On my site you will find recipes and stories from the 1950s and 60s. Many of the recipes come from the Polish kitchens of my extended family in the Detroit, Michigan area. Some of the recipes will go forward to my adult life as a world traveller! Everything you find here has been, and always will be, important to me. Enjoy!
I made quiche for fifty people for Second Sunday Brunch. Tried something different--a quiche made with chicken. It turned out great! I served it with a colesaw with grapes and raisins (my friend Jack made the coleslaw), herbed French bread and mini-pineapple upside down cakes.
I think next month I am going to try a Southern breakfast--Sausage gravy and biscuits, scrambled eggs with chive, cheese grits and a fruit salad.
Chicken, Mushroom and Asparagus
1 pre-made refrigerated pie crust
8 ounces (2 cups) Sargento® Artisan Blends® Shredded Swiss
Cheese with Gruyere or 2 cups shredded swiss cheese, divided
1 cup coarsely chopped cooked chicken
1/2 teaspoon Grill Mates Montreal Chicken spice
1/2 cups thinly sliced and coarsely chopped onion, sautéed in
1 tablespoon olive oil, drained on paper towel
1/2 cups thinly sliced button mushrooms, sautéed in 1
tablespoon olive oil, drained on paper towel
4 slices crisply cooked bacon, cut into 1-inch pieces,
10 spears asparagus, blanched and divided
1 1/2 cups half and half
4 large eggs, slightly beaten
1 teaspoon Dijon mustard
1 slice small tomato, optional
Quiches almost ready for the oven. Just waiting for their egg and cream bath.
Heat oven to 400 degrees.
Spray 9 inch pie pan with butter spray. Place prepared pie
crust in pie pan. Flute edges.
Spread 1 cup of cheese over bottom of crust. Sprinkle
chicken with ½ teaspoon of Montreal Chicken spice. Spread on top of cheese.
Spread onions and mushrooms over chicken. Spread bacon over
Chop 4 spears of asparagus into 1” pieces. Spread over
bacon. Spread remaining cheese over asparagus.
Combine half and half, eggs, and Dijon mustard and beat
well. Pour over filling until filling is covered.
Arrange remaining six spears on top of pie. Place tomato
slice in center.
Bake for 40 to 45 minutes or until golden and set in center.
Let stand 15 minutes before serving.