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Mini Feta Leek Quiche #SundaySupper

April 10th, 2016 · 15 Comments

 

Confession time. Have you ever been tempted to “forage” from a restaurant’s herb planters? See, there’s a local salad chain near us that has fresh herbs planted outside. I had been at the grocery earlier in the day and was unimpressed by the state of their oregano. I picked up the better of the meager offerings, but as I headed to lunch at the salad joint, I couldn’t help but notice how much healthier their oregano looked. No, I didn’t pick a sprig this time — but it was seriously tempting!

cooking with feta, leeks and eggs | foodietots.com

Herb envy aside, as I planned this recipe for mini quiche I knew I wanted to include feta and herbs. I wasn’t sure what vegetable to include — we are so close to asparagus season here in Virginia, but it’s not at market yet — and decided to go with leeks for a lighter flavor. A couple years ago, we had the chance to create a “foodimal” inspired by Cloudy with a Chance of Meatballs 2 for the movie’s release. Have you seen it? A line the kids still repeat, frequently, is “There’s a leek in the boat!” And it just so happens that created the perfect opening to get the kids to try leeks. They’re really quite mellow in flavor, but describing them as similar to onions can be a turn-off. Instead, we eased into them in soup form, and the kids discovered they weren’t anything to be afraid of. Of course, baking anything in a cheesy egg dish is also a good enticement to try it — and these individual quiches are just perfect for an easy and kid-friendly meal. I prefer quiche with a buttery pastry crust, but you could easily make these crustless for a faster and weeknight-supper-friendly version.

how to cut a leek | foodietots.com

After preparing the pastry dough, I prepped the leeks and other ingredients while waiting for the dough to chill. Take the leek, rinse it well, trim the ends (you’ll use just the light green and white stalk, trimming the leaves and reserving for another use) and slice it lengthwise. Place the halves cut-side down on the cutting board and thinly slice them crosswise. Add the sliced leek and olive oil to a small sauté pan and cook them down until tender.

how to cook leeks | foodietots.com

You’ll then set aside the leeks, chopped oregano and crumbled feta. Whisk together the eggs and milk, and you’re ready to assemble.

cutting pastry dough for muffin tin quiche | foodietots.com

To cut pastry the right size for a muffin tin, I used the rings for a wide mouth Mason jar. A biscuit cutter isn’t quite big enough, but the Mason jar lids are a perfect 3 inches. Cut the dough into circles and gently press into oiled muffin tins, creasing gently.

feta leek quiche recipe | foodietots.com

From here, simply spoon the cooked leeks, feta and oregano into each pastry shell. Fill with the egg mixture and it’ll bake for about 25 minutes — before emerging puffy, lightly golden and delicious!

individual feta leek quiche | foodietots.com

Recipe: Mini Feta Leek Quiche

Makes 12 individual quiche

Ingredients:

  • Pastry for one pie crust (or prepared pie crust, thawed)
  • 1 leek
  • 1/2 tablespoon olive oil
  • 6 ounces feta cheese, crumbled
  • 1 tablespoon chopped fresh oregano
  • 4 eggs
  • 1/4 cup whole milk
  • salt and pepper

Instructions:

  1. Heat olive oil in small sauté pan over medium low heat. Add leek and cook, stirring occasionally, 10 minutes or until tender. Season with a pinch of salt and couple turns of freshly-cracked black pepper. Remove from heat.
  2. Preheat oven to 375 degrees. Oil a muffin tin and set aside.
  3. Roll out pastry dough and cut into 3-inch circles. Gently press circles into muffin tin.
  4. Add a teaspoon of cooked leeks to each pastry shell. Sprinkle with crumbled feta and chopped oregano.
  5. Whisk together eggs and milk. Season with a pinch of salt and black pepper. (Note: feta is often quite salty, so taste first to adjust salt in egg mixture accordingly.)
  6. Spoon egg mixture over leeks in pastry shells, being careful not to fill above the pastry edge.
  7. Bake for 22 to 25 minutes, until puffed and lightly golden. Let cool for 5 minutes, before gently removing from muffin pan. Serve warm or chilled.

The Sunday Supper tastemakers are making finger foods into a supper-worthy feast this week. Check out the other great sounding recipes below!

