I love quiche for breakfast. I love quiche for lunch. I love quiche for dinner. I love quiche hot. I love quiche cold. So does hubs, I knew there was a reason why I loved him so… that’s my little poem for you on the beautiful Sunday!
Quiche is just a versatile dish. You can add anything you like. For this quiche, I used crispy bacon, zucchini, onions, baby bella mushrooms and Mozzarella cheese. This recipe is for a 10″ pie.
10 slices bacon, fried crisp and crumbled ( bake at 350 until crispy, drain on paper towels)
1 onion chopped
4 Baby Bella mushrooms, sliced
1 zucchini, sliced
1 Tbsp olive oil
1 partially baked pie crust (recipe below) for a 10" pie pan
2 cups milk
1/2 tsp salt
1/2 tsp nutmeg
pinch cayenne pepper
1 1/4 cups grated mozzarella cheese plus 1/4 cup grated mozzarella and provolone cheese for top of quiche
Recipe for Pat in Pan Pastry Crust:
This recipe is doubled for a 10" pie crust
Partially bake for a quiche
2 2/3 cups flour
1 tsp salt
1 cup shortening
8 Tbsp cold water
Heat oven to 425 F
Mix flour and salt in a bowl. Cut in shortening with pastry blender, or two knives until mixture looks like tiny peas. Sprinkle 7-8 Tbsp cold water, One Tbsp at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1-2 tsps of cold water if necessary) Pat in bottom and up sides of pie pan, press fork around edges and side of pan. Bake 15 minutes until golden brown, for the quiche, partial bake for 7-8 minutes.
Preheat oven to 425.
Sprinkle crumbled bacon over pie crust.
In a saute pan, heat olive oil, add onion, mushrooms and zucchini, saute onion, mushrooms and zucchini until soft.
Layer zucchini, mushroom and onions over bacon.
In a separate bowl, combine eggs,milk,nutmeg and cayenne pepper and beat to mix thoroughly. Sprinkle cheese over veggies and ladle the egg mixture over all.
Bake for 15 minutes at 425, place crust rim cover over crust so that it does not burn, use foil if you do not have a crust cover.
Sprinkle 1/4 cup cheese on top of quiche, then lower heat to 350 for 30 minutes more or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.
Heat oven to 425 F
Mix flour and salt in a bowl.
Cut in shortening with pastry blender, or two knives until mixture looks like tiny peas.
Sprinkle 7-8 Tbsp cold water,
One Tbsp at a time, stirring with a fork after each addition.
Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1-2 tsps of cold water if necessary)
Pat in bottom and up sides of pie pan, press fork around edges and side of pan.
Bake 15 minutes until golden brown, for the quiche, partial bake for 7-8 minutes.
My garden is bursting with basil, so Caprese Bread and Pesto have been popular on our menu.
I decided that Caprese Chicken would be a delicious dish made with garlic, Mozzarella, Tomatoes, Basil, Kalamata Olives with Balsamic Glaze!
My family was OOH-ING and AAH-ING by the beautiful presentation. Hands down, the chicken is moist with flavors popping in your mouth, fantastic combo. Perfect served with a side of cheese ravioli and summer squash and a perfectly chilled bottle of Crisp Chardonnay.
Yield: 5 servings
recipe note: Balsamic vinegar comes in many forms. I really recommend a higher quality one – it truly does make a difference. A low quality balsamic vinegar is very thin – like water. A higher quality one is slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). I have chosen to use a Balsamic Glaze for this recipe.
It’s my 2nd Year Blogiversary and I have a wonderful giveaway for you!
Mandarano has generously offered one bottle of Mandarano Balsamic Glaze and Sauce ( www.balsamicsauce.com) to the lucky person who answers the question, “How would you use Balsamic Glaze and Sauce?” Please answer in the comments section.
Also, please follow Moore Or Less Cooking on Facebook.
A dear friend broke her ankle, so Mom and I made her dinner for herself and her family, these bars were supposed to be included with the dinner, but time was running out, so they stayed behind, oh my goodness, these are the best no bake bars hands down.
Don’t think that you can just pass them up or only eat one… I am your friend and friend’s don’t lie about such joking matters, these should have a warning label, because you will be in heaven, they are like an amazing candy bar, but so much healthier without all of those yucky chemicals and stabilizers and preservatives.
Please! Make them for a party or if you have kids, make sure they eat them, or give them away as a birthday gift to your son’s adorable girlfriend!! I did!
The Best No-Bake Bars You’ll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!
Recipe adapted from I Hear Exercise Will Kill You~ Love this name!!