Bacon, Spinach and Cheese Quiche

Bacon, Spinach and Chesse Quiche                             8 Servings

My family and I had this for brunch a few Sundays ago.   It was very good and satisfying.  The leftovers, the next day were even better. (I love leftovers for breakfast.  What’s better than an awesome breakfast you don’t have to cook while you’re still trying to wake up with your first cup of coffee?)  The crust can be made ahead of time to make the quiche faster and if you double it, the second crust could be used to make a quick dessert that night or a day or so later.  This is the crust I make for every pie.  I’ve found it to be tastier and healthier than the ones made with shortening (which I never use due to the hydrogenated oils.)

Oil Pastry Pie Crust

  • 2 1/4 Cups all purpose flour
  • 1 ts salt
  • 1/2 Cup oil
  • 6 Tbsp milk
  • a large pie pan- about 11 inches wide

In a mixing bowl, whisk together the flour and salt.  Pour the oil and milk into the flour.  Stir together with a fork.  Then, knead together with your hands ’till well mixed.  On a clean, large surface, sprinkle a bit of flour.  (A cutting board or counter with wax paper works well.) Roll out the dough into a 1/4 inch thick circle.  Place the pastry into the pie pan and form into the bottom and sides.

Filling

  • 8 strips of cooked bacon
  • 3/4 Cup cheddar cheese, shredded
  • 1/4 Cup cheddar cheese, shredded
  • 1/4 Cup monterey jack cheese, shredded
  • 1 Cup frozen spinach
  • 7 large eggs
  • 1/2 Cup 1/2 and 1/2 creamer
  • 1/4 ts salt
  • 1/8 ts pepper
  • 1/8 ts dill

Bake or fry up bacon.  You’ll need about 8 strips.  While your bacon is cooking, shred the cheddar and monterey jack cheeses.  Preheat the oven to 385 degrees.  Place bacon strips into the bottom of the pie crust, covering the area.  Spread the 3/4 Cup of cheddar evenly over the bacon and then the monterey jack over that.  Set aside the 1/4 Cup of cheddar for later.  Spread the frozen spinach next in an even layer.  In a separate bowl, crack the eggs.  Add the 1/2 and 1/2, salt, pepper and dill.  Stir with a fork or whisk till well mixed.  Pour the egg mixture over the spinach. Bake the pie for 35 minutes.  Sprinkle the last 1/4 Cup of cheddar cheese over the top and bake again for about 10 more minutes.  The quiche is done when a knife inserted into the center comes out clean.

Apricot, Peach and Cranberry Cobbler

I had a mad craving for a cherry pie for dessert recently. My husband was getting groceries after a long day and just wanted to do the neccesaries and come home. There was no cherry filling without high fructose corn syrup in it on the shelves. (Yuck.  I use only natural sweeteners and ingredients.) Real cherries weren’t an option either as I don’t have a cherry de-pitter or a ton of time and patience. (Did that once, and that’s enough.)  I was mulling this over as I was cooking dinner that night because my craving was not going away and had to be satisfied.  I had a few cans of fruit and dried cranberries in the pantry to work with and that sounded good.  A cobbler would be the easiest and fastest thing.

It had a wonderful balance of tartness and sweetness and was so good that I had to write down all that I did because I would just have to make it again.  I’m still thinking about it over a week later.

Apricot, Peach & Cranberry Cobbler

Apricot, Peach and Cranberry Cobbler                                           serves 8

Dough Topping Ingredients

  • 2 Cups all purpose flour
  • 1/4 ts salt
  • 2 ts baking powder
  • 2 Tbsp melted butter
  • 1/2 Cup milk

Fruit Filling Ingredients

  • 1 15 oz can of sliced peaches in natural juice and water- not syrup
  • 1 15 oz can sliced apricots in natural juices and water
  • 3 Tbsp brown sugar
  • 2 Tbsp melted butter
  • 1/3 Cup flour
  • 1/3 Cup dried cranberries
  • vanilla ice cream or whip cream if desired as topping

Dough Topping

Sift flour, baking powder and salt together.  Melt two tablespoons of butter and mix into the flour with a fork.  Add the milk and mix together.  Knead the dough ball together by hand.  If it’s a bit sticky- sprinkle some flour onto it.  On a clean, large, dry surface (a large cutting board works well or wax paper on a table or counter) roll out the dough ball.  It should be about a 1/3 inch thick and rectangular to fit a medium sized cake/ casserole baking pan.  (About 8 x 11 inches and 3 inches deep.)  Use a bit of sprinkled flour again, if needed.

Fruit Filling

Preheat the oven to 450 degrees.  (Yes, that’s right.)  In the cake/ baking pan, empty the whole cans of peaches and apricots.  Stir in the brown sugar and the melted butter.  Spoon out a lot of the liquid into a separate small glass bowl.  Mix the flour into the liquid.  Warm up the liquid about 20 seconds in the microwave if it doesn’t mix well and try again.  Once mixed, pour it back into the cake/ baking pan.  Stir in the cranberries.

Place the rolled out dough on top of the fruit mixture.  Cut slits in several places to allow steam to escape.  Bake in the oven for 30 minutes.  Serve hot with a scoop of vanilla ice cream or whip cream.   I hope you and your’s enjoy this as much as I did.

Scenes from my City- Mesa, Arizona