Tuesday, August 21, 2012
Do you love quiche but can't stand the idea of making a crust to put it in? Well, here is an easy and quick quiche recipe and the quiche makes its own crust as it bakes. If you've ever made impossible pie, it's kind of the same idea. This is how I do it: Brown bacon or sausage, drain and set aside. Use whatever quantity you'd like but in a single quiche, I might use about 4 to 6 slices of bacon or about 1/4 pound of sausage. You can use sausage links, bulk sausage or the larger type of sausage cut into smaller chunks. Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan. Ingredients for the filling: Bacon or sausage 4 ounces of any kind of cheese, grated 2 Tablespoons of melted butter 5 or 6 eggs, beaten 1/4 cup finely chopped onion 1 teaspoon salt 1/2 cup all purpose flour 1 1/2 cups milk Basil, oregano, parsley or thyme (optional depending on what you like) Line the bottom of your pie pan with cheese and meat. (If you're using bacon, crumble it.) Combine eggs, melted butter, onion, salt, flour, milk and herbs. Whisk together until smooth and pour over the cheese and meat. I like to add a small amount of grated cheese on top. Bake in oven for 45 minutes (more or less). I bake it until it is nicely rounded on top and golden brown looking. You can serve this either hot or cold. Delicious!
Saturday, August 11, 2012
I planted almost a full bed (4' x 12') of scallop (or patty pan) squash this summer and I'm getting lots of them. I take them to the market and frequently am asked how I prepare my scallop squash. Here is my answer: Wash several small scallop squashes. Cut them lengthwise so you end up with 2 circles. Drizzle on a little olive oil (or your favorite oil). Sprinkle with garlic powder, salt, pepper, oregano and/or other herbs. Wrap in foil and grill for about 3 to 5 minutes. Or place on a broiling pan and broil until softened - maximum of 5 to 10 minutes but it may take less time if the scallop squashes are young and tender. Enjoy!