\nSavor the buttery aroma of this indulgent bread filled with a rich blend of melted cheese and savory garlic.<\/p>\n
Are you tired of sweet treats dominating your baking repertoire? Look no further! Savory baking is a world of flavor and excitement waiting to be explored. From classic comfort foods to international inspirations, these 18 mouthwatering recipes are perfect for any occasion. Whether you’re serving up a snack for a crowd or satisfying your own cravings, these savory delights will become new favorites in no time.<\/p>\n
In this collection, you’ll discover everything from cheesy pull-apart breads and herb-infused scones to crispy flatbreads and decadent tarts. Each recipe is carefully crafted to showcase the rich flavors of ingredients like cheese, herbs, and spices, ensuring that every bite is a delight for the senses. So why not dive in and start baking up some savory goodness?<\/p>\n
\nSavor the buttery aroma of this indulgent bread filled with a rich blend of melted cheese and savory garlic.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 1\/2 cups warm water Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Rich in nutrients and bursting with flavor, these spinach and feta swirls make for a delightful appetizer or snack.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package frozen chopped spinach, thawed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup (2 sticks) unsalted butter, softened Instructions:<\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roll out puff pastry to a thickness of about 1\/8 inch. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups warm water Instructions:<\/strong><\/p>\n 1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large potatoes, peeled and grated Instructions:<\/strong><\/p>\n 1. In a large bowl, combine grated potatoes, warm water, and olive oil. Let it sit for 5 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Ingredients:<\/strong><\/p>\n – 1 large carrot, grated Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Grease a 9-inch (23cm) round cake pan. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of empanada dough (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to elevate your savory baking game with these 18 mouthwatering recipes! From cheesy pull-apart bread and herb-infused scones, to bacon-wrapped biscuits and spinach-stuffed swirls, there’s something for every occasion. Whether you’re in the mood for a comforting tart, a flavorful flatbread, or a crispy quiche, this collection has it all. With ingredients ranging from classic cheddar and gruy\u00e8re to more adventurous options like jalape\u00f1o and chorizo, these recipes are sure to delight both savory foodies and bakers alike.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you tired of sweet treats dominating your baking repertoire? Look no further! Savory baking is a world of flavor and excitement waiting to be explored. From classic comfort foods to international inspirations, these 18 mouthwatering recipes are perfect for any occasion. Whether you’re serving up a snack for a crowd or satisfying your own … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":5873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=6636"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6636\/revisions"}],"predecessor-version":[{"id":6637,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6636\/revisions\/6637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/5873"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=6636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=6636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=6636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons olive oil
\n– 1 teaspoon salt
\n– 4 cups all-purpose flour
\n– 1 cup grated cheddar cheese
\n– 1\/4 cup softened butter, divided
\n– 2 cloves garlic, minced<\/p>\n
\n2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
\n3. Knead the dough on a floured surface for 10 minutes, adding remaining flour as needed.
\n4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
\n5. Preheat oven to 375\u00b0F (190\u00b0C).
\n6. Punch down the dough and roll out into a 12×12-inch square.
\n7. Mix minced garlic and softened butter; spread evenly over the dough, leaving a 1-inch border.
\n8. Sprinkle cheddar cheese over the garlic mixture.
\n9. Roll the dough into a tight log and place seam-side down on a baking sheet lined with parchment paper.
\n10. Bake for 35-40 minutes or until golden brown.<\/p>\nHerb and Cheese Scones<\/h2>\n
\nA classic combination of fresh herbs and melted cheese makes these scones a delightful treat. Perfect for breakfast, brunch or as a snack.<\/p>\n
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 3\/4 cup heavy cream<\/p>\n
\n2. In a large bowl, whisk together flour, butter, cheese, parsley, thyme, salt, and baking powder until mixture resembles coarse crumbs.
\n3. Gradually add heavy cream, stirring until dough forms.
\n4. Turn dough onto floured surface; gently knead 5-7 times.
\n5. Pat into a circle, about 1 inch thick.
\n6. Cut into wedges or use biscuit cutter to form scones.
\n7. Place on prepared baking sheet and bake for 18-20 minutes, or until golden brown.<\/p>\nBacon and Cheddar Stuffed Biscuits<\/h2>\n
\nThese flaky, buttery biscuits get a rich boost from crispy bacon and melted cheddar cheese. Perfect as a side or used to sandwich your favorite fillings.<\/p>\n
\n– 4 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 3\/4 cup grated cheddar cheese
\n– 6 slices cooked bacon, crumbled
\n– 1\/2 cup heavy cream<\/p>\n
\n2. In a large bowl, whisk together flour, baking powder, and salt. Add cold butter; use a pastry blender or fingers to work into crumbs.
