Julie Hoag - American Midwest Cooking Quiches: Split Table Recipes for Vegetarians & Meat-Lovers

American Midwest Cooking: Quiches

Julie Hoag

Copyright 2022, by Julie Hoag

All Rights Reserved.

Published by Julie A Hoag Julie Hoag Writer LLC

First Edition.

This is a work of nonfiction. Any similarities to real people, text, images, places, or situations are entirely coincidental. No part of this publication may be reproduced, copied, or shared without permission granted by the publisher and Julie Hoag, except for instances and uses that follow copyright laws and for the purposes of reviewing and sharing this work on social media or as part of a review.

Edited by: Dark Raven Edits

Dedication

This book is dedicated to my family who taste tested lots of quiches for me! Their input on recipe development was invaluable, and while they got fed, I received fabulous information to make this book the best it can be. So, thank you to my husband and three boys! Thanks for eating!!! Ha!

Table of Contents:

Introduction and Podcast

Hello, my name is Julie Hoag and Im a cookbook creator, food and family blogger, podcaster, and author. I created this cookbook for families and people who are looking for simple recipes with a Midwest influence. I grew up in the Midwest in Minnesota, in the United States, so my recipes are influenced by the food culture in this area. I love a good hot dish recipe, and I love dairy!

Im a vegetarian living in a meat-eating family. My husband and children all eat meat, but I do not. Ive been a vegetarian since the eighth grade, but I really had the roots of wanting to be a vegetarian starting in the fifth grade. Slowly but surely, I dropped all meat out of my diet, but still consumed dairy products. Growing up vegetarian in the Midwest in the 1980s was a rare thing. I was an oddity to many people, but I knew myself and I persisted in my quest to be a vegetarian. Being in the Midwest, dairy has always been a part of my cooking and my diet. Though I also enjoy soy and almond milk, but dairy remains in my diet to this day, and in that of my family. So, the recipes in this cookbook contain dairy products, but you could easily substitute nondairy food products for the dairy products.

In cooking for my family, I make many meals that work for both a vegetarian diet and a meat eater diet. Ive cooked in this split table manner for over twenty-seven years, so I have a lot of life experience cooking this way. I coined the term hybrid recipes for this on my blog and in my first cookbook One Dish Two Diets: Recipes for the Vegetarian and Meat-Eating Family (available in ebook, paperback, and audiobook with Kindle ebook bonus). This book is also in Kindle Unlimited at the time of this publication so readers can peruse the book prior to purchasing it. Find the book here:

(affiliate) https://amzn.to/3MCFVNm

I made many quiches over and over again for this cookbook. And one of the things I love about quiches is that they often taste just as good, or even better, as a leftover. The flavors just meld together more and theres really not much change in the recipe from the first creation to leftover. However, that being said, I love it fresh the best. The other thing I love about quiches is that, as a vegetarian, since quiches contain protein-rich dairy products, I can get a good amount of protein in my diet from a quiche meal.

This American Midwest Cooking: Quiches cookbook contains oven recipes, air fryer recipes, microwave recipes, hybrid recipes (recipes containing both meat and meatless portions), and vegetarian quiches.

Hungry for more? Please check out my podcast Vegetarians & Meat-Lovers: Split Table Recipes for cooking tips, advice, and recipes. Its free on podcast apps https://www.buzzsprout.com/2064160

To make these recipes, you will need measuring cups and spoons, but I will not include that in the supplies needed lists, because they will be needed to make each recipe.

Bonus Recipe: Pesto Spread with Italian Yogurt Bread

This is a recipe appetizer for the cookbook! Before we get into all the quiches, enjoy this super tasty appetizer recipe. I adore this easy bread recipe, and this pesto spread is so amazing! This is one of the familys favorites. Below is the pesto spread recipe and two versions of the yogurt bread. The bread is a great addition to any dinner meal as well and makes delicious sandwich bread too, or just butter it or dip it in oil and enjoy!

Supplies Needed:

Large bowl, small bowl, spoon, sharp knife, food processor, cookie sheet, parchment paper

Ingredients Needed:

Pesto Spread:

cup pine nuts

1/3 cup olive oil

1 tablespoon lemon juice

2 cups fresh basil leaves, lightly packed

teaspoon black pepper

teaspoon ground oregano

cup Parmesan cheese

1 teaspoon minced garlic

teaspoon salt

Italian Yogurt Bread:

1 teaspoon basil leaves

1 teaspoon oregano leaves

1 teaspoon rosemary leaves

1 teaspoon chopped dried onions

teaspoon garlic salt

teaspoon black pepper

2 teaspoons olive oil

3 cups self-rising flour

2 cup plain nonfat Greek yogurt

Instructions:

Pesto Spread Instructions:

1. Grind up basil leaves, olive oil, and pine nuts in a food processor to the consistency of a paste.
2. Add black pepper, oregano, lemon juice, salt, and garlic to the food processor and grind up.
3. Stir in Parmesan cheese.
4. Italian Yogurt Bread Instructions:
5. Mix the yogurt with the flour and stir. Knead with your hands until a ball forms (this can take some time so dont give up, keep kneading until a dough ball forms. It will be sticky, just keep going).
6. Combine the basil leaves, oregano leaves, rosemary leaves, dried onions, garlic salt, and black pepper together in a small bowl. Stir well.
7. Put the dough ball in a large bowl. Add about 4 teaspoons of the seasoning mixture to the dough ball. Knead the seasoning mixture into the bread with your hands until it seems distributed evenly throughout the dough ball.
8. Shape the dough ball into a 9-inch loaf. Make a shallow cut down the top of the loaf.
9. Place loaf on parchment paper on a cookie sheet. Bake at 350 degrees for 35-40 minutes and golden brown.
10. Remove the loaf from the oven. Brush with olive oil.
11. Sprinkle remaining seasonings across the top of the loaf.
12. Slice and serve.

Salty Italian Seasoning Yogurt Bread

Recipe Ingredients:

2 cups plain nonfat Greek yogurt

3 cups self-rising flour

5 teaspoons Italian seasoning (composed of marjoram, oregano, thyme, rosemary, savory, basil, and sage)

2 teaspoons kosher salt

Instructions Italian Yogurt Bread:

1. Mix yogurt and 4 teaspoons Italian seasoning with flour in a large bowl.
2. Knead dough with your hands until a dough ball forms. Dough will be sticky. Keep kneading it until a dough ball forms.
3. Form dough into a 9-inch loaf. Cut a slit down the top of the loaf with a sharp knife.
4. Place a loaf of dough on parchment paper on a cookie sheet and bake at 350 degrees for 35-40 minutes.
5. Brush loaf with olive oil. Sprinkle loaf with remaining Italian seasoning and kosher salt.