Quiche!!

Ahhh.... the quiche! How do I love thee...? A lot!

So the best part of the quiche is the crust as we all well know. So see below for my super simple, be brave and you'll be fine, pie crust recipe and "mothership" recipe for the quiche filling.

Lovely! Now what to do with those crust trimmings?

Cookie sheet to catch boil over

Crust trimmings + cinnamon & sugar. Bake 350°F. 10min = heaven.

Nom, nom!!

"Be brave" 2 pie crust recipe

2 C. all purpose flour
1/2 tsp. salt
3/4C. shortening - chilled
4-8 Tbs. ice water
- Begin in a cold room! Pie crust needs two things to come out flakey and perfect. Be cold and be quick!
-Mix salt and flour. Drop in small chunks of shortening. Cut into flour until chunks are small frosted flake size flakes. I like to use the narrow edge of a rubber scraper. It doesn't stick and doesn't mash the shortening into flat globs.
-Then... the water. Every time I add the water it is different depending on the humidity. So I start with 4 tbs. mash it around with the flat side of the aforementioned spatula. It should start to join together in nice flakey looking layers. Keep it as dry as you can but still get the mixture to combine into a ball. -This is where your WARM hands come into play. Once you think the water level is just about right put your hands in and try balling it up. If it's still to dry at this point add a bit more water. Keep this step short. The more kneeding and touching the less flakey.
-Halve the mixture and put one ball on a plastic wrap sheet placed on the table. Smoosh the ball down flatish then add top covering of another sheet of plastic wrap. Roll out into pie pan sized + 1/2" circle. Quick now! Keep it cold and fast!
- Remove top covering of plastic wrap, place your pie tin upside down onto dough, flip and gently remove bottom layer of plastic wrap. Help crust slide into lay flat on the bottom of pie tin. Trim and crimp edges.
Add quiche filling!

Get the filling prepped before starting the crust so it's still cool and dry!

"Mothership" quiche filling
These instructions are the amount to put in each pie crust. So double if doing two.
1/4C. layer of shredded cheese... swiss, motz, cheddar etc.
1/4C. layer of aromatics... diced sauteed onion or leeks
1/4 C. layer of sauteed veggi.... diced peppers, broccoli, whatever sounds good
1/4 C. layer of shredded cheese
Sprinkle with 1/8 tsp salt and 1/8 tsp pepper and 1/8 tsp herbs. I like the basic Italian herb mix.
 THEN:
3 eggs to 1C 1/2 & 1/2 - I base this mixture on how deep the pie tin is and how much veg etc. I want in. Mix more as you need more. ( 1 egg to 1/3C. cream ratio)

 Bake at 350°F for 45-60 min. Until center bounces back when touched. 

Italian night!

So you don't think that everything I cook comes out of the pressure cooker...

 

Bruschetta with some amazing olive oil an Italian friend gave us!

Fresh Basil, tomato, fresh mozzarella, with a few drips of olive oil and balsamic vinegar. I prefer it on little slices of toasted baguette. Pictured here on some plain water crackers.  Not too shabby.

Oven roasted brussels! My new favorite veg!

 I steamed these in the microwave with a little water or four minutes then tossed them in olive oil, salt, pepper... and yes my favorite herb, thyme. Then roasted in the oven on 400°F for 15-20 min till they got a little brown and crispy on the outside than grated a handful of parmesan over the top of the hot little babies!

Before the oven!

Super fast and easy I just alternated layers of polenta rounds sliced from a log with shredded motz, and turkey burger bolognese sauce. In the hot box at 350°F for 30min. Danny loooved it! Yay!

Freezer food! Butternut & Barley Risotto

From frozen...

..to fab in less than 20 min!

Trying to use up some "freezer food" (Danny's always nagging about the freezer food) and some soon to be sad occupants of the crisper drawer. I pulled out a pressure cooking cook book I found at the library last weekend and "DING!" I came across a butternut squash and barley risotto recipe. So I took a few of the ingredient ideas and the cook timing suggestion and used what I had to make it my own! It was delish and super creamy, just like regular risotto only maybe a little better for you using the protein and fiber filled barley.

 Barley and Butternut squash risotto
1 C. pearl barley (rinse and check for little rocks)
12 oz. frozen or fresh cubed butternut squash
1/4 C. diced onion
4 salks celery diced
3 C. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
Pressure cook on high for 18min
 Add after cooking is through:
1.5 C. grated Parmesan cheese
1 tsp. thyme leaves
Stir well to melt parmesan and smash  up squash to make nice and thick.