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Friday, August 13, 2010

QUICHE! Recipe Warning: "Taste of Spring Quiche"

Don't you love making quiche?  It is a multi-tasking meal...quiche will clean out your refrigerator, feed your family, bake an entire 'pyramid-filled' meal in one dish, present itself beautifully, and meet the stringent Trish requirements of a hotdish (5 identifiable ingredients).
Also, is it for breakfast, brunch, lunch, dinner, or a snack?  It is portable, can been eaten hot or warm or cold.  It even tastes better the next day. 
What a workhorse.  It is by far my favorite dish to create...lets go!


"Taste of Spring Quiche"


1 pie crust (I usually cheat & use already made. Still haven't mastered pie crust).
1 Tablespoon yellow mustard
1/2 c. leftover chicken, diced
1 medium sweet yellow onion, diced
3 stalks tender celery including leaves, chopped
1/2 red bell pepper, diced
1 c. mozzarella cheese perles (tiny balls of fresh mozzarella, packed in water).
2 Tablespoons fresh garlic, minced
1 Tablespoon fresh rosemary, snipped
1 teaspoon salt
1/4 teaspoon red pepper flakes
8 large eggs
1 c. milk 
2 Tablespoons heavy cream


Preheat oven to 450 degrees.
Place crust in 8" or 9" ungreased pan-I use a non-stick round cake pan. Pierce bottom of crust with fork, brush mustard over crust.  Add the rest of ingredients except for the eggs, milk and cream which need to be whisked together then poured over all of the goodies in the pan.
Drop temperature to 425 degrees, place uncovered pan in middle of oven.  Bake 35 minutes, or until middle does not jiggle when slid back and forth.
Remove and cool on baking rack so the quiche can finish its job. Yes, food continues to cook after it is removed from the heat.  It needs a resting time.


Serves 8-10 or 4 Algers.  
Today I served with Caribou coffee latte, my new favorite beans.
*Just one of a million quiche combinations.

Wednesday, August 4, 2010

AU Here I Come

I am so excited....Kim and I are heading out to our 1st class with AU this year.  PMC Organic Freestyle Rings with Donna Lewis.  Can't wait to learn how to properly use my PMC and come home with finished product..woo hoo!!
I'll keep you updated on the highs and lows.
Ciao for now,
-Trish creates...