Month: March 2019

Quiche – A Good Way To Use Up Leftovers

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I wanted quiche.

The idea just hit me as I was walking through the grocery store.

Finished with a late afternoon appointment, I was trying to figure out what to fix for dinner. My husband had gone to DC for some work, and I wasn’t sure what time he’d be home.

I wanted to cook something that would still be good if he got in late.

As I checked out the frozen foods aisle, I spied some deep dish pie crust.

Aha! I could make a quiche!

I remembered the various leftovers I had in the refrigerator I could throw in. All I needed was the pie crust and some half and half.

If you don’t have time to buy or make pie crust, you could just turn it all into a frittata as well.

Both are awesome.

And yes, my husband is a real man, and, he likes quiche (for those of you who remember that phrase in the 80s “Real men don’t eat quiche”).

A few tips…

Try to use a deep dish pie crust. It holds more and can hopefully prevent messy overflow.

In the case of possible overflow, put the quiche on a baking sheet when placing in oven to cook.

I’ve included a basic recipe for quiche. Then you’re free to use whatever ingredients you desire. The list is endless. Quiches and frittatas are definitely great dishes when you want to get rid of leftovers.

I ended up making mine with diced ham, bacon, broccoli, mushrooms, and swiss cheese.

Have fun and ENJOY!



Ingredients:

1 (9 inch) deep dish frozen pie crust

4 eggs, slightly beaten

Quiche with ham, bacon, mushroom and broccoli
Ham, Bacon, Mushroom Broccoli Quiche

1 cup half and half

salt and pepper



Directions:

Preheat oven to 400 degrees F.

In medium bowl, pour eggs and half and half, mixing slightly with fork.

Put any meat in the bottom of pie shell, then vegetables, followed by cheese. Season with dash of salt and pepper, and any other spices you might like.

Pour liquid over fillings.

Place quiche on baking sheet and into oven. Bake for 15 minutes, then lower temp to 350 degrees. Cook for at least 35 more minutes or til center is done.

Let sit for 5-10 minutes before serving.



4-6 servings


Super Moist Beer Bread

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I love baking, especially cookies, but I’m not the best bread baker (wow, say that 3 times fast!).

But there is a beer bread I make that’s super easy and always brings great feedback.

This recipe doesn’t require yeast, just a can of beer, so no worrying about letting the dough rise.

I’m a non-drinker, so it’s always amusing to me when I go to buy a can. Since the beer needs to be at room temperature, I try to go get some in the morning, so it can sit out during the day. I like to go to the nearby liquor store, because they have single cans (usually I just get Budweiser), and I can pop in and out easily. I’m always met with an interesting look when I’m getting a can of beer at 10 am. I’ve even had the cashier say, “Startin’ early, huh?!”

When I explain my reason for the beer, I’m met with a look of, “Suuurrre,” as they put the can in a little brown paper bag.

I leave the store and hurry up to my car, hoping no one I know sees me.

Anyway, if you want a moist, great tasting bread in a hurry, give this a go.



Loaf of beer bread
Beer Bread




Ingredients:

3 cups flour

1/3 cup sugar

4 tsp. baking powder

1 tsp. salt

12 oz. beer (at room temp)

2 tbsp. butter




Directions:

If beer is cold, leave out for at least 3 hours before baking.

Preheat oven to 350 degrees F.

Grease 9 x 5 loaf pan with 1 tbsp. butter, or use cooking spray.

Mix flour, sugar, baking powder and salt together in medium bowl. Slowly add beer, mixing in with other ingredients, just til blended.

Pour (or spoon) into loaf pan and roughly smooth out with knife or spatula.

Bake for 55 minutes, or til inserted toothpick comes out clean. Brush top with rest of butter.

Let stand for at least 10 minutes before slicing.



6-8 servings




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