Memorial Day Recipes From Chef Kim

Mini Spinach & Feta Quiche Soufflé

serves 4-6

Oil Spray 
1/2 medium onion, diced 
6-oz fresh baby spinach  
4 large eggs 
1/2 tbsp all purpose flour 
1/2 tsp baking powder 
1/4 tsp salt & pepper 
pinch cayenne pepper; pinch of tarragon 
1-1/3 cups half & half 
1/2 cup feta cheese 

Preheat oven to 350F.  Generously grease a mini cupcake pan.  In a medium frying pan, sauté diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender.  Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.  In a large mixing bowl, whisk together eggs, flour, baking powder, cayenne pepper, tarragon and salt.  Whisk in half & half, then stir in spinach-onion mixture.  Pour quiche base into prepared pan.  Top with feta cheese.  Bake for 8-10 minutes, or until center is set and the outside edge is golden brown.  Let set for 5 minutes, then pop soufflés out and serve.

And now learn how to make a fabulous Baked Brie with Rosemary, Almond & Cherries to top off the crackers.

Baked Brie with Rosemary, Almond & Cherries

serves 4-6

2 T chopped fresh rosemary 
2 T chopped slivered almonds 
2 T honey 
1 brie cheese round 
8 fresh cherries, pitted and chopped 
crackers (of your choice)

Preheat oven to 400F. In a small bowl, combine rosemary and almonds. With a pastry brush (or knife), coat the sides of the brie with honey and dip into rosemary-almond mixture, pressing. Place brie on a sheet pan. Brush the top with honey and sprinkle with the remaining herb mixture. Place in oven and bake 20 minutes. Remove brie from oven and top with chopped cherries. Bake an additional 5-10 minutes until brie is soft when cut. Serve with crackers.

“I wrote this post as part of a blog campaign by Role Mommy on behalf of Daymon Worldwide and received a gift card to facilitate my post.”