recipe
Apr
13
2009

BLUE PLATE MONDAYS at (un)Deniably Domestic

Zip yourselves over to Kelly’s Blog and check out her Blue Plate Mondays! What fun!!! She’s going to help us help ourselves out of that “what’s for dinner” rut!  You go girl! If you are not a regular over at her blog, shame on you!  She is a peach I tell you, a PEACH!!

blueplate42

What really caught my eye was this picture. At first it made me a little jealous.  Okay, a LOT jealous.  To be so organized.  WOW, what would that be like?  But I am sure she will be elaborating on her “kitchen binder”.  At least, I for one, hopes and prays she does!  Come on Kelly!  Give us the skinny on the binder!

So of course I am participating in this great adventure of hers! And you should too.  I am trying desperately to follow the rules and I hope that a previously posted recipe is okay.  I wanted to get this info out there first thing this morning and I am so in that rut she speaks of.  I have one thing on my mind right now…PIE!  I am working on my pie book and this just jumped out at me this morning.

She asked that we post a favorite recipe and link back.  OH, and don’t forget the story that goes along with the recipe.  This is one of my VERY favorite concoctions recipes.  One I whipped up and was so pleased with the outcome.  So just in case you missed it back in June of 2008, I think it is worthy of repeating.

I think Tami and Karen really REALLY liked the quiche.Rachel and I did too. Hannah made “the face” and didnt even taste it…texture issues. Anywho, it turned out very well for being one of those thrown together things. But that’s kinda what a quiche is right? Throw it all in a dish and cook it!

Preheat oven to 375. Prepare an unbaked pie crust in a 10″ deep dish pie pan. Use your favorite unsweetened pie crust or a bought one. Be sure it is up a bit past the edge of your pie dish – you gotta alotta stuff to put in there!

Start with two-three cups of your favorite veggies. I use Baby Bella mushrooms, fresh asparagus and leeks. Saute them in a little olive oil or butter – I used a little of each!

Grate 3 cups of your favorite cheese. I used equal parts of Gouda, Feta, Asiago, Cheddar, Swiss and Mozzarella. Yes we always have this many cheeses! I could have also used Provolone, American, Parmesan or Romano!

Spread the cheeses evenly over the bottom of the crust, reserving about 3/4 a cup to sprinkle over the top.

Spread your veggies over the cheese…it already looks yummy doesnt it???

Whisk together 6 eggs and 1 cup of half and half. Add salt and pepper to taste. Be sure your eggs are well beaten.

Pour this over the veggies being sure to cover evenly.

Sprinkle remaining cheese over the top of your quiche.

Bake for 50-55 minutes or until golden and firm in the middle.

Let it sit for about 10 minutes before cutting.


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DENISE COCHRAN

I am new to your blog, and I am loving it!!! This recipie looks great, can’t wait to try it out, (recently converted the hubbie to quiche). Got to get back to cruising your archives…..

That is super yummy! I will try a 6 year old friendly version of that on my daughter soon. Thanks!

Jen

Love your site. Found you on SITS. Your recipe above looks terrific. I will be back to visit.

Wow Susan! This looks great and girls will have no idea what hit them. I think I will try this for Sunday brunch this coming weekend. Thank you so much for such a kind shout out. I just know that BPMs will grow and grow! ~Kelly

unDeniably Domestic

That looks delicious Susan! I am sure it will be really popular with everyone! I know it’s making me hungry just looking at it!

Bea

MMM! This looks so good. It’s going on next week’s menu.

Oh my gosh Sue..that looks wonderful!! All my favorites in one dish..perfect!!!

Kim

Wow, I have never seen so much detail in a recipe! I love that you put the pictures in!