Amanda's Bacon and Vegetable Quiche

On the hunt for a quiche recipe, I found that they all differ in amounts of milk and eggs.  I thought I'd be adventurous and use what I had to make my own quiche.  So, here it is. 

Amanda's Bacon and Vegetable Quiche

 serves 12

 

crust for 2 - 9 inch pies

 

13 eggs (room temp)

1 cup milk (room temp)

1 1/2 tsp salt

pepper to taste

1 1/2 tsp Lea & Perrins Worcestershire Sauce

5 oz (1/2 pkg) bacon (cooked and diced)

1 small/medium bunch of broccoli (steamed 5 minutes - still slightly firm) coarsely chopped

1 onion (chopped and caramelized)

1 -2 cups of spinach (slightly wilted in skillet)

1/4 cup of Italian parsley

3 cups shredded cheese (any kind desired)

 

 

Crust -

 

1 3/4 cup flour

6 Tb cold butter cut into small pieces

5 Tb cold shortening

1/2 tsp salt

2 Tb ice water

 

Mix flour and salt.  Cut butter and shortening into flour mixture until resembles course meal.  Add water and knead.  (If too dry add more water 1 tsp at a time)  Make into disc, put in plastic wrap and chill in refrigerator.

 

Preheat oven to 350 deg.

 

Roll out chilled crust to fit 9 x 13 dish (bottom and sides of dish buttered).  Chill crust in freezer 10 minutes (remove from oven a few minutes before putting in oven so glass will warm up and not break in oven).   Pre-bake crust 10 minutes.  Remove from oven and cool.

 

Filling -

 

Caramelize onions; cook bacon and dice; steam broccoli 5 minutes and coarsely chop (broccoli should be still slightly firm); chop Italian parsley; slightly wilt spinach; shred cheese - can be done in advance.

 

Preheat oven to 375 degrees.

 

In a large bowl mix eggs, milk, salt, pepper and Worcestershire Sauce. 

 

Put 1/3 of cheese on top of crust.  Add vegetable/meat mixture.  Top with 1/3 of cheese.  Pour egg mixture over vegetables, meat and cheese.  Top with last 1/3 of cheese. 

 

Cook for 35 - 45 minutes or until firm.  (Do not overcook or it will be dry)

Baked Stuffed Zucchini

I had a couple huge boxes of yellow zucchini from our local produce auction.  So, I wonder what I can do besides zucchini pie and zucchini bread.  

I decided to make stuffed baked zucchini.  It is so good!

Baked Stuffed Zucchini

4 Zucchini 

1 Onion

3 Cloves Garlic

2 Large or 4-6 Small Tomatoes

2 Tbsp Fresh Herbs (Basil, Thai Basil, Oregano, Sage, and Parsley)

1/2 Pound Bacon

2 cups cooked rice 

1) Preheat oven to 350°

2) Cut ends off zucchini, slice them in half lengthwise, and scoop the middle out to make a boat. Put cut side down in baking dish and bake 15-20 minutes. 

3) Chop up half of what was scooped out of the zucchini, tomatoes, garlic, and herbs.  Put in a bowl and set to the side. 

4) Dice onions and cook in skillet until starting to soften.  

5) Chop raw bacon and add to onions.  Cook until onions and bacon are cooked fully.  

6) Add zucchini/tomato mixture. Stir and cook for 2-3 minutes.  Remove from heat and add 2 cups cooked rice.  

7) Flip partially cooked zucchini over.  Fill with cooked mixture.  Bake another 20-30 minutes.