This is a French inspired asparagus, ricotta and green pea tart recipe using one of my favorite baking ingredients – puff pastry! Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch. Thank you Reynolds Wrap® for sponsoring this post!

I felt inspired to create these lovely asparagus, ricotta and green pea tarts after watching a travel show about the French countryside and its beautiful scenery and food. Some of the dishes reminded me of the food I grew up eating in Montreal, such as cassoulet, boeuf bourguignon, fondue, and coq au vin.

Hearty and comforting, these French classics were always something to get excited about, as the aroma suddenly invaded every room of our home. My brother and I nodded our heads in approval and anticipation, as we heard the clanging of pots and pans in the kitchen.

But French food isn’t just about comforting food and good wine, it’s also about really good pastries. While France is well known for their sweet pastries such as pain au chocolat and almond croissant, I personally love a good savory puff pastry filled with cheese and veggies.

That’s because I grew up on puff pastry tarts and ate them daily for lunch during my college years.

So when I saw the TV host walk into a bakery filled with savory tarts, the craving I got was so strong that I had to make my own. I chose the classic combination of  ricotta cheese, lemon, and asparagus, and added some green peas for sweetness, tarragon for a French country flair, and a little grated parmesan cheese for extra umami.

The recipe is very easy to make and because I’m using Reynolds Wrap® Non-Stick Foil, the puff pastries don’t stick to the foil (place the dull side facing up) and they are easy to lift off.  Also, there is minimal clean up involved. Reynolds Wrap® is high quality and safe to use for cooking, making the foil my go-to in the kitchen.

Kitchen Tools Needed to Make This Recipe

• Small bowl: To prep the ingredients and to make the cooking process easier.
• Mixing bowl: To mix the ricotta cheese, lemon zest, lemon juice, and salt.
• Baking Sheet: You will need one large baking sheet or 2 medium ones to bake 8 tarts in total. If you are using a large baking sheet, you may need to bake in two separate batches since it may only be able to hold 6 tarts.
• Reynolds Wrap® Non-Stick Foil: To prevent the puff pastry from sticking to the baking sheet and to help the tarts hold their shape by making them easy to pick up.

Ingredients for Asparagus, Ricotta and Green Pea Tart

• Ricotta cheese: The ricotta cheese is used as a spread and is the flavor base for the tarts.
• Lemon zest: Adding lemon zest lightens up the heaviness of the ricotta cheese and gives the dish a lovely fruity, citrusy flavor.
• Lemon juice: I like to add  just a teeny bit of lemon juice to intensify the flavor of the lemon zest. But this is totally optional.
• Salt: Since ricotta cheese isn’t as bold as other cheeses, seasoning it with a little salt bumps up the taste.
• Puff pastry sheets: The puff pastry gives the tarts an instant French flair and sophisticated look. And there is nothing better than biting into light and buttery pastry layers that have just come out of the oven!
• Green peas: The peas add sweetness and pair beautifully with the astringent taste of asparagus.
• Asparagus: The combination of asparagus, ricotta cheese, and lemon is a classic. You can’t go wrong with it.
• Parmesan cheese: I’m using just a little to sprinkle the top of the tarts to infuse extra umami.
• Tarragon: Tarragon has a licorice -like taste which pairs beautifully with lemon and ricotta.
• Olive oil: Just a little drizzle to add a floral note.

How to Make Asparagus, Ricotta and Green Pea Tart

1. Gather all of your kitchen tools and ingredients for this recipe.
2. Start by preheating your oven to 400ºF.
3. Take one large size baking sheet, or two medium ones, and cover with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (that’s the non-stick side).
4. In a mixing bowl, stir in the ricotta cheese, lemon zest, lemon juice, and salt. Set aside.
5. On a flat surface, cut each sheet of puff pastry into four equal squares. Transfer them to the baking sheet and leave a little space between each square to give them room to puff up.
6. Drop about 1 1/2 tablespoon of the ricotta mixture in the center of a square and spread until there is about one inch of the border left around the edges.
7. Scatter five to seven pieces of asparagus on top of the ricotta and top with 1/2 tablespoon of green peas.
8. Finish by sprinkling 1/2 tablespoon of grated parmesan cheese and repeat the same steps for the remaining puff pastry squares.
9. Bake in the oven for 18 to 22 minutes, until the puff pastry is golden.
10. Take the tarts out of the oven, top with fresh tarragon and a little olive oil. Serve immediately.

Did you like this asparagus, ricotta and green pea tart recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Asparagus, Ricotta and Green Pea Tart

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Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tarts
• Category: Side
• Method: Oven
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup ricotta cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon fresh lemon juice (optional)
• 1/2 teaspoon salt
• 1 pound puff pastry sheets (2 sheets), thawed
• 1/4 cup frozen green peas, thawed
• 1/4 pound asparagus, ends trimmed and chopped into 1 1/2 -inch long pieces
• 1/2 cup grated parmesan cheese
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon extra virgin olive oil, to drizzle
• Reynolds Wrap® Non-Stick Foil

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Instructions

1. Preheat the oven to 400ºF.
2. Cover a large baking sheet or 2 medium size baking sheets with Reynolds Non-Stick Foil and set aside.
3. In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, and salt, and set aside.
4. Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches. 
5. Scoop about 1 ½ tablespoon of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.
6. Top each square with about ½ tablespoon green peas and 5 to 7 asparagus pieces.
7. Sprinkle ½ tablespoon of grated parmesan cheese onto each square. 
8. Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
9. Take the tarts out of the oven and top with tarragon and a drizzle of olive oil. Serve immediately.

Notes

Refrigerate the leftovers in an airtight storage container for up to 3 days.

Nutrition

• Serving Size: 1 puff pastry
• Calories: 398
• Sugar: 1.1g
• Sodium: 407.2mg
• Fat: 27.3g
• Saturated Fat: 8.1g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 28.7g
• Fiber: 1.4g
• Protein: 10.2g
• Cholesterol: 13.2mg

Keywords: Appetizer, brunch, snack, puff pastry pie

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Asparagus, Ricotta and Green Pea Tart
Pickled Plum.

This yummy smoked salmon omelette with white sauce is a classic French recipe I grew up eating. And don’t be fooled by its luxurious looks – it only takes 15 minutes to make and is also kid friendly!

Meet the omelette of my childhood and one I still make regularly on Saturday mornings.

Most of you know me as the food blogger who shares Japanese recipes, but did you know that I grew up eating as much French food as I did Japanese?

While my mother was the queen of dainty and colorful Japanese dishes, my father was the king of copious French breakfasts.

Every Saturday, my dad would take over in the kitchen and make a big plate of crêpes au sarrasin (buckwheat crepes) topped with molasses, a side of fried bacon, and individual omelette du jour (omelet of the day), as he liked to call it. He had the best sense of humor and always knew how to snap me out of my cranky mood, which was pretty much all the time.

My brother and I would take turns in choosing the fillings of the omelette – he would always pick sausages and potatoes, with a side of caesar salad (I got so sick of eating caesar salads that I didn’t touch it after leaving home for almost two decades!), and I, most of the time, went for smoked salmon and gruyère avec de la sauce béchamel, s’il vous plaît!

I wasn’t only cranky all the time, I was also kind of bossy.

White Sauce

My omelette was always hidden under a blanket of white sauce because every bite had to have the perfect amount of sauce with it – 50% food, 50% sauce. This could not be negotiated and luckily for me, I had the best and coolest parents who didn’t care how I ate my food. As long as I enjoyed it, they were happy.

Fast forward almost 40 years and while I may no longer be constantly cranky, I still like my smoked salmon omelette with plenty of white sauce. This dish has it all – it’s creamy, salty, eggy, slightly nutty and sweet. It’s comforting, satisfying, and absolutely delicious!

