Tag Archives: cooking at home

Country Quiche

I have always been intimidated by the Quiche.  I have never made one before now.  Thanks to a fun cooking group I am apart of we were encouraged to make a quiche.  I combined a few recipes and tried some things of my own and it turned out great.  The kids even liked it.

Mostly, I wanted to share it because then I get to be the one that says, “I know it’s quich-e but I had an “egg” cellent time making this.” Yep, I just said that.

Anyway, without further ado, the Country Quiche.


1-store bought pie crust

1- medium yellow onion (caramelized)

5-6 slices of bacon cooked and crumbled

1/2 pound hamburger browned (Sausage would be awesome too, but one of my kids doesn’t like it so we did hamburger-more mild)

1 package of frozen spinach (cooked)

8- large eggs

1.5 cups heavy cream

2 cups cheddar cheese (grated)

Salt and Pepper to taste


Start by preparing the ingredients (caramelize onions, cook and crumble bacon, brown hamburger, cook spinach) I added the bacon in with my onion.

Flatten pie crust and place in deep dish pan lightly greased.

Then beat eggs and heavy cream together. Add Salt and Pepper.


Combine all ingredients together and pour into pie crust.


Cover with Foil.

Bake at 400 degrees for 50-60 minutes.


Slice and Serve and proceed to make corny jokes.  Enjoy!


1 Comment

Filed under Uncategorized

Winter Harvest Casserole

I have more exciting news coming soon, but for today, I thought I would share a recipe. We love food at our house and I just joined a recipe swap group which I am really excited about.

Today was Bountiful Baskets Day (Co-op fruit and veggies) so I looked at what we had and tried to come up with something.  I wanted to make sure it was loaded with nutrients, but I am a comfort food lover at heart, so I made a casserole.  I would like to say that it is a quick meal, but it is not.  It is time-consuming (probably and hour prep time), but it includes wine-so there’s that.  I hope you enjoy it as much as my family (especially my sidekicks) did.


1 Head cauliflower cut into small florets

6 Stalks of Celery sliced

2 large carrots sliced

5 small yellow potatoes sliced

6 TBLS Olive Oil

1 tsp Ground Mustard

1 tsp Kosher salt

¼ tsp pepper

4 cups chopped Chinese Cabbage

3 slices wheat bread cut into croutons

1 clove garlic, minced


Cheese Sauce

1/3 cup white wine

1 clove garlic, minced

2 cups milk

1 ½ TBLS Flour

1 tsp Kosher Salt

½ tsp pepper

2 cups Jack Cheese


Pre-heat oven to 475.  Chop and mix cauliflower, celery, carrots and potatoes in a large bowl.


In a small bowl mix together 5 TBLS Olive Oil, Ground Mustard, Kosher salt, and pepper.

Toss chopped vegetables in oil mixture.  Lay flat on a large cookie sheet and bake 10-12 minutes.

While vegetables cook, put remaining 1 TBLS olive oil and clove garlic in saute pan. Then add chopped cabbage stirring often until tender.

In medium saucepan begin cheese sauce. Mix wine and garlic clove and bring to a boil.  Boil until 1 TBLS wine remains.  Add flour, then milk, salt and pepper.  Whisk until mixed, frothy and starting to thicken.  Add 2 cups cheese.

Put baked vegetables in a casserole dish, mix cabbage in with vegetables and cover with cheese sauce (I mixed in).


Chop 3 slices of wheat bread and cover on top.


Reduce heat to 375 and bake for 30 minutes or until bubbling and bread is browned and crisp.

Enjoy your nutrient rich, delicious side.  Casserole pairs great with chicken or fish and (looks around to find bottle of white wine empty) a bottle glass of Merlot.

Then pat yourself on the back because you are eating a diverse and healthy dish.  Even the grapes in the wine count right?  That’s fruit. Happy Winter Harvest.


Leave a Comment

Filed under Uncategorized