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.

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)!

This Chicken Liver Recipe Will Cure Your Foodie Fears

This Chicken Liver Recipe Will Cure Your Foodie Fears

Face Your Foodie Fears

Face your foodie fears with this Chicken Liver Mousse recipe, a timeless party appetizer that I’ve been enjoying since I was a kid! You’ll be surprised how easy (and tasty) chicken liver can be.

I grew up eating chopped chicken liver. Mom or Gram would sauté the livers with some onions and garlic, add diced hard-boiled egg and swirl in spoonful’s of Miracle Whip. Dad would mold the final product into football shapes for game watching, or into silver dishes for holidays.

We would slather up pieces of pumpernickel bread and chow down. I LOVE chopped liver.

I can see you right now.

You’re turning up your nose at the thought of eating chicken livers.

I’m here to tell you that it’s time to overcome those fears and love you some liver.

Chopped liver may not be your thing, but a fine liver mousse made with shallots and sherry and apples, is just the perfect appy for your next entertaining event.

Let me show you how easy it is to make.

Chicken Liver Mousse

Servings

A Crowd

 

Ready In:

30 Minutes Plus Chilling

Good For:

Party Appetizers
Entertaining
Fall/Winter

Ingredients:

4 slices thick-cut bacon (I like maple bacon)
1 pound chicken livers
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil
2 large shallots, peeled and diced
1 Granny Smith apple, peeled and diced
½ cup dry sherry
1 teaspoon dried thyme
½ teaspoon allspice
4 tablespoons butter, room temperature, ½ stick
½ cup half and half
¼ cup apricot jam
Baguette slices

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.

Add the bacon to a skillet over medium heat and cook until crisp on both sides, about 5 minutes. Remove the bacon to paper towels.

Add the chicken livers to the skillet and cook until browned all over. Season with salt and pepper. You
want the liver to still be a little pink in the center, about 6 to 8 minutes. Transfer to the bowl of a food processor.

Heat 2 tablespoons olive oil in the same skillet. Add the shallots, apple, and sherry. Season with thyme,
allspice, salt, and pepper. Cook until the sherry reduces and the shallots an apple are soft, about 6 to 8 minutes. Transfer to the food processor. Add in the bacon and pulse to blend everything together. Add
in the butter. With the machine running slowly pour in the cream. You will have a smooth, spreadable mixture. You may add more cream if needed.

The mousse will firm up when refrigerated, so it can be a little loose at this point. Pour into ramekins or small bowls. Spread a small amount of jam over the top.

This will prevent discoloring of the liver. Cover tightly with plastic wrap and chill for several hours, or
even better, overnight. Let the mousse come to room temperature before serving with slices of baguette or crackers.

Guacamole Day, Everyday! Avocado Recipes

Guacamole Day, Everyday! Avocado Recipes

Want to learn how to make the best guacamole ever?

September 16 is National Guacamole Day, and what better way to celebrate than by making some delicious avocado dishes? I will show you how to grill avocados and perfect your guacamole for avocado toast, as well as other tasty avocado recipes!

Join Jorj In The Kitchen!

Join Jorj for Meal Inspiration & Home Foodie Conversation!

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

Thursday Night Football Party Snacks Are HERE!

Thursday Night Football Party Snacks Are HERE!

Are You Ready for Some Football??

This is the time of year that ALL football fans are most confident. This is THE year….the year we’ll make the playoffs…the year to GO ALL THE WAY…this is it.

We’ve signed the best new quarterback, drafted the top receiver, firmed up the defense, and how about the new coach!

It’s all there. This is it…the year!

Let’s celebrate the kickoff of the new season with some well-established football fav snack foods. Because, after all…the season is probably not going to go the way we want. And when all else fails….the food still TRIUMPHS!

Take a look at these tried and true winners!

Hot Garlicky Wings Recipe for Football Season

Hot Garlicky Wings

If you are craving a game-day wing experience, make a great dish with my Sunday Best recipe for Hot Garlicky wings. Whether your team is winning, or on the verge of winning!

Couch Potato Fan Food for the Super Bowl

REALLY GOOD TURKEY BURGER SLIDERS WITH CRISPY SHALLOTS AND PIMENTO CHEESE

They’re bite size and couch perfect. Use sharp cheddar and do NOT forget the pickles. Oh, and good news, the recipe makes enough pimento cheese to entertain your game-watching pals twice in one week!

Draft Day… Baby! NFL Party Ideas + Best Loaded Nachos Ever!

Sausage and Refried Bean Nachos

The dish that tames the angry fantasy football beast and totally scored in overtime is my sausage and refried bean nachos. I mean, these are truly a punched-up bit of nacho cheesiness. I serve these on every game day, regardless of the success of my quarterback.

how to make easy grilled veggies for memorial day

Potato Fries with Crispy Buffalo Chicken, topped with Blue Cheese Gravy

I’m just in in time for football pre-season tailgating! You may have heard of a dish called “poutine”. It involves fries, gravy and cheese curds. My version kicks it up a notch!

