Quiche is such a quick and easy, but still kind of “fancy” dish to make for breakfast, brunch, lunch or dinner.  Quiche is fun to make because you can use pretty much any kind of meat and/or vegetables, and cheese as the filling. Once you have the basic recipe down, it’s time to get creative.

Since I live in Hawaii and the weather here is not “pie crust-friendly,” I usually opt for a store bought crust. Usually, I buy the Mrs. Smith deep dish variety, in a two pack, because this is the brand that is usually is not cracked and broken, like some of the other brands.  I may get braver and try homemade pie crusts again, one day, but it will have to be on a very cold day!

Quiche is great to make for Easter brunch, along with a Cinnamon French Toast Bread Pudding and a Island Fruit Salad and/or Green Salad.

Basic Quiche
1 Frozen Deep Dish Pie Crust
3 Large Eggs
1 Cup Heavy Cream
1 Cup Shredded Gruyere Cheese
1 Tsp Nutmeg
1 Tsp White Pepper
1 Tsp Salt

Preheat oven to 400 degrees. Heat butter in small saute pan, over medium heat, add diced onion. Saute until onions are translucent, about 5 minutes. Remove from heat.  Prep and make the rest of the Filling, as directed below.

Combine cream eggs, nutmeg, salt and pepper in a mixing bowl. Whip with a whisk until combined. Gently stir in Gruyere Cheese

Place pie crust on a baking sheet.   Add Filling, as directed. Pour egg mixture into crust over the Filling. Bake for 35 minutes, until slightly golden brown. Remove from oven and cool for at least 15 minutes before serving. May be served hot or cold.

FILLING

Red Pepper & Feta Quiche

1/2 red pepper
1/2 yellow pepper
1/2 TBSP butter.
4 oz. crumbled Feta Cheese
1/2 Yellow Onion, finely diced (about 1/2 cup)

Dice pepper. Saute diced peppers and onions with butter until softened, about 5 minutes. Evenly spread cooked peppers in bottom of quiche shell and spinkle with feta cheese before pouring in egg mixture. Bake as directed above.

Bacon & Spinach Quiche

1/2 Pound Bacon
4 Cups Fresh Baby Spinach
1/2 Yellow Onion, finely diced (about 1/2 cup)

Cook bacon until crisp. Drain excess fat of bacon on paper towel. Let cool and crumble into small pieces. Remove all but 1 TSP bacon fat from saute pan. Add onions, saute until translucent, about 5 min. Add spinach. Cook, stirring occasionally for 3-4 minutes or so until spinach is wilted and reduced to about 1 cup. Spread spinach/onion mixture evenly over bottom of empty quiche crust. Sprinkle crumbled bacon over top. Add egg mixture. Bake as directed above.

Serves 4-6

Aaahh, Spring Break…  Always has been one of my favorite times of year. Well, at least it was, when I was in school. My 5 year old son is on Spring Break, right now, and I am not taking any days away from work, so I am a little [...]]]>

Dean Helping Make Oven Roasted Tomatoes

Aaahh, Spring Break…  Always has been one of my favorite times of year. Well, at least it was, when I was in school. My 5 year old son is on Spring Break, right now, and I am not taking any days away from work, so I am a little stressed about keeping him busy and not glued to the TV.  It is only Monday and I am already running out of ideas.

Today, I decided we would spend some time cooking together. First we got out the juicer and made spinach, orange, lemon, apple juice. Looked like a pitcher of tie-dye before we stirred it! Not exactly my best creation ever, but Dean drank it and liked it. Next we roasted tomatoes for a pizza. Making pizza with kids is great fun because they can do their own thing, once you have a good base.

The pizza we made was non-traditional, but still quite delicious. The base is a light spread of pesto, with oven-roasted tomatoes. This is topped with fresh spinach and  ricotta, parmesan and mozarella cheeses.  I used a store-bought crust which was pretty average, unfortunately. Next time, I will make my own crust and include the recipe. If you have a good one, please send it to me!!

3 Cheese Pizza, with Pesto, Roasted Tomatoes, and Spinach

1 Store Bought Pizza Crust (or Preferrably, Make Your Own)
1 TBSP Olive Oil
1/8 Cup Basil Pesto (Store-bought is OK, or Make Your Own)
1 Tsp Kosher Salt
Oven Roasted Tomatoes (made from 2 Pounds Cocktail Tomatoes)
Approx. 1/2 Cup Ricotta Cheese (whole milk or skim)
1/3 Cup Shaved Parmesan Cheese
1 Cup Baby Organic Spinach Leaves
1/2 Cup Mozzarella Cheese

Baste crust with olive oil, paying special attention to the outside edge of the crust. Take a small spatula and spread pesto over center of the pizza.  It should not be too thick, just lightly spread. Sprinkle kosher salt over pizza. Attractively and evenly lay the roasted tomatoes over the top of the pizza. Where you see pesto through the tomatoes, drop small dollops all over top of pizza. Since this is a pizza, measurements for toppings don’t have to be exact. Feel free to use a little more or less of something if you want to.

Sprinkle 1/3 cup parmesan cheese over tomatoes and ricotta. Evenly spread spinach leaves on top of pizza.

Finish by evenly spreading 1/2 Cup of Mozarella cheese over the top of the pizza. Bake at 450 degrees for 7-8 minutes, until cheese is melted and crust is golden.  Serves 3-4.