3 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
3 cloves garlic, minced
3 medium yellow squash, cut in 1⁄4-inch slices
3 medium zucchini, cut in 1⁄4-inch slices
1 red bell pepper, cut in 1⁄4-inch strips
1 yellow bell pepper, cut in 1⁄4-inch strips
1 green bell pepper, cut in 1⁄4-inch strips
1 cup sliced mushrooms
1⁄4 cup heavy cream
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups stale French bread cubes
2 cups shredded Swiss cheese
Heat oil in a large skillet over medium-high heat. Add onion, garlic, squash, zucchini, bell peppers and mushrooms and sauté 15 to 20 minutes or until crisp-tender.
Meanwhile, whisk together eggs, cream, salt and pepper in a large bowl. Stir in bread cubes and cheese. Add sautéed vegetables and stir until well combined.
Pour mixture into a greased 10-inch springform pan, packing mixture tightly. Place pan on a baking sheet. Bake at 350 degrees for 1 hour or until firm to the touch, puffed and golden brown. If top starts to brown too fast, cover with foil.
Remove from oven and let stand 10 minutes before removing from pan. Serve hot, cold or at room temperature.
Butternut Squash Quiche
4 cups peeled, cubed butternut squash
1 small onion, thinly sliced
2 tablespoons fresh sage, julienned
1 tablespoon olive oil
1⁄2 cup grated Parmesan cheese
2 pie crusts
3 ounces soft goat cheese, crumbled
2 whole eggs
2 egg yolks
1 cup cream
1 cup half-and-half
Preheat oven to 400 degrees. Combine squash, onion and sage in a bowl; pour in olive oil and toss to coat well. Spread in a thin layer on a baking sheet and bake until onions and squash have caramelized edges.
Sprinkle half the Parmesan cheese into each crust. Divide squash mixture between 2 crusts. Sprinkle goat cheese on top of squash. Beat eggs, egg yolks, cream and half-and-half together and pour into each crust. Place in oven and turn temperature down to 375 degrees. Bake for about 35 minutes or until puffed and golden.
3 tablespoons unsalted butter
1⁄2 small onion, diced
1⁄2 bell pepper, diced
1 cup fresh sliced mushrooms
11⁄2 cups sour cream
1⁄4 teaspoon garlic powder
1⁄4 teaspoon hot sauce
Kosher salt and pepper to taste
5 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 deep-dish pie crust
Melt butter in a skillet over medium heat; add onion, bell pepper and mushrooms and sauté until tender. Whisk together eggs, sour cream, garlic powder, hot sauce, salt and pepper; stir in onion mixture, bacon and cheeses. Pour mixture into deep-dish pie crust. Bake at 350 degrees for 35 to 40 minutes or until set and lightly browned on top.
Spinach and Artichoke Dip
1/2 stick unsalted butter
2 large red onions, diced
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 (14-ounce) cans artichoke hearts, drained and chopped
2 (6-ounce) packages fresh baby spinach, stemmed and chopped
2 (8-ounce) blocks cream cheese, softened
1 (16-ounce) container sour cream
3 cups freshly grated Parmesan cheese, divided
Preheat oven to 350 degrees. Lightly grease a 11⁄2-quart baking dish.
In a large Dutch oven, melt butter over medium-low heat. Add onions, cover and cook for 30 minutes, stirring occasionally. Remove cover and increase heat to medium-high; cook for 10 to 12 minutes, stirring occasionally.
Add vinegar, garlic, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Cook for 1 to 2 minutes or until vinegar evaporates. Add artichokes and spinach; cook 3 to 4 minutes, stirring constantly, until spinach wilts. Add cream cheese, sour cream, 2 cups Parmesan and remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, stirring until cheese melts.
Spoon mixture into prepared dish. Sprinkle with remaining 1 cup Parmesan. Bake 30 minutes or until browned and bubbly.
Lima Beans Side Dish
11⁄2 cups water
1⁄2 teaspoon kosher salt
2 (10-ounce) packages frozen lima beans
8 slices bacon, diced
1 cup chopped onion
1⁄2 cup chopped celery
11⁄2 cups shredded Monterey Jack cheese
1⁄4 teaspoon pepper
Dash of Worcestershire sauce
Combine water and salt in a large saucepan; bring to a boil. Add lima beans, cover, reduce heat and simmer 8 to 10 minutes or until tender. Drain beans, reserving 1⁄2 cup liquid. Set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving 3 tablespoons drippings in skillet. Set bacon aside.
Sauté onion and celery in drippings in skillet until tender.
Combine lima beans, reserved liquid, onion mixture, cheese, pepper and Worcestershire. Spoon into a lightly greased 2-quart baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 25 minutes or until heated.