Teresa's Ham & Asparagus Quiche Recipe

Teresa’s Ham & Asparagus Quiche Recipe

I know it is cliché, but real people (men and women alike) eat quiche;). Quiche is a versatile, crowd-pleasing meal often made for brunch, lunch, dinner, or even as a mini appetizer for parties, and it can include meats, vegetables, and cheeses. This tasty egg dish is perfect for any occasion and features fresh asparagus, salty ham, eggs, cheese, and Cherchies® Champagne Mustard. 

It is the Champagne Mustard that elevates this egg custard from average to excellent because it adds that "je ne sais quoi" (French for "I don't know what") to the eggs, making it a sure hit with your guests.

For a meatless version, load up on the asparagus, add various veggies, or substitute crab or shrimp for the meat.  

Grab a jar of Cherchies® Champagne Mustard and try this ultimate crowd-pleasing recipe today! You will not be disappointed. Serve this quiche with our soup mixes, Strawberry Spinach Salad, or Fruit Salad With Champagne Dressing for a complete meal.

Comment below and let us know if you have tried this recipe.

As always, thank you for visiting, and stop by again.

Ingredients

• 1 Tbsp low-fat sour cream

• 1 Tbsp. Cherchies® Champagne Mustard

• ¾ cup half & half (Teresa uses fat-free)

• 4 eggs or 1 cup egg beaters, whipped

• ¼ - ½ teaspoon (tsp) nutmeg

• 1/2 teaspoon (tsp) Cherchies® Garlic 'n Herbs Seasoning

• Dash white pepper

• 1 pie shell 9" (we used pre-made pie dough in this recipe)

• 6 slices ham, chopped (Teresa uses Healthy Choice sandwich ham. You can substitute leftover holiday ham)

• 1 can asparagus, drained and chopped into 1 inch pieces, or 1 1/2 cups of 1 inch uncooked fresh asparagus

• 1 cup Swiss cheese or Swiss & - Asiago blend

Preparation

Preheat oven 350 degrees.

Cut bottoms off of asparagus if using fresh asparagus.  Cut asparagus into 1- 1/2 inch pieces, reserving tops for the end.  

Blend sour cream and mustard. Slowly add half and half blending to keep from lumping. Add egg and seasonings.

Place ham, asparagus and cheese in 9” uncooked pie shell. 

Pour egg mixture over pie shell.  Bake for 40-50 minutes. 

Let set up and cool 15-20 min.  Serves 8

Enjoy!

Monster Chicken Salad Sandwich Recipe

Monster Chicken Salad Sandwich Recipe

Cook Time: 15 minutes

Difficulty: Easy

Originally posted October 2018.

Halloween this year looks different than in years past, but if your goblins are venturing out to carve through the neighborhood on Halloween night, treat them to these irresistibly easy Monster Chicken Salad Sandwiches featuring Cherchies® Champagne Mustard.

I have always been a sucker for themed events, and Halloween, in particular, is one of those holidays that brings out the kid in me. It is purely fun and stress-free, from the decorations, the creative costumes, to the creepy food. When our kiddos were younger, they loved having their friends over hours before the big event for a Halloween potluck with all kinds of themed ghoulish treats, such as Jack-o-Lantern Dips, deviled eyeballs, Witches Cheese Brooms, and so much more! (See below for some of our favorite eerie concoctions).

Now that our children are older, it warms my heart that they still request spooky treats for Halloween; however, I prefer to extend the season and prepare ghoulish dishes weeks before Halloween. I whipped up a batch of our children’s favorite chicken salad recipe (featuring Cherchies® Champagne Mustard) the other day and had these Monster Chicken Salad Sandwiches waiting for our daughter when she came home from school, and she was terrifyingly thrilled.

Halloween is this Saturday, so if you are on the hunt for a “fang-tastic” recipe this Halloween, consider these deliciously easy Monster Chicken Salad Sandwiches, because they are “to die for”!

Ingredients

• 2 cups Chicken breasts, cooked (store-bought rotisserie chicken would work well too.)

