Spinach Quiche Recipe

Spinach Quiche Recipe
Ingredients:

1 pre-made piecrust, or crust recipe of choice
10oz package frozen spinach
1 to 2 tablespoons minced garlic
½ cup cheddar cheese (or cheese of choice)
6 eggs
1 cup milk (I use whole)
Salt and pepper
Olive oil
1 to 2 tablespoons grated parmesan cheese
Steps:

1. Preheat oven to 450 degrees F

2. Make or defrost piecrust into pie pan. Set aside.

3. Nuke spinach until completely defrosted, and strain out all water. Coat a pan with a small amount of olive oil, salt & pepper and add garlic. Cook on medium heat for 2 minutes. Add spinach and cook, stirring frequently, for about 5 minutes. Set aside to cool

4. Break 6 eggs into large bowl and whisk. Add milk and some salt and pepper and whisk again until mixed complete.

5. Grate cheddar cheese and coat the entire bottom of the crust with it. Cover with spinach and garlic mixture.

6. Pour egg on top evenly. Sprinkle parmesan over the top.

7. Put in oven. Cook for 15 minutes, then lower oven temp to 350 degrees F and cook for about 30 minutes longer. Egg should look totally set when finished and parmesan should be lightly browned.

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Bacon Swiss Quiche with Caramelized Onions

Because I will be having my first child soon (only about 11 more weeks to go!), I have decided to make as many freezable meals as possible, so that I don’t have to worry about cooking for a few weeks post-birth or have to rely on not-very-healthy take out foods. So I am trying to make double portions of everything that I would cook anyway now and freeze half. So far I have managed to freeze a large bag of turkey chili, about 20 sausage rolls, and today: a quiche!

I found a similar recipe on Martha Stewart’s site about caramelizing the onions for a quiche, but I wasn’t in love with the rest of it, so I reviewed a whole bunch of other quiche recipes and created this one to suit my needs. This was actually my first time making quiche, and I found it very delicious and easy.

Summer’s Bacon and Swiss Quiche with Caramelized Onions

Ingredients:
6 Eggs
1 ½ cups Half and half
6 stripes of bacon
2 slices of swiss cheese, ripped up
1 onion, finely chopped
2 TB maple syrup
1 TB water
2 frozen pie crusts (I used Pillsbury, regular sized not deep dish – and they came in a pack of 2)
salt and freshly ground black pepper
a little chopped parsley (leaf only)

Steps:

1. Cook frozen pie crust as recommended. *(For my brand I took the package out of the freezer, separated the crusts and left them on the counter for 10 minutes, then set the oven to preheat to 400. When the oven was ready I poked a bunch of holes in the bottom of the crust (as per instructions) and baked for 11 minutes)

2. Set aside crusts to cool and lower oven temperature to 375 degrees.

3. Cook bacon over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and set aside to cool.

4.In skillet, reserve about 1 TB of drippings to cook onions in and pour off the rest.

5. Add onion to drippings, and cook until translucent, about 4 minutes. Add maple syrup and water, and cook, stirring and scraping bottom of skillet, for another minute or two until no longer wet. Remove from heat. Let cool.

6. Break bacon into 1/2-inch pieces. Put 3 stripes worth of bits in each crust, spreading them evenly. Rip up swiss cheese slices and scatter a slice worth of bits into each crust over the bacon.

7. Whisk together eggs, half and half, parsley, salt, and pepper. Whisk in cooled onions.

8. Pour egg mix into pie crusts – a little at a time into each since the onions will likely sink to the bottom and you want to get an even amount of onions in each pie.

9. Bake quiche at 375 for 45 minutes. Cool 5 minutes and serve.

To freeze: let cool completely and cover with tin foil.

To reheat frozen quiche, put in oven at 325 for about 15 minutes, until heated through.

Next time I am going to try my friend Sarah’s suggestion of broccoli and cheddar for a healthier version.

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Sausage and Veggie Rolls

I accidentally bought sausage meat instead of sausage links from freshdirect recently. In a quest to figure out what to do with it, I ended up creating this recipe.

Its loosely based it on the best parts of a few other similar recipes and adjusted to my needs/tastes. I wanted something that both used the meat, and had a large vegetable component, and could be frozen.

I had originally planned to use puff pastry, and to roll them as big logs and cut them apart before baking, but unfortunately I could not find puff pastry at my local grocery, so I used phyllo dough instead. I think that actually will cut the calories quite a bit since puff pastry is full of butter and I used cooking spray on the phyllo dough instead. (It tasted fine by the way, although some butter lovers may still wish to substitute all the spray for melted butter.)

If you wanted to make this dish lower calorie, consider using chicken sausage, or ground chicken. To make vegetarian, consider using meatless sausage crumble and a little more cheese.

So here it is!:

CraftySummer’s Sausage and Veggie Rolls

Ingredients:

3 sweet potatoes, coarsely chopped
2 carrots, chopped in half
2 stalks celery, chopped in half
12 oz. white mushrooms, sliced
2 medium onions, finely chopped
6 gloves garlic, chopped in half
3 large stalks kale
1 lb. sausage meat (I used sweet Italian pork)
½ cup cheddar cheese, shredded
1 egg
1 package phyllo dough (I used one roll of phyllo dough, another roll left over. In future I may use two sheets per roll instead for a thicker and more managable roll.)
non stick spray
olive oil
salt and pepper


Steps:

1. Boil water in a medium/large pot. Add sweet potatoes, carrots and celery, boil until potatoes are soft and fully cooked. Drain, and put all through the food processor. Put more water on to boil. Boil 3 kale stalks until mostly soft, and add to food processor. Puree all together and add to large mixing bowl.

