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Succotash and Goat Cheese Quiche

Succotash and Goat Cheese Quiche

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  • 1 refrigerated pie crust (half of 15-ounce package), softened at room temperature 15 minutes
  • 1 cup reduced-fat (2%) milk
  • 1/4 teaspoon ground black pepper
  • 3/4 cup frozen lima beans, thawed
  • 1/2 cup frozen white corn kernels, thawed, drained
  • 1/2 cup chopped seeded tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 cup crumbled soft fresh goat cheese (such as Montrachet)

Recipe Preparation

  • Preheat oven to 450°F. Line 9-inch-diameter glass pie dish with crust as directed on package for a 1-crust filled pie. Bake until set, about 9 minutes. Cool. Reduce oven temperature to 400°F.

  • Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining ingredients. Pour into cooled crust. Bake until golden, puffed and set in center, about 35 minutes. Cool slightly. Serve warm.

,Photos by Angie Norwood BrowneReviews Section

Yummy Last-Minute Appetizers You Can Make in 25 Minutes or Less

Whether we realize it or not, most appetizer spreads are like an impromptu pageant of bite-sized snacks, particularly if we're talking around the holidays. Everyone can tell which appetizers are scoring high by how quickly they&rsquore disappearing and how frequently they&rsquore being raved about by partygoers&mdashand some of the best appetizers are the ones that don&rsquot come off like you&rsquore trying too hard. That&rsquos where it&rsquoll get you. We&rsquod pick homemade pimiento cheese topped with Wickles over crème fraiche drizzled with caviar any day.

We like quick and easy-to-make, especially during busy times&mdashand those are the real winners of the party-snack pageant anyway. Because the best appetizers are those we can make in under an hour, and the hardest-working are those that save us when we only have a spare 25 minutes.

Next time you&rsquore in panic mode, try these last-minute appetizers that steal the show every time and can be ready to serve in less than 25 minutes.

Entrees » Tomato Quiche

This dish, affectionately called "Big Sexy Quiche" at Bread & Chocolate Bakery Café, is a monolith of a quiche by Eunice Feller. An easy to make dough gets a custard filling textured with sun-dried as well as cherry tomatoes. Did we mention the Parmesan cheese? Three inches high, rich and creamy, it slices up beautifully for a hearty entrée or special occasion brunch.



  • 1 cup all-purpose flour
  • 1 cup pastry flour
  • 2 tbsp sugar
  • 1 tbsp salt
  • 8 oz butter (2 sticks), sliced & cubed
  • 1 large egg (preferably cold)


  • 8 large eggs
  • ½ cup sun-dried tomatoes
  • ½ cup shredded Parmesan cheese
  • 3½ cups (28 oz) half & half
  • pinch of salt
  • dash of grated nutmeg
  • ½ pint (2 handfuls) cherry tomatoes, halved


  • stand mixer with paddle attachment
  • 8” x 3” pastry ring mold
  • parchment paper-lined baking sheet
  • rolling pin
  • food processor


  1. Add both flours, sugar, and salt to the bowl of a stand mixer. Mix on low speed to combine
  2. Add chilled butter and mix on low to start, then bump up one speed and mix until the ingredients look like wet sand (called sablé), about 3 minutes
  3. Reduce to low speed and add egg. Mix for about 30 seconds. Dough will still seem crumbly but will hold together when squeezed. [If the dough is a little sticky, chill in the refrigerator for 10-15 minutes before continuing]

Roll & Form Crust

  1. Preheat oven to 350º
  2. Set a ring mold (8" x 13") on a baking sheet lined with parchment paper. Coat rolling surface with flour
  3. Use your hands to press dough together and smear against the work surface (called fraisage) until it forms a ball. Press flat into a disk and then roll with a rolling pin from the center out, adding flour to the work surface as needed, until the crust is 14-16" in diameter. Roll dough onto the rolling pin and transfer to the ring mold
  4. Gently unroll and fold into the mold, pressing the crust to the sides and into the bottom corners
  5. Use offset spatula or knife to cut off excess above the rim and patch any holes or tears. Refrigerate 30 minutes

Make Custard Filling

  1. Add sun-dried tomatoes and Parmesan cheese to a food processor and pulse until combined into a chunky paste
  2. Whisk together eggs and half & half in a medium bowl until yolks are broken up. Add salt and grated nutmeg, then whisk in tomato and cheese mixture

