Tag Archives: Gouda

Quiche Me

I always find myself inclined to make more involved, comfort foods on Sundays. It’s a day where you can get away with eating earlier and have it not considered part of the early bird special, and it’s those last few moments of the weekend that you can savor.

Since we were up early on Sunday morning to register at Crate & Barrel (hello KitchenAid Stand Mixer!) we didn’t have the opportunity to have a real breakfast; we enjoyed free samples and then grabbed some Starbucks to reward ourselves for a registry well done. So, I figured it would be appropriate to have breakfast for dinner, or in this case, brunch for an early dinner.

This particular quiche recipe had me sold the second I saw gouda cheese listed as an ingredient. I also really like portabello mushrooms and onions, so adding that in was an added bonus. Of course I added a little more gouda than what the recipe called for, and I could have even added more! I don’t think I can ever get enough of that cheese. It’s so goood-ahh (get it?!).

Anyway, I could definitely have this dish any time of day – breakfast, lunch, brunch, or dinner. Or as my fiancé affectionately refers to it, brinner. We wound up having leftovers, so I was able to have it for dinner on Sunday, and lunch on Monday!

Broccoli, Mushroom, and Gouda Quiche via ChowHound
– Serves 4 –

Ingredients:
1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust (I used regular pre-made pie crust)
2 cups broccoli florets and tender stems, large dice
1/4 cup olive oil
2 cups portobello mushroom, large dice
1/2 medium red onion, minced
3 large eggs
1 cup half-and-half*
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese

Instructions:
1. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out. Line a 9-inch pie plate with the dough, and fold over edges into a decorative design.
2. Blind bake for 20 minutes. Make sure to put something in the middle to weigh it down (beans, weights, aluminum foil, etc.).
3. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
4. Heat olive oil in a frying pan over medium-high heat. Add mushroom and onion and season with salt and freshly ground black pepper. Cook about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
5. Whisk together eggs, half-and-half*, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese. Pour into pie shell and bake until puffed and golden brown, 45-50 minutes.
6. Let cool at least 20 minutes before slicing.

*I didn’t have any half and half, so instead I melted 1 Tbsp of butter, and poured that into a 1 cup measuring cup. I then filled the rest of the measuring cup with milk, to make my own version of half and half.

Leave a Comment

Filed under Recipe, Running, Vegetarian/Vegan, Wedding

A good kind of puff

Each year on Christmas Eve, my fiancé and I head down to his family’s to spend the night and open presents in the morning, before heading back up to my family. This year, I thought it would be appropriate for me to make a quick appetizer that we would be able to bring with us to his cousin’s for Christmas Eve dinner. I don’t remember how I found this recipe, but as soon as I saw gouda on the ingredient list, I was sold.

The ingredient list and recipe itself is straight forward and easy. I accidentally picked up the wrong kind of dough the first time around, but after heading to the store to get something completely different later in the week, I saw what I needed and realized I had originally grabbed the wrong thing. This allowed me to later try the recipe with two different types of dough, which was perfect after Sunday’s 9 mile run in the snow.

We had big plans for Friday – we were to get up at 5:30a, run 6 miles, head to work for a half day, I’d make the pastries while the fiancé finished packing, and we’d head down to his parent’s to first meet up with a friend for coffee, before continuing on to the party. Well, we of course didn’t get up to run thanks to the cold howling winds, but we were able to follow the rest of our plans for the day (for the most part, at least). I tried one of the pastries both right out of the oven as well as room temperature, and they were both really good. When bringing food to parties, I like when it’s something that doesn’t taste best at a certain temperature, because it’s difficult to keep it at that constant level.

Since it’s an apple and cheese puff pastry, I think it could be served as an appetizer or a dessert, depending on your crowd. My fiancé’s family snuck a few from the tray before we even made it out his parent’s door to get to his cousin’s. I knew that I would at least like them since gouda is my favorite cheese, but I was pleased to find everyone that tried it really enjoyed it.

