A Quiche' Kind of Day.

Happy Thursday Ya'll!

I love Thursday. The work week is half over and the weekend is just within smelling reach. Yippee Skippee! Thursday is also the day of the week I like to make eggs for all three meals. You know make it once and it serves itself all day kind of meal. Today I made a couple of these delicious pies called quiche'.

I love making these pies because you can use just about anything that you have in your refrigerator‎. This is my use it before losing it motto. My recipe for the quiche can be altered by you with any vegetable or style of cheese you like to use. I personally love spinach and mushrooms; but I omit them here because I am the only one in my family that likes these two veggies. This is one of Fred's (my husband) favorite dishes. Which is very rewarding for me. I spend about an hour in the kitchen and the rest of my day is spent in the studio making invitations or cards.

This sweet card was made for our friend Bob who happens to now live in Montana. I needed a masculine style layout. I love the layers and colors of how this card came together. It's not complicated but with a few snip snip, adhesive and working with the big shot. You've got a wonderful birthday card for any guy in your circle of family and friends.

Quiche Recipe:

  • 1 store bought 9" organic pie crust -- I prefer the crust in the tins
  • 5 eggs
  • 1/4 cup heavy cream
  • 1 onion small dice
  • 1/4 red bell pepper small diced
  • 1/2" thick sliced bacon small diced
  • 1 rib of celery small diced
  • 2 cloves of garlic minced
  • 1/2 cup of grated cheddar cheese
  • dash of salt and fresh ground pepper
  • olive oil for saute

Heat your oven to 375 degrees. In a small bowl mix the eggs and heavy cream with salt and pepper. Set aside.
In a saute' pan heat on stove top on medium high, cook diced bacon first. Drain the bacon on a paper towl. Wipe out the saute'pan and return to stove top and heat olive oil on medium high. Use just enough oil to make the veggies not stick to pan. Add the celery, onion and bell pepper. Cook until the veggies are tender then add the garlic and cook for one minute. Take off of the heat and add the bacon. Stir the bacon and veggies together, add this mixture to the pie crust. Add half of the cheese to the top of the meat/veggie mix. Then pour the egg mixture over the top. Add remaining cheese. Bake in oven for 35 minutes. The quiche' will have a puffy look to it. Let the quiche' rest for 5 minutes before cutting. The puffiness will have settled. You can let the quiche' stay at room temperature for the day! ENJOY!

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Happy Cookin' & Stampin'!

September Gray
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