Ingredients for Smoked Salmon Omelette

• Olive oil: It’s important to coat the pan evenly with oil so the omelette doesn’t stick to it. I’m using olive oil but you can use a neutral oil such as vegetable or grapeseed oil as well.
• Eggs: 2 large eggs, whisked, preferably pasture raised as they taste so much better! I get mine at Whole Foods.
• Water: Adding a little water to a whisked eggs makes the omelette lighter and fluffier.
• Smoked salmon: I highly, very highly recommend buying Changing Seas cold smoked salmon, it’s one of the best lox I’ve ever tasted! Each piece is tender, moist, salty, and tastes very clean. I get mine at Whole Foods.
• Baby spinach: Spinach and smoked salmon are a classic French combination. I’m using baby spinach but you can use regular spinach too, just make sure it’s chopped into bite size piece.
• Cheese: My favorite cheese for this recipe is a good gruyère such as Emmi Kaltbach, but a high quality parmesan cheese is also very delicious.
• Salt and pepper: To season according to your liking.

Kitchen Tools Needed

• Small pan
• Small pot
• Spatula
• Whisk or chopsticks

How to Make an Omelette

1. Gather all of your ingredients for this recipe.
2. In a small bowl, whisk one egg and 2 tablespoons of water.
3. Heat 1 tablespoon of olive oil in a small pan over medium heat and swirl it around to cover the surface.
4. When the pan is hot, add the whisked egg and tilt the pan to cover the surface.
5. Cook for about 1 minute. When the omelette is almost fully cooked, add the baby spinach to one side of omelette until half of the omelette is covered.
6. Place the smoked salmon on top of the spinach and about 1 tablespoon of grated cheese over the smoked salmon.
7. Using a spatula, carefully fold the side of the omelette that’s empty over the side with the toppings.
8. Turn the heat off and slide the omelette on to a plate. Serve with white sauce.

Filling Options

If you don’t like smoked salmon or would like to offer a variety of fillings (omelette bar style) that pair well with a white sauce, here are my recommendations:

• Chopped button mushrooms
• Chopped leeks
• Asparagus
• Roasted seasoned potatoes
• Zucchini
• Sliced tomatoes

What is White Sauce?

White sauce, also known as béchamel sauce or besciamella, is a simple French sauce made of equal parts butter and flour, milk, and sometimes other seasonings such as nutmeg, salt, and herbs. It’s often used in lasagnas and moussakas and can be cooked with cheese to make mornay sauce.

Ingredients for White Sauce

• Butter: Salted butter, preferably. For dairy-free options, use plant-based butter such as Earth Balance of Miyokos.
• Flour: You will need all-purpose flour to mix with the butter to create the base of the sauce, which is called a roux. The roux is what thickens the sauce and gives it a light golden color.
• Milk: Regular, low fat, fat-free – they all work well for this recipe. For dairy-free, use unsweetened oat milk.
• Stock granules: I like to sprinkle about 1/8th of a teaspoon of chicken granules to give the sauce a bit more depth of flavor, but this ingredient is optional.
• Salt and Pepper: To season according to your liking.

How to Make White Sauce

• Gather all of your ingredients for the sauce.
• Place a small sauce pan over medium heat and add the butter.
• When the butter has melted, stir in the flour and stock granules and keep stirring for 1 minute.
• Slowly add the milk while stirring and bring to a boil. Turn the heat down to low and stir until the sauce thickens. Serve.

What to Serve with this Omelette

This omelette can be served for breakfast, lunch, brunch, or dinner. Therefore it’s safe to say that there are many different ways to pair this classic egg dish. Here are some of my favorites:

• Green salad with Japanese restaurant style carrot ginger dressing
• Scalloped potatoes
• Broccoli tots
• Air fryer French fries
• Vegetarian stuffed peppers

Did you like this Smoked Salmon Omelette with White Sauce Recipe? Are there changes you made that you would like to share?

Smoked Salmon Omelette with White Sauce

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★★★★★

5 from 1 review

This is an easy and simple smoked salmon omelette recipe that’s ready in just 15 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Breakfast
• Method: Pan frying
• Cuisine: French

Ingredients

Units USM

• 2 tablespoon extra virgin olive oil
• 2 large eggs
• 4 tablespoons water
• 2.5 ounces smoked salmon
• 1/2 cup baby spinach, chopped
• Gruyere cheese, aged gouda, cheddar, or parmesan cheese
• Salt and pepper, to taste

White sauce:

• 1 tablespoon salted butter or plant-based butter
• 1 tablespoon all-purpose flour
• 3/4 cup milk or unsweetened oat milk
• Pinch of chicken stock granules (optional)
• Salt and pepper, to taste

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Instructions

1. Start by making the white sauce. Melt the butter in a small sauce pan over medium heat. Add the flour and a pinch of stock granule, and stir until the mixture turns into a paste. Keep stirring for 1 minute.
2. Slowly add the milk while stirring and bring the sauce to a boil. Lower the heat to a bubbling simmer and keep stirring for 5 minutes. Turn the heat off and set aside.
3. You can make one omelette at a time or use two pans to simultaneously make both. Turn the heat to medium and add 1 tablespoon olive oil to a small pan.
4. Break 1 egg and whisk it with 2 tablespoons water. When the oil is hot, add the whisked egg to the pan and swirl to cover its entire flat surface.
5. When the egg is almost fully cooked, add half of the spinach to one side of the omelette – the one that’s closest to you. Place one slice of smoked salmon on top of the spinach and grate a little cheese on top of the smoked salmon.
6. Using a spatula, fold the bare side of the omelette over the cheese and other ingredients.
7. Turn the heat off and transfer to a plate. Scoop a little white sauce and pour it over the omelette. Season with salt and pepper, if needed, and serve immediately.

Notes

Other fillings that pair well with this omelette and white sauce:

• Chopped button mushrooms
• Chopped leeks
• Asparagus
• Roasted seasoned potatoes
• Zucchini
• Sliced tomatoes

Nutrition

• Serving Size: 1 omelet
• Calories: 426
• Sugar: 4.9g
• Sodium: 221.6mg
• Fat: 30.1g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6.8g
• Fiber: 0.2g
• Protein: 33.3g
• Cholesterol: 261.7mg

Keywords: omelet, brunch

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Smoked Salmon Omelette with White Sauce
Pickled Plum.

This easy to make Nicoise Salad Recipe has it all! The freshest veggies and hearty protein, drizzled in the best vinaigrette ever! Make this French classic in 20 mins!

Let’s hear it for salads that can be an entire meal!

Yes, this is a simple yet filling salad. And if you use quality ingredients, this humble mixture becomes something much greater than the sum of its parts.

But there’s the rub…

You have to use exceptional produce when making a nicoise salad.

It’s just not worth the effort otherwise.

If the French green beans and the tomatoes at the grocery store are looking like they’ve seen better days, it is probably best to wait until you can hit the weekend Farmer’s market for the truly fresh stuff.

Trust me, when you dig in to a garden fresh nicoise salad, you’ll be happy you held out for produce that is at peak levels of awesome.

What is nicoise salad?

Nicoise salad (or salade niçoise) is a hearty French salad that oftentimes contains varied ingredients like tomato, green beans, potatoes, hard boiled eggs, nicoise olives, anchovies – as well as fresh or canned tuna – lightly drizzled in a vinaigrette.

And while you may find purists insisting what a classic nicoise recipe should contain (and what it shouldn’t), many variations exist that incorporate things like cucumbers, bell peppers and capers.

Well, what most people can agree on is that salad nicoise originated in its namesake city of Nice, France sometime in the late 19th century.

Since its inception, everyone from Auguste Escoffier to Jacques Pepin to Julia Child have weighed in on nicoise salad.

Heck, my Japanese mother made a killer nicoise recipe when I was growing up in Quebec.

