What’s a girl to do when she wants to make a quiche and needs a crust?
Get out the flour and mixer and make a homemade pie crust? I think not. Since I use store bought pie crust for my quiche, the thought of actually making my own crust seemed like way too much work. #sorrynotsorry
But I did have some store-bought “puff pastry” on hand. So I googled this to be sure and of course I found out that I was not the first person to wonder if puff pastry could be used for quiche.
I think my concerns were about the bottom crust – would it be soggy? And since I never put a top crust on my quiche what would I do with the second pastry sheet from he package? I decided today my crust would have a top.
So I sautéed some onions, peppers and Italian sausage for the filling while I blind baked the bottom crust. I do this with my pie crust too. I simply “dock” the bottom with a fork and bake for about 10 mins to set the bottom crust and avoid a soggy bottom.
I added some “Somerdale” sweet red cheddar cheese chunks, a dash of dried Italian seasoning and the standard eggs/whole milk mix and poured the whole thing in. Next I laid the top square on. It’s a little messy where I had to repair the seams from unfolding it roughly and of course those specks are just some Italian seasoning. I figured I was being clever by scoring the dough into serving squares. (plus I was worried the whole thing would puff up into the roof of the oven if I didn’t!)
Standard Baking protocol – 40 mins at 400 degrees and voilà!
I can not emphasis enough the virtues of labeling things when you put them in the freezer.
Not only for the obvious “eat/cook by date” but for the “what actually is this?”
Recently I pulled out some sort of hot-dog/sausage looking package out of my freezer and wished I had labeled it.
I am sure at the time I was all like “oh I will throw this in and will defiantly remember it because it’s special.”
2 months later… (let’s be honest it could have been 2 weeks later) and I can’t remember what sort of local sourced, handcrafted, all natural, no nitrates “hot dog or sausage” thing this was!
So after defrosting I had to start with the basic question of “is this a raw product or fully cooked?”
Taking no chances, I sliced and cooked one to be sure. After tasting it I still had no clue.
Here is the information for analysis: firm texture, not very salty, mild flavor – possibly an all beef product. It was not as “pink” as it appears in the photo – probably due to lack of Nitrites*. Hubby doesn’t get along with Nitrites so I often avoid them in sausage products anyway. If anybody has any ideas out there, by all means I am taking suggestions as I would like to remember so I can maybe get them again – they were tasty!
*Nitrates and nitrites are frequently added to processed meats like bacon, ham, sausages and hot dogs. They function as preservatives, helping to prevent the growth of harmful bacteria. They also add a salty flavour and improve the appearance of the meat products by giving them a red or pink color.
Info Credit: https://www.healthline.com/nutrition/are-nitrates-and-nitrites-harmful
You that saying “When in Rome, do as the Romans do.”
Well when in Nashville, do as the Nash-Villains do.” That is exactly what my husband and I did while spending a long weekend there over New Year’s eve. We only ate from the 3 primary food groups offered in Tennessee:
Hot fried chicken
Biscuits (with sausage gravy or with country ham)
Let me break down the food groups for you:
BBQ: Always pork – no beef – this is hog country. Ribs, pulled pork, and often a strange dish of “BBQ Nachos” offered at most places. the Nachos consists of tortilla chips piled high with pulled pork, BBQ sauce, jalapeños & cheese. One side note: incase you needed to lighten things up a bit – BBQ chicken was offered at most place as well. Each place had it’s small unique touches too like “Kool-Aid pickles” or “pimento Mac-n-Cheese.” Our favorite of all the places was a joint called “peg leg Poker” and it didn’t disappoint! click here!
Hot Fried Chicken: A unique Nashville style fried chicken preparation. Think fried chicken doused in a thin, spicy sauce coating. Served on white bread with a pickle or in sandwich. Totally different than “buffalo style” – it is hard to explain. Be warned, it is not for the faint of heart. Even the “mild” (supposedly not hot) is totally spicy. Don’t go above “medium” unless you know what you are getting into! We waited 45mins in line at “Hattie B’s” for ours and it was worth every minute of the wait! click here!
