dinner | Zosia Cooks

Tuscan Sausage & White Bean Soup

carrots, chicken broth, dinner, Fast Friday, Parmesan cheese, pasta, sausage, spinach, tomatoes January 1, 2016 Leave a comment

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Tonight calls for soup. After a holiday season filled with rich treats and perhaps a late night ringing in the new year, tonight’s dinner needs to be easy, fast and on the lighter side while still being warming and comforting (since the weather is anything but). So soup it is. And this soup, from Mel’s Kitchen Cafe fits the bill perfectly. It is warm and satisfying without being heavy. And in true Fast Friday form, it is fast. So go ahead and make a pot tonight. Just add some crusty French bread and dinner is served.

TUSCAN SAUSAGE & WHITE BEAN SOUP

1 pound mild Italian sausage links, casings removed

1/2 cup chopped carrots

1/2 cup chopped yellow onion

3 cloves garlic, chopped

6 cups low-sodium chicken broth

2 (14.5-ounce each) cans diced tomatoes

1 (15-ounce) can Cannellini beans, drained and rinsed

1/2 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups uncooked small pasta

9 ounces spinach leaves, coarsely chopped

1/2 cup shredded Parmesan cheese

In a large pot, cook the sausage over medium heat until browned, 3-4 minutes, breaking it into small pieces as it cooks.
Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes.
Add the broth, tomatoes, beans, basil, salt and pepper.
Bring the soup to a boil.
Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.
Stir in the spinach and simmer for another minute until the spinach is wilted.
Serve sprinkled with Parmesan cheese.

Serves 6

Cherry Lambic Beer Can Chicken

chicken November 16, 2015 Leave a comment

I had been hearing about beer can chicken, the whole bird roasted over a can of beer on the grill, for years but had never tried it. While visiting my in-laws this summer my father-in-law made a very tasty beer can chicken. It was moist and flavorful and I was determined to come back to Belgium and try my hand at making my own version.

One only has to search the web to find numerous version of this simple roasted bird. Ingredients may vary but the methods are the same. Invert a whole roasting chicken over a half filled can of beer and grill away. Some recipes call for brining the bird first while others suggest spice rubs. Others have you roasting a completely naked bird. Beer is the most common liquid of choice, hence the beer-can moniker, but other liquids are used as well.

I opted for a spice rub and because I am in Belgium, a Belgian lambic was my beer of choice. Wanting a slightly sweet-spicy and barbecue flavor, my spice rub that included paprika, brown sugar and BBQ 3000 from Penzey’s Spices. (You can easily substitute another spice combination if you prefer). For the beer I chose a cherry lambic which infused the chicken with a slightly sweet-sour fruit flavor. When served alongside some duck fat roasted potatoes and a salad, all I can say is “oh-my”. This recipe is a keeper and is sure to make return appearances at my dinner table. So fire up your grill and break open a can of beer.

Cherry Lambic Beer Can Chicken

2 tablespoons kosher salt

2 tablespoons brown sugar

1 tablespoon sweet paprika (or 1/2 tablespoon hot paprika)

1 tablespoon Penzeys Spice BBQ 3000

1 3 1/2 to 4 pound whole chicken

1 can cherry lambic beer

2 garlic cloves, crushed

To make the spice rub, combine the salt, brown sugar, paprika and BBQ 3000 in a small bowl.
Drink (or pour out) half of the can of beer. Place the crushed garlic cloves inside of the can.
To prepare the grill, turn one burner to high and place a grill pan filled with 1/2 an inch of water on the other side of the grill.
Generously season the chicken with the spice rub by massaging the rub into all sides of the chicken sprinkling any extra spice into the cavity of the bird.
Place the cavity of the chicken, legs pointing down, onto the open can so that it supports the chicken uprights.
Place the can, with the chicken on the grill inside of the grill pan.
Grill the chicken, covered, until cooked through and an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees about 45-60 minutes.
Let the chicken rest for 10 minutes before carving.

Serves 4

Apple Dijon Pork Saute

apples, dinner, entrees, Fast Friday, pork November 13, 2015 1 Comment

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Thinking it is fatty many people tend to avoid pork. Some pork is fatty–bacon anyone???- but cuts like pork tenderloin are lean and easy to cook. When you slice the tenderloin into coins it cooks even faster making it a perfect meat for a fast Friday night dinner. The pork is quickly sauteed in olive oil then added to a creamy Dijon mustard and apple juice sauce. Serve over a bed of brown rice or orzo with a green vegetable and dinner is served.