How to pronounce nicoise: Whether you’re headed to Nice for vacation, or just want to sound French-proficient at your favorite local bistro, say NEE-SWAZ and you’ll be good-to-go.

However, pronunciation aside, the proof is in the pudding as they say. No matter how you say it, it’s gotta taste great!

And in the case of this delicious French salad, you’ll be surprised by just how easy it is to make it to perfection at home. So let’s cook!

How to make nicoise salad

• Whisk the ingredients for your vinaigrette until emulsified and set aside.
• Boil your French green beans in a pot of salted water for 5-6 minutes – until they’re approaching soft, but still yield a nice crunch. Shock in cold water, drain well and set aside.
• Next, boil your small potatoes (cut in half) for 7-10 minutes until soft. Shock in cold water to stop the cooking process and drain well.
• Wash, dry and roughly chop Boston lettuce and divide between two plates.
• Then, add green beans, potatoes, sectioned tomatoes and sliced bell peppers to a mixing bowl and cover with half of your vinaigrette and mix well.
• Divide the dressed vegetables between the two plates – and top with hard boiled eggs, olives, anchovies and tuna.
• Finally, drizzle each plate with the remaining vinaigrette and serve.

And that’s it! Easy, right?

Now, a word on some of the ingredients. I prefer canned tuna in my nicoise salad recipe. That said, you could totally sear and slice a tuna steak if you prefer.

And I love the salty, umami pop that anchovies bring to this recipe – however, I realize those may not be everyone’s cup of tea. If you’re not a fan of anchovies, feel free to leave them off – or you could try including an alternative salt source like capers instead.

As for olives, I use kalamata most of the time because they’re easy to find at the corner grocery store. But if you’re lucky enough to find a jar of nicoise olives, that’s the preferred olive for this tuna nicoise salad recipe!

What are Nicoise olives?

Nicoise olives are small, rich and somewhat nutty black olives. Hailing from southern France, these olives tend to be brined – and then packed in olive oil that has been infused with herbs. And as their name would have you believe, they’re perfect in this salad nicoise recipe.

Now as I mentioned, if you can’t find nicoise olives, kalamata olives are a good alternative. Those are the meaty, almond shaped, deep purple olives that are frequently cured in a vinegar brine.

And Ben LOVES using Moroccan oil-cured olives in his nicoise salad. Those are the black olives with wrinkly skin that trend toward a more smoky, salt forward flavor profile. They’re delicious – but just a bit too strong for my taste when included in a salad that has the saltiness of anchovy fillets at play as well.

How about you? What type of olive do you prefer in your salade nicoise? I’d love to hear your favorites in the comments!

How to boil eggs

• Put eggs in a saucepan (gently!), and fill with cool water so it’s just covering the tops of the shells.
• Place the saucepan over a burner on your stovetop and bring to a roiling boil.
• Then turn the heat off, cover and let sit for:

10 minutes for hard boiled eggs

8 minutes for soft / medium boiled eggs

• Run shells under cold water. Peel and use immediately – or refrigerate in the shell until ready to use.
  

Now, if you have a foolproof method for boiling eggs, stick to it! No need to fix what isn’t broken

However, this method has worked well for me in the past. Hopefully, it’ll work for you! Eggs are such a wonderful element in this nicoise salad recipe, it bears cooking them well. For a deeper dive on how to boil eggs, check out my post here. 

The perfect dinner salad recipe

There’s nothing better than a one plate meal that is a self contained unit of delicious protein and veggies.

And just as breakfast-for-dinner can be a wonderful thing, so can a hearty salad as long as it ticks all the boxes.

Sure, the tendency is to regard salad as a side dish or a starter. But in the case of this substantial salad, abundance is key.

You definitely won’t leave the table hungry if the main course was an epic French salade niçoise!

What’s your favorite salad-as-entire-meal? Is it a Cobb salad? Chef’s salad? Nicoise salad? Sound off in the comments!

And happy cooking!

Other delicious and easy vegetable recipes:

• Vegetarian Stuffed Peppers
• Foil Baked Enoki Mushrooms
• Dry Fried Green Beans With Garlic Sauce
• Bok Choy Soup With Garlic and Ginger
• Japanese Cabbage Salad

Did you like this Nicoise Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Niçoise Salad

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★★★★★

5 from 2 reviews

A classic French niçoise salad made with super fresh veggies + hearty protein. Ready in 20 minutes from start to finish. You’re going to love it!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 salads
• Category: Salad
• Method: Mixed
• Cuisine: French

Ingredients

Salad Ingredients: 

• 3 ounces French green beans
• 4 small red potatoes or fingerling potatoes, cut in half
• 1 head Boston lettuce
• 1 medium tomato, sliced into bite size wedges
• 1/2 green or red bell pepper, thinly sliced
• 2 hard boiled eggs, peeled and sliced in half
• 10 pitted kalamata olives
• 6 anchovy fillets, rinsed and patted dry
• 6 ounces high quality canned tuna in oil or water, drained

Vinaigrette:

• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

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Instructions

1. Make the dressing by whisking all the ingredients in a bowl or salad dressing mixer. Set aside.
2. Bring a medium size pot of salted water to boil and add the French green beans. Boil for 5-6 minutes, until the beans are soft but still yielding a nice crunch. Drain and plunge in cold water. Set aside
3. Add the potatoes to a small pot filled with water. Bring to a boil and cook for 7-10 minutes, until the potatoes are soft. Drain and plunge in cold water. Set aside.
4. Wash the Boston lettuce and dry the leaves. Roughly chop and divide the lettuce among two plates.
5. Drain and dry the green beans and potatoes and put them in a large bowl along with the sliced tomatoes and bell peppers. Pour half of the vinaigrette and toss well to coat the vegetables.
6. Divide the vegetables among the two plates and add the hard boiled eggs, anchovies, olives and tuna.
7. Drizzle with the leftover vinaigrette and serve.

Notes

Use the best quality fresh produce you can find for this nicoise salad.

Nutrition

• Serving Size:
• Calories: 635
• Sugar: 5.2 g
• Sodium: 769.9 mg
• Fat: 39.1 g
• Saturated Fat: 6.9 g
• Carbohydrates: 37.7 g
• Fiber: 6.5 g
• Protein: 34.1 g
• Cholesterol: 232.4 mg

Keywords: French, healthy, appetizer, side, main, salad

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Nicoise Salad
Pickled Plum.

Making quiche at home is easier than you’d think! All you need is an oven and 7 ingredients to make this fluffy and savory Parmesan And Broccoli Quiche Recipe. Ready, set, bake!

Parmesan and Broccoli Quiche

Sometimes I get bit by the brunch bug!

Actually, these days it’s pretty common for a bit of brunch to sound like a great idea on Saturday and Sunday.

You see, Ben and I are trying our best to work super hard writing blog posts and shooting recipe videos during the week – and then turning it completely off on the weekends. It’s a new schedule for us, and we’re loving it!

And it was last Saturday that I asked Ben if he’d like me to whip up a parmesan cheese loaded broccoli quiche for a spot of brunch.

“Yum,” he said. “But you’re off. We can just get delivery.”

And we almost did.

But, if you know me, you know I love cooking. For me, spending an hour in the kitchen dreaming up a savory and healthy quiche recipe is about as relaxing and fun as anything has the right to be.

I said, “It’s not work unless I have to take pictures of it before we eat it.”

So I made the heck out of that yummy broccoli and cheese quiche!

And as we ate it in front of the TV during a full-blown Hulu marathon, I just knew that I’d be making this easy quiche recipe again for the blog. It was too delicious not to.

Plus, the fact that this is one of the easiest eggy, cheesy broccoli recipes around gives me hope that you’ll try it for yourselves on a lazy Saturday morning.

A Foolproof Veggie Quiche

This healthy broccoli quiche has more than just amazing flavor going for it.

