Bacon and Broccoli Quiche

A quiche seems like one of the quintessential French dishes adopted by American cuisine during the 20th century, savory cream and egg custard filling in an open face pastry crust. However pastries filled with savory custard date back to at the Romans and the term quiche comes from the German word kuchen for cake, as the modern idea of quiche came about in medieval German cuisine. Any number of different meat, cheese and vegetable variations may be made into a quiche, though bacon and cheese is especially classic given the popularity of quiche Lorraine. I am fond of quiches with vegetables such as broccoli, asparagus, leek, onion or mushrooms in addition to desired meats and/or cheeses.

The bacon and broccoli can easily be substituted for any number of alternative meats, cheese or vegetables depending upon availability and personal preference.

1 c flour

½ c butter, cubed

½ tsp salt

¼ tsp pepper

1 tsp fresh herbs, finely chopped

cold water

3 eggs

1 c cream

1 head broccoli

2 strips bacon, thinly sliced

½ tsp salt

¼ tsp pepper

1. Combine flour, salt, pepper and herbs in food processor and pulse to combine. Add butter and pulse until well combined with flour. Add water 1 tbsp at a time while pulsing until flour mixture just begins to hold together. Remove from processor, form dough into ball, cover with plastic wrap and refrigerate until firm, about 30 minutes.

2. Place flattened dough in between two sheets of parchment paper and roll dough into a 12" circle. Place rolled dough on a 9" pie pan, gently press dough into the shape of the pan and form edge of dough as desired. Refrigerate the dough in the pie pan for 30 minutes before baking.

3. Place bacon in a medium frying pan over medium heat and brown bacon, stirring frequently to prevent sticking. Once bacon has browned, combine bacon with broccoli and set aside. Whisk cream, eggs, salt and pepper until thoroughly combined and set aside.

4. Preheat oven to 375 degrees. Pre-bake crust until set and lightly golden brown, 10-12 minutes. Once crust has set, remove from oven, leaving oven on. Arrange broccoli and bacon evenly along the bottom of the crust. Pour egg mixture over broccoli and bacon. Return quiche to the oven and bake for 15-20 minutes, until firm and clean to a knife. Remove quiche from the oven and let cool for about 15 minutes before serving.

5. Serve quiche warm, room temperature or chilled.

Makes one 9" quiche

Brassicas Marinated with Fresh Herbs

Blanched brassicas may be my favorite way to eat them because they become milder, tender and brilliantly colored. Because they are members of the mustard family, brassica flavors tend to be similar and so compliment each other well. Brassicas are also known as crucifers or cross bearing due to their four-petaled flowers reminiscent of crosses. I first made this salad for a friend's birthday, to compliment an Italian inspired meal. Marinated brassicas can be served with any number of other side dishes including creamy polenta and mashed carrots.

Other combinations of herbs will work as well. I used baby spinach but arugula or mixed greens would be good too. More garlic may be used depending upon preference.

1 small bunch of broccoli, stemmed and cut into florets

1 medium head of cauliflower, stemmed and cut into florets

1 medium carrot, peeled and julienned

1 c radishes, sliced lengthwise into thin rounds

1 small red pepper, trimmed and diced

1 onion, trimmed and finely diced

1 clove of garlic, pressed or chopped

¼ c basil, finely chopped

¼ c parsley, finely chopped

2 tbsp olive oil

2 c baby greens

salt and pepper

1. Bring a large pot of water to a rolling boil. Working in individual batches, blanch cauliflower (1-2 minutes), broccoli (1-2 minutes), radishes (1-2 minutes) and carrots (2-3 minutes) until brightly colored and slightly tender. Once cooked, place each vegetable under cold running water to stop the cooking process. Gently towel dry and add to large mixing bowl. Set aside.

2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until translucent. Add the red pepper and continue sautéing until soft. Turn heat off, add garlic and herbs, stir to combine and allow to cook off heat until fragrant, about 1 minute.

3. Add sautéed vegetables to the blanched brassicas and gently combine. Season to taste with salt and pepper. Cover and allow to marinate for a few hours at room temperature. Serve over baby greens.

Serves 3-4

Blue Potatoes with Broccoli and Caramelized Onions

Blue potatoes are lovely and enticing, especially because the color, which runs through both the skin and flesh in some varieties, is maintained after cooking. Like all potatoes, blues originated in the Andean highlands of South America. Anthocyanin pigments provide both the color and the antioxidants found in these potatoes. Blue potatoes are versatile for cooking, starchy enough for mashing but also moist and waxy enough to hold together for salads and side dishes. I love blue potatoes served with other brightly colored foods mashed carrots and roasted bell peppers.

Though I am particularly fond of the blue potato's color, any variety of new potato will work well for this dish. The flavor of parsley contrasts well with that of the potato, but most fresh herbs may be used as a substitute.

1 small bunch of broccoli, stemmed and cut into florets

1 medium yellow onion, peeled and sliced

1 red pepper, trimmed and finely diced

¼ c parsley, trimmed and finely chopped

1 clove of garlic, finely chopped or pressed

1 lb small new potatoes, washed and left whole

2 tbsp olive oil

1 tbsp butter

salt and pepper

1. Steam potatoes on steamer rack set over boiling water until tender to a knife, 20-30 minutes depending on the size of the potatoes. Remove from heat once and allow to cool. Once cooled, halve potatoes, place in large mixing bowl and set aside.

2. Meanwhile, heat 2 tbsp olive oil over medium heat in a medium skillet, add onion, and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Remove from heat and add to the potatoes.

3. Bring a medium pot of water to a boil. Add broccoli and blanch until brilliant green and slightly tender, 1-2 minutes. Remove from heat, strain and place broccoli under cold running water to stop the cooking process. Once cooled, place broccoli in a clean dishtowel, dry gently and add to potatoes and onions.

4. Melt 1 tbsp butter over medium heat in a medium skillet. Once the butter is melted, add red pepper and sauté for about one minute. Remove skillet from heat, add parsley and garlic, stir to combine and allow to cook for another minute.

5. Gently combine all ingredients in the large mixing bowl. Season to taste with salt and pepper. Serve warm, room temperature or chilled depending on preference.

Serves 3-4