It always happens, you think it’s spring and then... this morning there was snow on the ground. Tonight Brad has a cozy fire started and soon I’ll be making dinner of quiche and muffins.
I wasn't planning on writing more, but dinner was too good not to document. The recipe for quiche from feastingnotfasting.com
Ingredients
- 1 tsp. avocado oil (or whatever type of oil you prefer)
- 1/2 onion, sliced into thin strips
- 1 red pepper, seeded and sliced into thin strips
- 1 tsp. minced garlic
- 1/2 lb. mushrooms, sliced
- 2 cups loosely packed spinach
- 1 refrigerated pie crust
- 1 1/2 cups milk (I used whole milk but 2% is fine)
- 5 eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/2 cup grated cheese (sharp cheddar, swiss, or gruyere work great)
Instructions
- Preheat oven to 350° F.
- Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.
- Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside.
- Unroll refrigerated pie crust and press into 9-inch pie pan. Set aside.
- Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.
- Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
- Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
- Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.
Cornbread muffins by onceuponachef.com
These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
INGREDIENTS
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
INSTRUCTIONS
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
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