APPLE DIJON PORK SAUTE

1 pork tenderloin, trimmed of fat and cut into 1 1/2 inch rounds

3 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 shallot, minced

1/4 teaspoon salt

1 cup apple juice

2 tablespoon cider vinegar

3 tablespoons unsalted butter, cut into 6 pieces

3 teaspoons Dijon mustard

1/4 cup heavy cream

Add 2 tablespoons of oil to a large skillet set over medium-high heat.
Generously sprinkle the pork coins on both sides with salt and pepper.
When the oil is hot, add the pork and cook for 3-4 minutes per side or until the pork is no longer pink in the middle. Remove the pork from the pan and place on a large plate tented with foil.
Add the remaining 1 tablespoon of oil to the skillet. Add the shallot and salt and cook until soft, about 2 minutes.
Stir in the apple juice and cider vinegar and bring to a simmer. Cook for approximately 9 minutes or until the mixture is syrupy.
Stir in any of the pork juices.
Turn the temperature to low and slowly whisk in the butter.
Stir in the Dijon mustard and cream then return the pork to the pan.
Cook for 2 minutes or until heated through.

Serves 4

Chicken w/ Artichokes in Creamy Mustard Sauce

artichokes, chicken, mustard November 12, 2015 Leave a comment

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

Season the chicken on both sides with half of the salt and half of the pepper.
Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
Remove the chicken from the pan and reduce the heat to medium.
Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
Return the chicken to the pan then add the wine and chicken broth.
Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
Meanwhile, combine the cream and mustard in a small bowl.
When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
Top with the chopped parsley and serve immediately.

Serves 4

Chicken Marsala

chicken, Marsala wine, mushrooms November 6, 2015 Leave a comment

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Chicken Marsala is a family favorite in our house and this recipe from America’s Test Kitchen is my all time favorite. Sweet Marsala wine combined with mushrooms result in a rich sauce that is the perfect topping for boneless chicken breasts. If you can find them, I like to use chicken breast filets since they are thinner and cook up in just a few minutes. If you only have chicken breasts you can either pound the meat into a uniform thickness or slice the breasts in half to make them thinner. When paired with a pasta or mashed potatoes, this dish is fast and you can have dinner on the table in a matter of minutes. Alternatively, you can make the chicken ahead of time and let it sit on a warm burner for up to two hours before serving.

CHICKEN MARSALA

1/2 cup all-purpose flour

4 boneless chicken breasts or 8 chicken breast filets

3 tablespoons vegetable oil

3 ounces pancetta, finely chopped

8 ounces white button mushrooms, sliced thin

2 garlic cloves, minced

1 teaspoon tomato paste

1 1/2 cups sweet Marsala wine

1 1/2 tablespoons fresh lemon juice

3 tablespoons unsalted butter

2 tablespoons fresh minced parsley

Salt & pepper to taste

Place the flour in a shallow pan and generously season with salt and pepper. Dredge the chicken in the flour mixture and set aside.
Add 2 tablespoons of oil to a large skillet and heat over medium-high heat until shimmering.
Add the chicken and cook until light golden brown on both sides, about 10 minutes for chicken breasts and 3-4 for chicken breast filets. Transfer to a plate.
Add the remaining tablespoon of oil to the skillet and heat until shimmering.
Add the pancetta and mushrooms to the skillet and stirring occasionally, cook until the pancetta is crisp and the mushrooms are brown, about 10 minutes.
Stir in the garlic and tomato paste. Cook until the tomato paste begins to brown, about 1 minute.
Stir in the Marsala, scraping up any browned bits. Simmer until reduced and slightly syrupy, about 8 minutes.
Stir in the lemon juice and any accumulated chicken juices. Remove the pan from the heat and stir in the butter, one piece at a time. If you serving the chicken immediately, proceed to the next step. Alternatively, cover the pan and return it to low heat until ready to serve.
Add the parsley and season with salt and pepper.

Serves 4

Cilantro Shrimp w/ Apple-Raisin Sauce over Curried Polenta

apples, cilantro, Fast Friday, polenta, shrimp October 30, 2015 Leave a comment

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This meal only appears complicated but in reality is fast. There are three components in this dish but each cooks in a matter of minutes and when combined on the plate create a satisfying Indian-esque meal. The original recipe from Cuisine at Home used sea scallops but I substituted shrimp with tasty results. Fresh steamed broccoli completed the meal.