Pinky Appetizers

Manual Mains

Digit Desserts

Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

***Admin Note: A fresh new look is coming soon to FoodieTots — in the meantime, please bear with us if the site isn’t functioning as smoothly as it should. Thanks for reading!***

→ 15 CommentsTags: at market · recipes · SundaySupper

International Can-It-Forward Day Giveaway

August 1st, 2015 · 16 Comments

Is your counter overflowing with summer fruits and berries yet? I always have big plans of preserving them but the foodie tots tend to devour them before I have a chance, so I usually wind up making a tiny batch of syrup or jam. But today 8/1 is International Can-It-Forward Day with Jarden Home Brands, and I’m looking forward to picking up some tips for putting up a few bigger batches before the end of the season.

Jarden Home Brands is the licensed marketer of Ball brand canning jars, and they sent us some of their newest products to try out. My daughter was especially excited to see that this year’s featured color is — purple! I was happy to try out the sip/straw lids, which are BPA-free and dishwasher-safe. I had made a small batch of apricot gooseberry syrup, which we mixed with seltzer to make all-natural homemade sodas one afternoon. I think the purple jars are quickly going to replace our regular glasses, but hopefully I can hold onto a few for preserving my favorite summer peaches!

International Can-It-Forward Day will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana. The webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time.

Catch the live stream here at 11am Eastern:

The brand new 37th edition of the Ball Blue Book Guide to Preserving is a go-to resource for home canning as well, and I look forward to digging into it soon for more inspiration.

GIVEAWAY! Thanks to Jarden Home Brands, one lucky reader will win one case of Ball brand canning jars. Entries will be accepted until 11:59pm Eastern on Saturday, July 8, 2015. To enter, simply leave a comment below sharing what you plan to preserve this summer. (US residents only.)

Happy Canning!

→ 16 CommentsTags: giveaway · preserving

Squash Blossom, Zucchini and Gouda Frittata #SundaySupper

July 19th, 2015 · 10 Comments

We’re dishing about Farmstand Food this week for Sunday Supper. To me, the beauty of eating farm fresh food is that it tastes amazing with minimal effort. Take this frittata, filled with summer zucchini and their blossoms, cheese and fresh herbs — quickly prepared and on the table in under 30 minutes.

squash blossom zucchini gouda frittata | foodietots.com

The word farmstand conjures up memories from my childhood of a place we used to frequent on Oregon’s Sauvie Island. I grew up just across the highway from this 32-square-mile mecca of farmland. The island itself is just 10 miles from downtown Portland, and we would often make a quick drive over the bridge to pick up fresh fruits and veggies during the summer months. Even now, I can’t resist stopping when I see a road-side sign proclaiming “sweet corn” or “fresh peaches.” Of course, we do more of our shopping at the farmers markets, but I think that counts just as well. The point is to savor fresh food grown with care and support the local farmers who provide these beautiful foods for our family table.

summer squash and blossoms | foodietots.com

As I browsed our neighborhood farmers market last weekend, I spotted these squash blossoms, a favorite summer treat. I love to prepare these stuffed with cheese and fried, but they also lend a delicious flavor to egg dishes. Sometime you can get lucky and find baby squash with the blossoms still attached, but it works just as well to buy them separately. (I always think I’ll get around to planting some summer squash, but I haven’t quite gotten there yet.) The foodie tots tend to prefer the bright yellow golden zucchini, so I was happy to find them included with the baby green zucchini and regular yellow squash. The boy used to chow down on the golden ones raw right in the middle of the market, though he might deny that now.

golden zucchini and summer squash | foodietots.com

All the ingredients for this supper came from local farms — the baby zucchini and squash blossoms from Spring Valley Orchard (WV), eggs from Smith Family Farm (VA), raw milk Jersey Gold gouda from Spring Gap Mountain Creamery (WV) and milk from our South Mountain Creamery (MD). Oh, and the sage from my deck! I like the earthiness that complements the heady flavor of the squash blossoms, but you could use basil or oregano instead.

squash blossom frittata ingredients | foodietots.com

To keep the frittata light and fluffy, be sure to slice the zucchini as thinly as possible. I finally pulled out the mandoline slicer I’d gotten for Christmas and it worked perfectly. You want a good melting cheese like Gouda, or swap something creamy like fresh ricotta or creme fraiche if you prefer. Go easy on the sage to let the squash blossoms shine, and a little salt and pepper is all the additional seasoning it needs. I like to serve it with a light side salad and some bread — like the ciabatta from local Atwater’s Bakery. And of course this frittata makes an ideal brunch dish, too!

