Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

adapted from Eating Well

Gruyère cheese is a hard cheese from Switzerland with has a mild, nutty flavor and creamy texture that melts well. No Gruyère ? Substitute Swiss, Gouda or Cheddar. Just grate any of these cheeses from a block. Preshredded cheese are coated with anti-caking agents like cellulose or potato starch which make them not melt as well.

Makes 3 servings                                                             6 WW points / serving

Cooking spray
4 oz. sliced fresh mixed mushrooms such as cremini, shiitake, button and/or oyster mushrooms
3/4 cups thinly sliced sweet, white or yellow onion
1 1/2 tsp. thinly sliced garlic
2.5 oz. fresh baby spinach (about 4 cups), coarsely chopped
3 large eggs
2 Tbsp. fat free milk
2 Tbsp. light cream
1 1/2 tsp. Dijon mustard
1 1/2 fresh thyme leaves
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
3/4 cup shredded Gruyère cheese

1. Preheat oven to 375F. 
2. Coat a 8-inch pie pan with cooking spray; set aside.
3. In a skillet coated with cooking spray, cook the mushrooms over medium-high heat, stirring occasionally, until browned and tender, about 8 minutes. 
4. Add onion and garlic; cook, stirring often, until soft, about 5 minutes. 
5. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
6. In a medium bowl, whisk eggs, milk, cream, mustard, thyme, salt and pepper; Fold in the mushroom mixture and cheese.
7. Pour into the prepared pie pan; Bake until set and golden brown, about 30 minutes. 
8. Let stand for 10 minutes, before serving.

Enjoy!

Zucchini, Yellow Squash and Tomato Tian with Caramelized Onions

Zucchini, Summer Squash and Tomato Tian with Caramelized Onions

adapted from America's Test Kitchen

Try to find tomatoes, squash and zucchini that are about the same diameter.

Makes 4 servings                                                                 1 WW pts / serving

Cooking spray
1 onion, halved and sliced 1/4 inch thick (about 1 cup)
Kosher salt and freshly ground black pepper

1/4 cup water, divided, more if needed
1 small garlic cloves, minced
1/3 lb. zucchini, trimmed and sliced 1/4 inch thick
1/3 lb. summer squash, trimmed and sliced 1/4 inch thick
1/3 lb. plum tomatoes, cored and sliced 1/4 inch thick
1/3 tsp. minced fresh thyme
1 tsp. olive oil, divided
2 Tbsp. + 2 Tsp. shredded Gruyère cheese, about 2/3 ounces

1. Preheat the oven to 375 degrees. 
2. Line an 8" x 8" baking pan with foil; Coat it with cooking spray; Set aside.
3. To caramelize the onions without oil, Place the onions and 2 Tbsp. of water in a pan; season with salt and pepper to taste. Cook over medium heat until the water is evaporated and the onions start to stick to the pan. Add 1 Tbsp. of water to the pan and stir. The onions will start to brown. Repeat with additional water until the onions are at your preferred level of caramelization.
4. Stir in garlic and cook until fragrant, about 30 seconds; Spread onion mixture on bottom of prepared baking sheet.
5. Shingle the zucchini, tomatoes and summer squash alternating into single layer of tightly fitting rows on top of the onions. 
6. Sprinkle with thyme, drizzle with 1 tsp. oil, and season with salt and pepper. 
7. Cover dish with foil and bake until vegetables are tender, about 30 minutes.
8. Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. 
9. Let rest for 10 minutes before serving.

Enjoy!

Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

French Onion Chicken Meatballs

French Onion Chicken Meatballs

adapted from From Gate to Plate

My picture is a little different than the instructions below. I tried adding the cheese to the onions and broth to make a creamy sauce. This was a fail.

Melting the cheese on top will better distribute the cheese.

Makes 4 servings                                                   5 WW Blue points / serving

1/2 egg, beaten

3 garlic cloves, minced

1/2 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

2 2/3 Tbsp. breadcrumbs

2 2/3 Tbsp. Parmesan cheese

2 2/3 Tbsp. chopped parsley

1/2 medium onion, finely chopped

1/2 lb. ground chicken breast

Cooking spray

1 large onion, thinly sliced and cut in half

1/4 cup water + more as needed

2 large cloves, minced

3/4 cup homemade beef stock or canned broth

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

3 ounces Gruyere & Swiss cheese mixture

Zoodles

1. Preheat the oven to 400 F.
2. Line a baking sheet with foil and coat with cooking spray.
3. In a large bowl, combine the chicken, egg, salt, pepper, breadcrumbs, Parmesan cheese, parsley, and onion.
4. Using a 1 1/2 inch scoop, form the meatballs and place them on the the prepared baking sheet.
5. Bake for 15-20 minutes or until the internal temperature is 165F.
6. Meanwhile, add the onions and water to a hot skillet. Sauté until the water is evaporated and the onions are beginning to stick to the pan.
7. Add more water 1 Tbsp. at a time until the onions are browned, about 15-20 minutes.
8. Add the garlic and thyme and cook for an additional minute.
9. Add the beef broth, onion powder, salt and pepper. Bring to a boil, then reduce the heat and simmer until thickened thickened.
10. Add the meatballs to the skillet, sprinkle with cheese over the meatballs, cover and cook until the cheese melts, about 3-5 minutes.
11. Serve warm over zoodles.

Enjoy!

Swiss Chard and Leek Gratin - My Favorite Swiss Chard Recipe to Date

Using ingredients from the farm share has made me play with a lot of vegetables I would not usually buy in a grocery store ... swiss chard being one of them. This is our favorite recipe to date ... at least for Warren & I. Nick still prefers it sauteed with garlic but at least he will eat it.

Unfortunately my photography skills does not do this dish justice

Swiss Chard and Leek Gratin
adapted from Michael Symon's Heartland Thanksgiving Menu Food & Wine November 2011
1 pounds Swiss chard, large stems discarded
1 tablespoons olive oil
2 leeks, white and tender green parts only, sliced 1/4 inch thick
1 garlic cloves, minced
2 tablespoons unsalted butter
5 Tbsp all-purpose flour
1 1/3 cups whole milk
3 Tbsp shredded Gruyère cheese
3 Tbsp freshly grated Parmesan cheese
Pinch of teaspoon freshly grated nutmeg
Salt & Freshly ground black pepper
Blanch the chard in batches until wilted,in a large pot of boiling water. Drain, squeeze dry and chop.
Heat the oil in a pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender. Uncover, add the garlic and cook, stirring, until fragrant, then add the chard, Season with salt to taste and remove from the heat.
Preheat the oven to 425°. Coat a baking dish with cooking spray. In a saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in the milk about 1/3 at a time allowing the mixture to cook and thicken in between additional. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper to taste. Mix the sauce into the leeks and chard. Season with salt and pepper.
Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.