Biscuits: A staple at every meal. If I told you how many biscuits I ate each day I would have to kill you. Let’s just say it was an embarrassing amount! At breakfast you eat them with country sausage gravy (white cream gravy with lots of black pepper and bits of sausage) or at supper time with slices of country ham. Country ham is hard to explain – it’s salty, (cured but not usually/always smoked) kinda dry, thickly sliced ham. Served on biscuits. meat on bread. nothing more. Some do enjoy some mustard or if you are feeling sweet some honey or sorghum or jam. Just plan on eat ing at least 2 or maybe 12. We saw them everywhere but here is the most famous and we thought very delicious. click here! (bonus points – they ship!)
Nope I am not referencing my age – just acknowledging the fact that Lasagna noodles were invented by the Greeks but perfected into the dish we know and love by the Italians as early as the middle ages!
That’s a lot of lasagna over the years!
For some, lasagna is a special dish prepared only on holidays and possibly at Sunday dinners. At my house lasagna is a weeknight treat too! Yup you read that right – weeknight lasagna and I promise it doesn’t take all night!
The key is use the “no-boil” noodles (they are pretty good these days!) and convenience items like jarred sauce, already roasted veggies and pre-cooked meats.
Pick up precooked meatballs from the deli/prepared foods counter and slice thin for an easy layer of meat. Check out the deli/salad bar for items like roasted mushrooms and caramelized onions. A jar of your favorite red sauce works perfectly. Be sure to pick up a container of grated cheese and some fresh parsley to add to the container of ricotta. (you will also need an egg for the ricotta mixture.)
The key to the no-boil noodle is a generous amount of sauce and a tight foil cover for most of the cooking time. Take the cover off for the last 10-15 mins. The box of no-boil noodles has a good basic recipe you can follow, just use layers of things you want to eat.
I skipped the heavy cheese layers and did 2 layers of the mushroom/onion and 2 layers of the sliced meatball, topping it only with grated cheese since my husband doesn’t love all the gooey cheese like I do. And my waistline thanked me too. I made mine in a very manageable 8×8 dish that fed 2 people with plenty of leftovers for lunch or could feed 4 with a salad on the side.
Not fond of meat? Use a layer of sliced eggplant or zucchini instead of meatballs! As a bonus you can sometimes find sliced zucchini in the salad bar or veggie aisle.
I may be a bit of infrequent blogger these days but I am predictable. (At least when it comes to quiche!)
As is often the case, I found myself once again with too much fresh dill in the fridge. And of course I always have Feta cheese on hands. So naturally I made a quiche. Much like my “Dilly Good” quiche from July 2016, I used potatoes in the base instead of a crust, making it more like a Tortilla Espanola” or a Spanish style potato omelet. (and gluten free) Which means I took my time slowly precooking the thin slices of potatoes in oil, over not too high a heat so they soften but not brown too much. And the same for the onions. Short of that I basically whisk up some eggs and dairy of choice (I like whole milk or half/half) and layer it all into a pie dish. Cook as you would any quiche – 40-45 mins at 400 degrees. Best served after it has cooled a bit or even room temperature.
The year after my father passed away his beloved pear tree had a banner year. Tons of big beautiful pears were produced and we were able to harvest them before the local raccoons could. We said at the time “all those years, hardly producing a decent pear, and NOW it decides to be amazing!” Wish he could have seen it. For the next 5 years it went back to its rather anemic performance – producing small, pitted pears- in small amounts.
This year my mother passed away and of course the tree put on a show stopping performance – huge, blemish free pears and TONS of them. Wish she could have seen it.
If that isn’t the universe speaking in some way I don’t know what is.
So of course I felt the need to harvest the pears – making some baked goods right away and cooking some down to pear sauce and freezing for another use well into the winter. So much like my blueberry inheritance I could enjoy a little of my pear inheritance for a while longer.
The first thing that came to mind to make with these amazing pears was of course coffee cake! Wouldn’t that be your “go to” baked goodie too?
I’m no baker so I just bought a quality box mix for coffee cake (complete with streusel mix) and added sliced pears, brown sugar and melted butter to the bottom of the glass baking dish before mixing up and adding my coffee cake mix according to package instructions. Just be sure to slice the fruit fairly thin so it will definitely get soft in the baking process.