Ham and Leek Quiche

Ham and Leek Quiche

With spring now upon us, we get to enjoy a whole new crop of vegetables.  Leeks are a great spring vegetable which can be used in many different ways.  Here, we have developed a very tasty quiche that you can use them in, as well as your leftover Easter ham.

 

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Ham and Leek Quiche
Prep Time 45 minutes
Cook Time 55 minutes
Servings
Ingredients
Pastry
Filling
Prep Time 45 minutes
Cook Time 55 minutes
Servings
Ingredients
Pastry
Filling
Instructions
Pastry
  1. Sift together flour and salt in a large bowl. Add shortening and cut into dry mixture with pastry cutter or two knives. The mixture should resemble coarse crumbs.
  2. In a small bowl, beat together egg, vinegar, and cold water. Add to the flour mixture and stir together roughly with a fork so it comes together. You don't want to work the pastry too much; it's okay if it looks a bit shaggy when you're finished bringing it together.
  3. Flour your work surface and turn out the pastry. Cut in half and work with one half at a time. Roll until pastry is about 1/4 inch thick. Once the pastry is rolled out, carefully use the rolling pin to transfer it into the pie plate. Gently press the pastry into the edges of the plate and leave any extra around the edges until it has been filled. The pastry is quite resilient, so if it cracks it can easily be repaired simply by bringing the two edges together and pressing. The key is to move as quickly as possible - you don't want to leave the pastry on the counter for too long once it has been rolled.
Filling
  1. Preheat the oven to 375F.
  2. Once the pastry is ready, prepare your leeks. Wash and trim the dark green leaves. Slice thinly, about 1/8" thick, and saute over medium low heat until softened. This may take about 10-15 minutes and you can add some salt to draw out excess moisture. This will reduce the chances of your quiche turning out soggy.
  3. Prepare ham by trimming excess fat and chopping into 1/2" pieces. The bottom of the pastry should be well covered with ham.
  4. Break eggs into a bowl and add milk. Whisk together very well. You don't want any little pieces of yolk visible in the mixture. Season with freshly ground pepper. You can trim the edge of the pastry now, if needed.
  5. Once leeks are finished, add to the pie plate and pour egg mixture over top. Place pie plate onto a cookie sheet, just in case the quiche bubbles over. Slide into oven and bake for 50-55 minutes. The filling will be set, but not solid. It should be a light golden brown on top and the pastry will be golden around the edges.
Recipe Notes

The pastry recipe is good for 2-9-inch pie crusts.  Any extra pie crust can be stored in the fridge (up to 1 week) or freezer (up to 1 month), until you are ready to use it.

 

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Almond Flax Granola

Almond Flax Granola

This easy to make Almond Flax Granola combines whole grain oats with flax to bring you a delicious granola that is family-friendly and full of fibre.

Almond Flax Granola

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Almond Flax Granola
A delicious, family-friendly granola packed with omega-3 fatty acids and fibre!
Course Baking
Servings
Ingredients
Course Baking
Servings
Ingredients
Instructions
  1. First, preheat the oven to 300F and line a baking sheet with parchment or a Silpat.
  2. In a large bowl, combine oats, almonds, and flax. Set aside.
  3. In a small bowl, combine maple syrup, canola oil, vanilla extract, and salt.
  4. Add maple syrup mixture to dry ingredients and mix until coated.
  5. Spread mixture in a thin layer on the baking sheet and bake for 30 minutes. Remove from the oven and stir every 10 minutes.
Recipe Notes

Store your granola in an air-tight container; a mason jar works well. It will keep for a few weeks at room temperature (if it lasts that long!).

PHEc Tip: Keep your milled flax seed in the freezer to lengthen it's shelf life.

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Cranberry Almond Granola Bars

This easy granola bar recipe lends itself well to many flavour combinations and variations.  Feel free to add any variety of nuts, seeds, and chocolate chips, along with any spices, that you like.

For example, instead of almonds and cranberries, try:

Pecan-Cranberry – add 1/3 cup chopped pecans and 1/3 cup dried cranberries to the dry ingredients, along with 1/2 tsp cinnamon and 1/4 tsp nutmeg.

Chocolate-Cranberry  add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.

Chocolate-Almond – add 1/3 cup dried cranberries to the dry ingredients; once they are coated with the sugar mixture, allow to cool slightly and add 1/3 cup miniature chocolate chips.