It just happens to be so easy to make that you can’t really mess it up unless you really try to. Seriously, the only way you could really do any damage is to over-bake it.

And, even then, it’s not like Paul Hollywood is gonna break in and rank your brunch last in the technical as Mary Berry scrapes your quiche crust looking for a soggy bottom

Buck up… You’ve got this!

Don’t worry if you’re not super confident in the quiche making department – or with baking in general. This is one delicious yet basic quiche recipe that anyone can master.

How to make quiche 

There’s no need to clear your schedule to make this parmesan and broccoli quiche at home.

Sure, it’ll take just over an hour before you’re sinking your fork into this fluffy brunch classic – but the steps are so easy that it won’t even feel like work. Plus, cooking is fun!

To start, you’re going to want to pre-bake your pie shell. Now, I’m using a premade shell for this broccoli quiche – and I put mine in the oven at 400°F for about 12 minutes. Be sure to read the instructions on your own brand of frozen pie shell. Instructions can vary from brand to brand.

Then heat a couple tablespoons of extra virgin olive oil in a pan over medium heat and add one medium onion, thinly sliced into half moons. Cook that for about 7 minutes or so – then add your chopped broccoli and cook the mixture for an additional 9-10 minutes.

Now – transfer the onions and broccoli to a plate and allow to cool to room temperature.

Meanwhile, grab a large mixing bowl and whisk 6 large eggs with a cup of 2% milk. Then stir in ½ cup of freshly grated parmesan cheese and your cooled onions and broccoli mixture.

Hit it with a little kosher salt and freshly cracked black pepper, pour the mixture into your 9” pie shell and bake in the oven at 325°F for 35-40 minutes until fully cooked.

At the point you find yourself wondering if it’s cooked through, just grab a toothpick and insert it in the center of your quiche. If it comes out clean, you’re good to go! Now, if you see a bit of wet eggy mixture, keep baking for a few minutes and repeat the toothpick test.

Easy peasy!

What vegetables can you put in quiche?

Short answer: pretty much anything you want.

I went with finely chopped broccoli, slivered onions and freshly grated parmesan cheese for this yummy breakfast quiche.

There’s a garden fresh pop from the broccoli, a sweetness from the onions and an earthy, savory undertone from the parmesan that I think just works from an elementary flavor combination perspective.

However, you could totally make a spinach quiche if that’s more your thing. Other veggies that come to mind are green peas, red bell peppers, chopped zucchini, sun-dried tomatoes… The list could go on and on, but you get the idea.

Pretty much any vegetables you like eating make solid candidates for your ingredients list.

Or add lardons and make a quiche lorraine.

Not a fan of parmesan? No problem. Grab a nice sharp cheddar – and make a broccoli cheddar quiche instead.

Taking it easy on carbs, or following a gluten free diet? Then make crustless quiche. Check out my crustless quiche with edamame and sundried tomatoes recipe here.

By now you’re probably catching my drift… Quiche can contain whatever you like best. And, as long as you’re a fan of cheesy, eggy pies – it can act as a bit of a blank slate for your culinary whims.

Therefore, the best quiche recipe is going to be the one filled with all your favorite ingredients!

Can you make a quiche ahead of time?

You can! Even though things like a plate of scrambled eggs don’t fare very well in the fridge, quiche is good for a couple of days in the refrigerator as long as it’s properly wrapped in plastic wrap or foil.

So, if you’ve got a group of friends coming over on Sunday afternoon for a bite of food and a few mimosas, you could totally make it the day before and store it in the fridge.

To reheat, simply microwave piece-by-piece until hot. Or reheat your parmesan and broccoli quiche as a whole in the oven at 325°F for 15 or so minutes.

All of that said – even though it’s easy to store and reheat quiche – it’s going to taste best and have the most crisp crust fresh out of the oven. So weigh the pros and cons of the reheat before making your brunch plans

Parmesan and broccoli quiche: an international egg recipe 

Although French in origin, quiche is of those recipes that belong to many cultures in its varied forms.

You see, while the combination of eggs, cheese and milk baked in crust is decidedly French – the decision to use healthy broccoli sounds way more northern Californian than Parisian.

In fact, I’d almost argue that quiche has achieved some of the same level of international recognition as the sandwich. Because whether you’re eating bánh mì in Hanoi or a panini in Milan, you’re still eating a sandwich.

So go wild with your own quiche creations, and make them your own!

Whether you stick with this parmesan, onion and broccoli quiche recipe as it’s written, or go out on your own as an intrepid international food explorer, at the end of the day you’ll be chomping down on a delicious forkful of quiche.

What about you? What’s your favorite brunch recipe to make on a lazy Saturday at home? I’d love to hear about your brunch creations in the comments section.

Happy cooking!

Other delicious and easy egg recipes:

• Vegetable Ricotta Pie
• Omurice (Japanese Omelet) オムライス
• Crustless Quiche With Edamame and Sundried Tomatoes
• Chicken Egg Foo Young
• Ramen Egg – 味付け玉子
• Chinese Vegetable Omelette

Plus:

• 29 Tofu Recipes That Will Make You Rethink Meat
• 27 Japanese Recipes You Can Make at Home
• 25 Asian Side Dishes

And:

• How To Write Your First Blog Post (And Get People to Read It)

Did you like this Parmesan and Broccoli Quiche Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Parmesan and Broccoli Quiche

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A savory and fluffy quiche recipe, loaded with parmesan and broccoli. Easy to make at home!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4-6
• Category: Breakfast / Brunch
• Method: Baked
• Cuisine: French / American

Ingredients

• 9-inch deep dish frozen pie shell
• 2 tablespoons extra virgin olive oil
• 1 medium onion, sliced into thin half moons
• 2 cups broccoli florets, sliced into small bite-sized pieces (make sure they are small pieces)
• 6 large eggs
• 1 cup 2% milk
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F.
2. Cook the pie shell for around 11-14 minutes until slightly golden (or follow instructions on the package for the specific brand of pie shell you have purchased). Take pie shell out of the oven and let cool to room temperature.
3. Lower the temperature of the oven to 325°F.
4. In a medium sized pan over medium heat, add olive oil and onions and cook for about 7 minutes. Add broccoli and cook for an additional 9-10 minutes, or until broccoli is tender. Transfer to a plate and let cool to room temperature.
5. In a large mixing bowl, whisk eggs and milk – and stir in grated parmesan cheese. Stir in onions and broccoli and season with salt and pepper. Pour into the deep dish pie crust. You may have a little extra filling left over. (If so, make yourself an omelette!)
6. Bake in the oven for 35-40 minutes (or more, if needed).
7. Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche is ready to eat. Otherwise continue to bake until fully cooked.

Notes

This parmesan and broccoli quiche tastes best fresh out of the oven – but will keep in the fridge for 2 days or so, provided it is well wrapped with plastic wrap or foil.

Keywords: brunch, vegetable pie, breakfast, healthy, egg recipe

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Parmesan and Broccoli Quiche
Pickled Plum.

You won’t miss the meat in this healthy and comforting Vegetarian Split Pea Soup Recipe. So easy to make, the only three steps to follow are shop, chop and simmer!

Vegetarian Split Pea Soup

Hey guys!

I’m Ben – Caroline’s husband, and the taste-tester-in-chief in the Pickled Plum Kitchen. I love trying out Caroline’s delicious recipes. And sometimes – when they’re easy enough – I try my hand at making them myself.

Caroline made this delicious vegetarian split pea soup recipe last week at home. It definitely ticks the easy box.

So here we go!

What are split peas?

Split peas are a type of field pea specifically grown for drying.

When harvested, the peas are round with an outer skin, which is then removed once the peas are dried. This process makes the peas sweeter and less starchy. The pea is then split by hand or by machine at the natural split line, which was originally done to shorten the cooking time.