• 1/3 cup Celery, finely chopped

• 1 hard boiled egg, chopped

• 2/3 cup Mayonnaise

• 1 Tablespoon Cherchies® Champagne Mustard

• 1/3 cup sweet pickle relish

• 1/4 tsp pepper, fresh ground

• 1/4 tsp salt

• 1/2 cup chopped grapes (optional)

• 1/4 cup chopped pecans (optional)

• Slices of cheddar cheese (you could use American cheese slices)

• Rolls of your choice

• Romaine lettuce, washed and separated

• Large olives stuffed with pimentos for the eyes

• colorful toothpicks for the eyes

Preparation

I usually cook the chicken and eggs the day before, so place the cooked chicken in a food processor and pulse until the chicken is chopped.  (Coarsely hand chopping the chicken will work just as well).  Place the chicken into a medium bowl.  Add the remaining ingredients to the bowl and stir. Set aside.

**Note- Grapes and pecans would be a nice addition to the chicken salad. Even though I LOVE chicken salad made that way, our children usually balk at the thought, so I leave them out.  How cute would these be made into sliders? (Switch up the regular sized rolls for slider buns and use smaller olives).

Separate, wash, and pat dry the lettuce. Set aside. Place slices of cheese on a cutting board and with a sharp knife, cut “teeth” triangles into cheese. Save cut-outs for another recipe.

To a sliced roll, add the cheese “teeth”, the lettuce, and a generous dollop of chicken salad. That's it!

Add the top of the bun to the sandwich, then decorate the monster sandwich with the olives on toothpicks. Go ahead and have fun with your food! Enjoy!

Comment below and send us pictures of your ghoulish creations! Thank you for visiting!

Here are other ghoulish Halloween treats for you to enjoy this Halloween! For more fun Halloween themed foods, check out Halloween Foods You Must Try.

• Jack-o-Lantern Dips

• Festive Deviled Eyeballs

• Witches Cheese Brooms with Mustard Dipping Sauce

Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (a fancy term for tomatoes, peppers, and onions) and fragrantly seasoned with thyme, garlic, parsley, Cherchies Basil Pizzazz, and Cherchies Garlic Seasoning. This dish is impressive in presentation, and the vibrant colors are also entirely reminiscent of Fall.  

This savory French stew typically features tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs, and is simmered on the stovetop. This dish lends itself to creativity in the kitchen, so taking my inspiration from Julia Child (who layered the vegetables in a savory sauce and baked them in the oven), I created this family-friendly version (sans the eggplant; kiddos and hubby are not fans). I alternated the vegetables into a decorative spiral (otherwise known as a tian) and baked them in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is relatively easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size, and feel free to substitute with your preferred options. As I mentioned, I removed the eggplant and added thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort food in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, opt for a meatless meal entirely for a fabulous Meatless Monday option.

Happy Fall!

Enjoy!

Please comment below on how you liked this dish and any substitutions you made. Thanks for stopping by:) Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

• 2 Tablespoons (Tbsp) good olive oil

• 1 medium onion, peeled and chopped

• 1/2 red pepper, seeds, and ribs removed, chopped

• 1/2 green pepper, seeds, and ribs removed, chopped

• 3-4 medium tomatoes, peeled, seeded, and chopped

• 2 cloves minced garlic

• 1 Tablespoon (Tbsp) tomato paste

• 1 teaspoon (tsp) salt

• 2 sprigs fresh thyme, stems removed and chopped

• 2 sprigs fresh chopped parsley

• 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

• 1 bay leaf

• 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation, and the cooking time will be similar)

• 2 small sweet potatoes, washed, peeled, and thinly sliced* (you can leave the skins on if you prefer. Make sure to wash thoroughly.)

• 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

• 1 zucchini, washed and thinly sliced*

• 3 or 4 medium tomatoes, thinly sliced

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

Preparation

• Heat the oven to 275 degrees. Chop the onions, peppers, and tomatoes (reserving the juices) before cooking. (You may want to put the tomatoes into a bowl with the juices to cut down on the mess.)

