Asparagus Feta Quiche

I have random cravings all the time. No reason why, I just do. This past week, it’s been Quiche. I’m not an egg person by nature. I don’t like scrambled eggs, I don’t like omelettes. Poached eggs-yes! Love me some eggs benny! Quiche, however, it’s just a yummy vessel for fresh ingredients all baked in a delicious crust. I’m not an egg person. I’m a crust person!!! Pie crust or bust!

I didn’t bother to make by own pie crust this time around, although I could have. I had pre made pie dough in the fridge and honestly that stuff is just as good in my opinion.

In under an hour I made this Quiche, baked it, cooled it and ate it.

It’s that simple…. here’s how I made it

Asparagus Feta Quiche|

  • Pre made pie dough
  • 6 large eggs
  • 1/4 cup crumbled herb Feta cheese
  • Fresh asparagus
  • Salt and pepper
  • 1/4 cup milk
  • Parmesan cheese (optional)

Preheat your oven to 375

Roll out your pie crust and press lightly into your pie dish. Do not grease your pie dish. There’s enough butter in the crust itself and it will not stick.

Typically when I pre bake a pie crust I poke holes in the crust to prevent it from rising.


The eggs will run into the holes making your crust mush and the filling…. well. Your Quiche will look confused.

Instead, use baking beans to help the crust keep its shape.

Bake for 10 minutes before removing it from the oven to add your filling.

In a medium size bowl whisk the eggs, milk, salt and pepper together.

When the crust is partially baked, add the whisked eggs and milk. Sprinkle the Feta around evenly. Top with asparagus in any pattern you’d like, I chose to place the spears around in a wheel pattern so every slice would have nice big pieces of asparagus. And it looks pretty.

Top the Quiche with a handful of freshly grated parmesan cheese and bake for 30 more minutes.

Once the Quiche is out of the oven, let it rest for about 20 minutes before slicing.

Then slice it up and enjoy!!! Mmm mmm mmm!

I think I liked it… 😉

Why hello there, Herby Farmhouse Meatloaf 

I feel like it wouldn’t be right to start this entry without stating that it’s true, I haven’t blogged pretty much all year. 

I have absolutely NO excuse other than life got busy, I got a tad bit self conscious (just being honest… posting my recipes and a glimpse into my personal life may or may not have freaked me out a little.)

Not that I have this huge following,  but because I know “you” – you who are out there reading and know me, may or may not be slightly judging me. But hey, it’s 2018 and I vow to not care so deeply any more. I will post my pretty foodie pictures and be un phased by possible said judgments. I am a foodie. I have the Food Network on my kitchen television CONSTANTLY (yes, I said kitchen television– my husband wouldn’t have it any other way, and now… I thank him) 

I am helplessly devoted to Pinterest and various Food Blogs. Also a girl who prefers tangible things and collect (for those of you that know me-vinyl) and an obscene amount of cookbooks for someone in the year 2018. 

So when I think to myself, “self- why haven’t I followed thru with cooking and writing??” The answer is, self– “you’re a chicken! Have a hobby!”

And here I go-

Herby Farmhouse Meatloaf|

This Meatloaf could feed a family of 10. No lie. We are only a family of four and while we love to eat, I typically make this when I know we have a busy week ahead-traveling from practice to practice, class to class. 

This Meatloaf does double duty- a hot meal made complete by homemade scalloped potatoes and broccoli… to leftovers. Quite possibly two or more meals of delicious Meatloaf sandwiches that pack a punch of flavor when we are on the go. 

Meatloaf has a bad reputation. And I agree many meatloaves are well… nasty. 

But, I’m a French Canadian chick and have lived in New Hampshire my entire life. My mom made really great Meatloaf. Yummy, bready, ketchup topped Meatloaf. And now that I’m a mom, my recipe mimicks many of those same flavors. You just can’t have Meatloaf that wasn’t baked with a ketchup topping. You just can’t. 

Here’s how to make delicious Meatloaf that will provide more than one night of yummy dinners! 

Perfect for a crowd too! 

  • 1lb grass fed ground beef
  • 1lb of organic ground pork
  • 1lb of organic ground turkey 
  • 1 stalk of celery
  • 1 red bell pepper
  • 1 red onion
  • 1 clove of garlic
  • 1 sprig of tarragon and Thyme, a tbsp of fresh parsley and a few leaves of fresh basil
  • 4 tbsp butter
  • 2 cups of Panko bread crumbs
  • 1 egg
  • 1/4 c Shredded Parmesan cheese
  • Plenty of salt and pepper
  • 1 c ketchup 
  • Parchment paper

Peheat oven to 350

Dice all veggies and herbs. Cook onion and celery in melted butter over medium/high heat for 3-5 minutes, season with salt and pepper. Add in red bell pepper and garlic and cook another 3 min. Take off heat to cool slightly.

In a large mixing bowl add ground pork, beef and turkey. Season lightly with salt and pepper. 

Add cooked veggies, herbs and panko bread crumbs and lightly begin to mix. 

After lightly mixed, add Parmesan and 1 egg. Mix lightly to be sure Meatloaf is combined but not over worked or it will taste tough in texture after baking. 

After well combined, turn mixture onto a parchment paper lined sheet pan. Free form into a long bread sized loaf.

Drizzle with plenty of ketchup (this is a must!) and garnish with left over herbs used in the meat mixture. The herbs will permeate the meat, smelling and tasting so delicious! I always try and keep fresh herbs growing in the kitchen over the winter months. 

Bake at 350 for 1 hour and 20 min. 

Let rest for 7 min and slice. 

Keep leftovers without slicing. Wrap leftover roast in parchement and then tin foil for best restults.