Primavera Quiche Food

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

CHEF JOHN'S PASTA PRIMAVERA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
• Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
• Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

PRIMAVERA QUICHE

Steps:

• In medium bowl, stir together flour and 1/4 tsp salt; add butter.
• With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
• Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
• Shape into flat round; cover.
• Refrigerate 1 hour.
• Heat oven to 425°F.
• On lightly floured surface, roll dough into 12" round.
• Place dough in bottom and up sides of 9" tart pan with removable bottom.
• Trim excess dough; reserve small piece.
• Line dough with aluminum foil; fill with dried beans or pie weights.
• Bake 12 minutes; remove foil and weights.
• Bake an additional 5-7 minutes or until dough is set.
• Remove from oven; reduce oven temperature to 375°F.
• If any cracks have developed in the crust, use reserved dough to patch.
• Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
• Add bell pepper and squash; boil 3 minutes.
• Add peas; boil 2 minutes.
• Drain well; place over bottom of partially baked crust.
• Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.
• In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
• Bake at 375°F.
• for 30 minutes or until set.
• Shredded carrot or chopped cauliflower may be substituted for the squash.
• Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• Seal, label and freeze up to two months.
• Do not thaw before reheating.
• Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

REAL MEN DO EAT QUICHE

Steps:

• Preheat the oven to 400 degrees.
• In a large mixing bowl, combine spinach souffle, eggs, milk onion, mushrooms, sausage and cheese. Mix thoroughly.
• Pour the mixture into the unbaked pie crust.
• Put a baking sheet on the bottom oven rack. Place quiche on the middle rack of the oven. Bake 30-35 minutes, or until a knife inserted in center comes out clean.