The best thing about quiche is that it can be served for breakfast, brunch, lunch or dinner. Always perfect with fresh fruit or a tossed salad.
1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese
Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.
In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.
Tuesday, December 3, 2019
Asparagus and Mushroom Quiche
Another yummy quiche in my ever-expanding repertoire of quiches.
6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper
Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.
6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper
Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.
Sausage and Cranberry Quiche
This is a great companion quiche to the Basic Quiche, when prepared with the vegetables. Always a favorite when I make Sunday brunch.
1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half
Preheat oven to 400 degrees.
Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.
1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half
Preheat oven to 400 degrees.
Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.
Sunday, December 1, 2019
Cranberry Canes
My mother would make these every Christmas when we were growing up. They have been a family favorite for many years now.
Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.
Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel
Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.
Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)
Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.
Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel
Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.
Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)
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