Ham and Asparagus Quiche

Quiche is perfect for breakfast, lunch, or dinner. You can customize a basic quiche recipe to include your favorite ingredients, and it’s an easy dish to make. This recipe includes ham leftover from Easter dinner (you can only eat so many sandwiches), fresh asparagus and grape tomatoes, and sharp cheddar cheese. Not only does it taste great, but it looks pretty, too.

Ham and Asparagus Quiche
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 9-inch unbaked pie crust, fitted to a 9-inch pie plate
  2. 6 large eggs
  3. 1 cup of milk (I used 1%)
  4. 4 oz. cooked ham, cubed
  5. 4 oz. asparagus, cut into bite-sized pieces
  6. 1/2 medium onion, finely chopped
  7. 1/4 cup of grape tomatoes, quartered
  8. 1 tablespoon extra virgin olive oil
  9. 1 cup grated sharp cheddar cheese
  10. 1/2 tsp. dried thyme
  11. Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the eggs and milk and whisk until combined. Season with salt and pepper.
  3. Heat olive oil in a skillet over medium heat. Add onion and asparagus, and sauté until tender, about 5 minutes. Add in thyme, and season with salt and pepper.
  4. Add onion and asparagus, tomatoes, ham, and cheese to the egg mixture and gently stir to combine.
  5. Pour mixture into the pie pan.
  6. Bake for about 45 minutes, until the center is firm.
Seasoned to Impress https://seasonedtoimpress.com/

Tomato Soup

The chilly, rainy weather today put me in the mood for the ultimate classic comfort food: grilled cheese and tomato soup. The soup only takes about 30 minutes to make so it’s an easy weeknight meal. 

Tomato Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 tablespoons extra virgin olive oil
  3. 1 medium onion, finely chopped
  4. 2 cloves of garlic, minced
  5. 2 tablespoons flour
  6. 1 28 oz. can plum tomatoes (preferably San Marzano)
  7. 2 tablespoons tomato paste
  8. 3 cups vegetable or chicken broth
  9. 1 tablespoon sugar
  10. 1/2 teaspoon dried thyme
  11. 1 bay leaf
  12. Salt and pepper
  13. 3 tablespoons thinly sliced fresh basil
Instructions
  1. In a 5-6 quart pot, heat the butter and olive oil over medium-low heat until the butter is melted.
  2. Add in onion and garlic and cook, stirring occasionally, for about 8 minutes until the onion is soft.
  3. Add flour, and stir to evenly coat the onion in garlic.
  4. Add in tomato paste, canned tomatoes, broth, sugar, thyme, bay leaf, and salt and pepper, stir, and then cover and simmer for about 30 minutes.
  5. Remove pot from heat, discard bay leaf, and use an immersion blender to puree until smooth.
  6. Stir in basil.
Adapted from Perla Meyers, Fine Cooking Issue 91
Adapted from Perla Meyers, Fine Cooking Issue 91
Seasoned to Impress https://seasonedtoimpress.com/

Black Bean Burgers

We try to have meatless meals several times a week, and these black bean burgers are a favorite. I found the recipe on Allrecipes.com and after giving them a try, I was sold. They’re flavorful and quick to make, and they freeze well*.  You can serve them on a traditional hamburger bun, but I like them best on a toasted English muffin, topped with sliced avocado, lettuce, tomato, cheese, and chipotle mayo (see directions below).

Black Bean Burgers
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 (16 ounce) can black beans, drained and rinsed
  2. 1/2 green bell pepper, finely chopped
  3. 1/2 onion, finely chopped
  4. 3 cloves garlic, minced
  5. 1 egg
  6. 1 tablespoon chili powder
  7. 1 tablespoon cumin
  8. 1 teaspoon Thai chili sauce or hot sauce
  9. 1/2 cup bread crumbs
Instructions
  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. Finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce or hot sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
  7. Serve on rolls with lettuce, tomato, cheese, sliced avocado, and chipotle mayo (mix ¼ cup mayonnaise with 2 teaspoons chipotle hot sauce).
Notes
  1. *To freeze: After forming the mixture into patties, wrap them in wax paper, put them in a resealable bag, and pop them in the freezer. Defrost on the counter for a few hours and then bake according the recipe directions.
Seasoned to Impress https://seasonedtoimpress.com/