Be Queen For A Day With This Coronation Quiche

Be Queen For A Day With This Coronation Quiche

Face Your Foodie Fears

Prepare a deliciously easy and savory Coronation Quiche for brunch or your next party luncheon! Grab the recipe and treat your guests like royalty with a dish that’s sure to please their palates.

On my recent milestone birthday, I experienced an extraordinary event that made me feel like a queen. It was a surprise!

A grand celebration that exceeded my expectations, orchestrated by none other than my loving husband. 

The festivities were characterized by a 30-piece band, a sumptuous feast, and most importantly a guest list brimming with my incredible family and dearest friends who have been there for me in the past and will continue to be in the future.

They traveled far and wide and I just was shocked at every turn and with every face that I saw. Oh… and there were presents. Well-thought-out presents that touched my heart. It was overwhelming.

The night was perfect, and I was treated like royalty! I never could have imagined the love and downright fun in the room. I felt like the queen of queens. 

And while we’re on the topic of queens, there’s a coronation on the horizon, and I’ve heard that the menu includes a dish called Coronation Quiche.

I’ve crafted my own variation of the dish that is perfect for indulging in while watching the grand crowning ceremony of the new king and queen.

You know what else? It also makes a for a yummy brunch dish on the morning after an unforgettable birthday celebration.

Spinach, Bacon and Caramelized Onion Tart

Is it a quiche or is it a tart?  By definition, a tart is a sweet pastry dish with an open top.  A quiche is made from pastry too and looks like a finished pie; it gets its texture from an egg and milk based custard. We break a few barriers here and prepare a savory tart with a layer of custard.  It’s the perfect dish for a brunch or outdoor luncheon, because you can bake it in advance and serve it the next day at room temperature.

Servings

6-8

Ready In:

60 Minutes
Preparation Time: 20 minutes
Bake Time: 30 to 40 minutes
  

 

Good For:

Brunch
Luncheon
Party Appetizer

Ingredients:

1 (9-inch) refrigerated pie crust
½ pound bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, peeled and finely diced, about 1 cup
1 tablespoon balsamic vinegar
1 pound fresh spinach leaves, about 4 cups (or substitute with 10 ounces frozen spinach, thawed)
1 teaspoon dried Herbs de Provence
8 ounces smoked Fontina cheese, grated, about 1 cup
4 extra large eggs
½ cup heavy whipping cream
1 teaspoon kosher salt
½ teaspoon coarse black pepper
½ teaspoon ground nutmeg

Preheat the oven to 400°.  Unroll the pie crust and press it into a 9-inch tart pan with removable bottom.  Pierce the bottom of the pie crust with a fork.  Bake until the pie crust is golden, about 9 to 12 minutes.  Set the baked pie crust aside.

Cook the bacon in a skillet, over medium-high heat, until crisp.  Remove the bacon with a slotted spoon and drain on paper towels.  Carefully pour off the fat left in the pan.

Heat the olive oil and butter in the same pan, over medium-high heat.  Cook the onion in the pan until soft, about 5 minutes.  Drizzle with balsamic vinegar and cook for 4 to 5 minutes more.  The diced onion should be golden and slightly syrupy.

Cook the spinach in the pan until just wilted, about 5 minutes.  Sprinkle with Herbs de Provence and set the cooked spinach aside.

Carefully slide the baked tart shell onto a baking sheet.  Sprinkle the bacon onto the bottom of the baked tart shell.  Cover the bacon with grated cheese.  Cover the cheese with the caramelized onion.  Spread the spinach over the top.  Whisk together the eggs and cream and season with salt, pepper and nutmeg.  Carefully pour this mixture over the ingredients in the tart.  Place the baking sheet holding the tart into the oven.  Bake until the egg mixture puffs and is golden about 30 minutes.  

At this point, you can cool the tart to room temperature.  Carefully wrap the tart in plastic wrap and refrigerate.  Two hours before you are ready to serve, remove the tart from the fridge and bring it to room temperature.  For a warm tart, you can place it into a warming drawer (or oven set on lowest temperature)on the medium-low setting for 1 hour.  

Remove the side portion of the tart pan.  Cut the tart into wedges and serve.

Sources and Substitutions
You can purchase smoked Fontina cheese from the deli counter of your grocery store.

If it is not available, substitute with grated aged English cheddar or Gruyere cheese.

Of course, in place of refrigerated pastry dough, you can make your own pastry for this tart.

