Quiche

September 2015

Marne Stott

Quiche

Ingredients:

1⁄2 lb. bacon

10 oz. package spinach

1 c. sour cream (I use light)

salt and pepper to taste

2 unbaked pie crusts

1 onion, minced

1⁄2 lb. diced mushrooms

2 c. diced ham

16 oz. Colby Jack or sharp cheddar cheese

4 oz. Parmesan cheese

8 eggs

1 c. half and half (I use fat-free)

1 Tbsp. parsley

Instructions:

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute

spinach in bacon drippings (I told you we were going to be naughty). Drain.

Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour

cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie

crust.

Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake

45-50 minutes or until tops are pufed and golden brown. Let stand 5-10

minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes,

checking frequently to make sure it’s not getting too brown. You could also pop

it in the microwave (without foil! The Daily Bite is NOT responsible for your

exploding microwave!), but you run the risk of gummy crust and rubbery,

exploding eggs.**

via Our Best Bites

Feta, Prosciutto & Tomato Quiche

By English_Rose on September 02, 2007

• Prep Time: 30 mins

• Total Time: 2 hrs 5 mins

• Servings: 6

About This Recipe

"This crispy-shelled quiche is perfect for a picnic, party or whatever else you've

got planned."

Ingredients

◦ 7 ounces cherry tomatoes, halved

◦ 7 ounces yellow cherry tomatoes, halved

◦ 1 sheet shortcrust pastry, frozen, just thawed, ready-rolled ( 29 x

29cm)

◦ 1/2 cup heavy cream

◦ 1/2 cup milk

◦ 4 eggs, lightly beaten

◦ 1/4 cup fresh chives, chopped

◦ 2 tablespoons fresh basil, chopped

◦ 4 ounces feta, broken into large pieces

◦ 7 ounces prosciutto, slices halved lengthways

◦ fresh basil leaf, to serve

◦ mixed salad green, to serve

Directions

1. Preheat oven to 400°F Line a baking tray with non-stick baking paper.

2. Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive

oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until

tomatoes soften slightly.

3. Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin,

with removable base, with the pastry and trim any excess. Place in the

fridge for 10 minutes to rest.

4. Cover the pastry base with baking paper and fill with pastry weights or rice.

Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.

5. Bake for a further 10 minutes or until crisp. Remove from the oven and

reduce oven temperature to 350°F

6. Whisk together the cream, milk, egg, chives and basil in a large jug.

Sprinkle the feta over the base of the pastry case. Pour over the egg

mixture. Bake for 30 minutes or until the quiche is just set.

7. Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until

the prosciutto is crisp.

8. Top with basil leaves. Cut into slices and serve with salad leaves.

Orange Cranberry Cheesecake

Crust

·         2 cups graham cracker crumbs

·         6 tablespoons brown sugar

·         1 1/2 tablespoons cinnamon

·         1/4 teaspoon ground ginger

·         1/8 teaspoon ground cloves

·         1/8 teaspoon ground nutmeg

·         8 tablespoons butter (1 stick, or 1/2 cup), melted

Cheesecake

·         3 8 oz packages cream cheese, softened

·         1 C sugar

·         3 eggs at room temperature

·         1 1/2 tsp vanilla extract

·         2-3 tablespoons fresh orange zest (use a microplane zester!)

·         1/2 cup full fat sour cream

Cranberry Layer

·         6 ounces fresh cranberries (that's about 1 1/2 cups, or half of a standard size 12-oz bag from the produce department.)

·         3/4 cup sugar

·         1/2 cup orange juice

·         1/2 cup water

·         pinch of cinnamon and cloves

Additional Ingredients For Decoration

·         1 cup heavy whipping cream, sweetened to taste and whipped.

·         Sugared Cranberries

·         Candied Orange Slices

Make-Ahead

·         1

If you are making sugared cranberries or candied orange slices, feel free to make them 1-2 days ahead of time and simply store in a covered container in the fridge.

·         2

Cranberry Layer: (Can also be made several days in advance. It will thicken in the fridge from the natural pectin. Simply add a small amount of hot water while stirring to thin back to sauce consistency.

·         3

To make cranberry layer, place berries, sugar, orange juice, water, and spices in an 8x8 pan. Stir together and then bake at 350 for 45 minutes. Let cool until warm and then place in blender or food processor and process until semi-smooth (or very smooth, if you prefer). Set aside or store in fridge.

Prep

·         1

Preheat oven to 350 degrees. Place a 9 or 10 inch springform pan on a double layer of heavy duty foil. Wrap the foil up around the sides of the pan and set aside.

Crust

·         1

Combine graham cracker crumbs, brown sugar and spices in a bowl and stir with a fork. Add melted butter and stir until it is all incorporated. Press into a 9 or 10 inch cheesecake springform pan. Press down to flatten crust on the bottom of pan, and about 1-inch up the sides. Set aside.

·         2

Cheesecake: For best success, make sure all ingredients are at room temperature.

·         3

Beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla and zest and beat to combine. Add sour cream and beat until incorporated. Pour batter into prepared crust and spread into an even layer.

·         4

Dollop cranberry sauce over cheesecake and very gently spread out with a spoon into an even layer on top. Using a butter knife, swirl through the top of the cheesecake, swirling the cranberry and cheeecake layers together.

·         5

Place foil-wrapped pan in a larger roasting pan and place in oven. Use a tea kettle or microwave-save liquid measuring container to pour hot (or boiling) water into the roasting pan, so it surrounds the cheesecake pan about half way up the sides of the pan. Bake for about 1 hour. Cheesecake should be firm, yet slightly jiggly (think jell-o) when wiggled or gently shaken. When done, turn off oven heat, crack door, and let cheesecake sit for about 30 minutes. Remove from oven and cool completely. Refrigerate overnight before serving.

Decorate

·         1

Spread whipped cream on top to cover about 1/4 inch on top and then pipe decoratively around edges. (You can certainly just spread it all on top if you prefer.) Decorate with sugared cranberries and candied oranges and graciously accept all praise when served. ;)

Notes

·         Tip: to quickly get your eggs to room temperature, place in a bowl of warm water for 5-10 minutes.

·         Tip: This recipe requires one 12-ounce bag of fresh cranberries, which you can find in the produce department of the grocery store during fall and winter months. You will use half the bag for the sauce, and the other half for the sugared cranberries on top.

·         Tip: Make your sugared oranges first, and then use the leftover syrup to make the sugared cranberries.