NOTE: We tested the following recipe with both creamed honey and liquid honey.  The bars from the liquid honey did not stick together as nicely as the bars with creamed honey.

 

 

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Cranberry Almond Granola Bars
Cook Time 15 minutes
Passive Time 20 minutes
Servings
9x13 pan
Cook Time 15 minutes
Passive Time 20 minutes
Servings
9x13 pan
Instructions
  1. Line with parchment, or grease a 9x13 pan.
  2. In a large bowl, combine oats, rice crispies, shredded coconut, sliced almonds, and dried cranberries.
  3. In a small saucepan, melt the butter over medium low heat. Add the honey, brown sugar, vanilla, and salt. Stir to combine and let it come to a boil. Once the whole pot is boiling, cook for 2 minutes.
  4. Pour butter mixture over dry ingredients. Mix until dry ingredients are well coated.
  5. Pour mixture into prepared pan and press firmly. Place pan in refrigerator for 20 minutes. Cut into desired sizes.
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Whole Wheat Chocolate Chip Muffins

Everyone loves a good chocolate chip muffin!  Here is a super simple recipe and they are made with whole wheat flour.

 

Recipe Notes

This recipe was adapted from King Arthur Flour’s Golden Chocolate Chip Muffins recipe.  It was tested with buttermilk, as well as regular milk, and the results were consistent.

 


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Whole Wheat Chocolate Chip Muffins
Course Baking
Prep Time 10-15 minutes
Cook Time 30-32 minutes
Servings
muffins
Ingredients
Course Baking
Prep Time 10-15 minutes
Cook Time 30-32 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat your oven to 350F and lightly grease or line a 12-cup standard muffin tin.
  2. In a large mixing bowl, combine butter or margarine, sugar, vanilla, salt, and baking powder. Mix until well combined and fluffy.
  3. Add eggs, one at a time, mixing well after each addition. Beat in milk. Add the flour and stir until combined. Add the chocolate chips and stir well.
  4. Fill muffin cups with batter - approximately 2/3 full. Bake in preheated oven for 30-32 minutes, until toothpick inserted in centre comes away clean.
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Easy Cinnamon Buns

These tasty and quick cinnamon buns are an easy alternative to regular cinnamon buns.  This recipe still gives you a hearty bun, without having to spend all day baking.

 

 

Ingredient Notes

This recipe has been tested with both regular milk and buttermilk, and results were consistent.

Easy Cinnamon Buns

 

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Easy Cinnamon Buns
Course Baking
Prep Time 15 min
Cook Time 25 min
Passive Time 10 min
Servings
buns
Ingredients
Filling
Course Baking
Prep Time 15 min
Cook Time 25 min
Passive Time 10 min
Servings
buns
Ingredients
Filling
Instructions
  1. Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
  2. In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
  3. With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
  4. While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
  5. Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
  6. Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
  7. Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin. Repeat the previous two steps with the remaining dough.
  8. Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
  9. Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!
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Greek Barley Salad

This colourful Greek Barley Salad is packed full of fibre and veggies. Using barley as the base to this salad has the benefit of giving it a huge nutritional punch while also being easy to prepare.

Greek Barley Salad

Ingredient Notes

The recipe is very versatile. You can use pot or pearl barley to make this salad and feel free to make extra barley to freeze for future use. Any veggies you have on hand can be added or substituted to make this salad your own. We strongly recommend making the salad dressing in a mason jar so that you can shake to mix the ingredients well – this is a fun task for kids too!

Greek Barley Salad

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Greek Barley Salad
This colourful Greek Barley Salad is full of veggies and packs a nutritional punch. Serve it as a dinner side or as part of a healthy lunch.
Course Salads, Side Dish
Cuisine Greek
Prep Time 50 minutes
Cook Time 40 minutes
Servings
Ingredients
Ingredients
Dressing
Course Salads, Side Dish
Cuisine Greek
Prep Time 50 minutes
Cook Time 40 minutes
Servings
Ingredients
Ingredients
Dressing
Instructions
  1. Combine barley with 2 cups of water and cook until tender (about 40 minutes).
  2. Meanwhile, combine salad dressing ingredients in a mason jar. Shake and set aside.
  3. When barley is cool, combine with cucumber, onion, pepper, and baby tomatoes in a large bowl.
  4. When ready to serve, pour dressing over salad and mix to combine.
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