\n3. Stir in cheddar cheese and crumbled bacon.
\n4. Gradually add heavy cream until dough forms. Turn onto floured surface; gently knead 2-3 times.
\n5. Roll out dough to about 1 inch thickness. Cut into desired shapes (e.g., squares, triangles).
\n6. Place on prepared baking sheet; bake for 12-15 minutes or until golden brown.<\/p>\nSpinach and Feta Swirls<\/h2>\n
\nSpinach and Feta Swirls Recipe<\/p>\n
\n– 1\/2 cup crumbled feta cheese
\n– 1\/4 cup cream cheese, softened
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish (optional)<\/p>\n
\n2. In a medium bowl, mix together spinach, feta cheese, cream cheese, and salt and pepper to taste.
\n3. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n4. Spread the spinach-feta mixture evenly over the center of the dough, leaving a 1-inch border around the edges.
\n5. Fold the dough over the filling, pressing edges to seal.
\n6. Place swirls onto prepared baking sheet and brush with olive oil.
\n7. Bake for 20-25 minutes or until golden brown.<\/p>\nRosemary Parmesan Shortbread<\/h2>\n
\nRosemary Parmesan Shortbread: A savory twist on classic shortbread, this recipe combines the earthy flavor of rosemary with the nutty taste of parmesan cheese for a delightful snack or appetizer.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 2 tablespoons finely chopped fresh rosemary leaves
\n– 1\/4 cup grated Parmesan cheese
\n– 1 1\/2 cups all-purpose flour
\n– Salt to taste<\/p>\n
\n2. In a large bowl, cream together butter and sugar until light and fluffy. Add rosemary leaves and Parmesan cheese; mix until well combined.
\n3. Gradually add flour, mixing until a dough forms. Season with salt to taste.
\n4. Roll out the dough on a floured surface to about 1\/4 inch thickness. Cut into desired shapes using a cookie cutter or glass rim.
\n5. Place shortbread on prepared baking sheet and bake for 18-20 minutes, or until lightly golden around edges.
\n6. Remove from oven and let cool on wire rack for 5 minutes before serving.<\/p>\n
\nYield: About 24 pieces<\/p>\nSavory Mushroom and Thyme Tart<\/h2>\n
\nElevate your dinner party with this rich and earthy tart, perfect for showcasing the flavors of fresh mushrooms and thyme.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 2 sprigs fresh thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a skillet, cook mushrooms in butter until softened. Add garlic and cook for an additional minute.
\n3. Spread the mushroom mixture over the center of the pastry, leaving a 1-inch border around edges.
\n4. Sprinkle thyme leaves evenly over the mushrooms.
\n5. Fold the edges of the pastry up over the filling to form a crust.
\n6. Brush the crust with egg wash (beaten egg mixed with a little water) and season with salt and pepper.
\n7. Bake for 25-30 minutes or until golden brown.<\/p>\nSun-Dried Tomato and Olive Focaccia<\/h2>\n
\nThis flavorful focaccia is perfect as a side dish or used as a base for your favorite sandwiches. The combination of sun-dried tomatoes, Kalamata olives, and fresh herbs creates a delicious and savory treat.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons olive oil
\n– 1 teaspoon salt
\n– 3 1\/2 cups all-purpose flour
\n– 1 cup sun-dried tomatoes, chopped
\n– 1\/4 cup pitted Kalamata olives, sliced
\n– 1 tablespoon fresh oregano leaves, chopped
\n– 1 tablespoon fresh parsley leaves, chopped<\/p>\n
\n2. Add olive oil, salt, and flour to the bowl. Mix until a shaggy dough forms.
\n3. Knead the dough on a floured surface for 10 minutes.
\n4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 425\u00b0F (220\u00b0C). Punch down the dough and shape into a rectangle.
\n6. Sprinkle sun-dried tomatoes, olives, oregano, and parsley evenly over the dough.
\n7. Bake for 15-20 minutes or until golden brown.<\/p>\nCaramelized Onion and Gruy\u00e8re Galette<\/h2>\n
\nSavor the sweet and savory flavors of caramelized onions and melted Gruy\u00e8re cheese wrapped in a buttery, flaky crust. This galette is perfect as an appetizer or side dish for your next gathering.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup Gruy\u00e8re cheese, shredded
\n– 1 egg, beaten (for egg wash)
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large skillet, cook the onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
\n3. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n4. Spread the cooked onions evenly over the center of the pastry, leaving a 1-inch border.
\n5. Sprinkle Gruy\u00e8re cheese over the onions.
\n6. Fold the edges of the pastry up over the filling, pressing gently to seal.
\n7. Brush with beaten egg for a golden glaze.