slicing zucchini | foodietots.com

Squash Blossom, Zucchini and Gouda Frittata

Serves 4

Ingredients:

  • 2 small zucchini
  • 6 squash blossoms
  • 2 sage leaves
  • 8 eggs
  • 1/3 cup whole milk
  • 1 cup shredded Gouda cheese
  • 1/4 teaspoon sea salt
  • black pepper

Instructions:

  1. Preheat oven to 350 degrees. Oil skillet and set aside.
  2. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside.
  3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

zucchini squash blossom cheese frittata | foodietots.com

~

I’m co-hosting this week’s Sunday Supper with DB of Crazy Foodie Stunts — thanks to the bloggers below for joining us in this celebration of summer farmstand foods. Please hop around and check out what they’re bringing to dinner, and join us tonight at 7pm Eastern over on Twitter to share your favorite farmstand food recipes and inspiration!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

→ 10 CommentsTags: at market · recipes · SundaySupper

Farmstand #SundaySupper Preview

July 16th, 2015 · Comments Off on Farmstand #SundaySupper Preview

The first local sweet corn hits the farmers markets here in the DC area right around the 4th of July, and it quickly becomes peak season for all of our summer favorites — berries, peaches, corn, peppers, tomatoes, melon, squash and so much more. The inspiration is boundless, and while I was quick to sign up to co-host this week’s Farmstand Food Sunday Supper, it took me a while to decide what to make. But it was the beautiful bounty of baby zucchini — and their blossoms — that won my heart this week. Check back on Sunday to see what they became.

Farmstand #SundaySupper Preview | foodietots.com

And, here’s a sneak peek at the recipes my fellow Sunday Supper bloggers will be sharing. Thanks to DB of Crazy Foodie Stunts for co-hosting with me this week, and please do come back Sunday to check them all out! Join us on Twitter too to share what you’ve been cooking from your local farmstands and farmers markets.

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments Off on Farmstand #SundaySupper PreviewTags: admin notes · SundaySupper

Hermione Voyage: Celebrating France in Alexandria

June 10th, 2015 · Comments Off on Hermione Voyage: Celebrating France in Alexandria

The Hermione, a replica of the tall ship that carried the Marquis de Lafayette and aid from France to assist General Washington in the waning days of the American Revolution, docked in Alexandria last night at midnight. If the boy wasn’t still in school, I’d have taken the kids down to watch its arrival; but alas, we had to settle for heading to the waterfront this afternoon. We didn’t have tickets to board (very limited tickets are available each day at 8:30am), but there were activities and re-enacters on the dock and you can walk right up to the ship for a close-up view.

Hermione Voyage in Alexandria VA | foodietots.com

The Hermione sailed from Rochefort, France in April and arrived at Yorktown on June 5. Washingtonians can visit her in Alexandria tomorrow and Friday before she continues on to Annapolis (June 16-17), Baltimore (June 19-21) and on up the Eastern seaboard to spend July 4 in New York (and beyond). Find full voyage details at hermione2015.com.

maritime education on the docks | foodietots.com

Dockside entertainment includes live music performances and a very informative tent on marine navigation that captured the foodie tots’ interest for quite a lengthy chat. There are also boat-building demos and an interpretive tent to quickly brush up on Lafayette’s significance to the American Revolution.

period entertainers on the dock | foodietots.com

Tip: Get a birds-eye view of the ship from the third floor of the Torpedo Factory — and stop by the Alexandria Archeology Museum for some more hands-on education.

Hermione as seen from the Torpedo Factory | foodietots.com

Hungry? 3 French-Inspired Eateries in Alexandria

After visiting the ship, you may be in the mood for some French cuisine. One of our long-time Old Town favorites is Fontaine Caffe & Creperie, which serves authentic sweet and savory crepes and cidres in its cozy Royal Street location. It’s also where the foodie tot ate her first anchovy, on one of our ladies’ lunches.

Further up King Street is the French-inspired La Fromagerie, an artisan cheese and wine bistro, and for something a little fancier, Bastille has recently reopened in its new Fayette Street location.

Hermione reflection in Old Town | foodietots.com

Of course, you could also pack a picnic and eat in view of the ship down at Founders Park. Just hurry, Hermione sets sail again on the 12th!

Comments Off on Hermione Voyage: Celebrating France in AlexandriaTags: around DC · eatLocalDC · foodietots in dc · restaurants