1 large shallot, diced
1/2 teaspoon of Herbs de Provence
Salt and course ground pepper to taste, divided
1 frozen deep-dish pie crust, thawed
2 cups grated Swiss cheese
2 large eggs
12 ounces half-and-half
1/4 teaspoon nutmeg
Preheat oven to 400 degrees.
Line bacon on a a shallow baking sheet, and place in oven and cook for 25 minutes. Let it cool and then dice in cubes. Set aside.
Heat olive oil in a medium pan and saute mushrooms and shallot for 10 minutes, or until browned. Add Herbs de Provence, salt and pepper.
Place mushroom mixture in pie crust. Add diced bacon.
Add grated Swiss cheese and gently fold together.
Whisk eggs, half-and-half and nutmeg. Add salt and pepper to taste.
Pour egg mixture into crust and bake for 30 minutes.
— Jayne L. Howard
JACK'S VEGGIE PASTA SALAD
Feel free to liberally season your pasta when boiling with salt. Blanch your green vegetables for two minutes in that same water. I adapted the recipe by adding chopped salami and marinated artichokes to the salad. To make it easier on yourself, use your favorite store-bought balsamic vinaigrette for dressing the salad.
12 ounces wagon wheel pasta
1 cup chopped broccoli crows
1/2 cup sun-dried tomatoes
1/2 cup carrots, diced
1/3 cup marinated artichoke hearts diced
8 ounces diced mozzarella cheese
1/2 cup sliced salami
1/2 cup canned chickpeas
1/4 cup Italian parsley
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Store-bought balsamic dressing, to taste
Place a large pot of water to boil and liberally add salt. Cook pasta according to directions. Drain and let cool,
Meanwhile, mix all the other ingredients, except dressing. Allow them to marinate.
Once pasta cools, stir with marinated mixture. Add balsamic dressing to taste. Chill pasta.
Drizzle more dressing over pasta before serving, if needed.
Serves 8 to 10 as a side.
— Adapted from “Jamie Deen’s Good Food” by Jamie Deen (Kyle Books; September 2015)