Shhh! I snuck a few veggies in these fab meatballs...

Seared Tuna Nachos with Roasted Garlic Cream + Charcuterie Board Ideas!

Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!

Shhh! I snuck a few veggies in these fab meatballs...

Game Day Dip

There’s just something about this that is super spicy but not hurtful! I use deli chicken as a shortcut, but you can use leftover chicken if you have it. Boar’s Head has a Blazing Buffalo chicken that just adds a little bit of somethin’ somethin’ to the dip, and Fritos corn chips bring the whole experience to critical addiction levels!

Snack Attack!

Bacon Bows

This should be a year-round snack starter! Bacon bows involve melting pimento cheese wrapped in bacon for an irresistable snack.

Brownie Bars for Kiddos and Grandparents

Nana’s Caramel Toffee Cookie Dough Brownie Bars

Cooking an ooey gooey cookie dough bar for game day always makes the house smell delicious and provides an awesome activity when the grandkids come over!

Watermelon Recipes: Pickled Beet & Watermelon Carpaccio!

Watermelon Recipes: Pickled Beet & Watermelon Carpaccio!

National Watermelon Day can create unexpected opportunities! Learn how to craft a darn delicious fancy appetizer that you’ll soon crave! From my book, “Canvas & Cuisine: Art of the Fresh Market”.

The fusion of different flavors is what tasting different cuisines is really about.

Ingredients that don’t appear together in our culture are often traditionally paired in others.

If you take that concept into your home kitchen, you give yourself permission to become creative in your cooking.

Just like Sue’s creativity on canvas, your cuisine will have a taste all its own!

For this dish, peppery, crisp radishes are elevated by pickling them in a quick brine.

I put these together with an Asian-flavored pesto on some crunchy crostini and you have a first-course appy that makes you say, “Whaaaaaaat!”

Pickled Beet & Watermelon Carpaccio from
“Canvas & Cuisine: The Art of the Fresh Market”

Servings

A Crowd

Ready In:

30 minutes plus 1 hour or so for roasting

Good For:

Appetizer
Salad

For pickled beets: 
4 medium red beets, tops removed, scrubbed 
4 medium golden beets, tops removed, scrubbed 
½ red onion, peeled and thinly sliced 
4 cups apple cider vinegar 
1 cup granulated sugar 
1 teaspoon kosher salt 1 teaspoon coarse ground pepper
 
For vinaigrette: 
¼ cup white balsamic vinegar 
Juice from 1 large orange, about ¼ cup 
1 medium shallot, peeled, about 1 tablespoon 
1 tablespoon Dijon-style mustard 
½ cup olive oil
For carpaccio: 
6 thin slices prosciutto 
¼ medium watermelon 
½ fennel bulb, tough outer parts remove, (save a few of the top leaves for garnish) 

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.

Preheat the oven to 350°.

Wrap the beets in aluminum foil and place them into a baking dish. Bake until the beets just begin to soften, about 1 to 1 ½ hours. Remove the baking dish from the oven and cool the beets to room temperature. Remove the skin from the beets by rubbing with paper towels. Use a mandoline slicer to slice the beets as thin as possible. Place the beets into a bowl with red onion slices.

Whisk together the apple cider vinegar and granulated sugar in a separate bowl until the sugar is completely dissolved. Stir in the salt and pepper. Pour this liquid over the beets and onions and gently toss so that all the slices are coated in the brine. Set the bowl aside for at least 30 minutes. (You can cover and refrigerate the beets at this point for several days.)

Pour the balsamic vinegar and orange juice into a blender. Add the shallot and mustard. Pulse to emulsify. With the machine running, slowly drizzle in the olive oil. Season with additional salt and pepper. Place your serving platter into the freezer to chill. Increase the oven temperature to 400°.

Place the prosciutto slices onto a parchment line baking sheet. Bake until the prosciutto is crisp, about 5 to 8 minutes. Remove the baking sheet from the oven and cool the crisp prosciutto to room temperature. Cut the watermelon into ¼-inch slices. Use a 3-inch round biscuit cutter to cut medallions from the watermelon slices.

Use the mandolin slicer to thinly shave the fennel bulb. Remove your serving platter from the freezer and brush it with olive oil. Remove the beet slices from the brine. Lay the beets and watermelon onto the plater, slightly overlapping each round.

Break the prosciutto into pieces and scatter over the top. Scatter thin slices of fennel over all. Drizzle just a spoonful or two of vinaigrette over the carpaccio. Garnish with the fresh green leaves cut from the fennel.