CILANTRO SHRIMP w/ APPLE-RAISIN SAUCE over CURRIED POLENTA

For the sauce:

1/2 cup peeled and diced Granny Smith apple

1/2 cup golden raisins

1/2 cup fresh orange juice

1/4 cup low sodium chicken broth

2 tablespoons minced red onion

2 teaspoons minced orange zest

1 teaspoon honey

1/4 teaspoon red pepper flakes

2 tablespoons minced cilantro

Salt & pepper to taste

Combine the apple, raisins, orange juice, broth, onion, zest, honey, and red pepper flakes in a small saucepan.
Bring the mixture to a boil, reduce the heat and simmer for 5 minutes or until the apples are tender.
Stir in the cilantro, and season with salt and pepper.
Keep warm while you make the remaining meal components.

For the shrimp:

1 tablespoon sunflower oil

1 pound fresh or frozen raw shrimp

1/3 cup minced cilantro

Salt and pepper to taste

Heat the oil in a large saute pan until it shimmers.
Pat the shrimp dry and sprinkle generously with salt and pepper.
Add the shrimp to the oil and tossing occasionally, saute until cooked through, approximately 2-3 minutes.
Off the heat and stir in the cilantro.

For the polenta:

4 cups whole milk

1 cup polenta or yellow cornmeal

1/2 teaspoon sweet curry powder

1/3 cup shredded Parmigiano-Reggiano cheese

1/2 cup diced tomatoes

1/3 cup chopped scallion greens

Salt & pepper to taste

Bring the milk to a boil in a saucepan over medium heat.
Combine the polenta and curry powder and slowly whisk it into the milk.
Cook the mixture, stirring constantly, until the mixture is thick and smooth, 4-5 minutes. Be sure to mix continually otherwise lumps will form.
Remove the pan from the heat and stir in the cheese, tomatoes, and scallions.
Season with salt and pepper and serve.

Serves: 4

Baked Macaroni & Cheese

cheese, milk, pasta September 21, 2015 1 Comment

Because some things never go out of style:

Macaroni and cheese is one of those classic American dishes. During a recent trip to the United States we had international friends who made a point of trying this all-American dish. However, they came back disappointed and not understanding what all of the fuss is about. This is just proof that not all macaroni and cheese recipes are created equal. And as any self-respecting foodie will tell you, cheese should never come in a dehydrated form. That means those boxes of macaroni and cheese with their bright orange powdery “cheese” are a non-starter for true macaroni and cheese connoisseurs. Besides, when the dish is so simple to make from scratch, why should you rely on those pre-made kits anyway?

Macaroni and cheese is family favorite at our house and I regularly cook but big batches of it. I will make a big pan of it and we’ll eat it for dinner one night then enjoy it as leftovers throughout the week. I’ve even taken to putting the macaroni in individual sized crocks and serving it at formal dinner parties to provide our guests with a little taste of America.

In addition to being easy to make, the recipe is quite flexible. This recipe calls for cheddar, Swiss and Gorgonzola cheeses but you can easily substitute whichever cheeses you like or have available. This is especially convenient here in Albania where our cheese selection although limited yet growing, is never reliable. A cheese might be available in the supermarket one week then disappear off of the shelves for months at a time. Be flexible and experiment since you never know what new flavor combination you will discover and love! I also like to bake my macaroni and cheese. Panko bread crumbs and a bit of butter make for a crunchy topping but you can also use fresh bread crumbs or even crackers.

BAKED MACARONI AND CHEESE

1 pound uncooked small pasta of your choice (I like to use shells for individual sized servings and penne when I am making it in a single dish).

