Mer and I travel to spend time with family on the holidays, so its difficult to have traditions of our own. Our Yule/Christmas tradition (which sometimes happens on Yule, but almost never on Christmas) involves a screening of A Solstice Carol and anything we want for dinner. In past years, this has included cereal (I’m a huge fan of Marshmallow Mateys, and in fact prefer them to their brand-name counterpart), donuts, and bagels with lox and capers. This year, we were inspired by our local winter farmer’s market. The sweet potato came from Two Gander Farm in Oley, PA, the cheese was Alpine from Birchrun Hills, and the fresh eggs were from Turning Roots.

Holiday Quiche

Ingredients:

• Two unbaked pie crusts (pre-bought or use your favorite recipe)
• One large (2/3 lb) sweet potato
• 6 ounces prosciutto
• 6 ounces nutty cheese (Emmentaler or a strong Swiss will do nicely)
• 6 whole eggs
• 1 cup whole milk
• Salt and pepper to taste

Preheat oven to 350° F. Place pie pans on a cookie sheet and line with pie crusts.

Peel the potato and grate it using the largest hole of a box grater. Sprinkle grated potato in the bottom of the pie shells, dividing evenly. Grate the cheese and sprinkle on top of the potato. Slice the prosciutto finely and add to pies. Beat eggs well and add milk, salt, and pepper. Carefully and slowly pour egg mixture into pies, pressing ingredients as needed to eliminate bubbles.

Bake for 45 minutes, or until quiche is just firm to the touch. Serve hot with a dollop of sour cream or crème fraiche.

Today’s post is a recipe from guest chef Mel Hynes, who also happens to be the author of one of our favorite comics, Two Lumps. Thanks, Mel, for sharing your soup-y goodness!

If you would like to share your recipe and appear as guest chef on Catch the Spoon, please submit your bio and recipe here.

Soup of Teh Awesome

by Mel Hynes

Ingredients:

• 3 leeks, finely chopped (white part only)
• 1 clove garlic, finely chopped
• 4 medium potatoes (or 1 medium, 1 large, and one HONKIN HUGE)
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground mustard
• 2 tablespoons flour
• 1/2 cup water
• 4 cups chicken broth
• salt, pepper, and white pepper to taste
• 1 cup shredded Cheddar* cheese (I used a pre-shredded cheddar and jack mix)
• 2 tablespoons Parmesan cheese
• 1 1/2 cup milk
• 8 oz sliced baby portobello mushrooms
• 1/4 lb thin-sliced lean prosciutto

In a skillet, cook leeks, garlic, and potato in 1 tablespoon of butter and the olive oil over medium-low heat, stirring often. Do not allow potato to brown. Basically get the leeks & garlic nice and soft and don’t worry about the potato as long as it doesn’t get crispy.

Mix mustard, salt, pepper(s) and flour together in a bowl.

Mix chicken broth and water in a large pot, slowly whisk in dry mixture to avoid clumping. Bring to a boil.

Add potato, leek & garlic mixture to pot. Dodge red-hot broth splatter lava action. Reduce to a simmer, and cook for 1 hour.

Reduce heat to med-low. Mash softened potato/leek mixture (either by hand or with electric mixer). Stir in cheeses until melted, then add milk but do not boil.

Cook mushrooms over medium heat in remaining 1 tablespoon of butter until soft. Slice prosciutto into very thin strips. Add prosciutto and mushrooms + sauteing sauce to the soup, stir and let warm through.

EDIT: OM NOM NOM NOM

EDIT2: good lord, this stuff is FILLING. J. and I are both stuffed after one bowl.