Quiche

I think I've mentioned in a post or two that I've been teaching a cooking class. It is seriously the most fun I've had in a long time. My friends and I were having a playdate one day and we were talking about how we need to share our knowledge or skills - Amanda is the most amazing seamstress, Kelly has mad organizing skills, etc. They said I should teach them how to cook better and I said "OKAY!" in a very peppy, Monica-from-Friends way. So I thought a few people would come, but it has grown and now we have 8 girls signed up. I send out the menu, divvy up the ingredients, they bring them, we crowd into my kitchen, I teach, we eat, they clean. It's heaven. I love cooking. I love teaching. I love eating. I hate dishes. It's a no brainer. So it's been a blast and I toyed with the idea of starting a cooking blog, but decided I'm not ready for the commitment. I don't post on this blog often enough, although I have great intentions of coming up with fresh and witty posts on a daily basis. I just don't need another blog to feel guilty about. So I thought I would just post them on here and if you're not interested you can skip it and check back later when Blake does something naughty again.

I feel that I should emphatically state that not any of my recipes are purposefully low fat or fat free. I try to avoid processed foods, boxed meals, so on, but not fat. I would rather have the good stuff and eat a smaller portion. I use good oils, like olive oil, and butter, not margarine. You will never see a dessert recipe on here that calls for applesauce instead of oil! I would rather not eat it. We do eat plenty of healthy things, like tabouleh, and thai food, so if I remember to keep posting recipes, you will see a very eclectic mix.

So, Quiche Lorraine. Kyle loves my quiche and says it is his favorite thing that I make. Of course he says that about several things, but this does get good reviews.

Quiche Lorraine

Ingredients:

Pillsbury roll-out pie crust

3 cups fresh spinach, packed

1 ¼ heavy whipping cream or half and half

6 eggs

1 heaping Tbs. sautéed onion (or dried minced onion microwaved in butter)

½ tsp. dried mustard

1 ½ tsp. Mrs. Dash

½ tsp. McCormick Seasonall

1 ½ Cups cheese (any ratio of swiss and/or cheddar, I used all the brick of gruyere and then whatever’s left I used cheddar)

5 pieces crumbled bacon – you can use Hormel bacon pieces (about 1/3 cup) in the condiment aisle, but microwave on a plate for about 30 seconds to crisp it up.

1 tomato

Microwave spinach to wilt, layer in pie dish with spinach, bacon, and cheese. Mix all other ingredients with whisk or fork, pour over. Slice tomato and arrange on top.

Remember, Quiches are VERY forgiving! Take the same basic recipe and put all swiss cheese and Herbs de Provence instead of Seasonall, or use ham and broccoli with cheddar, mushrooms are good too, whatever. Be creative.

Bake at 400° for 10 min, then reduce to 350° for 30 min or until toothpick comes out with moist crumbs on it. Let set for 15 min. before serving.

I've included all the shortcuts to take, but obviously, the less shortcuts, the better the quiche. I usually take a few shortcuts but not all.