Spinach & Pancetta Quiche

Well it’s official folks, I had my first big cry at work this past weekend… I thought I would make it through my first week without a hitch, but sadly I only got to day 3. By the time I got home on Friday night I was so brain dead that brushing my teeth required strict concentration 🙂 There were moments I contemplated just running out of the hospital with my hands above my head screaming obscenities!

Well with all this work nonsense going on, and the fact that I pretty much never have the opportunity to eat anymore, I decided to make something comforting for when I get home from work at midnight. I know shouldn’t complain since I have lost at least 5 lbs without even trying, but dammit people I’m freaking hungry!!

I know some of you might not think quiche + midnight = comfort food, but in my mind it is the perfect late night dinner. First off you can make it ahead of time, and then just cut yourself a slice whenever the mood. Second there is cured meat and cheese in there need I say more!

Ingredients (preheat oven to 350) Makes 4 serving

• 7 large eggs
• 2 table spoons heavy cream
• 3 tablespoons water
• salt and pepper to taste
• 4oz pancetta diced
• 1 + 1/2 cups sharp white cheddar cheese shredded
• 2 green onions (thinly sliced)
• 1/2 a box of defrosted chopped spinach drained
• 1 frozen pie crust defrosted

Directions

Start by pan frying the pancetta over medium heat until crispy, drain and let cool on a paper towel. In a mixing bowl crack eggs, add cream, water, salt and  pepper. Mix to combine with a whisk. Next, add 1 cup of cheddar cheese, green onions, drained spinach, and cooled pancetta stir to combine.  Transfer egg mixture to your defrosted pie crust, top with remaining 1/2 cup of cheese and cook for 40-45 minutes at 350. The center should not wiggle and the cheese should be lightly browned.

Artichoke Mushroom and Prosciutto Pizza

For those of you who live in the Milwaukee area do yourself a favor and eat at Transfer Pizza, you wont be disappointed. In my mind they have the best pizza in the Milwaukee area. They offer gluten free options as well as a variety of pasta dishes, but the pizza is a must! Every time we have dinner there we get the Prosciutto Fungi, which is the inspiration for this pizza.

Ingredients( Serves 4)

• 1lb fresh pizza dough ( I used Trader Joe’s fresh pizza Dough)
• 2 table spoons olive oil
• 1/2 teaspoon garlic powder
• 11/2 cup shredded mozzarella cheese
• 1/2 cup button mushrooms thinly sliced
• 4 canned artichoke hearts diced
• 3 slices prosciutto torn into pieces
• 1 tablespoon parsley finely minced

Directions

Preheat oven to 400 degrees. Roll the dough into a 12in round, and transfer to a pizza stone. Brush dough with olive oil and sprinkle with garlic powder. Top prepared crust  with cheese, mushrooms, artichoke hearts, and prosciutto. Bake for 12-15 minutes or until pizza is bubbly and lightly browned. Top with parsley, slice, and serve.

 

Pea Soup and Grilled Cheese

Even with Spring is in the air, nights here in Wisconsin can still be on the chilly side. This recipe is a spring twist on the cold weather classic soup and sandwich. The soup is so fresh and light that you wont feel weighed down one bit!

Soup Ingredients ( Serves 4)

• 1 16oz Bag of Defrosted Peas
• 1 Medium Onion Diced
• 2 Cloves of Garlic
• 3 cups low sodium of Chicken Stock
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• Salt and Pepper to Taste

Heat butter and olive oil in a pot over medium-high heat. Add onion and saute till translucent (About 5 minutes).  Stir in garlic, and cook for another minute. Add your bag of peas, chicken stock, and salt and pepper to taste. Bring ingredients to a boil and simmer for 10 minutes. Transfer ingredients into a blender and puree till smooth ( Make sure not to over fill your blender because you run the risk of an explosion. A good rule of thumb is to only fill your blender half way, work in batches, and be sure to hold down the top as your blend) . Return the soup to the stove, and allow it to simmer while you prepare your grilled cheese.

Grilled Cheese (Serves 4)

• 8 Big slices of your favorite bread
• 1 block of White cheddar cheese
• Misto Olive oil
• 8 slices of prosciutto
• Fresh spinach

Preheat a grill pan over medium low heat. Lay out 4 slices of bread, and top with big slices of White cheddar ( I love the mildness of the white cheddar, but feel free to substitute with what you have on hand) Top each slice with two pieces of Prosciutto, and finish with a few fresh spinach leaves. Again this would be fantastic with sliced tomatoes so please feel free to add them 🙂 Top with the remaining bread slices, and spray with your Misto so you get thoes beautiful grill marks. Place the misto side down on the heated grill pan, and spray the top side with your Misto. Cook on both sides till you get have grill marks, and all the cheese is melted. Remove from pan, slice on the bias, and serve with a big bowl of fresh pea soup.