• Combine oil and chopped onions in a medium skillet. Cook over low heat until onions are translucent.

• Add peppers, garlic, and tomatoes and juice. Stir and simmer until the peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe

Chicken Cordon Bleu Soup Recipe

Chicken Cordon Bleu Soup Recipe

Cook Time: 25 minutes

Prep Time 10 minutes

Difficulty: Easy

I cannot be the only one who takes leftovers and creates new masterpieces to stretch a buck, right? Take soup, for example. It is the perfect means for re-purposing leftovers and a dish to be enjoyed year-round. Do you eat soup year-round? We do! Today, we have taken leftovers to a new level, combined the flavors of the classic dish Chicken Cordon Bleu (chicken, ham, and Swiss cheese), added Cherchies® award-winning Champagne Mustard, and created this delicious soup your family will love.

If you have been following our blog (thank you, we love you, or if you just found our blog, welcome, we love you, too!), you will recall (or be introduced to) my passion for creating culinary masterpieces using leftovers. With a family of five, I do my best to waste as little as possible, and leftovers are the way to go. This delicious soup recipe came together out of necessity last Christmas when I tried to make sense of leftover ham, vegetables from the crudité platter, Swiss cheese, and leftover chicken (which always seems to be a staple in our home). It dawned on me, Chicken Cordon Bleu Soup! Something different, and different is good:)

This rich, creamy soup tastes like its iconic cousin with generous chunks of ham, chicken, Swiss Cheese, hearty vegetables, Cherchies® Champagne Mustard, and Cherchies® Basil Pizzazz Seasoning. The flavors combine beautifully to create a delicious meal your family will repeatedly request.  

What are you waiting for? Grab your leftovers and make a batch of this flavorful soup today. If there are any leftovers, portion them off into plastic freezer bags and freeze them to be enjoyed year-round.

Bon Appétit! 

Comment below and tell us how you liked this deconstructed Chicken Cordon Bleu.  

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 1 medium onion, diced

• 4 Tablespoons (Tbsp) butter

• 3-4 carrots, peeled and diced

• 3 stalks celery, chopped

• 1/3 cup white wine

• 2 cups chicken broth

• 1 Tablespoon (Tbsp) Minors chicken base

• 6 medium potatoes, peeled and diced

• 1 teaspoon (tsp) Thyme

• 1 teaspoon (tsp) Rosemary

• 1 teaspoon (tsp) Cherchies® Basil Pizzazz

• 1 heaping  Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 cup grated Swiss cheese

• 2 large chicken breasts, cooked and diced

• 1 cup diced ham (leftover holiday ham is perfect, or chop up a ham slice)

• 2 Tablespoon (Tbsp) all-purpose flour

• 1 Tablespoon chopped parsley (optional garnish)

Preparation
Chop onions, carrots,and celery and set aside.

Wash and chop potatoes. In a Dutch oven, add enough water to cover the potatoes and cook potatoes on medium-high, until almost fork tender. Drain potatoes and set aside when they are finished cooking. 

While potatoes are cooking, add onions, carrots, and celery to a large skillet and cook in butter on low until tender.  Add the cooked onions, carrots, and celery to the potatoes in the Dutch oven. 

Add the chicken broth, wine, Thyme, Rosemary, Cherchies® Basil Pizzazz, Cherchies® Champagne Mustard, chicken, and ham to the pot and simmer for 15 minutes.  Add the Swiss cheese.   

To thicken the soup, remove 1 cup of soup from pan and combine it with the flour in a food processor or blender (that can handle heat).  Puree until smooth.  Add the pureed soup back to the Dutch oven and stir.  Add the Swiss cheese.   Allow soup to cook for 5 minutes. 

Garnish with chopped parsley (optional).  Serve with a green salad and our Best Darn Garlic Bread for a complete meal.

Bon Appetit!

Chicken Cordon Bleu Soup Recipe