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Twink's Treats: Quiche Revisited

Twink's Treats: Quiche Revisited

Here’s a fun fact – I am a collector. Yes, a true bona fide collector – of cookbooks!! I am and have always been an avid reader, and as you know I love to cook – so when I was in my twenties as a new bride and mother, began reading cookbooks for fun. My mother, mother-in- law and aunts began giving me cookbooks for gifts, and I loved it. I have many, but my favorites are in my kitchen for quick reference. When I’m in between novels or a book club “read”, I’ll pull out a cookbook to peruse. My dear friend, Brenda, says I’m a little deranged with my obsession, but loves me anyway!

A few months ago, I was searching through cookbooks and my favorite recipes for something different to make. I had no idea what I was looking for, just something. Then I spotted it – a Quiche recipe. Quiche is “an unsweetened custard pie usually having a savory filling (as spinach, mushrooms, or ham)” and is a great entrée for a light supper or brunch/lunch. Quiche is generally known as a French dish, but also were quite popular in the England as well, in history. Back in the ‘70’s and ‘80’s they were very popular here in restaurants for breakfast or lunch and that’s where I learned to love a good quiche. But over time, I moved on to other recipes and totally forgot about them. Thanks to my cookbook reads (from the 80’s) I reacquainted myself and have been making them regularly. This week, I made a broccoli, onion and bacon version, but I’ve made spinach, asparagus, and ham and mushroom as well. Any combination of vegetables and meat or seafood will work just fine. They freeze beautifully, and are good sources of protein so are great for an entrée dish. Served with a simple salad and some fruit – and a glass of wine – voila! Here’s my version:

Wednesday Quiche
1 unbaked deep dish pie crust
Butter
4 eggs
2 cups half and half (I use Land of Lakes)
3/4 t. salt
½ t. pepper
½ t. nutmeg
1 cup broccoli florets, washed and cut into mini pieces
½ cup pearl onions
4 slices bacon, cooked and crumbled
½ cup sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded

Preheat oven to 425 degrees. Place pie crust on baking sheet. Rub inside of crust with butter. In mixing bowl, beat eggs and milk together until well blended. Add salt, pepper and nutmeg, mix well. Place crumbled bacon in pie crust. Top with broccoli, onions and cheese. Pour egg mixture into crust. Carefully put quiche into oven. Bake at 425 for 15 minutes, then lower temperature to 325 and bake for 25-30 minutes or until knife inserted into middle comes out clean. Cool slightly, cut into wedges and serve. (Can be frozen at this point – reheat in 350 degree oven for 30 minutes.)

Until next time, be kinder than necessary, and make someone’s day brighter with your smile! -Twink

30-in-30-Days Video Challenge with Macia Whyte

30-in-30-Days Video Challenge with Macia Whyte

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