In a large cast iron skillet, heat the olive oil. Add the onions and sauté until slightly translucent. Add potatoes. Salt and Pepper.
Continue to cook until potatoes have browned and onions have caramelized. Stir constantly with wooden spatula. About 10 minutes.
Once finished, remove from heat. Drain on paper towel.
Preheat the oven to 350 degrees.
Arrange the prepared pastry shells on a baking sheet. We used the VIP pastry shells found in the freezer case at the local grocery store.
Chop the broccoli and mozzarella and put equal amounts into each pastry shell.
Using a large glass bowl, crack the duck eggs and whisk with half n half and Cajun seasoning until well blended. Pour evenly into pastry shells.
Press down gently with a fork to remove any air bubbles.
Bake in the oven until middle of quiches are set. Takes about 20-30 minutes depending on your oven.
Remove from oven and let cool slightly before trying to take the quiches out of their foil pans to serve.
Plate a single quiche and top with the lovely shoestring hash browns.
Use what you have on hand...and feel free to make this with any style of quiche that you like. Heck, add bacon if you so desire. Make this one yours!
Several years ago while my husband and I were courting, he wanted to impress me by making dinner for the two of us. Prefacing first before he began that he was a terrible cook who couldn’t even boil water, he made this simple but delicious Shrimp and Fennel Chowder. Needless to say I was wowed and asked for him to make it several times afterwards. We would cook it together, changing and tweaking to our specific palates along the way. This recipe can be converted to low fat by reducing the amounts of butter and cream. It is divine either way.
What you will need:
1 pound shrimp; peeled
2-3 potatoes; peeled and cut into 1/2 inch cubes
1 fennel bulb; halved and sliced
1 leek; halved and sliced
1/2 red bell pepper; diced
1/2 pound asparagus; cut into 1 inch pieces
2 cloves of garlic; sliced
1 quart low sodium chicken broth
1 cup heavy cream
1/4 cup unsalted butter
salt & pepper to taste
In a large stock pot, melt butter on medium heat. Throw in your veggies to sauté them first. Garlic, leeks, potatoes, fennel, peppers, asparagus. Salt & Pepper to taste. This will give them a more robust flavor than just adding them to the broth and cooking them that way. Once you have cooked the veggies just until tender, add the broth. Stir. Bring to a boil for about 10 minutes. Turn the heat down to low, add the shrimp. Cook for another 5 minutes. Add the heavy cream. Stir. And the chowder is ready to serve!