Photo: Marianne Le Carrour
As promised I want to share some yummy recipes, definite holiday favs.
Spinach Quiche Lorraine
-1 recipe pastry for a 9 inch single crust pie
-6 slices of bacon
-1 onion (I use about a 1/3) sliced
-3 eggs, beaten
-1 1/2 cups milk
-1/4 teaspoon salt
-1 1/2 cups shredded Swiss cheese
- 1 tablespoon all-purpose flour
1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil( carefully not to tear crust) and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. ( I skipped this stepped and just microwaved the bacon then using extra virgin olive oil for the onion in skillet). Cook sliced onion in skillet with reserved drippings; cook until onion is tender and then drain.
3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
4. Bake in preheated oven for 35 to 40 minutes, or until toothpick in center of quiche comes out clean.
- 1 cup milk
- 1/3 cup water
- 1 1/4 cups plains flour
- 1/2 teaspoon salt
- 2 1/2 tablespoons of melted (unsalted) butter.
- 1 teaspoon vanilla
1. Beat the eggs then add milk, vanilla and water beating either by hand or mixing in a electric blender.
2. Sift flour with salt and gradually add to the egg and milk mixture.
3. Add the melted butter and blend thoroughly.
4. If mixing by hand, strain the batter through a sieve to remove any lumps.
5. Allow to stand for a least an hour before using. If to thick, add a little more water and mix well.
6. Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot lightly oiled fry pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for approximately 15 seconds on the other side.
**I served it by melting 4 oz of dark chocolate in a pan with a 1/4 cup vanilla soy milk. Then spread thinly on inside of folded crepe, top with a sprinkle of powdered sugar.
While you are waiting and baking here is a fantastic holiday drink, I make it per glass.
Sure Sherbet Punch
- 6 oz 7-UP
- 1 scoop lime sherbet
- 1 1/2 shots peach rum
Just put in all in a glass and watch the overflowing bubbles.