There are two types of split peas – green and yellow split peas. Yellow split peas are milder and slightly sweeter than green split peas, but on a genetic level there isn’t much of a difference between the two.

Both are high in protein and dietary fibre, and are also low in fat.

How To Cook Dry Split Peas

As someone who is isn’t particularly confident in the kitchen whenever I’m working with new ingredients, I have to say that working with dry split peas was a breeze!

Unlike kidney or garbanzo beans, which require hours of soaking before they can be cooked, split peas are much easier to deal with. They do not need to be soaked and can be scooped up and added to soups and stews right away.

Food Flashback 

When Caroline first set her version of this vegetarian split pea soup on the table last week, I got major déjà vu.

You see, when I stayed home from school as a kid, I was all about soup for lunch. Whether I was actually under the weather – or, more likely, faking it – a can of soup was definitely making an appearance as I flipped the channels on the couch.

My favorite was pea soup with ham. Dang, that smoky dark green stuff was absolute magic.

Turns out it was the same for Caroline!

No joke – she grew up in Quebec and devoured can after can of split pea soup with ham. Before we knew it, our delicious dinner was done, but we were busy telling each other ridiculous stories from our childhoods. Many of which are waaaay too embarrassing to repeat here.

Pretty cool that food has the ability to provoke total-recall of some of the amazing weirdness of life!

Is vegetarian split pea soup as good as split pea soup with ham?

Since we’ve been focusing on eating a more plant based diet these past couple of years, we’ve been trying to figure out how to make our favorite foods without most of the the meat.

When Caroline first made this meatless split pea soup she was concerned that it would loose its comforting flavors. But it turns out that it didn’t make that much of a difference. All the traditional flavors of a split pea soup are there, minus the chewy ham bites, which I was never a fan of anyway.

So to answer the question – Absolutely. Vegetarian split pea soup is just as good, if not better than the real thing as far as I’m concerned.

Turns out, in the case of this split pea soup, that the herbs, peas, vegetables and stock really do all the hard work in the flavor department and totally create a hearty depth on their own.

Is this split pea soup vegan?

Yes it is!

The reason why it was originally called vegetarian split pea soup was because Caroline had used butter in this recipe to cook the vegetables. But since we’ve been dramatically cutting down on dairy, I swapped butter for extra virgin oil and thus, made this soup completely vegan!

How To Cook Split Pea Soup On The Stove

The first step, which happens to always be the most time consuming one in most recipes, is to cut the vegetables.

Dice your onions, carrots and celery and put them in a large pot, along with the olive oil. Fry the vegetables for a few minutes and add all of the remaining ingredients.

Turn the heat to high and bring the liquid to a boil. When the stock is boiling, lower the heat to low (simmering bubbles), cover the pot with a lid, and let the soup simmer for about 90 minutes. Check on the soup intermittently to make sure there’s enough liquid for the split peas to absorb.

If the soup looks dry, add more water, about 1/2 cup at a time. It should be fine though.

When the split peas are tender, your soup is ready to eat! Remember to remove the bay leaves, season well with salt and pepper and add water to thin out the consistency. I use about 1 cup of water when the soup is done and will add about another 1/2 cup the next day since the peas continue to expand.

How To Make Split Pea Soup In A Slow Cooker

Another option is to cook this split pea soup slow and low while you’re at work. Dinner can be waiting for you when you walk through the door. There’s nothing like a hearty and comforting soup on a cold winter evening to welcome you home!

To make a slow cooker or crock pot split pea soup, simply add all the ingredients to the pot, cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the peas are tender.

Just like for the stove top version, add about 1 cup to 1 1/2 cups of water to get the desired consistency once the cooking is done.

Easy and delicious. And Easy.

When it’s my turn to make dinner, I want it to be delicious and SIMPLE.

I also want to make sure to do justice to Caroline’s awesome recipes when I make them and serve them to her.

Will this thick, savory vegetarian split pea soup be a hit when she walks through the door from her long day on set?

I sure hope so. I followed her instructions to the letter.

But I also have a confession: I’ve been dipping my spoon in the soup pot pretty much the entire time I’ve been in the kitchen.

I think she’s gonna like it. The flavor is THERE!

How about you guys? Is there a recipe you make that reminds you of being a kid? We’d love to hear about it in the comments!

Other simple and delicious plant-based soup recipes:

• Slow Cooker Autumn Vegetable Soup
• Vegetarian Laksa
• Chickpea, Turnip and Lemon Soup
• Vegan Lentil Soup
• Hearty Tuscan Soup Recipe

Did you like this Vegetarian Split Pea Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Vegetarian Split Pea Soup

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★★★★★

5 from 2 reviews

A split pea soup that’s healthy, meat-free and gluten-free!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 people
• Category: Soups
• Method: Stove top
• Cuisine: American

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium onions (diced)
• 2 carrots (diced)
• 3 celery stalks (diced)
• 6 cups vegetable stock or water
• 2 cups yellow split peas
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 2 teaspoons dried oregano
• 2 bay leaves
• salt and pepper (to taste)

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Instructions

1. In a large pot over medium high heat, add olive oil and onions. Cook for 4-5 minutes, until onions are translucent and becoming soft.
2. Add carrots and celery and cook for 2 minutes.
3. Add all the remaining ingredients, and bring to a boil. Lower heat, cover and simmer for 1½ hours, stirring every 25 minutes or so, until peas are tender.
4. Stir and adjust the consistency by adding ½ cup water at a time, until desired consistency is reached. I usually add between 1 cup to 1 1/2 cups.
5. Pull bay leaves out, season well with salt and pepper and serve.

Slow Cooker Directions

Put all the ingredients in the slow cooker, stir well and slow cook on low for 6-8 hours.

Notes

This yellow split pea soup will keep refrigerated for up to 4-5 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 307
• Sugar: 9.9 g
• Sodium: 582 mg
• Fat: 5.5 g
• Saturated Fat: 0.8 g
• Carbohydrates: 50.5 g
• Fiber: 18.1 g
• Protein: 16.3 g
• Cholesterol: 0 mg

Keywords: recipe, appetizer, vegan, plant based, meatless, gluten-free

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Vegetarian Split Pea Soup
Pickled Plum.

This Monte Cristo Sandwich Recipe delivers on the gooey, savory perfection of grilled cheese and the sweetness of French Toast. Ready in 10 minutes from start to finish!

Monte Cristo Sandwich Recipe

It was one of those mornings that I woke up just happy to be alive! The sun was beaming down and a cool summer breeze floated through the open windows.

My kitty was so happy to see me that I was smothered in purrs and furry headbutts for a full fifteen minutes. When I made coffee that morning, it smelled like a barista was working double time in a fancy café for my dose of caffeine. As soon as the grumbling in my tummy reminded me it was time for breakfast, I knew I had to prepare a special feast for such a magical morning.

Luckily, I didn’t even have to dig too deep in the pantry and fridge to make this Monte Cristo sandwich recipe. The ingredients are super common.

However, put those ingredients together and the taste is anything but common!

Consider this Monte Cristo sandwich a mashup of two great things. No, not The Beatles and Jay Z. That’s The Grey Album, silly!

This mashup is one part savory Croque Monsieur (a broiled or pan-fried ham and cheese sandwich), and one part sweet, decadent French toast.

Instead of using ham in my Monte Cristo sandwich, I used the sliced turkey that was already in the refrigerator that day. To my surprise, I actually preferred the taste of the turkey to the original protein. Mixed with creamy melted Gouda cheese and a bit of Dijon mustard and mayo, turkey just seemed more complimentary to the overall flavor.

After a dip in a couple of beaten eggs (that you’d normally associate with French toast), and a few minutes in a frying pan, I was ready to add the, arguably, most important ingredient of all!

Many times you’ll find Monte Cristo sandwich recipes calling for jam, preserves or powdered sugar to be added just before serving. However, my Quebecois roots demand an altogether more Canadian finishing ingredient.

