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In fact, the first quiche recipes to become popular in America were those for the egg-onion-and-bacon tar called "quiche Lorraine," which was extremely fashionable in the 1970s as a luncheon, brunch, or appetizer dish in the United States.~Encyclopedia of Amercan Food & Drink
It is still not possible to get good tomatoes at the grocery store. I've been using either Roma or cherry/grape tomatoes all winter. At the store today there were some vine ripe that looked red and juicy. Excited, but skeptical I bought 3. When I cut them for the salad and the quiche, I was disappointed, but not surprised that they were gritty pink on the inside. Oh well, there is so much flavor in the quiche that the sad tomato did not detract from it overall.
The Recipe
Quiche
Ingredients:
Deep dish pie crusts(I use frozen)
5 eggs
2/3 cup cream
6-8 oz shredded swiss/gruyere cheese
1/2 tsp ground mustard
Pinch of cayenne pepper
Salt & pepper to taste
5 slices cooked bacon, crushed into small bits
1 large sliced tomato
3/4 cup fresh baby spinach
Preparation:
Preheat oven to 400
Bake frozen pie crusts for 12-14 minutes, until light brown
Reduce oven temp to 350
Whisk eggs, cream, salt, pepper, mustard, and cayenne pepper in large mixing bowl
Stir in bacon
Cover the bottom of the pie crust with a layer of cheese
Add the spinach leaves in a layer over the cheese, then the tomato slices
Pour the egg mixture on top
Place on a cookie sheet and bake for 40-45 minutesSalad:
Green leaf lettuce
Baby Spinach
Black Olives
Tomato slices
Parmesan cheeseRed onion
More fresh mangos are eaten every day than any other fruit in the world.
~Food Fact
Cooking with fruit.
Ryan has been on a mango kick, so I always have one or two on hand these days. I've been using the dried cherries in a lot of recipes lately, and there was the pineapple... The strawberries were a gamble, I wasn't sure, but they were sitting in the 'fridge, and needed to be eaten soon, so I decided to add them to the mix. It was a good choice!
The Recipe
Ingredients:
Boneless skinless chicken breasts (1/serving)
1 fresh mango peeled and cut into 1" cubes
1/4 dried cherries
1/2 cup fresh pineapple cut into 1" cubes
5 large strawberries cut into 1" pieces1/2 cup pineapple juice
2 tbsp lime juice
1/2 tsp cayenne pepper
Salt & pepper to taste
Preparation:
Preheat oven to 375
Place chicken breasts in oven safe dish
Mix all the fruit with the juice and pour onto chicken
Sprinkle with cayenne pepper and salt and pepperCover with foil and cook for 35 minutes
Remove foil and cook for 15-20 minutes more
(And I tossed some baby redskin potatoes in too.)
Salad:
Green leaf lettuceBlack Olives
Avocado slices
Sliced Radish
Red onion
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.
~Barbara Grizzuti Harrison
Yes, I've got several pounds of leftover ham. This casserole was very tasty!
The Recipe
Ingredients:
1 1/2 c white rice
1 c cream
2 1/4 c water
1 1/2 c grated cheddar cheese
1 1/2 cup broccoli florets1 1/2 c cubed ham
Preparation:
Preheat oven to 375
Mix all the ingredients less 1/2 cup cheese in an oven safe dish
Cover with foil and cook for 40 minutes
Remove foil, sprinkle remaining cheese on top
Cook for 15 minutes more
Omne vivum ex ovo "All life comes from an egg."
~Roman Proverb
Ham for easter dinner - it's not really a tradition, but it seems that we have it most years...
Deviled eggs, of course (that is a tradition - what else are you going to do with a plethora of hard boiled eggs?)
I cooked the ham with a glaze of brown sugar, orange juice, honey, pineapple and cherries. I just pour everything over the top of the ham and let it cook together, basting on the 1/2 hour or so. After getting the ham out of the oven (cook for approximately 18 minutes/ lb at 350 and let rest for about 20 minutes before carving) I poured the glaze into a gravy boat and spooned the fruit over the sliced ham.
We also had a fresh green salad, and some crescent rolls.
A "lite" repast compared to what I might usually prepare , but it was perfect afterall.
Agassiz does recommend authors to eat fish, because the phosphorus in it makes brains. But I cannot help you to a decision about the amount you need to eat. Perhaps a couple of whales would be enough.
~Mark Twain
Everyone has been clamoring for fish lately. And, it's true, we should eat more fish. I picked up some pollock (but this works with almost any fish), and this is a super quick and easy recipe!
The Recipe
Ingredients:
3 pollock fillets
1/2 c cream
2 tbs lemon juice
Salt & pepper
Preparation:
Preheat oven to 350.
Place fish in an oven safe glass dish
Pour on the cream
Sprinkle with the lemon juice
Salt and pepper to taste
Bake for 30 minutes
Served with baked potato, blanched fresh green beans, crescent rolls.
Wine: Beaujolais 
Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen.
~Grimod de la Reyniere
The Recipe
So, I had the usual chicken breasts...hmmm...
I pulled out the oven safe glass dish and pre-heated the oven to the usual 375...
But I didn't want to do the usual.
So I tried something new.
I had a bag of baby spinach in the fridge. I rinsed it and patted it dry and put it in the dish. I had some mozzarella cheese, so I dumped it over the spinach. "Bland," I thought, so I added some fresh grated parmesan, and some salt and pepper. I put the chicken breasts on top of the spinach bed, and spiced it with some tarragon, thyme, and some more salt. Not quite there yet...it still needs something more. I perused the cupboard and saw a bag of dried cherries. I grabbed a handful and sprinkled cherries over the chicken.
I put it into the oven and let it cook for about 45 minutes.
It was yummy!
But, I don't know what to call it my chicken, spinach, cheese, cherry dish!