Bake & Serve

  1. Line the bottom of the crust with cherry tomato halves and pour custard mixture over the top
  2. Bake 60-75 minutes or until the tip of an offset spatula or knife inserted into the middle of the custard doesn't release any liquid. [If the top is browning too quickly, cover loosely with aluminum foil]
  3. Let cool at least 15-20 minutes before removing ring mold
  4. Run a knife along the edge of the mold to loosen the crust and gently lift the edge of the quiche to slide a serving plate underneath

Eunice Feller

Bread & Chocolate is a small family bakery-café, committed to great food and great people. Eunice Feller, chef & owner, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts. Graduating with honors, she was presented with the Young Professional Award from the prestigious L'Académie Brillat-Savarin for her "unparalleled dedication to the culinary arts and possessing the 'fire in the belly' to become one of tomorrow's culinary stars." Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University. Always seeking a creative outlet, her photographs adorn the café interior and her website. When not in the kitchen, she relaxes with her husband and two rescue dogs and daydreams about traveling to Abruzzi, Italy.

Succotash and Goat Cheese Quiche - Recipes

Thanks to my exceedingly talented friend Suzanne, things are going to be looking much different (and better!) around here. She has taken some stunning photographs and is working up a more functional template, as well. Now on to the overdue entry:

I generally love to go to the grocery store. I love wandering through the aisles, picking out just what I need, and perusing any new and exciting products that catch my eye. But sometimes? Sometimes the grocery store makes me want to cry. When I can't find something I really, really need (read: want) at my regular market, I become a petulant, pouty child. When I can't find what I want at a second grocery store? Well, I become downright angry.

The source of my ire? Fava beans, and the lack thereof in North Knoxville. I am nearly sure that The Fresh Market, or maybe even Earth Fare, has the little devils, but I was in a hurry and there was no time to truck across town. And so, I had to settle for Lima beans. Lima beans! I was despondent.

Luckily, the other vegetables in this tribute to Spring flavors were crisp and perfect, and almost made up for the disappointing Limas. Next time, I'll just leave them out if I can't find favas. The "bruschetta" is just heartbreakingly simple and delicious, especially on a slice of fresh brioche. This vegetable-heavy plate makes it a perfect candidate for SweetNick's ARF/5-A-Day weekly event, so check it out on Tuesday for a swell round up of healthy recipes.

Spring Succotash
adapted from Martha Stewart's Healthy Quick Cook
serves 3-4

1 smallish red pepper, chopped
.5 cup fava beans (about 10 pods)
2 ears of corn, kernels cut off
1 shallot, chopped
.5 English cucumber, sliced into half-moons
olive oil
sea salt
freshly ground pepper
fresh tarragon, chopped

Heat some olive oil in a large non-stick skillet over medium-low heat. Add the shallot and cook until soft, but not browning, 3-4 minutes. Raise heat to medium, add the corn, pepper, fava beans, and cucumber, saute for 5 minutes. Season with salt and pepper, and stir in the tarragon. Cook 1-2 minutes more, until you reach desired doneness (some people like things a bit crunchier than others). Serve warm, cold, or at room temperature.

Cherry Tomato Bruschetta
serves 2
2 slices brioche
handful small cherry tomatoes, halved
olive oil
sea salt
freshly ground pepper
goat cheese crumbles*
fresh basil

*I used some grated Parmesan for Chris, who is not a goat cheese enthusiast.

Toss the halved tomatoes in a drizzle of olive oil, and a good sprinkling of salt and pepper. Set aside.

Toast the brioche until golden and crunchy. Immediately crumble the goat cheese over the warm bread, let sit for 30 seconds. Spread the now softened cheese just slightly to adhere to the toast, then top with tomato mixture. Sprinkle a chiffonade of fresh basil over the top, and serve. This is wonderful with a small salad as a light lunch, as well.

I served these lovely sides with some lemon roasted trout, recipe to come in the next entry. Spring is finally here, people, it's time to celebrate!

Caramelized Shallot and Swiss Chard Quiche

Caramelized shallots, swiss chard, and loads of gruyere cheese make this quiche rich and delicious. So perfect for any brunch occasion.

Kind of like winning HQ on Sunday night when the prize is greater than $50,000 dollars and there’s complete savagery at question 3 that results in upwards of 2 million people being knocked out of the game. (Not that I know what that feels like, being one of the 2 million who did not actually think that anyone would make a soup out of ACTUAL BIRDS NESTS. Pretty sure birds poop in those ya know, so….)

Whatever, I’d rather have a really good quiche recipe than a twentieth of a million dollars anyway.

You too. Yeah, that’s why we’re friends.

What makes this quiche so amazing is probably the boatloads of heavy cream and the grated gruyere.