2 1/2 cups whole or low-fat milk

3 dried bay leaves

1/2 teaspoon Tabasco sauce

1/4 cup all-purpose flour

2 cups sharp cheddar cheese, shredded

1 1/2 cups Gruyère cheese, shredded

1/2 cup Gorgonzola cheese, crumbled

Salt & pepper to taste

1 cup Panko bread crumbs

3 tablespoons butter

Preheat the oven to 400 degrees. Generously coat an 8 x 10 casserole dish or 10 individual ramekins with cooking spray. If you are using ramekins place them on a rimmed baking sheet. Set aside.
Cook the pasta until al dente according to package instructions. You do not want to over cook it since it will continue to cook in the oven. When done, drain and place in a large bowl.
Place the milk, bay leaves, and Tabasco sauce in a medium-sized sauce pan. Heat over medium-high heat until scalding. Do not allow to boil. Remove from the heat, cover, and let sit for 5 minutes then remove the bay leaves.
Place the flour in a small bowl. And the milk to the flour and whisk continually until well blended and no lumps remain.
Return the milk and flour to the sauce pan. Set over medium heat and whisk continually until thickened, approximately 8 to 10 minutes.
Remove from the heat and stir in the cheeses. Mix until blended then pour over the prepared pasta. Season with salt and pepper and stir until well combined.
Pour the pasta into the prepared baking dishes.
Melt the butter in a small saucepan. Add the Panko crumbs and stir to coat.
Sprinkle the crumbs evenly over the top of the pasta.
Bake for 20 minutes or until browned and bubbly. Remove from the oven and allow to sit for 5 minutes before serving.

The dish can be prepared up to one day ahead of time. Simply allow to come to room temperature (or adjust the baking time accordingly), sprinkle with the crumb topping, and bake.

Serves 10

Balsamic Glazed Pork Tenderloin with Cherry Compote

balsamic vinegar, cherries, dinner, entrees, Fast Friday, pork May 10, 2013 Leave a comment

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

With the arrival of spring in Albania comes fresh cherries. Small ones have been appearing in neighborhood fruit markets in recent weeks but they are now ripe, juicy and plentiful. I can eat fresh cherries by the handful but I also like to incorporate them into entrees. When combined with fresh orange juice and a dab of honey the cherries make for the perfect complement to balsamic glazed grilled meat. I used pork tenderloin for this recipe but the flavors work just as well with chicken. I served this dish alongside fresh peas, which are also plentiful this time of year, and leftover pearl barley. Not bad for a quick and balanced dinner.

BALSAMIC GLAZED PORK TENDERLOIN WITH CHERRY COMPOTE

1 pork tenderloin

2/3 cup balsamic vinegar

2 cups fresh cherries, pitted

1 Tablespoon honey

Juice & zest from one orange

Dash of kosher salt

1 Teaspoon freshly grated ginger

1 Teaspoon cornstarch

3 Teaspoons cold water

1 Tablespoon Kirsch

1/4 Teaspoon garlic powder

Salt & pepper to taste

Place the balsamic vinegar in a small saucepan and heat over medium high heat. Stir occasionally until the vinegar is syrupy and reduced by half, about 15 minutes.
Meanwhile, heat the honey and orange juice in a small saucepan over medium high heat until the honey is melted.
Stir in the cherries and a dash of salt, cover, and reduce the heat to low. Continue to cook until the pork is cooked, stirring occasionally and crushing the cherries slightly.
Stir in the orange zest, ginger, and Kirsch.
In a small bowl combine the cornstarch and the cold water. Bring the cherries to a boil, add the cornstarch mixture and boil for one minute.
While the cherries are cooking pre-heat a gas grill on high.
Liberally sprinkle the pork loin with salt, pepper, and garlic powder.
Reduce the grill heat to medium-high.
Grill over indirect heat for 8-10 minutes turning twice.
Brush the reduced balsamic over the pork.
Cook for an additional 4 minutes then baste again.
Repeat basting and grilling until the pork is cooked to your likeness. The total cooking time will be 16-18 minutes.
Remove the pork from the heat and allow the meat to rest for 5 minutes.
Slice into 1/4 inch slices and divide onto four plates.
Divide the cherry compote over the pork.

Serves 4

Mini Greek- Style Meat Loaves

Cooking Light Magazine, entrees, ground beef, kid friendly, lamb May 2, 2013 Leave a comment

My family loves meatloaf. In order to make it as fresh and health as possible, I choose to grind my own meat. Using my trusty Kitchen Aid stand mixer and meat grinding attachment, I have complete control of what is (or isn’t) in my ground meat. By grinding my own, I can limit the amount of fat that goes into the mixture. Because fat does add flavor, I like to choose a high quality meat with plenty of marbling.

I have adapted this recipe from one found in Cooking Light magazine. I love the fact that these meatloaves are cooked in muffin tins. Not only does their small size expedite the cooking time making this an easy weeknight dish, but they are also more appealing to small diners. I find Cooking Light recipes to be easy and generally tasty but often a bit bland. To counter this I’ve increased the amount of herbs and spices. The results are meatloaves that we all enjoyed.

