Tag Archives: sunday funday

Easy Vegetable Quiche

30 Oct

This quiche is so easy. SO easy.

I threw this together based on what I found on multiple different sites and multiple different recipes. I had my Sunday school teaching partner over for breakfast so we could plan our curriculum the week before classes started and because of my poor planning this is what ended up happening. And it was awesome. I should poorly plan more often. Okay, not really.

But seriously, I just took what I had in my fridge plus one quick trip to the store for pie crust (because yeah if I’m poorly planning, I’m NOT making pie crust) and cream so it was really just run in/run out.  I usually have a random mix of veggies, and almost always have shredded cheese on hand (I like quesadillas).

Use what you have, get what you don’t, change it up, add or take away, this recipe is so versatile. Also? Leftovers for dinner…

Here I’ve got tomatoes, broccoli, baby spinach, onions…oh and cheeeeeessseeee…yum….

Easy Vegetable Quiche

2 tbsp butter

1 large onion

1 broccoli stalk

2 cups baby spinach

2 medium tomatoes

Fresh green onions, diced

1 cup shredded mozzarella

1 cup shredded sharp cheddar cheese (+plus a little extra)

1 refrigerated pie crust (enough for a deep dish pie/tart pan)

8 eggs

1 1/4 cup half and half

salt and pepper to taste

—————————————–

Preheat oven to 400 degrees

Remove pie crust from packaging and allow to come to room temperature.

In a pan melt 1 tbsp butter and caramelize the onions. Set aside.

Chop the broccoli so it’s just the florets (I made the pieces on the smaller side), and add the remaining butter, the florets, and the baby spinach to the pan just long enough for everything to soften a little. Mix in the onions and the green onions, and set aside.

Slice tomatoes lengthwise and remove seeds. Set aside.

In a large bowl beat the eggs and half and half. Mix in salt and pepper.

Roll out the pie crust if necessary and press into your deep dish pan.

Layer some of your veggie mix and sliced tomatoes on the bottom of the crust. Sprinkle with about half the cheese. Layer more veggies and cheese. Pour your egg and half and half mixture over everything, and then lay the remaining tomato slices on top so they look pretty. Press down a little on the tomatoes so they’re “secure.” Top with your “little extra cheddar cheese.” (Note: If you have a ton of egg/half and half mix, don’t overfill! Then you just make a mess and things burn, and smoke detectors go off, and well…)

Place on a baking sheet and bake for 1 hour.  If at 1 hour the quiche is still really REALLY jiggly, cover loosely with foil and put back in the oven for slightly longer.

Remove from oven and let it set ten minutes before serving.

Sometimes You Slump…

12 Apr

Not gonna lie. I hit a slump.  A big HUGE ugly blogging slump. I know I’m not the most consistent poster. I’d be a much better blogger if I was, I’m sure. But I usually spend a lot of time thinking about future posts and what pictures to use, and feeling bad about not having posted.

Not recently though. In fact, typing this right now, required a LOT of motivation. I had let my domain registration lapse. I even started balancing my checkbook as a way to procrastinate writing…yeah. I don’t know what has been up with me, but I’ve been doing a LOT of reading lately. Reading all kinds of books. Let’s call it R&D….

But the fact that it has taken so long for me to post isn’t fair. It’s not fair to anyone who reads this blog, and it’s not fair especially to the people who made the food that makes up the content of this post much MUCH earlier.

I wanted to post earlier, but I just for some reason, couldn’t get my butt into the chair in front of my computer. I sincerely apologize, and here it is:

Some people look forward to Thanksgiving every year. Some people to Christmas. Me? I look forward to Oscar Sunday every year, because it is consistently one of the best meals that I’m guaranteed to have all year. (I’m pretty sure any posts I’ve done about Oscar Dinner in the past are tagged as such, so please feel free to check the archives.) It’s not just that the food is delicious, because it always is, but it’s that I get to spend an evening with one of my best friends, Chrissy, and her wonderful family. That they have included me in their family tradition year after year, never ceases to make me feel just a little bit extra special and I love them for it.

This year’s menu featured some items we’ve done in the past – I think Tom started off thinking that this year would be a “Greatest Hits” kind of menu, but Chrissy informed me that he kept finding new stuff he wanted to try, so there were a couple of new additions as well.

Our first course was this beautiful Corn and Lobster Chowder. I like corn, I like lobster. Can’t really go wrong here. Especially since it had a little bit of a kick – just enough to cut through the sweetness of the corn and make you go, “Oh!” and then smile…

That was followed by a “re-run” of a lovely Roasted Beet Salad with Goat Cheese and Pistachios that we’d had a few years ago. I enjoyed this dish the first time, and I enjoyed it again this time. Beets might be one of my favorite root vegetables…

Along with the beets we enjoyed some expertly baked Gruyere Gougeres, which I think we may have had last year, and they were definitely a hit. This was another great item to see again, and I was lucky enough to be given a bag of yet unbaked gougeres to take home and bake and eat later…basically the next day because I wasn’t going to let them wait to be eaten! :)

A couple of new additions included this beautiful Yukon Gold Potato Pancake with Creme Fraiche and Caviar. Golden brown perfection…

And also, this portion of Spaghetti Squash with Fresh Herbs. Spaghetti squash is all the rage right now, and I’m not going to lie, I liked this so much, I ended up trying to duplicate this dish for dinner later that week…

We couldn’t have had an Oscar Dinner Greatest Hits without a return of the Striped Bass in a Salt Dome. This dish is not only massively impressive, but absolutely delicious. I wish I could eat all my fish prepared this way, but that seems like a lot of work. It’s just that it comes out so tender and flavorful and, well, perfect. I remember the first time Tom made this, after dinner, Scott and I literally stood over the carcass and with our fingers, picked out any remaining bits of fish flesh we could find, like ravenous vultures.

To top off the dinner, Tom traditionally does a chocolate dessert, and this year was no different. This was an Orange and Almond Chocolate Tarte.

Some other highlights of the evening…a nice dry bottle of champagne:

Winning the Oscars game…again!

And this Cream Sherry I brought…which was perfect with our chocolate dessert!

I am so blessed to count these people among my friends, and I look forward to next year!

February and March #PhotoADay – A Twofer

8 Apr

So…I was thinking about posting the March #PhotoADay when I realized I never posted February!! :) So forgive my tardiness on that!

Clicking on the collages links you to the albums with photo explanations on my Facebook page. Be sure to check ‘em out!

And if you want, you can join in on the #PhotoADay project with FatMumSlim – you can find her April list here.

February:

March:

Happy Easter, Everyone! I’m off to sunrise mass. Because I’m crazy like that…

EDIT: Can’t believe I almost forgot…I’m linked up at House of Smiths! EEP! Click the banner below to check out what other bloggers are doing for their photo-a-day!

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