I promised the other night that I would share my recipe for the quiche I whipped up for my friend and pictures along with it. I wasn’t sure what I was going to make for dinner until that day.
But when I found out that my friend doesn’t eat meat, that made things a little more challenging. I knew she enjoyed seafood as we have gone on sushi dates for many years.
So, I opted to make a three course meal. This was my first time cooking dinner for her – and she loved the whole meal!
The real question though, was what to serve with the quiche? I did a bit of research, and the number one side dish recommended for quiche – was to serve a hot bowl of creamy soup!
Course 1: Asparagus Soup
I used a dry soup mix for the soup. Mum loved to cook asparagus soup at Christmas time for family parties and I thought I’d carry on the tradition. I used the Korr’s dry mix package and added a bit of milk to make it thicker. I paired the soup up with Pilsbury biscuits that I baked earlier that afternoon.
Course 2: Crustless Crab Quiche with roasted asparagus
I started prep for the quiche early in the afternoon. I cut up all the vegetables and let them soak for a few hours before cooking the quiche.
- 1/2 cup of diced green onions
- 1 cup of sliced mushrooms (I used white & crimini)
- 1 cup of sliced grape tomatoes
- 1 cup of fresh spinach (washed and dried, stems removed)
- 1-2 cups of imitation crab or lobster meat – shredded
- 1 cup of cheese grated – your choice
- 5-6 eggs
- 1 tbsp Olive Oil
- Spices: salt, pepper, dill, red chili flakes, garlic
- Mix the vegetables in a large bowl
- Add the olive oil and your choice of spices
- Cover the bowl and place in fridge for a couple of hours.
- Heat the oven to 350 – cooking time takes about 40-45 minutes
- Remove the vegetable mix from the fridge
- Add cheese, crab flakes into the same bowl
- In a separate bowl or measuring cup, beat 5-6 eggs and add seasoning as desired
- Optional: add 1/4 cup of milk or half-half cream to the egg mixture
- Pour the egg mixture into the large mixing bowl with the rest of ingredients. Mix well.
- You can use a 9-inch pie dish or a large casserole dish to cook the quiche. Make sure to grease it well with butter as the eggs will bake onto the dish.
- Cooking times may vary depending on your oven. For best results, place the dish on the middle rack.
Course 2: Roasted Asparagus
I used a package of frozen asparagus for this recipe. Cooking was simple and didn’t take long. I used a cookie baking sheet and greased the sheet well. Spread out the asparagus evenly on the sheet. Sprinkle the asparagus with salt, pepper and garlic. Cooked for 15-20 minutes at 400 degrees. (Sorry! No pictures).
Course 3: Berry Crumble
Unfortunately, the Berry Crumble did not cook well. I don’t think I used enough butter for the recipe. This was highly disappointing. I should have just cooked the berry mixture on its own and served it with a bit of ice cream. Next time though. My recipe did not turn out well. But here it is, you can give it a try to see if you can make magic with it!
- 2 cups of frozen fruit (berries)
- 1 cup of bananas
- 1/2 cup of fresh raisins
- 1/4 cup of sugar (or honey)
- 1 tsp of vanilla extract
- 6 tbsp of cold butter – grated
- 1 cup of All Purpose Flour
- 1/2 cup of granulated sugar
- 1/3 cup of rolled oats or grains of your choice
- 1 tsp of baking soda
- 1/2 tsp of salt for flavour
- Mix all these ingredients in a separate bowl – you can freeze left overs for later use. Use your fingers for best results. Butter should appear as crumbs to give it that “crumble” look.
Using a skillet, heat up the frozen berry mixture until thawed. Add in bananas, raisins , 1/4 cup of sugar and vanilla extract into the skillet. Optional – add a bit of rum for added flavour. Bring to a boil and remove from heat.
Heat your oven up to 400 degrees. I used a square cake pan for this dish and greased well with butter. Pour the berry mixture into the dish and sprinkle crumble mixture on top layer. See picture attached.
Baked for about 20-30 minutes or until crumble mixture is fully cooked. Hopefully you have better luck than I did!
Drinks and more!
I thought about serving wine with dinner, but instead, opted for cold glasses of egg nog with rum. I over did it on the rum for both of us – so we only had one glass each. I always serve guests water with meals followed up with a nice hot cup of coffee with dessert and while we chatted.
I went all out and used an fancy table cloth from my mum’s collection. I have a very small round table which can be tricky to set. Martha Stewart, I am not. But we enjoyed the dinner -and catching up – and we ended the evening with arts and crafts!
Let me know what you think of these recipes and do share pictures if you make them!
Company’s Coming: meal planning for vegetarians!
PRO TIP: to help clean the baked egg off your casserole dish – use vinegar and baking soda. This combination cleans off most stains!