Leek, Bacon, and Mushroom Quiche

Quiche with leeks, bacon and mushrooms


quiche with leeks, bacon and mushroom


photo 3


Last night around 10 pm, I remembered that I had invited a friend over for lunch……uh oh.  I had completely forgotten, and didn’t have anything in mind or ready to prepare.  So I looked in my fridge and pantry……and voila!  I love that you can make a Quiche out of basically anything.  Just as long as you have the mains, which are flour, eggs, cream and cheese, it doesn’t matter what the fillings are.  I think that it’s versatility has made it a mainstay in my house!.  So these were the ingredients I had in my pantry and fridge, but feel free to swap any of the ingredients for the ones you have on hand.

So here’s what you’re going to need:

For the crust:

250g all-purpose flour

150g butter, chilled and cut into 1 inch cubes

1 tsp salt

1 egg

1 tbsp cold milk

For the filling:

1 leek, halved and thinly sliced

2 slices bacon, julienned

1 small can sliced mushrooms, drained

1 egg

3 egg yolks

300ml heavy cream

1 1/2 cups Emmenthal (swiss cheese), grated

1 tsp salt

freshly ground pepper to taste

pinch of nutmeg


In a large bowl, add the flour, salt, and butter, mix with a pastry blender until it resembles coarse sand.  Add the egg and milk, and mix with your hands until it forms a ball.  Flatten it with your hand into a disk, and cover with plastic wrap and refrigerate for 30 minutes.

In the meantime, make the filling.  Saute the leeks and bacon together over low heat for about 10 minutes until soft and bacon is cooked but not crispy.  Let cool.  In a large bowl, mix the cream, eggs, salt, pepper and nutmeg.  Add the leek mixture, and half of the grated cheese.  Mix well and set aside.

Pre-heat oven to 190C (375F), take dough out of the fridge and place on a counter dusted with flour.  Roll out the dough into a disk that is about 2mm thick.  Place in a buttered tart or springform pan, cover with plastic and refrigerate for another 20 minutes.

Take the dough out, and with a fork pinch all over.  Cover with parchment paper and place pie weights or beans in the pan.  Cook in the oven for 15 minutes.  Reduce the heat to 170C (350F) and remove the parchment and pie weights, and cook for another 5 minutes.

Take out of the oven, and sprinkle the remaining cheese onto the bottom of the crust, and then add the filling mixture.  Cook for about 25-30 minutes, or until it is set but still has a slight wobble.  Let cool on a rack and serve warm or at room temperature.  Serve with a green salad and basic vinaigrette!

From my kitchen to yours,


Beet Gnocchi with Four Cheese Sauce

I’ve never made this before, but now I know it will definitely become one of my regular dishes.  Aside from being visually stunning, it was incredibly amazing tasting too.  Why had I never thought of this before?  I’ve made spinach gnocchi, pumpkin gnocchi, but this takes the cake.    I love spinach gnocchi, but find it tasting pretty much the same as potato gnocchi.  And I love pumpkin gnocchi, but you have to be careful with what you pair it with, because the pumpkin is very sweet, and you can’t just top it with any sauce.  Beets are another beast altogether.  Yes, they are sweet, but it is an earthier sweetness.  The natural sugars aren’t as prevalent as the pumpkin in this dish, and I think I can mix this with lots and lots of sauces.

My true meter of how good something is, is my daughter.  She isn’t finicky, let’s called her particular in her tastes.  She knows what she likes, and she likes good things.  She eats a whole heap of different vegetables, but it totally depends on their preparation.  After she finished her plate, she looks at me, almost incredulously, and asked, “WHY haven’t you ever made this before??”  And subsequently went on to have it again for dinner.  Now that, my friends, is a true triumph in my book!

When I first started making gnocchi, it was an absolute disaster.  They were either too gummy, or would just fall apart.  Gnocchi, once mastered, is quite easy to make.  But, it is a hands on preparation, and there is no one recipe that will be perfect.  Because it all depends on the potatoes you use, and as my Italian uncle (who taught me how to make perfect gnocchi) told me, you have to use just enough flour that the potatoes “take”.  This basically means, you need to practice your recipe and play with the amounts, and as you are mixing, you hands will tell you when it is ready.  I will list the ingredients I measured out, but please bear in mind, that no two potatoes are the same, and you have to feel it.  You will know when the gnocchi will be perfect because as you are mixing them with your hands, you’ll realize they are still too soft and you need more flour, or that you have added just enough.  It isn’t complicated, it’s actually quite fun.  I think the first person to make this was a genius, but was also having fun with his play dough and said, hey….why don’t I make pasta this way!  It also always reminds me of that Far Side cartoon where you see God making clay animals, and he gets to the snake:

Anyhow, I digress.  I also thought that a four cheese sauce would be awesome with the beet gnocchi.  I used parmesan, Emmenthal (swiss), stracchino (which is a creamy italian cheese, more pungent than mascarpone, less than gorgonzola) and gorgonzola.  It was a perfect match!

