Basic Quiche recipe

Today I realized that I have never posted a quiche recipe. Which really, is quite a shame because I love quiche and make it all the time, especially in early fall because it gets me back into the baking mood. Quiche is so versatile and you can make it for any meal. Basically whatever type of food you'r in the mood for, you can make a quiche to go with it. If you want a Mexican quiche then cilantro, green chilies, cumin, Mexican cheese and whatever sounds good can go in. Even some beans if that sounds good to you. For an Italian quiche doing a margarita style with mozzarella, basil, and tomatoes tastes great! You can go with a home style quiche with bacon and cheese or even sausage. Greens such as kale and spinach taste great too. I like to use amaranth greens in place of spinach because it grows much better in the summer than spinach. I usually just use whatever needs to be used up. You can always cook the veggies first, especially if you want caramelized onions, but the only veggies that you must cook before are root vegetables and squash. (Zucchini and yellow squash don't need to be cooked before hand) harder vegetables need to be cut up small so that they will cook. 

What you need is:

1 pie crust (if it is homemade then bake it for 10 min)

4 eggs (if you don't have very many fillings then you will need 5)

1/2 cup of whole milk

1/2 cup of cream

Whatever fillings you want

Bake at 350 for about an hour or until a knife comes out clean. 

A look on life and being a year older. Also February Book swap

Well, I'm a year older and guess what... Theirs no diffidence from being 18 to 19! Whoa! Who knew? You know how people generally will ask you if you feel any different and you never do? Perhaps you might think that maybe you should feel different  but you just don't and therefore you are an exception. Well, your not. I am pretty sure that this is how EVERYONE feels. I used to think that when I was 10 it would be this profound experience, but, no...Nothing Happened. Then 15 (I was never really much into the whole "license thing" for a marker on age) But still NOTHING! And of course 18 was no different. I'm not going on a rant caused by me being annoyed by people asking me if I feel any different. In all honesty, no one asked. I'm actually not ranting at all, I have just bean thinking about how profound experiences, and life changing moments don't ever seam to be caused by age. Yes, your mental maturity, but not your physical maturity, and I think that that is the really exciting part about these times in our lives. Some can be predictable to a degree, if perhaps a life altering moment of you life was when you were married or had children, the usual things that will change a persons life. But, their are so many other moments that influence the choices that we make, and the ideas that we have. These little things, the infinitely small moments that affect us at just the right time to change us and possibly our whole perspective on life, I think are really incredible.

It's time for something a bit more fun. Anyone care for a cream filled sugar cookie cup?

   

For our last little book swap we had a rose and wildflower tea with heart shaped tomatoes, chia seed crackers, cheese, chocolate mouse, and those yummy sugar cookie things pictured above. 

For the crackers simply take one part chia seeds to 2 parts water and a pinch of salt. Mix in a bow and let it sit of a couple of minutes. Now that the mixture is all jellified spread it on one of those silicone dehydrator sheets and put in a dehydrator on about 100 or 115. After 1 hrs flip the crackers to face the other side and leave until dry. about another 2 hrs. 

For the strawberry sugar cookie cups. (also known as tassies)

preheat oven to 350. Take a batch of sugar cookie dough and roll into 1 inch balls. Place in a mini muffin tin and push against the sides. bake for 12 min . when golden take out and press against the sides of the tins again and let cool. remove from tins.

The filling

• 1/2 package of cream cheese softened
• 1/2 cup of sour cream or kefir
• 2 tsp of strawberry flavoring, or use strawberry yogurt or kefir in place of the sour cream.
• 1 cup of powdered sugar
• 12 strawberries cut in half. Cut a V at the top and round the corners to make hearts.

Blend the ingredients except for the strawberries and put into the sugar cookie cups. Top with the strawberry hearts. 

Have a lovely weakened. 

Low Tea, and book swap

I didn't get around to doing a video tutorial, no surprise their, but I have something even better! Low Tea treats!!! Low tea is held around 1-3 the typical time for the wealthy who don't go to work, wear as High tea is held around 6 with dinner for the working class who get off of work at that time.

 

We had  a simple chi tea, and a cinnamon orange rooibos blend. I used cream instead of half and half (which is homogenized and absolutely terrible for the body).

We had blueberry lemon scones, orange cranberry salad, turkey open faced sandwiches, and a delicious quiche made by my cousin.

Since all our beautiful flowers are gone I used some fake flowers that actually look quite nice  and I put them in a mason type jar with a flip lid.

The lovely quiche. 

Us ladies have a bit of an affinity to hot sauce.

We also discussed the books we had read the month before, and traded for some new books to peruse.
This is the book that I am borrowing. I haven't started reading it ye, but I am looking forward to this collection of short stories.

Now for the Recipes!

The Sandwiches were so easy. Great harvest has Stuffing bread right now so I sliced that and put cream cheese on it, some homemade cranberry sauce that I pureed in the blender, and some turkey slices. You can change this by using mayo and by putting pickled red onions on too. If you don't have access to the bread then a whole wheat will work great. So Yummy and easy either way! 

The cranberry sauce is supper easy, 1 cup of water and 1/3 cup of honey in a small pot. Bring to a boil and add 4 cups of cranberries. Bring back to a boil, then simmer for 10 minutes. Now you can add orange zest, cinnamon, nutmeg, nuts, blueberries, or something else, or nothing else. For the two recipes that I used it for in this blog I din't add anything else.

The Orange and cranberry salad was just 4 oranges sliced, and about 1/2 cup of cranberry sauce with the cranberries still mostly in tacked. (As in Not Pureed and not that canned jelly kind). Mix the two together, and their you go. Now that I think about it though, It would have bean nice to put a cinnamon stick in with the cranberries while they cooked.

For the scones I used a recipe from a blog Be book bound. I did alter it, so this is my little twist, and I also didn't have the sugar to I didn't do the topping I made my own up instead.

• 2 1/4 cups of flour
• 2 tsp of baking powder
• about 1/4 tsp of salt
• 1/2 tsp of baking soda
• 2 tbsp of honey
• 1/4 cup of cubed and cold butter
• 1/4 cup of non hydrogenation shorting, chilled.
• 1/2 cup of yogurt mixed with 1/4 cup of water (easier to keep on hand than buttermilk)
• 1 egg
• Zest from 1 Lemon plus a bit of juice, about 1/8 of a cup
• about a cup of frozen blueberries (if you use frozen too, don't dethaw them or they will make your scones all weird, the same goes for muffins)

Preheat your oven to 400. sift all the dry ingredients. Add the butter and shortening and cut it in by hand or with a food processor. Just like making pie. Mix the wet ingredients and combine with the dry. Fold in the berries. Put on a buttered baking sheet and form into a squareIsh shape. You'll want it to be about 1/2 in tall. With a nice knife, cut into squares but leave them in place. Bake for about 25 to 30 min. When you pull them out let them cool for 5 min, then re-cut, will be so easy, you might not even need to. After they have cooled completely drizzle some glaze on 'em.

For the glaze:

Mix juice from 1/2 a lemon with 1 1/2 cups of powdered sugar till smooth. Now add in 1/8 cup of cream cheese to the mix. (you can add more if you like) It is easiest to mix with a fork. You may need to add some water, about 1/4 cup so that it is the consistency of thin to medium paste, depending on what you like. I like mine thicker because it stays on the scones nicer.