In case you need a recipe, this is one of my favorites:

 

Jorj’s Home Made Pastry Dough

1 ¼ cups unbleached, all-purpose flour
Pinch of salt
7 tablespoons organic unsalted butter, chilled and cut into small pieces
1 to 2 tablespoons ice water, or more as needed

Place the flour, salt, and butter into the bowl of a food processor. Process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube until the dough comes together and starts to pull away from the sides of the container, no more than 10 pulses. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

 

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Chicken Curry Jorj’s Way Featuring Kitchens of Africa

Chicken Curry Jorj’s Way Featuring Kitchens of Africa

Face Your Foodie Fears

Spice up your dinner tonight with this extraordinary chicken and cauliflower recipe, featuring North Carolina’s Kitchens of Africa. Treat yourself to a taste of adventure by indulging in fried chickpeas and light yet creamy lime-avocado yogurt!

Hubby and I are embarked on an African adventure!

Besides the shots, mosquito repellent, neutral-colored clothing, and hats, the one thing I’m happy to pre-plan is the food!

Although springing up in several cities, African fare is still a unique meal to find.

It just so happens that when reading several of the MUST-HAVE holiday gift guides, I came across Kitchens of Africa, a company with a mission to bring the diverse and exotic cuisine of Africa to the rest of the world. 

Originating in Raleigh, North Carolina, Kitchens of Africa offers a variety of sauces that we can use to bring the flavors of Africa to our home kitchens. 

Of course, I bought a box from Kitchens of Africa and received four different jars with recipes to go along with each. 

 

I decided to start with the Zanzibari Curry Simmer Sauce. I chopped some veggies and chicken and simmered them in the sauce. It was delish! 

If you have a craving for curry, and you haven’t placed your order from Kitchens of Africa, do not worry. 

I’ve included a recipe from Canvas and Cuisine that will hold you over until you do!

Chicken and Cauliflower Curry
With Lime-Avocado Yogurt and Fried Chickpeas

Servings

Serves 4 as a Main or 6 as a Side

 

Ready In:

60 Minutes

Good For:

Dinner

Ingredients:

2 tablespoon olive oil
2 boneless, skinless chicken breasts cut into 2-inch pieces
1 medium onion, peeled and diced, about 1 cup
4 garlic cloves, peeled and diced, about 2 tablespoons
2-inch piece fresh ginger, peeled and grated, about 2 tablespoons
1 medium jalapeno pepper, seeded, veins and stem removed, finely diced, about 1 tablespoon
2 tablespoons tomato paste
2 tablespoons curry powder
2 tablespoons garam masala
1 cinnamon stick
2 cups homemade chicken stock or prepared low sodium broth
1 head cauliflower, cut into small florets
1 (15-ounce) can of diced tomatoes
½ cup coconut milk
1 teaspoon kosher salt
½ teaspoon coarse black pepper

For yogurt:
1 cup plain Greek yogurt
1 ripe avocado, peeled, seed removed
2 small green onions, thinly sliced
Juice of 1 lime, about 1 tablespoon
2 tablespoons chopped fresh cilantro

For chickpeas:
1 (15-ounce can) chickpeas
½ cup olive oil
1 teaspoon paprika
1 teaspoon kosher salt
Zest 1 lime, about 1 teaspoon

Heat olive oil in a skillet with deep sides over medium-high heat. Place the chicken pieces into the skillet and cook until golden brown on all sides. Season with some salt and pepper. Transfer the chicken to a platter.

Reduce the heat to medium and add the onion, garlic, ginger, jalapeno, tomato paste, curry powder, garam masala, and cinnamon stick to the skillet. Stir and cook for 2 to 3 minutes.

Your kitchen should begin to smell like curry! Stir in the chicken broth. Add the cauliflower to the skillet and cook until tender, about 6 minutes. Add the tomatoes, sautéed chicken, and coconut milk. Cook for 5 minutes more. Reduce the heat and simmer until the chicken is cooked through and the cauliflower tender but not mushy, about 15 to 20 minutes more. Taste and season with salt and pepper.

Use a hand mixer, blender, or immersion blender to blend the yogurt and avocado until smooth. Stir in the green onions, lime juice, and cilantro. Taste and season with salt.

Rinse, drain and pat dry chickpeas. Heat olive oil in a skillet over medium-high heat. Place the chickpeas into the oil and fry until golden brown, about 15 to 20 minutes. If your pan is not very large you can do this in batches. Remove the chickpeas to a baking sheet lined with paper towels. Sprinkle with paprika, salt, and lime zest. Toss to coat.

Serve the cauliflower and chicken curry in a bowl garnished with a spoonful of lime–avocado yogurt and sprinkled with fried chickpeas.

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Countdown to Good Taste! Best 2022 Recipes

Countdown to Good Taste! Best 2022 Recipes

Can you believe 2023 is almost here?!

