Wednesday, August 18, 2010

Am I too fancy for quiches?

One of the joys of working with women, are the many opportunities for eating.  If there is an occasion to be celebrated at work, there will no doubt be food involved!  This, of course, is a good thing and a bad thing.  *I* say it's a wonderful thing because I get to eat some many homemade and delicious foods that I am too lazy busy to make on my own.  But my stupid butt says it's bad.  Grrrr. Stupid butt.  So this Friday we are having a work shower for two of our coworkers that are getting married in a few weeks and of course there is a sign-up sheet for food!!  Well, I want to bring something cute, delicious and yummy and decided to try making mini quiches that I first experienced at a Pampered Chef party.  I have the tartlet pan, the wooden tart maker, and the ingredients are pretty basic.  Because I work with a high percentage of vegetarians, I'll be making the vegetarian version of the Quiche Lorraine Tartlets and subbing Feta cheese for the swiss (a request of a friend).

Quiche Lorraine Tartlets (via Pampered Chef)

1   pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
2   eggs
1/2   cup half and half
1/8   tsp salt
4   slices cooked bacon
1/2   medium red bell pepper
2   tbsp finely chopped fresh chives or green onion
1/2   cup (2 oz) grated Swiss cheese
12   grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)
1. Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
2. Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.
3. Finely chop bacon and bell pepper with Food Chopper. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®.
4. Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.

 Spinach Mini Quiche Tartlets

(More tart crusts using above recipe)

6 eggs
1 cup light cream
1 small onion, chopped fine
1/2 lb. white mushrooms, chopped
3 cloves garlic, crushed
1/2 cup spinach
1/4 cup Parmesan cheese
1/2 cup shredded cheddar cheese
Salt & Pepper to taste

Of course you do realize that if these turn out, I will have to snub you as I will officially be too fancy for the plain folk around here.


Well they turned out great!!! Yes you may be envious. They were SOOOOME kind of good!

Tuesday, August 10, 2010

The kids make cookies

Well it's the last full week of summer vacation before school starts and the kids are filling up the days with a few more fun activities with grandma and grandpa before they have to start doing homework!!  Ewwww!

First the boys get the kitchen.  Both my son, 15, and my brother, 12 enjoy working in the kitchen, so they make chocolate chip cookies.

Then, the girls tackle their recipes...Peanut Butter Cookies!  In the picture is Brooklyn, 9, my sister, 15, and Elena, 11.

So before summer ends... take some time out and make some cookies!! (Then bring some by my house cause these will be gone in less than 24 hours) :)