Quiche Lorraine: Bacon and Asparagus!
I really don’t intend for this to be a “food” blog, it’s just that right now, several projects are at midway points! …and, when I’m ready, I’d rather show THOSE projects as COMPLETE stories, instead of as bits and pieces. However, cooking meals is something that I do start and finish EVERYDAY; thus, posts are quick and easy to create. Tomorrow, I promise I’ll talk about something other than food. Maybe, I’ll talk about the jewelry I make or the crazy antique door that I bought, today. Idk. We’ll see… Tonight, though, we’re talking Quiche.
Tonight, I made Quiche for dinner, again, and liked it. Despite all of the “Great Value” staples that you see in my next photo, I’m actually NOT sponsored by WalMart (or anyone/company)for these posts. As of today, this is an un-monetized post. If that changes, I’ll let you know. WHY “great value” ptoducts? Easy: WalMart super center is like a block from my house, their products are sometimes like half the price of other brands, and for the most part, they’re more than satisfactory. When I prefer a “brand”, you’ll know via my link.;) k? K!
Tonight’s Dinner is Starring: Bacon, Asparagus, White Cheddar, Spinach, and Feta!!
I’m attaching my recipe, with photos.
1 cup of all-purpose flour, sift
3/4 teaspoon salt
1/3 cup butter room temperature
4 Tablespoons milk
* I combine the flour and salt. Using my hand, I cut the butter into the flour mixture until the butter seems to disappear, creating sort of a damp sand texture. I gradually pour the milk in, one tablespoon at a time while stirring the mixture with my hand. I grab the dough (still in the bowl) and mix with my hands, gently. I put the dough on my heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for my pie dish. Carefully, I roll the dough around the rolling pin then roll it out over the greased glass pie dish. I then fold under the excess around the edges and press a fork around the edges. Repeat for the second crust.
QUICHE FILLING: (steps A, B, and C)
2 packages of bacon, cooked thoroughly, and crumbled
(note: I use a cast iron skillet that was given to me by my Gram and an iron Bacon Press that I bought in Eureka Springs, AR, for best results. My Gram presses each piece of bacon individually with a fork while she cooks it. I wish I had her patience; I love using my bacon press. I wonder if she knows about bacon presses. The way she does it is great, always crispy; but a press would should give her back a few minutes of the day. Maybe I should get a bacon press for her, soon.)
1 diced onion, cooked in the remaining bacon grease
1 pkg of frozen spinach
1 bundle of fresh asparagus
(note: I steam my spinach and most of the asparagus, chopped, together in a steamer pot. I saved 12 spears per pie for decoration on top, after snapping off the coarse/fibrous bases of the spears.)
1 pkg of crumbled feta cheese
1 block of sharp white cheddar, shredded (save some to top the Quiches)
* Next, I combine all of the above ingredients in a mixing bowl, and transfer half into each crust.
Mix together 8 eggs, 2 cups of milk and salt/pepper. Pour half over each quiche.
Sprinkle remaining cheddar cheese on top of each Quiche and arrange decorative asparagus spears.
BAKE at 375F for 45 minutes. Love!!
I make quiche pretty frequently, while I vary the ingredients of Part A according to what I’m in the mood for (bacon&asparagus or chicken&brocolli or ham&peppers or…), I always keep Part B the same. It’s a mix that works well for me.
Enjoy! Your Friend,
~Amber Hamilton Henson
Like this post? Be sure to check “my Kitchen” for links to more of my recipes!
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Guess what?! My quiche was featured!! 😀 😀 😀
Love Linking! (as always, if this post is featured,the hostess’s button will be attached to this post AND my shares page!)
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