Yep – you guessed it… maple syrup!

I find that real maple syrup adds a sweetness that doesn’t overpower or detract from the savory elements. Plus, since the bread on this Monte Cristo sandwich is prepared like French toast, syrup is totally a fitting topper.

Actually, I’ve tried this recipe with both maple syrup and honey, and they’re both great.

Your choice!

On that glorious summer morning I kept an eye on Ben, who sometimes isn’t the hugest fan of mixing savory with sweet, as he took his first bite. His ear-to-ear smile told me that this was a successful mixture indeed.

Full disclosure: he ate two sandwiches.

Therefore, this Monte Cristo sandwich is now in the steady rotation for our Saturday day-off brunches. We love it!

What about you… What’s your favorite food mashup? I’d love to hear about it in the comments!

Other simple, delicious sandwich recipes:

• Chicken Banh Mi Sandwich Recipe
• Healthy Chicken Salad Sandwich Recipe
• Chicken Cordon Bleu Sandwich
• Sriracha Quesadillas
• Finger Sandwiches With Wasabi Mayo

Did you like this Monte Cristo Sandwich Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Monte Cristo Sandwich Recipe

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★★★★★

5 from 2 reviews

This Monte Cristo Sandwich Recipe delivers on the gooey, savory perfection of grilled cheese and the sweetness of French Toast. Ready in 10 minutes from start to finish!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Cuisine: French

Ingredients

• 2 large eggs
• pinch salt and pepper
• 4 slices whole grain bread (thickness of regular sliced bread)
• 2 tablespoons creamy dijon mustard
• 2 tablespoons light mayonnaise
• 6 slices turkey (or ham)
• 4 slices Gouda or Gruyere cheese
• additional salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• Maple syrup (for topping)

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Instructions

1. Whisk eggs in a shallow dish big enough to fit the bread. Season with a little salt and pepper and set aside.
2. Assemble sandwiches: evenly spread mustard, mayonnaise, turkey and cheese and close each sandwich.
3. In a pan over medium high heat, add butter and extra virgin olive oil.
4. Dip each sandwich in the egg mixture and add to the pan. Cook on each side for 2-3 minutes, or until sandwiches are golden brown and cheese has melted.
5. Transfer to a plate, season with salt and pepper and serve topped with maple syrup or honey.

Notes

This Monte Cristo Sandwich Recipe is:
High in calcium
High in vitamin B6

Nutrition

• Serving Size: 1 sandwich
• Calories: 717
• Sugar: 7 g
• Sodium: 1257.8 mg
• Fat: 47.8 g
• Saturated Fat: 18.7 g
• Carbohydrates: 29.1 g
• Fiber: 2.8 g
• Protein: 39.5 g
• Cholesterol: 316.8 mg

Keywords: recipe, main, lunch, snack

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Monte Cristo Sandwich Recipe
Pickled Plum.

A delicious and easy to make Salmon En Papillote Recipe that looks refined, but is so simple you can get it on your family’s dinner table in 30 minutes. It’s a great dish for date night too!

When this salmon en papillote recipe hit the table, I opened the parchment paper and peeked in at the gorgeous, velvety fish with veggies and couldn’t wait to dig in. But I kept one eye trained on Ben.

Historically, my husband hasn’t been a huge fan of salmon. So, it is with that in mind that I approach making salmon in our house. My goal has always been to change his mind on the matter, and I’ve made some great headway!

The best thing about making this salmon en papillote, beside being as delicious as it is, is that it is uses simple ingredients and is an easy way to put dinner on the table with very little prepping required.

It’s not often that five minutes of chopping results in a delicate and deeply flavorful salmon dish you might order at a high end French brasserie. Salmon en papillote is really a recipe that let’s the ingredients do all the work.

Ingredients for Salmon en Papillote

• Salmon: Boneless, fresh salmon fillets are the best type to use for this papillote dish. But you can technically use any cut of salmon you like.
• Garlic: Minced cloves are placed underneath the salmon to infuse it with sweet, garlicky notes.
• Extra virgin olive oil: I recommend using your best olive oil for this dish because you will definitely taste it. A high quality virgin olive oil tastes like fresh herbs and is also fruity and aromatic.
• Dill: We all know how well dill goes with salmon and lemon. It’s one of those classic flavor combinations you can’t go wrong with. I’m using fresh dill for this recipe.
• Cherry tomatoes: Cherry tomatoes add a refreshing and bright flavor to this dish. I have cut them in half to let some of their natural flavors mix with the garlic and other ingredients.
• Button mushrooms: I’m using medium white mushrooms that I have thinly sliced, but brown cremini mushrooms or fresh shiitake mushrooms work just as well.
• Asparagus: Thick spears are preferable because they yield a lovely, slightly crunchy texture. But you can use any type of asparagus, white ones included.
• Lemon: A little squeeze of fresh lemon juice to add moisture during the cooking process, and a little more for when the salmon is being served.
• Capers: Capers add saltiness and some acidity. However, you can omit them if you are looking to lower the sodium content of this dish.

Ingredient Variations

This is a list of popular ingredients in other similar recipes that you can test out the next time you are trying out this recipe! It’s a fun way to get creative while also making something delicious once again!

• Bell peppers
• Green beans
• Sweet potatoes or other root vegetables
• A splash of white wine

How to Make Salmon en Papillote

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Start by preheating your oven to 350ºF (177ºC).
3. Place the salmon fillet on a flat surface and season them on both side with kosher salt and black pepper.
4. Cut two pieces of parchment paper or aluminum foil that are big enough to hold the salmon fillets and other ingredients and that can be closed and folded.
5. Lay one piece of parchment paper flat on the counter and place half of the garlic and asparagus in the center of it. Top with a salmon fillet and repeat the same step for the other piece of parchment paper.
6. Place the cherry tomatoes and mushrooms around the salmon fillets and season with salt and pepper.
7. Place a few pieces of chopped dill and some capers on top of the salmon and drizzle with a little extra virgin oil.
8. Squeeze a little lemon juice and close the paper by folding the edges over several times, until it is completely sealed.
9. Place on a baking sheet and bake for 20-25 minutes, until the salmon is almost fully cooked and flaky. Enjoy!

What Does Salmon en Papillote Mean?

Salmon en Papillote literally means salmon in a packet, which is usually made of parchment or wrapped in foil. The packet process helps steam the salmon so it’s moist and cooked to perfection.

For this recipe I have surrounded the fillets with a mix of mushrooms, tomatoes, olive oil, dill, lemon juice and capers. The parchment paper is then folded to create a packet that is baked, creating a self contained mini-oven where all of the flavors become intertwined.

Each element of the dish comes out of the oven perfectly cooked and having taken on the characteristics of everything else in the packet.

Origins of Salmon en Papillote

As you might be able to surmise given the french namesake, this dish and cooking technique was popularized in France and dates back to the 17th century. However, the ‘en papillote’ cooking method existed long before, and in many other cultures and countries. For example, in Italy, all different types of seafood is cooked in parchment paper, called al cartoccio in Italian. It’s also a popular method used in Latin cuisine, especially when making dishes such as tamales.

Salmon is a fantastic ingredient to cook with. Not only is it delicious, it is packed with nutritional elements your body craves to operate at peak levels.

Salmon is an excellent source of omega-3 fatty acids, protein, selenium – as well as vitamins B6, B12 and D.

Salmon en papillote just happens to hit the trifecta when it comes to cooking at home: easy to make, delicious to devour and super-duper healthy. Make it easily for dinner tonight or plan a dinner party and WOW your dinner guests!

