Sheesh, This Is One Good Quiche!

This is one of my favorite quiches and everytime I make it, it gets rave reviews.  Quiche is for breakfast, lunch or dinner, that's what makes it a great dish.  You can change up the ingredients to make it to your taste.  This time around I added bacon and a little hot sauce.  Recipe below.

Start with a 9" store bought pie crust, generally they are deep dish crusts.  Mix up the eggs and cream.

 Pour egg mixture into the shell with the other layered ingredients and bake, easy peasy!

 It comes out perfect everytime! 

Spinach, Cheese and Bacon Quiche

Ingredients

1 - 9" frozen unbaked pie crust

1 tablespoon of butter

1/2 cup of chopped red onion

2 cups fresh spinach

4 large eggs

1 1/4 cups heavy cream, also called whipping cream

1/2 teaspoon of salt

1/4 teaspoon ground black pepper

1/2 teaspoon of hot sauce

1 1/2 cups grated gruyere cheese, can also use cheddar

1 cup of  packaged Hormel Chopped Bacon 

Directions

Preheat oven to 400 degrees.  Unwrap pie crust and prick bottom and sides of crust with a fork so it does not puff up during baking.  Bake for 15-20 minutes until lightly browned.  If it puffs during baking prick it so it's goes flat. Cool, but leave on the baking sheet.  Turn oven down to 325 degrees.

Melt butter in a medium frying pan over medium heat.  Cook onions until soft, turn off heat and let cool.  In covered bowl, steam the spinach in the microwave on high for 1 minute.  Squeeze all the water out of the spinach by putting it between paper towels, or using a fine mesh strainer.  Set aside.

Whisk together the eggs, cream, salt, pepper and hot sauce in a medium size bowl.  Set aside.

Spread onions on the bottom of the pie crust, top with cheese.  Pull apart the spinach and scatter it across the cheese. Top with the bacon.  Pour the egg mixture over the top.

Bake in a 325 degree oven for 55 minutes or until golden brown on top.  This can be served hot or cold.

NOTE: You can also add mushrooms, but cook before you add them.  They have a lot of water content and will make the quiche soggy.

The Comforts of Home - Homemade Mac & Cheese

Everyone in my family enjoys homemade Macaroni and Cheese, it's a comfort food for them.  For me, when I get stuck on what to have for dinner, this is my go to, easy peasy dinner to make. I have a few fussy eaters at home and I know that all of them will eat this. No joking, they will go for the boxed stuff if I don't make it, but will whine about not having the good homemade kind.  When my youngest was in London for school last year I actually had to send her boxes of Mac and Cheese, because they didn't have it over there, and she was craving it.  So one of the things on her dinner menu on the day she arrived home was my homemade Mac and Cheese. 

Start by grating the block cheeses in a food processor if you have one.  If not just use a grater.

Make a roux by melting a 1/2 stick of butter and 2 tablespoons of flour.

Get the pot boiling for the pasta.  

To the roux add the milk, cheeses, paprika, garlic powder, a very tiny pinch of nutmeg, salt and pepper.

Ready to go in the oven.  When almost done add breadcrumbs to the top and put under broiler.

All done. Delicious, cheesy, creamy and crunchy on top! 

I served up an English cucumber, Campari tomato and red onion salad with apple cider vinegar/canola oil dressing.  All it needed was some salt and pepper.  It was all fresh and tasted so good! In winter I'll make stewed tomatoes to go with the Mac and Cheese.

 Homemade Macaroni and Cheese

Ingredients

Cooking Spray

1/2 stick of butter

2 Tbsp. flour

1 box of elbow macaroni, or pasta of your choice

2 cups of milk, I use skim and it comes out just fine

1 - 5 oz block of Smoked Gruyere cheese, shredded

1 - 7 oz. block of Cracker Barrel extra sharp cheese, shredded

1/2 cup of  Kraft Colby Jack cheese, I use bagged pre-shredded

1/2 cup grated Bel Gioioso Parmesan - Romano cheese

2 slices Swiss cheese, torn

2 slices American cheese, torn

1/4 tsp paprika

1/4 tsp garlic powder

1 very tiny pinch of nutmeg, optional

salt and pepper to taste

1/2 cup seasoned bread crumbs

Directions

You will need 1 large pot, 1 medium pot and a 9x13 baking dish.  Spray the 9x13 pan with the cooking spray. Fill the large pot with enough water to cook the pasta and add 2 teaspoons of salt.  Cook on high until it comes to a boil.  Meanwhile in the medium saucepan, on medium heat, melt the butter.  When it is all melted, add the flour and stir quickly into the butter to make the roux.  Cook for a few minutes until bubbly.  Add  the milk, the cheeses, paprika, garlic powder, nutmeg, salt and pepper.  Cook on medium heat stirring occasionally so cheese doesn't stick to the bottom.  When all cheese is melted, bring heat down to a simmer. Add the pasta to the boiling water and cook until al dente (a tiny bit hard when you bite into it).  Drain the pasta but do not rinse it.  Pour pasta into the baking dish, then pour the cheese sauce over the pasta and stir it all to combine.  Put on a cookie sheet, just in case it bubbles over, you don't want to get the oven dirty! Bake at 350 degrees for 35 - 45 minutes until the top is lightly browned.  Then top with bread crumbs and put under the broiler for about 5 minutes until browned on top.