1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


Mini Ham and Pepper Quiche

BT Calgary | posted Thursday, Sep 26th, 2013


  • 7 cup (80 ml) cubed ham
  • 7 cup (80 ml) sliced green onion
  • 7 cup (80 ml) shredded cheddar cheese
  • 2 cherry tomatoes, chopped
  • 3 eggs
  • 5 cup (125 ml) milk
  • 18 premade mini pastry shells


      1. Preheat the oven to 375°F (190°C).
      2. Toss together the ham, onion, cheese and tomatoes in a bowl. Whisk the eggs with the milk in another bowl.
      3. Keeping the pastry shells in their metal wrappers, place them on a baking sheet.
      4. Place about 1 Tbsp (15 ml) of the ham and cheese mixture in each of the shells.
      5. Gently pour some egg mixture into each, leaving just a bit of space at the top, as the filling will puff up.
      6. Bake for 15 minutes, until the egg is just set. Allow to cool before serving.
      7. Once they’re completely cool you can stack them in a container for a packed lunch.

Prep time: 10 minutes
Total time: 25 minutes
Makes: 18 mini quiches.

These will keep in a sealed container in the refrigerator for 3 days and in the freezer for 1 month.

Try other combinations, like tinned salmon and spinach or finely chopped red and yellow bell pepper.

Courtesy Ceri Marsh: Sweet Potato Chronicles



Tags: , , , , ,

Heirloom Tomato and Scallop Crudo

BT Calgary | posted Thursday, Sep 26th, 2013


Heirloom Tomato

Tomato Juice

Soya Sauce

Lime Juice

Hot Sauce




Sesame Oil

Olive Oil



Sourdough Baguette

Canola Oil


Red Chili Flakes

Smoked Sea Salt

Fresh Grand Bank Scallops


Our “Crudo” Dressing Recipe

Step One – Add the Following into Blender or Food Processor

  • Heirloom Tomato Puree 1/2 Cup : Place 1 Cup of Chopped Heirloom Tomatoes in on Pan and lightly toss in Olive Oil, Salt & Pepper. Cook on Medium Heat until Soft. Place in Blender and Puree until Smooth, Chill before using in Recipe.
  • Tomato Juice 1/8 CupSoya Sauce 1 1/2 Tbsp
  • Lime Juice 1 tsp
  • Hot Sauce 1/2 Tbsp
  • Ginger (Minced) 1/4 tsp
  • Garlic (Minced) Pinch
  • Honey 1/4 tsp

Step Two – Puree First Batch of Ingredients then slowly add Oil’s

  • Sesame Oil 1 Tbsp
  • Olive Oil 1/8 Cup

Step Three – Lightly Season with Salt & Add Fresh Chives

  • Salt To Taste
  • Chives (Fine Dice) 1 Tbsp

Our “Crudo” Crouton Recipe

Toss Baguette with Wet Ingredients:

  • Sourdough Baguette 2 Cups:  Rip Sourdough into Small Rough Segements
  • Canola Oil 1 Tbsp
  • Basil (Minced) 1 Tbsp
  • Red Chili Flakes 1/2 tsp
  • Smoked Sea Salt 1/4 tsp

Bake at 350 until Golden Brown (5-10 Minutes)

Our Scallop Preperation
Toss Baguette with Wet Ingredients:

Fresh Grand Bank Scallops (U-10 Sizing) 6-8 Each (12-16 Oz) : Remove Scallops from Container and Clean off (Remove) the Side Muscle from each of the Scallops. Once Cleaned pat Scallops Dry lightly using Paper Towel. Once Dry, Finely Slice Scallops into Medallions. Ensure the Scallops are store in a Bowl on top of a Bowl filled with Ice to keep very Chilled before Serving.

Plating the Heirloom Tomato & Scallop Crudo

  • On a Medium Sized Round Plate…
  • Put down Crudo Dressing 1-2 Fl Oz
  • Arrange Scallop Medallions 5-7 Pieces
  • Lightly Season Scallops with Smoked Sea Salt
  • Arrange Cherry Heirloom Tomatoes 5-7 Pieces (Halfed)
  • Toss Tomatoes Lightly in Salt & Pepper and Olive Oil before Plating
  • Arrange Crudo Croutons 5-7 Pieces
  • Place Chiffonade Basil over Plate 1 Leaf: Finely Sliced Strings of Basil
  • Lightly Place Fine Slices of Thai Chili 1/8 of Pepper
  • Finish with Minced Capers 1/4 tsp

Serves 6-8 People

“Crudo” is Italian for “Raw,” a technique in Italian Cuisine for preparing raw protein.

Courtesy Murieta’s Bar and Grill: murietas.ca

Page 41 of 41« First...102030...3738394041