leek and asparagus,Quiche: broccoli,ricotta pie Quiche: broccoli and leek and asparagus, and ricotta pie

Quiche: broccoli and leek and asparagus, and ricotta pie

So here’s what you do on Palm Sunday in preparation for Easter week. You bake.

You may also want to remove everything non-Kosher in preparation for Passover, and hope for the best.

Broccoli quiche
(Makes 2)

Ingredients:

2-3 tablespoons of butter (if using olive oil—use 1½ -2)
1 medium onion, minced
1-2 garlic cloves minced
2-3 cups chopped fresh broccoli (may use frozen if in a bind for time)
(or if you have leftover broccoli, then just chop it!)
2 deep dish 9 inch unbaked pie crust
1-2 cups shredded mozzarella
1½ shredded cheddar
½ cup of grated Parmigiano
If desired, ¼ cup of chopped ham, salami or both
4 eggs beaten
1 ½ cups of milk (may use half and half, or part milk and some cream)
Salt, pepper to taste

Directions:

Preheat oven to 350 degrees

Over a medium/high heat melt butter in a heavy fry pan. Add onions, garlic and broccoli and cool for about 5 minutes. Veggies should not be mushy!

Beat eggs, and add milk and beat some more!

In the bottom of the pie crust arrange the veggie butter mix layer with the cheeses, then add the egg/milk mix over and smush all together gently.

Bake in the oven for 30-35 minutes…and the last five minutes, at 400 degrees.

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Leek and Asparagus Quiche

Ingredients:
(Makes 2 pies) Freeze one if you like.

Ingredients:
4 slices of bacon chopped (may also do this quiche meatless)
2 huge leeks sliced then, washed thoroughly and drained
1 skinny bunch of asparagus.
2 tablespoons of butter, or olive oil.
2 deep dish 9 inch unbaked pie crust
1-2 cups shredded mozzarella
1½ shredded cheddar
½ to 1 cup of cubed Swiss cheese or Gruyere
½ cup of grated Parmigiano
4 eggs beaten
1 ½ cups of milk (may use half and half, or part milk and some cream)
Salt, pepper, and nutmeg to taste (if you like a hint of garlic, use garlic powder)

Directions:
Cook the bacon and set aside. (Reserve fat for something delectable and fattening).

Melt butter and add leeks, add asparagus and cook till tender but not glunky!

Cool and add to bacon and line the bottom of the pie crust with this mix.

Add cheeses on top and then the egg /milk custard. With TLC (tender loving care, stir together.

Pop in the warmed oven for 30-35 minutes at 350 degrees and if not golden enough on top, raise temp to 400-450 for another 5 to 10 minutes.

Ricotta spinach mushroom salami cheese pie
(Makes 2 pies)

Ingredients:
1 lb of ricotta
2 cups of shredded mozzarella
Any combination of grated or shredded Parmigiano, cheddar or Swiss equal to 2 cups
1 cup of mushrooms and onions wilted in 2 tablespoon of olive oil
1 minced garlic clove or a sprinkling of garlic powder (unsalted)
1 cup of cooked chopped spinach
¼ cup of cut up salami (use ham or prosciutto or any combination and may be 1/2 cup)
2 deep dish pie crusts
2 tablespoons of olive oil
3 eggs
salt, pepper, or hot pepper, nutmeg to taste

Directions:
Mix ricotta, eggs and cheeses. Add spinach, mushrooms, onions, salami and seasonings. Fling into the pie crust and bake for 35 minutes…if needed to render the top a golden color, then give the poor darlings the heat!