Check out my top recipes of 2022 and discover why these dishes were all the rage in home kitchens across the country (and for good reason!).

These recipes are delicious, easy to make, and perfect for any occasion.

If you’re looking for some new recipe ideas to add to your repertoire, or just curious about what all the fuss was about, check out my best recipes from 2022.

Happy cooking and Happy New Year!

Cooking With Mushrooms and Spinach

Spinach Au Gratin With Sauteed Mushrooms

I LOVE cooking mushrooms. This humble fungi inspire my dishes with their complex flavors and many uses.

Spinach Au Gratin With Sauteed Mushrooms is one of my favorite recipes that is easy to make and will make you feel like a celebrity chef!

Southern Style Charcuterie with This Cocktail Pairing…

Southern Style Charcuterie

My Southern-Style Charcuterie board is really something to behold, and your guests won’t believe the spread when you set out this showstopper.

My board is PACKED with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, cilantro shrimp, and an assortment of turkey and ham roll-ups!

Wash it down with my prickly pear cocktail, inspired by strolls at the Farmer’s Market.

I Did It My Way! Veal Sinatra Inspired By Locanda Rustica

Veal Sinatra Recipe Inspired By Locanda Rustica

A cast-iron skillet. Thick slices of eggplant. A ladleful of marinara sauce and a double-topping of cheese. 

Take advantage of your favorite variety of eggplant using this simple frying technique to create a super Italian-inspired dish and make eggplant parm magic tonight!

how to make easy grilled veggies for memorial day

Schnitzel Parmesan & Schnitzel Milanese

Make pork two ways with this freezer-friendly meal, perfect for remixing your dinner ingredients without getting bored!

how to make easy grilled veggies for memorial day

Spring Dinner Party Menu Featuring Fresh Dinner Salads

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

  • Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette
  • Poached Chicken In Tuna Sauce
  • Roasted Salmon In the Grass With Cucumber Mint Sauce
  • Farmer’s Market Orzo Salad 
  • Sunshine Cake from Sunday Best Dishes
how to make easy grilled veggies for memorial day

The Only Fruit Chutney Recipe You’ll Ever Need 

If you’re looking for the easiest chutney recipe, look no further.

This is the best peach chutney recipe that can be used with a variety of fruits and is great on crackers, sandwiches, or even cheese plates.

Learn how to make fancy chutney with the only chutney recipe you’ll ever need from Jorj’s kitchen!

 

how to make easy grilled veggies for memorial day

Party Dip Recipe Ideas

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of being full before a big meal (or in-between them)!

Holidays With Jorj and Sue! Festive Focaccia + Acrylic Art

Holidays With Jorj and Sue! Festive Focaccia + Acrylic Art

I am SO excited to share with you my easy holiday focaccia recipe!

This delicious side dish is the perfect way to get creative and crafty this holiday season.

Whether you are looking for a unique centerpiece or just some tasty treats to enjoy with family and friends, this easy recipe is sure to please.

 

Is It Easy To Make Bread Dough At Home? YES!

How To Embed Veggies In Foccaccia Bread

INGREDIENTS FOR GARDEN ART FOCACCIA BREAD

2 ¼ teaspoons active dry yeast

1 tablespoon granulated sugar

1 ¾ cups warm water

5 cups unbleached all-purpose

1 tablespoon kosher salt

1 cup olive oil, divided

2 tablespoons Parmesan cheese

2 teaspoons sea salt

1 teaspoon dried thyme 

1 teaspoon dried rosemary

Fun Veggies: Roasted red peppers, English peas, etc.

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

How to make holiday art focaccia bread

Place the yeast and sugar into a small bowl. Stir in the warm water. Place the bowl in a warm place until the yeast is bubbling and fragrant, about 15 minutes. I use the proof setting on my warming drawer for this.

Use an electric mixer fitted with a dough hook to combine the flour, salt, ½ cup of olive oil and the yeast to form a dough. Once the dough comes together, continue to knead the dough in the machine until smooth. Stop the machine and check the dough every couple of minutes. The dough should be smooth and elastic, hold its shape around the dough hook and spring back when you indent it with your finger. This takes anywhere from 5 to 8 minutes using the mixer. If you are kneading by hand, knead until you can’t knead anymore!

Transfer the dough to a lightly floured surface. Knead it by hand for an additional 30 seconds. If the dough is too sticky, you can sprinkle with additional flour. Form the dough into a ball and transfer to a bowl that has been lightly coated with olive oil. Cover and place in a warm place to rise until doubled in size, about 1 hour. I use my warming drawer for this step, too.

