Broccoli and Aged Gouda Quiche
1 cup, plus 3 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick (4 oz) unsalted butter, cold and cut into ½-inch pieces
1 large egg, cold and lightly beaten
In a medium bowl, mix the flour, baking powder, and salt. Toss the butter with the flour and use a pastry blender or your clean hands to work the butter into the flour until you see about ¼-inch crumbs. If using your hands, be mindful not to warm the butter up and move quickly, pressing the butter and tossing. Add the egg and fold in with a spatula until all of the flour is moistened. Press into a ball and flatten, then cover with plastic wrap. Refrigerate for 45 minutes or until firm. Remove from the fridge about 15 minutes before using.
1 cup broccoli florets, 1-inch pieces
3 ounces aged Gouda cheese, grated (1 cup)
3 scallions, white to light green parts, sliced
4 large eggs
2 tablespoons sour cream
¾ cups half and half or whole milk
½ teaspoon kosher salt
¼ teaspoon ground pepper
Preheat the oven to 375 degrees. On a clean counter, sprinkle a small handful of flour, place dough on the flour, and roll with a rolling pin starting in the center and moving outward in a circular pattern, moving each time to make sure dough doesn’t stick and adding a little extra flour when necessary. The dough should be ¼-inch thick and 12 inches round. Fold the dough over the rolling pin and lay over a 9-inch pie pan or tart pan. Press into the pan carefully and pinch the edges off or make a pattern with a fork. Set on a baking sheet.
Cover the bottom of the pastry with broccoli, gouda, and scallions. Mix the eggs, sour cream, and half and half with salt and pepper in a 2-cup measuring cup or small bowl. Pour egg mix over the broccoli and lightly tap the baking sheet down to remove any air bubbles.
Bake for 40 minutes or until the pastry is golden brown and eggs are set. Allow the quiche to cool down before serving. Serves eight.
2 tablespoons unsalted butter
2 tablespoons olive oil
1½ pounds potatoes, ½-inch dice
1 yellow onion, ¼-inch dice
1 red bell pepper, ¼-inch dice
½ teaspoon ground cumin
½ cup flat leaf parsley, stems removed, rough chop
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon ground pepper
Preheat the butter and oil in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and cover with lid. Allow the potatoes to steam and cook covered for 10 minutes.
Remove the lid and increase the heat to medium high. Add onion and bell pepper. Season with a large pinch of salt. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
Add the cumin, parsley, and garlic; cook for 2 minutes. Season with salt and pepper, taste, and add additional seasonings if necessary. Transfer into a warmed serving dish and serve. Serves 4.
Note: You can use many different types of potatoes with this recipe: petit, red-skinned, Yukon, or sweet potatoes. The key is to dice ingredients consistently. You want to use a large skillet so the potatoes can be in a single layer, preferably with a fitted lid. If you do not have a lid for your pan, improvise using another pan or cookie sheet as a lid to trap the steam in the pan.
1¾ cups old-fashioned rolled oats
¾ cup whole wheat pastry flour or all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
4 ounces (½ cup) coconut oil, softened
1/3 cup packed brown sugar
¼ cup sugar
1 large egg
½ teaspoon vanilla
¾ cup chopped dried fruit (cranberries, raisins, apricot, cherries)
½ cup toasted slivered almonds, optional
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, mix together oats, pastry flour, cinnamon, baking soda, and sea salt. Beat together coconut oil and sugars, and mix well until light and fluffy. Add egg and vanilla; mix until well combined. Add the dry mix to the wet mix and stir until just combined.
Scoop about 3 tablespoons of batter onto a baking sheet about 2 inches apart. Do not flatten cookies. Bake for about 10 minutes until dark golden around the edges. Cool on rack. Store in an airtight container for up to 5 days. Makes twelve large cookies.
Photos: Jenny Tremblay West