A Taste of Home

The cinnamon buns were frozen I must admit but they came out just fine and saved me a ton of pain for not having to knead dough. Six more to go from the bag of Schwan's product. I just started ordering some items for home delivery. We shall see if I continue ordering. 

No "fails" yet. 

The quiche is my own recipe and a tried and true delicious meal. (I omitted mushrooms this time.) We consumed half last evening and the other half is in the freezer. This dish freezes very well and warms up again successfully when the mood strikes. The majority of my photos were blurry because of the steam fogging my camera lens. What you see is the best I could get.

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RECIPE

Spinach Quiche

• 1 Prepared pie crust
• 1 (10 oz) box frozen spinach
• 8 oz fresh mushrooms, sliced
• 1 teaspoon minced garlic (or chopped roasted)
• 4 large eggs
• 1 cup whole milk
• 1/3 cup grated parmesan cheese
• 1 cup shredded cheese (I used x sharp cheddar )

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

While the pie crust is pre-baking for 8 minutes, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.

July Blues...

Since I no longer can knit, crochet, or do much with handicrafts, I can still bake and make meals. My hands just don't work well now. My shoulder that was injured in 2008 is giving me grief. My torn leg tendon is finally not so painful but currently I can't do much more than read and play on the computer. I am very thankful that my eyesight is still strong! One of these days I'm going to go grocery shopping! The Mister picks up milk, bread and sundries but a real shopping spree is needed. The freezer is low on supplies. 

Yes, this is a crybaby post, please pass the towel.

I made a spinach quiche last night. Easy peasy! Tasty too!

His

Hers

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Camp Crafts

Here at Camp Isolation I made a flower and named it "Corona."  Camp is where we stay and stay safe and busy. It's VERY wet here and chilly but we are warm and well fed. 

I dug into the craft supply box (it is very small now) and found that I had some multicolored pony beads left from making suncatchers at home back in 2016 when I couldn't go to camp. I also found a small bundle of thin 6" sticks.  Hmmmm... wonder where they came from?

After sorting colors, I found enough beads to fill the 27 sticks with 20 on each plus the end bead. Hot glue at the beginning bead kept them all on until each stick was full and hot glue at the other end kept them from sliding back off. It took 567 beads. Then what? I had to figure out how to fit these "petals" in a circle in order to use them all and so that none would overlap. Hah! Hah! a mayonnaise jar lid was the perfect size. I just set it down into a bowl with a piece of double-sided tape to hold it there so the bead-filled sticks could rest over the edge of the lid and also on the edge of the bowl. It worked!  That darn old hot glue gun is cumbersome and HOT! I made my flower to last. I'll soon figure out how to hang it. The center is coated with one of my gold-colored permanent markers. The Corona flower is a one-of-a-kind variety so I don't believe it will reproduce. 

If it's still raining tomorrow I plan to keep busy too — somehow! — someway!

The chuckhouse is serving egg-spinach-cheese-quiche... Gotta go!

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Photo Fail - Meal Success

Dang! I forgot to change the camera settings from winter/landscape to auto when I took photos last night of my quiche. That will teach me. I had left the old settings after taking photos of the fishermen on the lake a few days ago. Now these foodie shots are fails. I did make one of each very small so you cannot see the terrible out-of-focus condition in which they really are. Lesson learned.

This was one of my very best quiche dishes. I cut up two buttered slices of Pepperidge Farm Farmhouse sourdough bread and lined the bottom of the dish. Then I spread thawed-drained-uncooked frozen spinach over the bread. Next I sprinkled onion powder and shredded Romano/Parmesan cheese over the spinach. Then - after beating 6 large home-produced eggs with 1/4 cup half and half together, the mixture was carefully poured over it all. The final touch was a complete covering of mozzarella cheese topped with paprika and basil. The dish was baked at 375° for 45 minutes. We think it was one of the tastiest ones I have made in a very long time.

Don't try to enlarge the images, you can't. Sorry for poor shots but you get the idea, I hope!

Warm and Cozy

Last night's quiche for supper was delicious! I must tell you that the crumbled stale Italian bread at the bottom, on top of a pat of melted butter in the very old glass pie dish held it together nicely. The next layer was cooked, drained spinach and raw chopped onions. Then I poured 1 cup of half and half mixed in with 5 large eggs and a few shakes of Parmesan/Romano cheese over the top and finished off with about a cup of shredded sharp cheddar cheese. It baked at 350° for about 45 minutes. We ate half the pie!!! This is a "once in a while" meal. I never do it the same way twice!

Today it is snowing. We expect it to turn to freezing rain and perhaps ice later. I love being in this warm and cozy old log cabin. Comfort rules today! 

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Cozy

We have stressful lives sometimes(who doesn't?)and something that makes us laugh or smile helps get you through the day. Your home needs to be a little comfort zone, a nice place, a safe place, a fun place, cozy with homemade treats.

One of our favorite suppers is quiche. Last night I created one with chopped spinach, grated cooked (left over) potatoes, chopped onions and topped with shredded seriously sharp cheese, sprinkled on top with salt, pepper, and Romano/Parm. Yes, the crust is the kind I unrolled and fit to the dish. So simple - so delicious.

Today for lunch dessert and sharing, I baked a dish of brownies. So rich...ummmmmmmmm.

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SMELL the goodness!

  
 

Recipe as you Requested

EASY!  DELICIOUS!  EVERY TIME!  NO FAIL! 

Spinach is the most labor intensive one, and is still easy! Even kale is wonderful. I usually use left over meats and vegetables so it is even simpler to make. You don't even have to put anything in it! My mother used to make a "cheese soufflé" with no crust which was similar.

     Quiche

noun

1. a pie-like dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients such as vegetables, seafood or ham.

Spinach Quiche

• 1 Prepared pie crust
• 1 (10 oz) box frozen spinach
• 8 oz fresh mushrooms, sliced
• 1 teaspoon minced garlic (or chopped roasted)
• 4 large eggs
• 1 cup whole milk
• 1/3 cup grated parmesan cheese
• 1 cup shredded cheese (I used x sharp cheddar + mozzarella)

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

While the pie crust is pre-baking for 8 minutes, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.

Kale

Kale

Spinach and Chicken

Spinach and Chicken

Bakin' Fool!

Yep! That's me! It comes on strong when the cold weather prevails. It used to be that I would create and make many different and enjoyable crafts during these cooler days, but now my hands won't work as they used to and I've moved on. 

This morning I baked a pumpkin pie so we could have something for lunch dessert instead of all of those cookies! Let me tell you "It was good to go!" as they would say but it was finished too late to share with the weekly visitor who takes our trash away. He only got a bunch of cookies. 

While I was in the swing of things, I put together a crust to bake and fill later for supper. I chopped a slice of ham into small squares and mixed them in with left over drained mixed vegetables. It is a quiche in the works.

LATER...

Want recipe? just ask.

Again and Again

I win! I make the best quiche. Mr. says so! I say so!

This is spinach with pre-cooked Perdue chicken breast pieces. It was wonderful and we topped it off with brownies. 

Comfort food for cold weather.

Keepin' Busy

I made a Spinach Quiche last night for supper. Only six nights ago I made a Kale Quiche. We shared the Kale dish with neighbors and they loved it. That inspired me to make another. It is an easy dish and very filling. We couldn't tell the difference between them either!

Kale

Spinach

It was another very windy day on the beach and a few brave souls were enjoying the surf and views.

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