Other Salmon Recipes You Might Like

Baked Salmon with Honey Sriracha Sauce

Japanese Salted Salmon (Shiozake)

Miso Salmon

The Best Salmon Croquettes

This is a favorite method of mine when cooking salmon. Did you like this salmon en papillote? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salmon en Papillote

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★★★★

3.5 from 2 reviews

A delicious and easy to make Salmon En Papillote Recipe that looks refined, but is so simple you can get it on your family’s dinner table in 30 minutes!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 people
• Category: Fish and seafood
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Units USM

• 2 8–ounce boneless salmon fillets
• 2 cloves garlic (minced)
• 2 teaspoons extra virgin olive oil
• 1 tablespoon dill (roughly chopped)
• 14 cherry tomatoes (halved)
• 10 medium white button mushrooms (thinly sliced)
• 8–10 thick asparagus spears
• 1 lemon
• 2 teaspoons capers (optional)

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Instructions

1. Preheat oven to 350ºF.
2. Season salmon fillets with salt and pepper and set aside.
3. Use two pieces of parchment paper or aluminum foil big enough to fold in half once all the ingredients have been added.
4. Evenly distribute minced garlic and asparagus in the center of each of the pieces of paper and top each with a salmon fillet.
5. Add cherry tomatoes and mushrooms around the salmon and season with salt and pepper.
6. Sprinkle dill and capers on top of fish and vegetables and drizzle extra virgin oil.
7. Squeeze a little lemon juice and close the paper by folding the edges over several times, until it is completely sealed.
8. Place on a baking sheet and bake for 20-25 minutes, until salmon is almost fully cooked and flaky.
9. Serve with quinoa, rice or noodles.

Notes

This Salmon en Papillote recipe is best eaten right out of the oven. It can keep refrigerated for up to a day, stored in an airtight storage container.

* Skip the capers for a dish that’s even lower in sodium.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6.2g
• Sodium: 259.6mg
• Fat: 16g
• Saturated Fat: 2.6g
• Unsaturated Fat: 3.3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 56.2g
• Cholesterol: 115.6mg

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Salmon en Papillote
Pickled Plum.

Creamy, salty, sweet and healthy – this breakfast asparagus, radish and ricotta toast is finished with a drizzle of honey for a stunning looking morning meal. Plus, it’s really easy to make!

Breakfast Asparagus, Radish and Ricotta Toast

I don’t think there is anything better than bread and butter for breakfast, but whenever I feel like serving something a little more refined, I make this easy asparagus, radish and ricotta toast recipe.

Topping a piece of bread with some kind of cheese or spread and dressing it with vegetables, fruits and/or meats – this type of cooking is at the core of French cooking.

I love the play on colors and shapes of this particular breakfast toast, and the mix of salty with sweet. It’s a grown up breakfast that pairs beautifully with a side salad or with bacon and sausages.

You can use any type of bread for this – I chose whole grain because of its rustic look and the fact that it’s healthier in general. Serve it on a wooden bread board to give this dish a French country side flair.

Other yummy and easy breakfast recipes:

• Toast with camembert, caramelized onions and fig jam
• Dashi tamago yaki (Japanese dashi and scallion omelet)
• Rigrot (Norwegian porridge)
• Green goddess smoothie
• Fresh fruit yogurt parfait

Did you like this Breakfast Asparagus, Radish and Ricotta Toast Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Breakfast Asparagus, Radish and Ricotta Toast

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★★★★★

5 from 1 review

Creamy, salty and healthy – this breakfast asparagus, radish and ricotta toast is finished with a drizzle of honey for a stunning looking morning meal. Plus, it’s really easy to make!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4 slices
• Category: Breakfast
• Cuisine: American

Ingredients

• 4–6 asparagus spears (ends trimmed, chopped into thirds and thinly sliced lengthwise into 2-inch pieces)
• 1–2 large radishes very thinly sliced (preferably on the thinnest setting of a mandolin)
• 1/2 cup partly skimmed ricotta
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 4 slices whole grain or sourdough bread
• salt and pepper to taste
• honey to drizzle on top (optional)

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Instructions

1. Lay asparagus slices on a plate and drizzle with olive oil, balsamic vinegar, a little salt and pepper. Set aside and let marinate for 20 minutes.
2. Turn the broiler setting on your oven on.
3. In a cooking tray, lay pieces of bread and spread ricotta on top.
4. Add a few slices of radishes and season with salt and pepper.
5. Top with asparagus slices (I like a criss cross pattern) and broil in the oven for 3 minutes.
6. Take the toasts out of the oven and let them cool for a minute.
7. Drizzle a little honey on top and serve immediately.

Notes

This Breakfast Asparagus, Radish and Ricotta Toast Recipe Is:
Low in cholesterol
High in calcium

You can substitute ricotta for cream cheese or some other creamy spread of your choice.
There is nothing more classically French than serving cheese, bread and cured ham on a wooden board. Think of a south of France rustic dinner with wine. C’est l’amour fou!

Nutrition

• Serving Size: 1 slice
• Calories: 163
• Sugar: 4.4 g
• Sodium: 162.8 mg
• Fat: 8.3 g
• Saturated Fat: 2.1 g
• Carbohydrates: 16.7 g
• Fiber: 1.8 g
• Protein: 5.9 g
• Cholesterol: 9.6 mg

Keywords: recipe, snack

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Breakfast Asparagus, Radish and Ricotta Toast
Pickled Plum.

Feed your family a healthy and beautiful spring Swiss Chard Pie with Gruyère for dinner tonight. This pie only takes 15 minutes to prep and is ready to serve in less than an hour!

Spring Swiss Chard Pie With Gruyère

This is such an easy and delicious pie to make that you’ll want to add it to your weekly dinner rotation!

Spring is in full swing which means herbs and vegetables like swiss chard are looking gorgeous! I love cooking with seasonal produce because they are at their peak in terms of flavor and are usually more affordable than those out of season.

A pound of Swiss chard costs around two to three dollars which is enough to make a gorgeous pie like this one. It’s also quite filling!

Making something like this spring Swiss Chard Pie With Gruyère is a great way to hide vegetables if your kids aren’t too keen on them.

They won’t be able to tell they are munching on garlic, onions, Swiss chard and red bell peppers. Instead, they’ll think they are eating something meaty and comforting.

My husband was convinced there was ground meat in it and had to dissect a piece to see with his own eyes that there wasn’t!

Pies and quiches are usually staple foods for lunch or brunch but I personally enjoy serving this spring Swiss chard pie for dinner. Next to a simple frisée salad with lemon and olive oil, it makes a beautiful, lighter and healthier dinner option.

Other lighter and healthier dinner recipes:

• Chicken chop suey
• Hearty Tuscan soup
• Baked general Tso chicken
• Summer turkey meatloaf
• Vegetable ricotta pie

Did you like this Spring Swiss Chard Pie With Gruyère Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Spring Swiss Chard Pie With Gruyère

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Feed your family a healthy and beautiful spring Swiss chard and Gruyère pie for dinner tonight. This colorful pie only takes 15 minutes to prep and is ready to serve in less than an hour!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 people
• Category: Main
• Method: Baking
• Cuisine: French

Ingredients

• One 9-inch deep dish pie crust
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (minced)
• 8 fillets anchovies, roughly chopped (optional)
• 1 medium onion (thinly sliced into half moons)
• 1 red bell pepper, thinly sliced into sticks (julienned)
• 1 pound swiss chard (chopped, stems and leaves)
• 2/3 cup partly skimmed ricotta
• 4 large eggs (whisked)
• 1/2 cup good Gruyère cheese, grated (or you can substitute with Comté or Beaufort cheese)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

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Instructions

1. Bake crust according to directions on the package (you usually have to thaw it first and bake it for 10-15 minutes before you can fill it with ingredients).
2. Preheat oven to 350ºF.
3. In a large pan over high heat, add olive oil, garlic, anchovies and onions. Cook for 3-4 minutes, until onions have soften and are translucent.
4. Add bell peppers and swiss chard, stir and cook for 5 minutes, until tender. Turn the heat off, transfer to a plate and let the vegetables cool to room temperature. You can speed up the process by putting them in the freezer for 5-7 minutes (make sure you use a timer so you don’t forget them!)
5. In a large mixing bowl, add ricotta, eggs, Gruyère, salt and pepper. Mix well.
6. Add cooked vegetables and mix well.
7. Pour mixture into the pie crust and bake in the oven for 40-50 minutes.
8. Serve hot or cold (with hot sauce or ketchup – optional).