Pour the remaining cup of olive oil onto a 12 ½ x 17 ½ x 1-inch jelly roll pan. Transfer the dough to the pan, stretching it out to fill the pan. Turn and coat with oil on both sides. Use your finger to poke indentations into the dough. These will be the “nooks and crannies” to hold the seasoning in the next step. Place the dough in a warm place to rise again, for 1 hour. Yep, the warming drawer is still the best place!

Preheat the oven to 400°. Transfer the pan from its warm place. Sprinkle with Parmesan cheese, sea salt, thyme, and rosemary. Drizzle with a bit more olive oil. Bake until the top of the bread is golden brown, about 15 to 20 minutes. Cool the bread in the pan before cutting into squares.

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Join Jorj In The Kitchen!

Join Jorj for Meal Inspiration & Home Foodie Conversation!

Celebrate Bartender Day With DIY Craft Cocktails

Celebrate Bartender Day With DIY Craft Cocktails

Stop Food Waste Leftover Remix

Celebrate Bartender Day Jorj’s way with these easy DIY cocktails, perfect for your home entertaining this holiday season! Grab these essential home bar recipes.

Looking to get in the Bartender Day spirit (hee!) but don’t feel like heading out to the bar? No problem!

With these easy, delicious cocktail recipes, you can easily make your own cocktails right at home. Whether you’re looking for something fruity and refreshing or something boozy and decadent, celebrate National Bartender’s Day, Jorj’s way!

Champagne Cosmo Cocktail

Ingredients:

12 ounces pomegranate juice
2 ounces Chambord raspberry liqueur
Juice of 1 large lime, about 2 tablespoons
1 (750-ml) bottle Champagne
Fresh pitted cherries

Stir together the pomegranate juice, Chambord and lime juice in a pitcher. Pour about 1 ounce of this mixture into the bottom of a champagne flute. Top off the glass with Champagne. Garnish with fresh cherries.

Doreen’s Dirty Martini

Ingredients:
2 ounces vodka
½ ounce olive juice
Whiff of dry vermouth
2 to 3 colossal size olives

 

Fill a cocktail shaker half full of ice. Pour in the vodka and the olive juice. Shake well and set aside. Add a touch of vermouth to a martini glass.

Strain and pour the mixture into the glass. Garnish with olives.

Bonus Doreen Recipe: “Just A Little Something” Black Cocoa Cookies

 Easy Simple Syrup Infusion recipes

Simple syrup is the traditional sweetener in cocktails. You can buy simple syrup in a bottle and keep it in the fridge, or you can make it yourself by combining equal parts sugar and water and boiling until the sugar dissolves. Voila! Simple Syrup!!

The star of my cocktails was my Old Fashion made with a really, really good bourbon, a dash or two of bitters, and a splash of this blood orange and sage-infused simple syrup recipe.

The drink was garnished with bourbon-marinated fresh cherries and strips of candied blood orange. Get the Old Fashioned Bourbon recipe below!

Old Fashioned Bourbon

Ingredients
3 maraschino cherries
Orange pinwheel
1 tablespoon super fine sugar
2 ounces bourbon
Club soda

 

Place two cherries and orange slice into the bottom of a cocktail glass. Sprinkle with sugar and stir with the back of a wooden spoon to blend flavors. Pour the bourbon over top. Fill the glass with ice. Top it off with club soda. Garnish with the third cherry.

Oyster Shooters

Ingredients:
12 shucked oysters with oyster juice
1/3 cup ketchup
1 teaspoon prepared horseradish
Juice of 1 medium lime (about 1 tablespoon)
12 ounces tomato juice
12 ounces cold Vodka
Drops of Hot Pepper sauce

 

Place each oyster, with its juice, into the bottom of a tall (6-inch) shot glass (or martini glass).

Mix together the ketchup and horseradish. Place a dollop of this sauce on top of each oyster.

Pour in 1 ounce of tomato juice and 1 ounce chilled vodka over each oyster. Season with additional hot sauce (if desired). Serve cold.

Hair Of The Dog Brunch Cocktail

Ingredients:

12 ounces tomato juice
1 teaspoon Worcestershire sauce
½ teaspoon prepared horseradish
2 to 4 drops (or more) hot pepper sauce
1 whole lemon, cut into wedges
1 tablespoon celery salt
2 (12-ounce bottles) beer
Celery stalks with leaves

 

In a pitcher, stir together the tomato juice, Worcestershire sauce, horseradish and hot pepper sauce. Rub the rims of the cocktail glasses with lemon wedges. Dip the rims into a saucer containing the celery salt. Fill each glass with ice cubes.

Fill half the glass with beer and top it off with the tomato juice mixture. Garnish with celery stalks.

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