Asparagus Quiche in a Crust

Commemorate spring with this delicious asparagus quiche with a gluten free sweet spud crust. This easy quiche is constructed of 7 ingredients and is perfect for brunch, Easter or any springtime gathering!


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, oregano and rubbed sage

The Steps

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
  • In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

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Cashew and Apricot Crumble

Apricot season is coming and what much better time of the year than now to get this Almond and Apricot Crumble.


For the topping:

  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1⁄2 cup brown sugar
  • 1⁄4 tsp. salt
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 8 Tbs. cold unsalted butter, cut into 6
  • 1 cup sliced almonds

For the filling:

  • 3/4 cup granulated sugar
  • 2 Tbs. quick-cooking tapioca or cornstarch
  • 1 tsp. peeled and grated ginger
  • Salt
  • 2 1/2 lb. apricots,  diced

Preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.

Making the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the almonds and toss to mix. Cover and refrigerate while you continue.

To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.

Bake until the topping is crisp and golden brown and the apricot filling bubbles, about 50 minutes. Serve warm.


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Vegetarian Muffuletta Sandwich

This particular wonderfully savory and flavorful vegetarian muffuletta sandwich swaps in meaty roasted eggplant and marinated portobello mushrooms for the traditional deli meat. There’s an easy vegan adaptation, as well.
The post Vegetarian Muffuletta Meal appeared first on Honest Food preparation.


  • 1  bread loaf
  • 1 1/2 cup green olives, chopped
  • 1 1/2 cup kalamata olives,  chopped
  • 1 can black olives, chopped
  • 1 ounce red bell pepper pieces
  • 1/2 cup Italian mixed vegetables
  • 2 ounces white cheese slices
  • 2/3 cup oil of your choice
  • 1 cup fresh chopped parsley
  • 2 Tbs capers
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • This sandwich mixture needs to sit overnight for all the flavors to meld.
  • Place all three olive varieties in a bowl.  Add chopped roasted red bell pepper and giardiniera.  Add the oil, parsley, capers, salt and pepper.
  • Mix well, cover and put into the refrigerator for at least 12 hours.
  • About an hour before serving. – slice your loaves in half.
  • Scoop out some of the center of each roll if it is too fat.  Save the breadcrumbs for another recipe. They freeze for months.
  • Spoon half of the olive salad on your roll.  Add a layer of sliced dairy free cheese, a layer if seitan, if used, a layer of red bell peppers and pile on more olive salad.
  • Top with the other half roll.  Wrap tightly with waxed paper or parchment paper.
  • Set the sandwich or sandwiches on a big plate and place a heavy weight on top to compress the sandwiches. Something like an iron skillet.  This helps the juices to be absorbed a bit into the bread.
  • Chill.
  • Unwrap and  serve.

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Sofritas Burrito Bowls

These types of bowls are a nod to Chipotle’s sofritas, but with all homemade toppings that are easier to put together than you may think. Easily dig into a Sofritas Burrito Bowls on a weeknight.The article Sofritas Burrito Bowls appeared as a vegi dish.


Serves 4


1 pound firm tofu, drained (1 package)

¼ cup vegetable oil

2 tomatoes, finely chopped

½ small onion, finely chopped

½ bell pepper, finely chopped

1 garlic clove, finely chopped

1 canned chipotle en adobo, finely chopped

½ teaspoon ground cumin

Prep and Cook

Cut tofu slab into small cubes and pat dry.Heat oil in a large skillet (non-stick works especially well here) over medium-high heat. Add tofu and toss to coat. Fry tofu until it’s golden brown and crispy on one side, about 5 minutes. Toss and continue to cook until the tofu is crisped and browned on all sides, another 5 or so minutes.Using a slotted spoon, remove tofu and transfer to a paper towel–lined plate and season with salt.In that same skillet, add tomatoes, onion, bell pepper, and garlic. Season with salt and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the chipotle and cumin and toss to coat. Cook until the vegetables are totally softened and most of the liquid has evaporated, 5 to 8 minutes.