Notes

This Spring Swiss Chard Pie With Gruyère Is:
Very high in vitamin A
Very high in vitamin C

Nutrition

• Serving Size:
• Calories: 333
• Sugar: 4.3 g
• Sodium: 1054 mg
• Fat: 21.8 g
• Saturated Fat: 6.2 g
• Carbohydrates: 22.7 g
• Fiber: 3.7 g
• Protein: 12.6 g
• Cholesterol: 139 mg

Keywords: recipe, pie, brunch

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Spring Swiss Chard Pie With Gruyère
Pickled Plum.

This easy scalloped potatoes dish is very close to a classic potato Dauphinoise (French baked scalloped potatoes with cheese) but with a whole layer of melt-in-your mouth fennel and topped with parmesan cheese.

Prep time is only 10 minutes but you will need an extra 40 to bake it in the oven. Once it’s in the oven though, you can leave it unsupervised until it’s time to eat it.

Scalloped Potatoes Ingredients

• Half and half: I prefer using half and half over cream because it’s lower in fat and makes the dish less heavy. But go ahead and use cream if you like your dish to be extra creamy.
• Nutmeg: A pinch of nutmeg to add a nutty sweet and warm taste.
• Dill: The dill adds a really interesting flavor to the dish. Although it’s very subtle, it infuses the sauce with grassy and citrusy notes.
• Thyme: Chopped thyme layers the sauce with a woodsy, flowery spices.
• Butter: Salted or unsalted butter to add moisture to the baked dish.
• Potatoes: Use yukon gold potatoes if you can find them. They are sweeter and have a more solid texture than other potatoes. If you cannot find them, russet potatoes will also work.
• Extra virgin olive oil: A little oil to pan fry the garlic and fennel and to add a slight floral element to the dish.
• Garlic: You will need four cloves of garlic for this recipe, to add sweetness and a little kick.
• Fennel: A small fennel bulb with the fronds and the core removed. The fennel adds sweetness and a slight anise (think black licorice) taste.
• Blue cheese: This is optional but adding a stinky cheese like blue cheese make the flavor more intense. Roquefort cheese, Swiss, or Gruyere cheese can also be used.
• Parmesan cheese: Freshly grated parmesan has a lot more depth of flavor and umami than ready to sprinkle parmesan.

How to Make Scalloped Potatoes

Scroll all the way down to the recipe card for the full recipe.

1. Add the half and half, nutmeg, dill, thyme, and butter to a small pot over medium-low heat, and slowly bring the mixture to a boil. Turn the heat off and leave the mixture to cool.
2. Peel and slice potatoes into 1/8-inch thick pieces using a knife or mandolin slicer.
3. Add the sliced potatoes to a bowl filled with water and set aside.
4. Slice the fennel in half and discard the core, stalks, and fennel fronds. Chop the rest into bite size pieces.
5. Place a large deep skillet over medium-high heat and when the skillet is hot, add the oil and the garlic. Pan fry for about 1 minute until the garlic is fragrant and add the fennel. Stir and lower the heat to medium-low.
6. Cook for about six minutes, until the fennel is soft but still yields a slight crunch.
7. Turn the heat off and transfer the fennel into a baking dish.
8. Drain the potatoes well and pat them dry. Add enough slices to cover the baking dish into one even layer. Add a layer on top and repeat this step until all the sliced potatoes have been used.
9. Evenly pour the creamy sauce over the potatoes and top with blue cheese and parmesan cheese.
10. Bake for about 40 minutes, until the potatoes are soft. Serve.

Origins of Scalloped Potatoes

The exact origin isn’t entirely clear but some reports state scalloped potatoes, and all other scalloped dishes, first started in England, derived from the baked oysters with breadcrumb dish. The word “scalloped” is used to describe the rumpled edges of the dish.

The term ‘au gratin’ is a French word that signifies when breadcrumbs and cheese grace the top of the desired prepared baking dish. This topping is meant to be baked golden brown and adds a satisfying layered texture with a slight crunch element.

What Does Caramelized Mean?

Caramelization is a term that refers to the cooking process when one takes sugar and combines it with the element of heat. When these two elements meet, compounds are then released that generally alter both the color and flavor of the sugar itself and/or your ingredient. This is just one part of the process as to how caramel is made—hence the name ‘caramelized’. 

However, ‘caramelizing’ a dish doesn’t mean there is caramel in it. This is going to be an obvious fact for some of you more experienced cooks out there, but to the novice, the term ‘caramelized fennel’ might be confusing because the term ‘caramel’ is usually used to refer to the sweet treat. 

There are many foods that can be caramelized aside from the fennel used in this dish. Other popular examples of caramelized foods include onions, bread, bananas, carrots, Brussel sprouts, and more.

What to Serve with Scalloped Potatoes

These scalloped potatoes make a wonderful side to a French style dinner or as part of a comforting meal. Some of my favorite dishes I like to pair these potatoes with are:

Other French Recipes You Might

Julia Child’s Beef Patties à la Lyonnaise)

Nicoise Salad

Mushroom Soup (Dairy-Free)

Lemon chicken salad recipe

Did you like this scalloped potatoes recipe? Are there changes you made that you would like to share?

Scalloped Potatoes with Caramelized Fennel

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This recipe will make you addicted to scalloped potatoes! Adapted from the classic French potato Dauphinoise dish, these baked scalloped potatoes are combined with caramelized sliced fennel, in a creamy and cheesy sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 people
• Category: Side
• Cuisine: French

Ingredients

Units USM

• 2 cups half and half
• 1/4 teaspoon nutmeg
• 1 sprig dill, finely chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon butter
• 2 medium potatoes
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic (finely chopped)
• 1 small fennel bulb (fronds and core removed, thinly sliced)
• 2 tablespoons blue cheese or Roquefort cheese (optional)
• 1/4 cup grated parmesan cheese

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Instructions

1. Add the half and half, nutmeg, dill, thyme, and butter to a small pot over medium-low heat, and slowly bring the mixture to a boil. Turn the heat off and leave the mixture to cool.
2. Peel and slice potatoes into 1/8-inch thick pieces using a knife or mandolin slicer.
3. Add the sliced potatoes to a bowl filled with water and set aside.
4. Slice the fennel in half and discard the core, stalks, and fennel fronds. Chop the rest into bite size pieces.
5. Place a large deep skillet over medium-high heat and when the skillet is hot, add the oil and the garlic. Pan fry for about 1 minute until the garlic is fragrant and add the fennel. Stir and lower the heat to medium-low.
6. Cook for about six minutes, until the fennel is soft but still yields a slight crunch.
7. Turn the heat off and transfer the fennel into a baking dish.
8. Drain the potatoes well and pat them dry. Add enough slices to cover the baking dish into one even layer. Add a layer on top and repeat this step until all the sliced potatoes have been used.
9. Evenly pour the creamy sauce over the potatoes and top with blue cheese and parmesan cheese.
10. Bake for about 40 minutes, until the potatoes are soft. Serve.

Notes

Store the leftovers in an airtight storage container. Refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 238
• Sugar: 9.1g
• Sodium: 302mg
• Fat: 11.1g
• Saturated Fat: 5.2g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 27.9g
• Fiber: 3.8g
• Protein: 8.2g
• Cholesterol: 20.8mg

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Easy Scalloped Potatoes
Pickled Plum.