\n8. Bake for 25-30 minutes or until golden brown.
\n9. Garnish with fresh thyme leaves, if desired.<\/p>\nJalape\u00f1o Cornbread Muffins<\/h2>\n
\nA spicy twist on traditional cornbread, these muffins pack a flavorful punch from the addition of jalape\u00f1os and a hint of sweetness.<\/p>\n
\n– 1 cup cornmeal
\n– 1\/2 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 large egg
\n– 1 cup buttermilk
\n– 2 jalape\u00f1os, seeded and finely chopped
\n– Honey or maple syrup for drizzling (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
\n3. In a large bowl, whisk together melted butter, egg, and buttermilk.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Fold in chopped jalape\u00f1os.
\n6. Divide batter evenly among muffin cups.
\n7. Bake for 18-20 minutes or until tops are golden brown.
\n8. Drizzle with honey or maple syrup, if desired.<\/p>\nPesto and Mozzarella Pinwheels<\/h2>\n
\nThese flavorful pinwheels are a perfect combination of creamy pesto, melted mozzarella, and flaky puff pastry. Perfect as an appetizer or snack for your next gathering.<\/p>\n
\n– 1\/4 cup pesto
\n– 8 oz mozzarella cheese, shredded
\n– 1 egg, beaten (for egg wash)
\n– Salt to taste<\/p>\n
\n2. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. Spread pesto evenly over the center of the pastry, leaving a 1-inch border on both sides.
\n4. Top pesto with shredded mozzarella cheese.
\n5. Fold the edges of the pastry up over the filling, pressing gently to seal.
\n6. Brush egg wash over the pastry to give it a golden brown color.
\n7. Place pinwheels on prepared baking sheet and bake for 15-20 minutes or until golden brown.<\/p>\nRoasted Garlic and Herb Dinner Rolls<\/h2>\n
\nElevate your dinner table with these aromatic and flavorful rolls infused with the deep richness of roasted garlic and a hint of herbs. Perfect for accompanying your favorite meals or as a snack on their own.<\/p>\n
\n– 1\/4 cup whole wheat flour
\n– 1 teaspoon salt
\n– 1 tablespoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup warm water
\n– 3 cloves roasted garlic, mashed
\n– 1 tablespoon chopped fresh parsley
\n– 1 tablespoon chopped fresh thyme
\n– 2 tablespoons olive oil<\/p>\n
\n2. Combine flours, salt, sugar, and yeast in a bowl.
\n3. Add warm water and mix until a shaggy dough forms.
\n4. Knead for 5 minutes, then place in a greased bowl, cover, and let rise for 1 hour.
\n5. Punch down the dough, then mix in roasted garlic, parsley, thyme, and olive oil.
\n6. Shape into rolls and place on a baking sheet lined with parchment paper.
\n7. Bake for 15-20 minutes or until golden brown.<\/p>\nSmoked Gouda and Chive Scones<\/h2>\n
\nElevate your breakfast or brunch game with these savory scones, infused with the rich flavors of smoked Gouda and chives.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 3\/4 cup smoked Gouda cheese, crumbled
\n– 2 tablespoons chopped fresh chives
\n– 1\/2 cup heavy cream<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
\n3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until it resembles coarse crumbs.
\n4. Stir in crumbled smoked Gouda and chopped chives.
\n5. Pour in heavy cream and stir until the dough comes together in a shaggy mass.
\n6. Turn the dough onto a floured surface and gently knead 2-3 times.
\n7. Pat into a circle, about 1 inch thick.
\n8. Use a biscuit cutter or the rim of a glass to cut out scones.
\n9. Place on prepared baking sheet, leaving 1 inch space between each scone.
\n10. Bake for 18-20 minutes, or until golden brown.<\/p>\nPotato and Rosemary Flatbread<\/h2>\n
\nA flavorful twist on traditional flatbread, this recipe combines the earthy sweetness of potatoes with the piney aroma of rosemary for a delicious accompaniment to your favorite soups or stews.<\/p>\n
\n– 1\/4 cup warm water
\n– 1 tablespoon olive oil
\n– 1 teaspoon active dry yeast
\n– 1\/2 teaspoon salt
\n– 3 sprigs fresh rosemary, chopped
\n– 1 cup all-purpose flour<\/p>\n
\n2. Add yeast, salt, and chopped rosemary to the potato mixture. Mix well.
\n3. Gradually add flour to the mixture and knead until a dough forms.
\n4. Knead the dough for 5-7 minutes until smooth and elastic.
\n5. Place the dough on a baking sheet lined with parchment paper and shape into a rectangle.
