Monday, June 16, 2008

Yeah, I eat quiche. So what?

Tiger and Rocco are on the 7th hole now, and Rocco is 1 over par, while Tiger is even, for a one-stroke lead. Ken was hoping to get home in time to watch the end of it, but it's going pretty fast. I had a time finding out what channel it is on, but I finally found out--ESPN until 2 PM, then it switches over to NBC. There are going to be some unhappy soap opera fans today!

As a retirement present, Ken's Mom got me a subscription to Cooking For Two, and I got my first issue last week. There are some yummy-sounding recipes in there! I want to try Four-Cheese Stuffed Shells, Italian Skillet Supper, Catalina Chicken, Artichoke Chicken and Linguine...there's some good stuff! Of course, to have leftovers for Ken's lunches, I might have to double some of the recipes, thus defeating the whole "cooking for two" concept. But I think I'll enjoy making some of these recipes--nothing is overly complicated, even though sometimes it's fun to try something complicated.

But I'm not making any of those tonight. I don't know why, but I'm in the mood to make a quiche. Probably to do something different from the usual beef, chicken, pork, whatever. I've got a great, easily modifiable recipe called:

Souper Easy Quiche

4 eggs

1 can condensed soup (choices follow)

1/2 cup light cream (I use milk and it works fine)

1 cup shredded cheese (choices follow)

Meat (choices follow)

1/2 cup vegetable (choices follow)

1 unbaked 9-inch pie crust

Soup: cheddar cheese, cream of mushroom, cream of chicken, cream of onion, or cream of celery

Cheese: sharp cheddar, American, Monterey Jack, or Swiss

Meat: 1/2 cup diced cooked ham, or chicken, or turkey, or 6 slices bacon cooked drained and crumbled

Vegetable: cooked chopped broccoli, cut asparagus, sliced mushrooms, or cooked chopped spinach

 

Beat eggs until foamy. Gradually add soup and milk, mixing well. Sprinkle cheese, meat, and vegetable evenly over pie crust. Pour soup mixture over all. Bake at 350° 50 minutes or until center is set. Let stand 10 minutes before serving.

Note: I always find that I have to bake it a little longer than 50 minutes. I check the it with a knife or toothpick inserted in the center.

I serve this with a large salad, and this makes enough for two meals for us.

I always have the fixin's for this on hand. I keep pie crusts in the freezer, and usually have some kind of meat possibility there, too, I keep cans of soup and veggies in the pantry, and I always have cheese. Life is better with cheese, don't you think? Tonight I'm using some ham that I had in the freezer, and I think I'll use some frozen spinach.

I don't mind firing up the oven tonight, because with a high in the low 70's, it feels like a cold snap! I like it warm! It's a gorgeous sunny day, but I could use 15 or so extra degrees. That's just me. My friend in New York City, RaQuel, is the same way, and always says she's part Vulcan. Ha!

Not getting much reading done today. I'll remedy that soon.

6 comments:

lurkynat said...

wow Beth! Thanks A lot!
very interesting!
hope your Fathers Day was good!
hugs,natalie

pchilcoat1 said...

I got writers cramp writing this down, now heading to the store for the ingredients,
gotta give it a try, is Quiche a doggy treat (just kidding)?

eml625 said...

That recipe looks great ! I love spinach, mushrooms, who am I kidding, I love food in general !!! Oh, I ruined the eggplant on the grill the other night (remember me asking you about that !) Blah.
I can never sleep late, even if I was up late. I take after my Dad that way.
Big hugs,
Ellen

cayasm said...

Quiche is so seventies...lol just kidding, in Britain it's very popular, as a main dish cheese and ham, as we say Quiche Loraine. Never a big fan but do love Calzone, yummy.

Take care

Yasmin
xx

queeniemart said...

i love stuffed shells!! They can be pricy with the meat but delicious. I like that magazine you are receiving too. Something tells me you will get a lot of use out of it.
XO

jmoqueen said...

cooking for two huh?  I think they should give you cooking for three as you need the leftovers lol.............sounds like there is some great recipes in there :)  Hope you enjoy them x

Jenny

http://journals.aol.co.uk/Jmoqueen/MyLife