2. While doing the first step, add a tablespoon or two of olive oil to a large frying pan and heat. Add garlic and onion and cook a few minutes, stirring. Add mushrooms a cook a few more minutes, until everything is soft. Set aside to cool.

3. Add a little more oil to the frying pan and cook sausage meat with some salt and pepper until browned and completely cooked. Add to the veggie mix in the mixing bowl and stir.

4. Put the onion mix in the food processor and puree, then add to veggie mixture. Stir.

5. Taste, and add more salt and pepper to taste. (This must be done before you add the egg!)(You may wish to add other herbs and spices if you have them handy, although I found the variety of ingredients to be so flavorful as to not need any other spices. But if I had been able to find fresh basil I probably would have added it. Thyme or rosemary would probably also compliment this dish well.)

6. Add egg and cheese to mixture. Stir thoroughly.

7. Preheat oven to 375 degrees (if you plan to cook any right away.)

8. Spray cookie sheet with non stick spray and set near work space for roll transfer. Note: if you wish to make some to freeze for later, put them on their own cookie sheet

9. On work space, take sheets of phyllo dough and arrange length wise in front of you. Spray with cooking spray and fold in half. Spray with cooking spray again and add about 2 TB of sausage/veggie mixture at the bottom of the dough. Fold both sides in, then roll up to the top (like an egg roll). Lay seam down on the cookie sheet. Repeat until veggie mix is all used – I created 22 rolls this time. Liberally spray the tops of all the rolls on the sheet.

10. If you want to freeze any, put in the freezer uncooked and uncovered, on their own cookie sheet. Let freeze for a few hours then transfer to a container with the following instructions: Cook at 375 for about 35 minutes, until cooked through and golden brown. Cool 5 minutes before serving. (Contents will be hot!)

Or, if you want to cook right away, put in preheated oven for 20 to 25 minutes, until cooked through and golden brown. Cool 5 minutes before serving. (Contents will be hot!)

Enjoy!

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Stuff I knit so far in 2012

I know I haven’t posted in forever, but I have actually been knitting. Some of the items were gifts, so I didn’t want to reveal them until they made it to their respective owners. There is an additional scarf that I plan to give away as a gift that I won’t post until later but I see no reason to hold back on posting the rest of it:

Shawl for Grandma’s 85th:
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Sweater for Yali’s 3rd birthday, designed by me!:
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Mittens for Jess, who I miss terribly now that she is in Chicago. Come back to NYC darling!
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And finally, some stuff for me!!!
Fingerless mitts (in extremely bright lights… sorry I’m too lazy for the digital darkroom fixes)
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And a shawl which I like too much to give away:
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And just for fun, the blocking process of each shawl, as you can see if I am going to make more big shawls like that one for my grandma, I will require more blocking boards! Cardboard is ghetto, Miss.

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Killing it on nanowrimo

Broke 8k words on the third day in! I am loving my story and my setting and my characters and things are kind of coming together.

I love November.

I have to work on Fridays so I imagine I will not get any writing done tomorrow, but I might try to do some post midnight writing tonight to make up for it. Then I have an entire weekend to write, and then I have to get fingerprinted for a job screening thing on Monday.

And then it will only be a matter of time before I am bogged down with students to tutor! Blast and drat, I won’t have enough writing time now that I am actually writing! How is that for some murphys law fun??

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Nanowrimo, how i adore thee

So November is here and with it comes nanowrimo of course. And its the time of year when I write lots of crap that I don’t just immediately delete. I’ll leave deleting ALL of it for editing day ;)

5k words of crap, with about 500 words of okay stuff, in my opinion.

ah well. at least there was 500 words worth saving.

this is why i keep coming back to nano…. it gives me free reign to just write anything… its like free therapy that i dont have to leave my house or talk to another human being for. (so in other words, perfect.)

happy writing everyone!

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Love this poem

SYMPATHY

I know what the caged bird feels, alas!
When the sun is bright on the upland slopes;
When the wind stirs soft through the springing grass,
And the river flows like a stream of glass;
When the first bird sings and the first bud opes,
And the faint perfume from its chalice steals—
I know what the caged bird feels!

I know why the caged bird beats his wing
Till its blood is red on the cruel bars;
For he must fly back to his perch and cling
When he fain would be on the bough a-swing;
And a pain still throbs in the old, old scars
And they pulse again with a keener sting—
I know why he beats his wing!

I know why the caged bird sings, ah me,
When his wing is bruised and his bosom sore,—
When he beats his bars and he would be free;
It is not a carol of joy or glee,
But a prayer that he sends from his heart’s deep core,
But a plea, that upward to Heaven he flings—
I know why the caged bird sings!

-Paul Laurence Dunbar

Nanowrimo official starts at midnight! So excited to get start writing and working on a new project :D

oh, and if you liked the poem you can read more of Dunbar’s poetry for free at project gutenberg: http://www.gutenberg.org/files/18338/18338-h/18338-h.htm

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