Stracchino Cheese

Please, please, please make this at home.  I think you will fall in love with it as much as I do!

So here’s what you’re going to need:

Serves 4

For the gnocchi:

1 large beet, pureed and then strained to take out all the excess water (reserve the beet water to use in something else)

1.5 large russet or Yukon gold potatoes, boiled and peeled, then mashed through a potato ricer

1 egg

1.5 cups of Double zero flour (if you have it, if not, sifted all-purpose flour)

1 tsp of salt

For the sauce:

1/2 cup grated Parmesan cheese

3/4 cup grated Emmenthal cheese

1/2 cup Stracchino Cheese, cubed

1/2 cup Gorgonzola Cheese, cubed

1 cup cooking cream (not heavy cream, half and half I suppose)

1 tsp freshly ground Black pepper

Salt to taste

Pinch of freshly grated Nutmeg


Mix your mashed potato with the pureed beets until thoroughly combined.  Add the egg, salt and mix.

Now make a well in the center, and start adding the flour, half a cup at a time, until it “takes”.  I used 1 1/4 cup of flour, but depending on how much water content your potato has, it could be more or less.

Form the dough into a ball, and let it rest for 10 minutes.  In the meantime, make the sauce and place a large stockpot of water to boil with 1 tbsp of salt.  To make the sauce, in a large skillet, over medium heat, add the cream and heat, but do not let it boil.  When it is starting to thicken, add the cheeses and stir.  Take off heat, add the pepper, salt, nutmeg and reserve.

On a clean work surface, bring out everything you will  need, such as some flour for dusting, your gnocchi board if you have one, and a tray with some flour and semolina (if you have it) to place the gnocchi after they are made.

Cut the dough into 4 pieces, and roll out each piece into a long snake shape.  (This is the fun part!)

Then cut into 1 inch squares, and roll them over your gnocchi tool thing, or the back of the tines of a fork, and place into the tray with the semolina and flour.

When the water is boiling, drop them into the water carefully, so it won’t splosh back on you and burn you (like I did).  Boil until the gnocchi just rise to the surface.  With a slotted spoon, take the gnocchi out and place them in a dish lined with paper towels.

Can you believe this color??????  Now, heat up your four cheese sauce again, and toss the gnocchi into the skillet with the sauce, until thoroughly heated up and mixed.  Serve immediately.

From my kitchen to yours,



Grilled Three Cheese, Coppa and Sundried Tomato Sandwich

Sunday nights are our relax nights.  I generally don’t like to make a huge fuss in the kitchen because after a week’s worth of cooking for work, and then a dinner party or two….I don’t feel like cleaning again and again.  Grilled cheese is our go to sandwich.  My daughter loves cheese (like her mom) and my boyfriend does too.  Tonight we decided to go the Italian route since my boyfriend is Italian too.

I love coppa, or what you might know as cappocollo….which basically means top of the neck.  That is the area of the pig from wich Coppa is made from.  It is so incredibly tasty, stronger than prosciutto, but not as strong as our Jamon Iberico.  And sun dried tomatoes….well, I have an unhealthy obsession with them.  I became obsessed with them when I went to Sicily 10 years ago, and I think the Sicilian sun dried tomatoes are the best.

This is an incredibly decadent grilled cheese because of the addition of three cheeses.  I chose Scamorza, which is a smoked, hard mozzarella, Welsh Cheddar and Emmenthal, or what we know as Swiss Cheese.  The Emmenthal helps to mellow the sharpness of the cheddar and smokiness of the scamorza.  Feel free to use your favorite cheeses, and don’t stop at three, I only did because that is all I had.

So here’s what you’re going to need:

Serves 3

6 slices bread

2 cups grated Emmenthal, Scamorza and Cheddar

100g coppa

6 sundried tomatoes, chopped

2 tbsp butter, softened

Start heating up your grill or skillet

Butter all sides of your bread, and top with the coppa, sundried tomatoes and your shredded cheese.

Place on your hot grill and press down with a large spatula for about 2 minutes.  Flip and cook, pressing down, for another 2-3 minutes.  Serve immediately.

From my kitchen to yours,