\n6. Bake in a preheated oven at 425\u00b0F (220\u00b0C) for 15-20 minutes or until golden brown.<\/p>\nBlue Cheese and Walnut Crackers<\/h2>\n
\nElevate your snack game with these crunchy, flavorful crackers infused with the boldness of blue cheese and the earthiness of walnuts.<\/p>\n
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 1\/4 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
\n– 1\/2 cup chopped walnuts
\n– 1\/2 teaspoon salt
\n– 1 tablespoon white wine vinegar<\/p>\n
\n2. In a medium bowl, whisk together flour and salt. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
\n3. Stir in blue cheese and walnuts.
\n4. Turn dough out onto a lightly floured surface and knead gently until it comes together in a cohesive ball.
\n5. Roll out dough to about 1\/8 inch thickness. Cut into desired shapes (e.g., squares, rectangles).
\n6. Place crackers on prepared baking sheet, leaving about 1 inch between each cracker.
\n7. Bake for 18-20 minutes or until golden brown.<\/p>\nCarrot and Zucchini Savory Cake<\/h2>\n
\nA delicious and moist savory cake packed with the flavors of carrots and zucchinis, perfect for a quick snack or as a side dish.<\/p>\n
\n– 1 medium zucchini, grated
\n– 1\/2 cup all-purpose flour
\n– 1\/2 cup cornmeal
\n– 1\/4 cup chopped fresh parsley
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup olive oil
\n– 1\/2 cup grated cheddar cheese (optional)<\/p>\n
\n2. In a large bowl, combine carrot, zucchini, flour, cornmeal, parsley, salt, and pepper.
\n3. Add olive oil and mix until well combined.
\n4. Pour mixture into prepared pan and smooth top.
\n5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
\n6. If using cheese, sprinkle on top during the last 10 minutes of baking.<\/p>\nTomato Basil Quiche with Flaky Crust<\/h2>\n
\nThis quiche recipe combines the sweetness of fresh tomatoes and basil with a buttery, flaky crust, perfect for brunch or dinner. The result is a flavorful and satisfying dish that’s sure to please.<\/p>\n
\n– 3 large eggs
\n– 2 cups mixed tomatoes (heirloom or cherry), diced
\n– 1\/4 cup chopped fresh basil
\n– 1\/2 cup grated cheddar cheese
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 tablespoon olive oil<\/p>\n
\n2. Roll out the pie crust and place in a 9-inch tart pan.
\n3. In a bowl, whisk together eggs, salt, and pepper.
\n4. Add diced tomatoes, chopped basil, and grated cheese to the egg mixture; stir to combine.
\n5. Pour the egg mixture into the pie crust.
\n6. Drizzle with olive oil and bake for 35-40 minutes or until the quiche is set and the crust is golden brown.<\/p>\nHam and Swiss Cheese Croissants<\/h2>\n
\nElevate your breakfast or brunch game with these buttery, flaky croissants filled with savory ham and melted Swiss cheese. Perfect for a special occasion or a lazy Sunday morning.<\/p>\n
\n– 1\/2 cup diced cooked ham
\n– 1\/4 cup grated Swiss cheese
\n– 1 egg, beaten (for egg wash)
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out puff pastry to a thickness of about 1\/8 inch. Cut into rectangles approximately 4 inches wide x 6 inches long.
\n3. Place 1-2 tablespoons of diced ham and 1 tablespoon of grated Swiss cheese in the center of each rectangle, leaving a 1-inch border around the filling.
\n4. Brush edges with beaten egg for sealing. Fold pastry over filling to form a triangle or a square shape, pressing edges to seal.
\n5. Place croissants on prepared baking sheet, leaving about 1 inch of space between each.
\n6. Brush tops with remaining egg wash and sprinkle with salt and pepper to taste.
\n7. Bake for 15-20 minutes, or until golden brown.<\/p>\nSpicy Chorizo and Manchego Empanadas<\/h2>\n
\nA flavorful twist on traditional empanadas, these spicy chorizo and Manchego cheese-filled pastries are perfect for a quick snack or appetizer.<\/p>\n
\n– 1\/2 cup chopped spicy chorizo
\n– 1\/4 cup crumbled Manchego cheese
\n– 1 egg, beaten
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out empanada dough to a thickness of about 1\/8 inch.
\n3. Place a spoonful of chopped chorizo in the center of each dough circle, leaving a 1\/2-inch border around it.
\n4. Sprinkle a pinch of Manchego cheese over the chorizo.
\n5. Brush the edges of the dough with beaten egg and fold the empanada in half to form a triangle or a square shape.
\n6. Press the edges together to seal the empanada and use a fork to crimp the edges.
\n7. Place the empanadas on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper to taste.
\n8. Bake for 15-20 minutes or until golden brown.<\/p>\nSummary<\/h2>\n