Didn't it turn out pretty??? I'm so proud!
I discovered this on my new favorite website, AllRecipes.com. Click here if you want to see their quiche recipe, but I made few changes which I think make it better. Also, they just suggested using a store-bought crust. But, I found the most delicious crust recipe I have ever tasted in my life on their website (I took it from their Danish Pastry Apple Bars recipe). This crust is so fabulous--it makes all the difference. You'll want to use it with all you pies, etc. from now on, I tell you!
- 6 slices bacon
- 4 eggs, beaten
- 1 1/2 cups light cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped fresh spinach
- 2 cups chopped fresh mushrooms
- 1/2 cup chopped onions
- 1 cup shredded Swiss cheese (I didn't have swiss, so I used Mozzerella--although, I would have preferred Swiss. Also, I didn't put any cheese on top like the directions say, so I only grated 3/4 cups of both cheeses.)
- 1 cup shredded Cheddar cheese
Pie Crust: (this makes a lot of dough, so you'll only use less than half of it. You can just save the rest in your fridge to make a pie or something later.)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening (I like butter for better taste, but shortening for flakiness. So, I did 2/3 cup butter and 1/3 cup shortening. It was much better this way than when I made this crust the last time with just butter).
- 1 egg yolk (Save the egg whites if you ever use this crust recipe for pie. You can whip the whites till they're frothy, then dust in onto the top pie crust with pastry brush before baking. This makes the pie come out beautiful and golden.)
- 1/2 cup milk
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour and salt. Cut in shortening/butter until mixture resembles coarse crumbs (I used frozen/cold stick of butter and use a cheese grater to grate the butter into the mixture. This makes it blend better). Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough and mold into pie pan or tart pan (it's best to use a tart pan with removeable bottom. Much prettier effect.) Set pan aside (Put remaining dough in a container in fridge to use for another day/recipe).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Sautee onions in olive oil until transparent and softened (the recipe didn't suggest cooking them first, but I added this step cuz I think it is a must--I don't like undercooked onions in things like this). Set aside.
- In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese (optional--I didn't do this because it's just more fat, and the quiche is much prettier without the cheese on top).
- Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned (I baked it in my new, large tart pan with a removeable bottom. The quiche was gorgeous when I removed the rim to serve it).
Honey Whole Wheat Bread
Awww...look at my cute little loaf!
My in-laws gave us a wheat grinder for Christmas! I have a ton of wheat I've been wanting to try out, so I found this wheat bread recipe on my sister-in-law's blog (thanks, Lindsay!). It turned out great! Easy and healthy.
- Grind 4 1/2 cups wheat into flour.
- In mixer, place:
2 1/2 cups warm/hot water
1 tbsp. salt
1/2 cup oil (or 1/4 cup, if adding flax seed. I used olive oil to be healthy.)
1/3 cup honey
- Add half of flour (about 5 cups) and blend.
1/4 cup ground flaxseed (optional--I used this)
1-2 tbsp. dough enhancer (optional--I don't have this, so I didn't use it.)
1 tbsp SAF yeast (I just used regular yeast)
Mix until blended.
- Add remaining flour just until dough pulls away cleanly from bottom of mixer. Mix for 10 minutes.
- While mixing, adjust oven racks so that loaves will rest in center of oven. Turn on oven to lowest temperature (mine was 170 degrees). Grease 2 8x4 inch loaf pans (I made one big loaf, and then 3 small loaves).
- Divide dough into 2 equal balls. Shape into loaves. Place into pans.
- Turn off oven. Place pans into oven evenly spaced. Let rise unitl 2-2 1/2 inches above pan. Remove dough from oven.
- Turn oven on to 350 degrees. Put dough back in and bake for 25-30 minutes (or longer for crustier bread).
- Remove from pans to cool.
I got this recipe from my Stake Women's Conference last month. It is to die for! This one's for you, Karlene :) This recipe makes a ton.
- 2 chicken breasts, cooked and chopped (I actually got a COSTCO rotisserie chicken and used half of the meat from it for this soup. I saved the rest for another chicken recipe)
- 3 cans chicken broth
- 1 can beef broth
- 2 cans tomato soup
- 2 cans tomatoes (I used the tomatoes I canned from my garden last year. Sweet! Yes, I am the homemaking queen!)
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans/chickpeas, drained
- 1 T. cumin
- 1 T. chili powder
- 1/2 onion, diced (I didn't happen to have an onion when I made this, so I used a green bell pepper instead)
- 1/2 C. fresh diced cilantro, chopped (This makes all the difference to me! I am obsessed with cilantro. Chop some extra to put on top of the soup for a yummy garnish.)
- Combine all ingredients and bring to a boil.
- Turn down heat and let simmer for one hour at least.
- Serve with tortilla chips, grated cheddar, sour cream, guacamole, fresh cilantro, etc.