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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Gruyere cheese (2)


Ham, Gruyere & Mushroom Quiche - ooh la la with little more la la on top

It's been a looooooong week around here and this Sunday morning, all I want to do was take it easy. After lingering over a pot of coffee - and I lingered, people, I lingered - I decided brunch would kill two culinary birds with one stone. Then I thought, "Wait! I could kill three birds with that stone - I'll clean out the fridge too!) Ultimately the fridge offered a magic concoction consisting of deli ham, gruyere cheese and mushrooms. I resisted adding any other bits and pieces, as I'm prone to overdoing, and just complemented the flavors with a little onion and garlic. 

I thought this was the perfect time to pass along a little quiche tip I've picked up that helps you decide how much egg/milk mixture you need for the perfect pie. The basic recipe calls for 3 eggs (I had to use 4). Once you beat the eggs together you add enough milk to make 1 1/2 cups total. For each egg you should add enough milk to make it 1/2 cup combined. If you use 4 eggs, add enough milk to make a total of 2 cups. Capiche? Good. Now stow away that little tidbit and get crackin!

Ham, Gruyere & Mushroom Quiche 


  • 6 oz. deli ham, chopped
  • 1/2 medium onion, diced
  • 1-2 cups fresh mushrooms, chopped
  • 2-3 cloves garlic, minced
  • 6 oz. Gruyere cheese, grated
  • 2 oz. Swiss cheese (I use about 4 "thin" slices)
  • 4 eggs, beaten
  • milk (enough to make 2 cups when added to beaten eggs)
  • 1 refrigerated pie crust
  • 1/2 tsp. nutmeg
  • salt and pepper to taste


Preheat oven to 375ºF. Heat olive oil over medium-high heat and add minced garlic. Saute for about 2 minutes and add salted mushrooms. Heat thoroughly until mushrooms cook down, approximately 5 minutes. Set mushrooms aside. In heated pan, add chopped onions and saute until transluscent. Once onions are clear, add chopped ham and heat for about two more minutes just slightly browning the ham. Remove from heat and set aside.

Prebake the pie crust for about 5-7 minutes, remove from oven and set aside. In a small bowl, beat together eggs, milk, nutmeg, salt and pepper. Begin layering the quiche in the prebaked crust by first spreading the ham and onions one the bottom and topping with the (thoroughly drained) mushrooms. Tear the swiss cheese into largish pieces and layer on top of the mushrooms. Sprinkle the top with gruyere cheese. Finally, pour egg and milk mixture into the shell until it covers other fillings completely and fills pie. Note: You may have a little bit of milk mixture left over if you are using a smaller pie plate.

Bake pie for 40-45 minutes until a toothpick comes out clean when pricking the center. Cool at least 20 minutes before serving. Try not to cut the pie into fourths - as this recipe should serve at least 6, if not 8. Yeah, right. 

Bonus note: The cat approved... couldn't keep her away from it while it was cooling. Shoo kitty shoo!


Asparagus Gruyere Tart

Hungry? Feeling decadent? Wanna impress with finesses at your next night in with the girls? Feel like channeling Ina Garten and dining with Geoffrey on your gorgeous back porch surrounded by climbing jasmine and cooing doves?

No? If you merely fancy a lazy Sunday morning padding around the house in your ancient bunny slippers, watching an Ice Loves Coco marathon and planning something especially swanky to go with your morning-after mimosa cocktail, then this is the recipe for you. Savory and rich and crunchy - it satisfies the senses and soothes the soul. Plus - it's the best way I can think of to eat my vegetables! Recipe serves 6-8 depending on who you're trying to fool. 

Asparagus Gruyere Tart


  • 14-15 stalks of asparagus, trimmed
  • 15 slices thinly sliced salami, ham or prosciutto
  • 6 oz. Gruyere cheese, grated
  • 1 sheet frozen puff pastry
  • freshly ground pepper


Preheat oven to 400ºF. On a floured surface roll out your thawed sheet of puff pastry to a rectangle approximately 11"x13" or so. Make sure to press together any seams where the pastry separates. Carefully use a knife to score a line approximately 1" around the outside of the pastry to form a "crust". Cook the pastry for approximately 12 minutes until it begins to puff and brown. Remove pastry from oven and gently press down on the center portion of the tart shell where it has puffed up and flatten it back down.

While the crust is prebaking in the oven, wash and trim aspargus spears. Take a slice of meat and wrap it around each spear leaving the tops exposed. Sprinkle about 3/4 of the cheese in the center of the pastry inside the scored edge. Lay asparagus spears in an alternating pattern crosswise on the crust. Sprinkle remaining cheese on top and bake for an additional 20-25 minutes until asparagus is tender.  Let cool slightly before cutting. Use a large, sharp knife to cleanly cut through asparagus. This is great served warm or at room temperature, which makes it an ideal appetizer too.