recipe
Nov
05
2010

Finally! Friday! Food and Photo Contest Info!

Yeah, I am slow as molasses in January.  And on top of everything else, I took a tumble Tuesday and have been nursing a very sore right patella for a few days.  It is better but not well by far.  Probably should have had a professional look at it but I can walk, it will bend, so time will heal.

Before I forget again, let me announce November’s Photo Contest Theme. I think you will enjoy this one for sure! AUTUMN LEAVES!  This can be interpreted as either leaves, like from trees or leaves as in goes away.  Fun huh?  For those of you who are still enjoying the colors of Autumn, snap me a picture or two…for those who sees Winter sneaking up on them send me your view! Here are the simple rules:

Now I don’t think I have to say this but DO NOT submit a photo that is inappropriate!  If you wouldn’t show it to your mama, don’t show it to me! You have until the 30th at midnight for me to get the email.  Put NQJC PHOTO CONTEST in the subject line of your email.  Please send the photo in JPG form no larger than 2000px by 2000px.  You also need to write a  note in the email telling what, who, where, when (needs to be taken this month) and that I have permission to post the picture on this blog! And that you promise it was taken by you and if there is a person in the photo, be sure they know what you are up to too! November’s prize will be a $20 Snapfish gift certificate.  Sorry for the delay but you still have plenty of days!

Now, yes, it is Foodie Friday and here you go!

Quiche Susan

I made this for a Hen Party I was having with two of my dearest girl friends.

They loved it too!

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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Connie

This is one of the most beautiful-looking dishes you’ve posted! And I’m sure it tastes as good as it looks!

Oh my Susan, that looks and sounds absolutely delicious!! No surprise there though!! Everything you bake looks fabulous! Have a wonderful weekend!! I hope that your patella heals quickly! xxoo