Broccoli & Onion Quiche

I made this quiche two nights ago, when I had some friends over, and I served it as a side to some grilled BBQ chicken my husband made.  To be honest though, this recipe could easily be enough for an entree rather than a side dish.  It has more flavor than I was expecting, and is one of the easiest things I've ever made!

I adapted this recipe from Chocolate, Chocolate and More.  After making this quiche, the only thing I am going to do differently for next time is add some spicy sausage!  I think it tastes perfect just the way it is if you want to meatless, but my hubby and I would definitely LOVE it if it had some spicy sausage!

Broccoli & Onion Quiche

Total Time: 1 hr

Prep: 20 min

Cook: 40 min

Yield: 6-8 slices

Ingredients

1 pie crust (store bought or homemade)

6 eggs

1 cup whipping cream

½ cup finely chopped onion

1 tablespoon butter

1 cup broccoli florets (fresh or frozen)

1 ¾ cups shredded Sharp Cheddar Cheese

1 tsp garlic salt

1 tsp dried basil

Salt and pepper to taste

Directions

1. Preheat the oven to 375°.

2. Roll out the pie crust then lightly press into the form of a tart or pie pan.

3. Sauté the onion in butter for about 5 minutes, just until softened. If the broccoli is fresh, steam until just tender, if frozen, cook just until warmed and defrosted. Toss the broccoli with the onions and cook for an additional 3-4 minutes.

4. Evenly spread the broccoli and onions in the prepared crust then sprinkle cheese over top.

5. In a separate bowl, combine the eggs, cream, garlic salt, dried basil, salt and pepper. With hand mixer, whip the mixture for about 1 minute.

6. Pour the egg mixture over the broccoli, onions and cheese.

7. Bake for 35-40 minutes until center is set. Make sure an inserted toothpick comes out clean with no raw egg. Remove from the oven and let it sit for 10 minutes before slicing.

You can find this recipe linked up at these parties:

StoneGable

 The Answer Is Chocolate

 My Turn for Us

Ladybird Lane

The Best Blog Recipes

Be Different, Act Normal

Six Sisters' Stuff

The Gingerbread Blog

Kitchen Fun With My Three Sons

What's Cooking With Ruthie

Cheerios & Lattes

Your Homebased Mom

We also have a winner for the 3 Little Mustard Seeds Blue Chevron & Burlap Beach Tote Giveaway!

Congratulations to Sierra!  Make sure to check your email to find out how to receive your adorable beach tote with free monogramming!  I hope it comes in handy this summer!

Roasted Spring Vegetables with Arugula Pesto

This side dish is perfect for a holiday party.  My hubby just made these for our Easter family lunch.  Yum!  Not only does it look beautiful; it tastes beautiful as well.  And it's healthy too!  Only 157 calories per serving!  Let me know what you think!

Roasted Spring Vegetable with Arugula Pesto

Total Time: 40 min

Prep: 15 min

Cook:  25 min

Yield:  8 servings

Ingredients

4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

5 teaspoon(s) extra-virgin olive oil

4 cup(s) peeled baby carrots

1 bunch asparagus, trimmed and cut into thirds

½ teaspoon(s) salt

1 clove garlic, peeled

5 cup(s) baby arugula

½ cup finely shredded Asiago cheese

¼ cup toasted pine nuts*

¼ cup extra-virgin olive oil

¼ teaspoon salt

Directions

1. To prepare the vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.

2. Toss the potatoes with 2 teaspoons of olive oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.

3. Meanwhile, toss the carrots with 2 teaspoons of olive oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.

4. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.

5. To prepare the pesto: Drop the garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add the arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

6. Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

*Tip: To toast the pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Don't forget to enter to win the my memories giveaway as well as joining the Show Your Style link party!  Happy Fool's Day everyboday!  Let me know if there were any really good pranks today!

Double Dipping

 

Raven’s Nest Specialties Vegetable Dip

Total Time: 2 hrs 5 min

Prep: 5 min

Cook: 2 hrs

Yield: 2 cups

Ingredients

1 package Raven’s Nest Specialties Vegetable Dip

1 cup Kraft Mayo with Olive Oil

I cup Daisy Light Sour Cream

Directions

1. Mix all 3 ingredients thoroughly.

2. Refrigerate for about 2 hours.

3. That’s it…serve with Triscuits or Wheat Thins!

Savvy Gourmand Spicy Taco Dip

Total Time: 2 hrs 5 min

Prep: 5 min

Cook: 2 hrs

Yield: 2 cups

Ingredients

1 package Savvy Gourmand Spicy Taco Dip

1 cup Kraft Mayo with Olive Oil

I cup Daisy Light Sour Cream

Directions

1. Mix all 3 ingredients thoroughly.

2. Refrigerate for about 2 hours.

3. That’s it…serve with Triscuits or Wheat Thins!

Both of these recipes are done exactly the same, and you can make them both in 5 minutes or less!  And you have to check out these 2 companies!  Raven's Nest has mulling spices, dips, jams and salsas!  (My recommendation, besides this dip, is the Peach Salsa).  Savvy Gourmand has sauces, dips, soups and cheese balls!  You can also check them out on Facebook here and here!