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Seven Layer Bars gluten free

These  Gluten Free Seven Layers Pubs are a perfect dessert for any event. Packed with layers of chocolate bars, coconut flakes, and pecans.

The Gluten Free 7 Layer Bars.


1 1/2 cups crushed graham cracker crumbs
1/2 cup butter
1 cup of chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked coconut
1/2 cup chopped walnuts
1 (14 oz) can sweetened condensed milk


Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray and set aside.
Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until thoroughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.
Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it’s evenly distributed.
Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
Allow to cool completely before slicing. Enjoy!
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Made out of coconut cream instead of milk, this particular homemade lemon ice cream is significantly flavorful.
Coconut-Lemon Ice Cream.



  1. In a blender, mix all the ingredients for about 1 minute.
  2. Pour into your ice cream machine and turn on.
  3. It should take about 20 minutes to reach a soft-serve consistency.
  4. If you like harder ice cream, stick the ice cream in the fridge for about an hour.
  5. I like to store my ice cream in this tub.

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Preferred Mexican Recipes Perfect for Lent

We all love Mexican food all year round. Genuine Mexican dishes, Tex-Mex, you mention the product and, we’re on board. Check out these vegetarian or seafood dishes that are ideal for the Lent season. Plus, a conventional Lent dessert too.

See all my Favorite Mexican Recipes and Cooking food.


12 HATCH long green chili peppers
2 tbsp. flour
1 quart Suero de Sal (whey) or buttermilk can be used as a substitute, divided
½ cup oil for frying 1 medium white onion, diced
12 to18 corn tortillas, preferably white corn
1 pound shredded turkey (FOR MEATLESS USE MORE CHEESE)
1 ½ cups white shredded cheese
¼ cup queso fresco, crumbled
½ CUP sour cream (for sauce and topping)
Salt to taste
Water, if needed
2 to 3 ripe avocados, pitted and sliced


Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
Rinse thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin, and discard stem.


In a blender combine the peppers, flour, and half of the Suero or buttermilk and blend until creamy.
Pour mixture into medium skillet and set over medium-low heat to warm. Add additional Suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.


Fry tortillas in hot oil until softened.
Drain on paper towels.
Soften tortillas.
Place softened tortillas on individual serving plates. Layer with shredded turkey (more cheese for meatless), onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
Serve with slices of avocados.

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Springtime Strawberry Cake Roll

Slathered with fresh strawberry whipped lotion, this Spring Strawberry Cake Move is perfect for parties and welcoming a brand new season.
The post Spring Blood Cake Roll appeared first upon Honest Cooking.


  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh or frozen strawberries, cut up
  • Additional whole strawberries
  • Whipped cream, optional


  • In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder, and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners’ sugar. Peel off the paper from cake; roll up cloth and cake. Cool.
  • For filling, whip cream, sugar, and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners’ sugar; garnish with strawberries, and additional whipped cream if desired.
Nutrition Facts

1 slice: 237 calories, 11g fat (6g saturated fat), 118mg cholesterol, 134mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 4g protein.

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Rich and fast Tortellini Soup

A favorite weeknight soup made in 50 minutes. It’ s therefore stinking easy too. Loaded with store bought tortellini, just add chicken and kale.


3 tablespoons butter or margarine
2 garlic cloves, finely chopped
2 medium celery stalks, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
2 (32 oz each)  chicken broth (8 cups)
2 Medium to Large Chicken Breast
4 cups water
2 packages (9 oz each) dried cheese-filled tortellini
1/2 teaspoon pepper
1 Cup of Kale
Freshly grated Parmesan cheese

How to Make It

Step 1

Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Step 2

In the butter saute the onion, garlic, carrots and celery. Add the strained  broth and return it to the saucepan. Bring to a boil. Add the kale, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions.

Step 3

When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

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