Gouda and Apple Puff Pockets via Pepperidge Farm
– Makes 48 Puffs –

Ingredients:
1 large Granny Smith apple, finely chopped (about 1 1/2 cups)
1/4 cup chopped fresh chives
2 tablespoons sugar
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 ounces smoked Gouda cheese, cut into 48 (1/2-inch) cubes

Directions:
1. Heat the oven to 400°F. Stir the apple, chives and sugar in a medium bowl.
2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16×12-inch rectangle. Cut into 12 (4-inch) squares. Cut each pastry square in half diagonally to make 24 triangles. Repeat with the remaining pastry sheet.
3. Place about 1/2 teaspoon apple mixture on the bottom third of the longest side of each pastry triangle. Top each with 1 cheese piece. Brush the 2 bottom corners with water. Fold the bottom corners over the filling and press to seal. Press the bottom edge of the pastry to seal, leaving the top of the pastry open. Place the pastries onto 2 baking sheets.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Sprinkle with additional chopped chives, if desired.

Next time I don’t have to travel with the goodies, I’m making a Gouda en Croute. You know, melty gouda inside a giant puff pastry… Oh yes.

1 Comment

Filed under Baking, Recipe, Running, Vegetarian/Vegan

Breakfast for Dinner: Monte Cristo style!

I had my first Monte Cristo sandwich my freshman year of college. We were on a training trip to Mission Veijo, California and in between practices one day a few teammates and I ventured to a restaurant near the hotel called Sugar Shack. After we discovered that place I think at least 5 members of the team were there for lunch every day.

University of Scranton Swim Team '04-'05 in California

*Sorry guys, I just had to post this. Just a little nostalgia!

I was never a big breakfast person, but it’s slowly been growing on me. The Monte Cristo is a good middle ground dish; it’s a little breakfast with the French toast style bread, and also lunch/dinner-like with the ham and cheese.

I found this particular recipe on Serious Eats‘s “Dinner Tonight” section and took out the strawberry preserves and mustard. I’d never heard of either on that particular sandwich, and I’m not big on jelly and my fiancé won’t eat mustard (or mayo). I also couldn’t find gruyere cheese at ShopRite – their cheese display is confusing. I did, however, find chipotle Gouda so I snagged that. I know Gouda isn’t the best for melting, but since it’s my all time favorite cheese, I didn’t care.

After a solid 3.1 miles regretfully on the treadmill (thanks a lot mother nature!) I set to work on the sandwiches. The recipe didn’t specify what type of bread to use, so at the store on Monday I grabbed a big crusty loaf of Italian bread. I cut the slices on the thicker side, to make it a little gourmet looking. I cut a few slices of the chipotle gouda, and added about a slice and a half of smoked ham. In terms of the French toast part, I followed the instructions for the mixture and ran with it. Since I know gouda isn’t the best melty cheese (thank you Bobby Flay’s Throw Down episode on grilled cheese), after I cooked them on each side to a golden crisp, I threw them in the oven for 5 minutes to assist in the melting.

We paired the sandwiches with some tater tots and a salad, and we were stuffed. We had plans to tackle another cupcake from Monday, but we were just too full.

Even though I’m not a huge breakfast fan (gasp!) I would absolutely make this again. It’s definitely the type of recipe you can play with in terms of different ham and cheese types, and I like that flexibility! Now if only I could transfer that flexibility to my legs. Boy they’re tight!

Monte Cristo
– Serves 2 –

Ingredients:
4 slices bread
Mustard
6 slices ham
2 slices gruyere cheese
2 eggs
2 tablespoon milk
Pinch of cinnamon
1 teaspoon vanilla
2 teaspoons butter
2 teaspoons powdered sugar
2 tablespoons strawberry jam

Directions:
1. Smear some mustard on two slices of bread. Top each with three slices of ham, one slice of cheese, and a slice of bread.
2. Whisk together the egg, milk, cinnamon, and vanilla in a shallow pan.
3. Dip each sandwich into the egg mixture, making sure to evenly coat both sides.
4. Add the butter to a large skillet set over medium heat. When melted, add the sandwiches and cook on both sides until browned.
5. Sprinkle with the sugar, and serve with the strawberry jam.

Happy breakfast, lunch, and dinner nomzing!

1 Comment

Filed under Breakfast, Recipe