It’s so nice to have my sweetie home for a little bit! He worked so hard last year and was away quite a bit- as you can imagine the “honey-do” has a few things on it. 🙂
He (we) have been slowly working our way through the list… more on what projects we’ve started later.
Another reason I like that he’s home is that he cooks for me 🙂 I can cook and I don’t mind it but when it’s just me sometimes I take the easy route and have a quick meal. The first few days he was home we cooked a few dinners together. He has been working locally and occasionally we are on opposite hours so it’s nice to be able to make a meal for me to take to work and then leave him some ready for when he returns home.
So I bet your wondering where I am going with this… 🙂 I made my first quiche last week! I know some of you are saying, “quiche, really??? that’s so easy to make” But… it was my first attempt and I think it came out pretty well! I looked up a few recipes on the internet and yes I’ll admit that I may have even searched for “easy” quiche recipes.
I combined a few to put my own spin on it and this is what I came up with!
1 frozen pie crust
4 eggs (originally I started with 6 but it was too much liquid for the particular pie crust I bought once I made the mix)
1 cup half & half
1 red onion (diced and only used about 1/4 cup)
1 cup shredded cheddar cheese (I did split the cup between white and orange to add a little color and additional flavor)
2 tablespoons of Ricotta cheese
salt & pepper
Meat optional (I used a ham steak which was about 1lb)
-Preheat oven to 375 degrees
-Line the pie crust with the shredded cheese
-Mix eggs, half & half, ricotta cheese and a little salt and pepper
(Thanks to The Food Network © & Robert Irvine in “Restaurant Impossible” for the simple recommendation of using S & P to simply season food)
-Lightly saute ham & onion
-Layer quiche for baking (this is the order I used)
- Pie crust
- Shredded Cheese
- Ham/Onion mix
- Egg mix
Then bake for about 40 mins or until top lightly brown and egg fully cooked in middle
Let it cool for a few minutes and enjoy!
This is definitely getting added to my cookbook and I imagine will be made with many different variations!
Hope everyone has a great weekend!