MINI GREEK-STYLE MEAT LOAVES

10 ounces ground sirloin

5 ounces ground lamb

1/3 cup dry breadcrumbs

1/3 cup grated red onion

4 Tablespoons chopped fresh mint, divided

1/2 Teaspoon salt, divided

1/2 Teaspoon allspice

1/2 Teaspoon cumin

1/2 Teaspoon crushed red pepper

6 garlic cloves, minced

1 large egg, slightly beaten

Cooking spray

1/2 cup Greek yogurt

Juice from 1 lemon

1 Tablespoon olive oil

Pre-heat the oven to 450 degrees. Coat 8 muffin cups with cooking spray. Set aside.
Combine the ground sirloin, lamb, breadcrumbs, and red onion in a large bowl. Stir in half of the mint, 1/4 teaspoon of salt, the allspice, cumin, crushed red pepper, minced garlic, and egg.
Press the meat mixture into the prepared muffin cups.
Bake for 7 minutes. Turn the broiler to high and broil for an additional 3 minutes.
Combine the yogurt, lemon juice, olive oil, and remaining mint in a small bowl. Whisk to combine and serve over meatloaves.

Serves 4

Ham & Spinach Quiche

brunch, cheese, eggs, entrees, ham, quiche, spinach April 24, 2013 Leave a comment

Call it a cliché, but after my weekend trip to Paris I was inspired to make quiche for dinner. Part of my inspiration came from the light and fluffy slice of quiche Glenn and I shared in the shadow of the Eiffel Tower. The other part of my inspiration came from the fact that Glenn clearly enjoyed his Paris quiche more than the one I usually make. Needless to say, I was determined to make one he would enjoy as much, if not more.

I realized that the primary difference between my usual quiche and the one we ate this weekend was the amount of cheese. An avid lover of all things cheese related, I tend to be heavy-handed with the amount I use. For this quiche I lightened up and only added the thinnest layer of cheese on top of the crust. Instead of grating the cheese I selected a good quality Swiss from the deli case and had them thinly slice the cheese. (The same results could be achieved at home with a mandolin). I had wanted to add asparagus as my vegetable but opted for fresh baby spinach since it’s appearance beat out that of the limp looking asparagus. I threw in a bit of leftover ham to please my meat loving boys but you could omit that and turn the dish into a vegetarian option. The spinach was bright and flavorful, the custard silky smooth, and the ham added a touch of sweet and salty. Our dinner table might not have provided the same atmosphere as our bistro table in Paris, but I do think this quiche could give our Parisian version a run for its money.

HAM & SPINACH QUICHE

1 deep dish pie crust

4 ounces diced cooked ham (I used leftover brown sugar baked spiral cut)

2 ounces thinly sliced Swiss cheese

1 Tablespoon olive oil

1 small onion, minced

8 ounces fresh baby spinach

1 1/2 cups whole milk

5 eggs

2 tablespoons all-purpose flour

pinch dried mustard powder

salt and pepper to taste

Paprika

Preheat the oven to 375 degrees.
Prepare the crust of your choice. Roll out the crust to fit a 10 inch deep dish pie crust.
Place the cheese slices over the bottom of the pie crust.
Heat half of the olive oil in a small medium skillet over medium-high heat. Chop the spinach and add to the pan. Toss continually and cook until the spinach is just wilted. Spread evenly over the top of the cheese.
Add the remaining olive oil to the skillet. Add the minced onion and saute until soft and translucent, about 5 minutes.
Add the cooked ham, toss to coat with oil, and cook until heated through, about 2-3 minutes. Sprinkle the ham and onion mixture evenly over the top of the spinach.
Combine the milk, eggs, flour, dried mustard, and salt and pepper in a large bowl. Using a stick blender, blend the mixture until smooth and the flour is thoroughly incorporated into the liquids.
Pour the custard over the top of the ham and onions. Sprinkle with paprika.
Bake in the preheated oven for 40 to 45 minutes until a cake tester inserted into the center of the quiche is clean. Remove from oven and let sit for 10 minutes before slicing.

Zosia Cooks

Tag Archives: dinner

Tuscan Sausage & White Bean Soup

Cherry Lambic Beer Can Chicken

Apple Dijon Pork Saute

Chicken w/ Artichokes in Creamy Mustard Sauce

Chicken Marsala

Cilantro Shrimp w/ Apple-Raisin Sauce over Curried Polenta

Baked Macaroni & Cheese

Balsamic Glazed Pork Tenderloin with Cherry Compote

Mini Greek- Style Meat Loaves

Ham & Spinach Quiche

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