweet.
Crema crema
A toasty (in more ways than one) take on the traditional Vietnamese-style coffee. Pour a healthy tablespoon of sweetened condensed milk into your mug, stir and sprinkle with a dash of cayenne for a real kick start.
Whip it
Ribbons of freshly whipped cream take the place of creamer for a subtly sweet take on the classic. Whip together heavy cream and a sprinkling of sugar until airy peaks form, then top your cup with a dollop or swirl in a spoonful.
Cocoa au lait
Recover from a tough workout with a jolt or just enjoy the benefits of mocha madness. Fill a to-go cup with ice and pour in equal parts chocolate milk and iced coffee.
Start to finish: 15 minutes
Impresses: 4
Ingredients
8 eggs
1/2 cup half and half
1/2 cup Parmesan cheese,
grated
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
Method
Heat oven to 375 F.
Place a medium-size, high-sided, oven-proof skillet over medium heat.
Beat together eggs, half and half, Parmesan, salt and pepper.
Add butter to the skillet and let melt. Pour in egg mixture.
Using a rubber spatula, gently scrape down edges and lift edges to let unset eggs flow into the bottom of the skillet.
Once the bottom is set, place in the oven.
Bake 8-10 minutes or until set.
Slice and serve.
Start to finish: 1 hour 30 minutes
Impresses: 4–6
Spices are your passport in the kitchen. They take you to different regions, countries and continents, and inspire not only food, but culture. In India, spices are used liberally to make an impact on family and community tables. This twist on two traditional dishes — butter chicken and chicken tikka — brings bold flavors together with Greek-yogurt marinated chicken and creamy rice.
Ingredients
2 pounds boneless, skinless chicken thighs
1½ cups whole-milk Greek yogurt
3 cloves (1 tablespoon) garlic, grated
1 inch (1 tablespoon) ginger, grated
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
4 tablespoons butter
1½ cups white basmati rice*
3½ cups chicken stock
10-ounce can tomato sauce
15-ounce can chopped tomatoes, drained
1 cup cream or half and half
½ cup cilantro, chopped (optional)
1 lime, cut into wedges (optional)
Method
Combine chicken, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper and nutmeg into a gallon-sized zip-top bag. Close the top and shake to completely coat the chicken. Set aside at room temperature for 20 minutes or in the refrigerator for up to two days.
Heat oven to 350 F.
Slice 2 tablespoons butter into small pieces and add to a 9-by-13-inch baking dish. Sprinkle rice over the butter, then add in the stock, tomato sauce and chopped tomatoes. Stir to combine and evenly spread across the dish.
Using tongs, remove the chicken from the bag and place on top of the rice.
Cover with foil and bake on middle rack.
After 45 minutes, remove foil and chicken breasts. Stir cream into the rice mixture, then place chicken breast back on top and dot with remaining butter.
Bake an additional 10 minutes uncovered.
Serve with chopped cilantro and a squeeze of fresh lime.
*You can substitute any long-grain white rice.
Start to finish: 35 minutes
Impresses: 4-5
Ingredients
1 loaf brioche bread, cut into thick slices
6 eggs
½ cup half and half
¼ cup sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon vanilla extract
½ stick butter, cut into small slices
Method
In a medium-sized bowl, whisk together eggs, half and half, sugar, cinnamon, nutmeg, vanilla and salt. Pour into a low-sided dish.
Bring a griddle or skillet to medium-low heat.
Dunk both sides of brioche slices into the egg mixture, allowing each slice to soak up the eggs.
Drop a pat of butter onto the griddle and let melt, coating the grill.
Place slices on the griddle, making sure not to crowd them. Cook 3–4 minutes per side, or until golden brown.
Serve with additional butter, maple syrup and a sprinkling of powdered sugar.
Prep ahead
The night before, slice bread and store in a gallon zip-top baggie. Make egg mixture and store in a rectangular storage container. The morning of, all you have to do is dip and grill. Preheat your oven to 300 F and keep cooked slices in a single layer on cookie sheets until ready to serve.
Start to finish: 1 hour and 30 minutes
Impresses: 12
Ingredients
2 packages applewood smoked bacon
2 leeks
8 ounces Gruyère cheese, shredded
18 eggs
1 cup half and half
salt and pepper, to taste
2 store bought pie dough crusts
Method
Preheat oven to 400 F and liberally butter two cast iron skillets. Unroll pie dough, lightly press into the skillet and prick the bottom of the crust with a fork.
Slice bacon into small strips and cook in a large skillet over medium-low heat until crispy. While that’s cooking, slice the bottom white section of the leeks into thin, half moons. Remove bacon and let drain on a layer of paper towels. Reserve two tablespoons of the bacon grease and sauté the leeks for three minutes, until slightly softened.
In a large bowl or blender, beat together eggs, half and half and salt and pepper.
Sprinkle bacon, leeks and cheese into each skillet and top with egg mixture.
Bake for 45 minutes, or until a knife inserted in the center comes out clean.
Let cool five minutes and then cut into slices.
Prep ahead
The night before, assemble each quiche, pop in the fridge and bake in the morning. If you’re prepping more in advance, instead of cast iron, opt for foil pie pans. Make as directed above and then cover in plastic wrap and freeze until you need a no-fuss breakfast. Straight from the freezer, unwrap plastic wrap, cover with foil and reheat at 350 F for one hour.
Whether you’re whipping up dinner for a crowd or dessert for someone special, preparing and enjoying meals is at the core of the holidays. And while traditional recipes vary from family to family, one thing remains true — flavor reigns. Add this green bean recipe made with Plugra European Style Butter to your dinner table this holiday season.
Fancy Green Beans
2 pounds fresh green beans, snapped
2 tablespoons Truffle Herb Butter (recipe below)
2 tablespoons all-purpose flour
¾ cup low-sodium chicken broth or stock
½ cup half and half
¼ cup parmesan, grated
Salt and pepper to taste
½ cup crispy onions
Heat oven to 350 F.
Steam or blanch green beans to where they are tender, but still have a slight snap to them. Set aside.
In a heavy-bottomed pot, melt butter over medium heat.
Whisk in flour until butter fully absorbs, about two minutes.
Continue whisking and add in the chicken broth. Once combined, add in the half and half.
Reduce heat to low and let simmer until slightly thickened, about five minutes. Stir in parmesan and salt and pepper.
Add the green beans and toss to coat.
Butter a deep casserole dish and pour in green bean mixture.
Top with crispy onions and bake 15 minutes, or until heated through and the top is crispy.
Truffle Herb Butter
8 ounces Plugra European Style Butter, unsalted
1 ½ teaspoons truffle oil
1 ½ teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped
Combine softened butter in a medium-sized bowl with oil, thyme and sage. Beat until fluffy. Scoop butter onto one end of a rectangular piece of parchment paper, leaving room on the sides. Fold the end with the butter over, tucking tightly to form a log. Roll until you’ve reached the end of the parchment. Twist the ends and secure with string or bread ties. Refrigerate for at least 12 hours.
A food magazine celebration dairy and those who make it.