But also the caramelized shallots and the baby chard. I mean, obviously the latter cancels out the former so that this is totally health food.

Pie crust notwithstanding.

Actually, my child inhaled the filling (greens and all. ) and spit out the pie crust. I’m getting DNA tests to confirm she’s mine, but in the meantime I feel confident in saying that if you want to cut the indulgence a bit, this could totally be made sans crust as a frittata rather than a quiche. And then you can just go right ahead and cut yourself a bigger slice.


225g frozen broad beans
225g frozen corn (or one can, drained)
25g unsalted butter
100ml single or double cream
2 teaspoons finely chopped parsley

Cook beans in boiling salted water for 7-10 mins or until just tender. Drain and set aside. Put corn, butter and 4 tbsps water into a pan and heat through to thaw and heat frozen corn for 4-5 mins. Drain thoroughly. Return corn to pan and add cream and parsley and keep hot. Remove skins from broad beans and add to corn mixture. Stir gently and warm through on a low heat, do not allow cream to boil or it will curdle. Add parsley and a little salt if needed. Serve with extra parsley sprinkled over.

I think this would be ok with elmlea light cream and maybe leave out the butter? I can remember serving this with roast chicken years ago and it was very well received. I quite fancy it on a load of mashed potatoes

Banana Zucchini Bread

You'll never know there's zucchini in this deliciously moist banana bread. Eat it warmed up and slathered with some butter for an almost dessert-like treat, that makes a super-delicious breakfast or snack at any time of day. You could also toss some walnuts into the batter, if you like, for extra crunch and nutty flavor.


My wife and I are huge fans of quiche. What’s not to like though? It’s a creamy baked egg pie with endless filling combinations and thus, the highly customizable quality we love in our foods! The recipe below is a basic template…a blank canvass if you will for you to build your own art with. It is also a little less creamy and a lot healthier than classic quiche recipes because it uses 1% milk instead of heavy cream or half and half (which we find to be an acceptable trade-off).

Back to the customizable quality thought, here are a few examples of quiches that we’ve made that have worked out well:

  • Arugula and Goat Cheese
  • Asparagus and Brie
  • Asparagus and Onion with tomato and Gouda
  • Asparagus and Swiss
  • Bacon and Cheddar
  • Bacon, Corn, and Cheese
  • Bacon and Tomato with Swiss (pictured in this post)
  • Broccoli and Cheddar
  • Caramelized Onion and Gouda
  • Garden Veggie (green beans, onion, mushroom)
  • Ham and Swiss
  • Mushroom and Swiss
  • Pizza Quiche (your favourite pizza toppings and mozzarella)
  • Roasted Red Pepper with Feta
  • Sausage, Onion, and Cheese
  • Spinach and Sun-Dried Tomato with Feta
  • Western Omelet (Ham, Peppers, Onion, and Cheese)

We could go on, but I think it’s pretty clear that you can do just about anything with quiche, so I’ll move right along to the recipe portion.

Time: 35-90 minutes (depending on ingredient preferences and whether you are making your crust from scratch or using a pre-made one)

Ingredients: Makes 1 quiche in a 12 inch pie pan (although it would work for an 8 inch pan if you wanted a thicker crust)

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Best Ever Succotash for #OurFamilyTable

Welcome to #OurFamilyTable! We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! Come find us on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join !

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12 ounces frozen baby lima beans
4 center-cut bacon slices
1 small onion, diced
1 Tablespoon minced garlic (jarred)
3 ears corn on the cob, corn cut off (you can use cooked or raw)
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
3 Tablespoons butter
1 cup diced tomatoes
1/4 cup thinly sliced fresh basil

  1. Place lima beans in a medium saucepan, covered in water. Bring to a boil and simmer 8-10 minutes to cook. Drain and set aside once done.
  2. Meanwhile, cook the bacon slices in a large nonstick skillet until crispy over medium to medium-high heat.
  3. Remove the bacon to paper towels, to drain the grease - and leave the bacon drippings in the pan. Add the diced onion, and cook for about 6-8 minutes, stirring often, until onions are beginning to caramelize and become tender. Add in the minced garlic and stir, cook for about 1 more minute.
  4. If you're using raw corn, add it now by itself to the skillet and cook another 5-6 minutes, until the corn becomes tender.
  5. If you're using cooked corn - turn off the heat under the skillet and add the corn, drained lima beans, and diced tomatoes once onion is tender. Season with the salt and pepper. Chop the cooked bacon and sprinkle it over. Toss mixture, taste and adjust seasonings if needed.
  6. Sprinkle the fresh basil over the top and give one more toss. Serve immediately.

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