Gruyere and Greens Quiche

  • 1 tbsp olive oil
  • 1 c chopped sweet onion
  • 1 1/2 tbsp water
  • 6 large eggs
  • 1 1/2 c ricotta cheese
  • 1 c finely shredded Gruyère cheese
  • ½ c pitted oil-cured olives, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp anchovy paste
  • ¾ tsp ground pepper
  • 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
  • Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
  • Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
  • Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
  • Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
  • Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
  • Severe 6 – 8.

Truffles Gnocchi

This is inspired by Eating Well! Love the crispy sage and proscuitto on top!

  • 3 tbsp olive oil, divided
  • 16 fresh sage leaves
  • 2 slices prosciutto, coarsely chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • ¾ cup creme fraiche
  • ¼ c grated Parmesan
  • ½ tsp ground pepper
  • ⅛ tsp salt
  • 1 lb whole-wheat gnocchi
  • 1 tsp truffle oil
  • Bring a large pot of water to a boil.
  • Heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
  • Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add creme fraiche and bring to a boil. Adjust heat to maintain a simmer. Whisk in parmesan, pepper and salt. Remove from heat and cover to keep warm.
  • Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
  • Serves 4.