Spinach Bacon Quiche

I honestly try to be healthy.  Really, I do.  But sometimes you try a million (or maybe actually only 6) really healthy recipes, then try one slightly less healthy recipe, and the one with heavy cream is just remarkably tastier.  Remarkably.

That’s my quiche story.  We have 8 chickens, and thus we have 5-6 eggs a day fresh from the yard.  It’s a tasty problem.  Sometimes breakfast consumption almost does the trick (with some sharing added in).  Sometimes we end up with 40 eggs in the fridge.  Sometimes we use a dozen eggs for a potluck, eat 4 for breakfast, and we still have 40 eggs in the fridge.

It is safe to say that I’ve tried out a whole bunch of egg-centric recipes in the past several months.  Most of them were tasty.  Most of them also included kale and tomatoes and olives and all things healthy.  Then I tried this recipe.

This recipe has spinach, and plenty of it (yay!).  It also has heavy cream and bacon and cheese.  It is so much my favorite that I didn’t wait a day to post it on the blog.

Okay, that’s not entirely true.  I made it once a few weeks ago, and I didn’t really follow the recipe that closely.  It was delicious, but I could see why the recipe should be followed more closely.  Today I tried it with more integrity of recipe and a few more adventurous options, and it was glorious.  The eggs are fluffy and rich, the spinach and bacon and cheese are spinach-bacon-cheesy.  Yum is all you really need to know.

And who doesn’t eat a little bit of heavy cream every once in a while?

The original recipe can be found here, and thank you to the creator, Paula Deen.  Here’s my slightly tweaked version (but not tweaked so much that it’s missing important steps like the first time I tried it):

Spinach and Bacon Quiche

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Ingredients

  • 6 large eggs (or you can squeeze in 8 if you’re trying to use up your 40 eggs like I am)
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups grated cheese, more or less (cheesiness is important, but not as important as that heavy cream, in my opinion)–I used cheddar the first time, mozzarella the second (because it was available), Monterrey Jack would be delicious, just pick a favorite that seems right to you
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Instructions

Preheat the oven to 375 degrees F.  When you think you’re about 5 minutes away from putting the quiche in the oven, pop the pie crust into the oven (in the pan) so that it can pre-bake a tiny bit.  I don’t know what the pros say about this step, but I do know that I didn’t do it the first time, and the crust was kind of soggy.  Did it the second time, and the crust was perfect.

Combine the eggs, cream, salt, and pepper in a food processor or blender.  Don’t skip this step because “whisking seems like a good substitute.”  I think at least 1/2 of the wonderful texture of the end result has to do with the blending step.  Layer the spinach*, bacon**, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut and serve.***

*Chopping the spinach is so important.  Didn’t chop the first time, and I only got a tiny bit of spinach in the crust before it was full.  I missed the extra spinach later.  I really did.  Chop chop!  Sometimes laziness pays off in the kitchen.  Sometimes it doesn’t.

**I usually cook bacon on the stovetop, but I went with the instructions here and ye ol’ oven this time.  It worked like a charm (read: crispy, perfectly done bacon), and I didn’t smell like bacon for the rest of the day.  That could be a bonus or a negative.  Use the info as you will.

***Sorry about the excessive notes.  The original recipe is so short.  I feel like I took advantage of that freedom the first time I made this.  It was tasty, but there was room for so much extra tastiness.  Chop and bake and yum!  Or do it any old way you want.  I won’t ever know.

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Snow Day Salad?

Snow days don’t automatically bring to mind memories of great salads, right?  Right.  But I plan our meals a week at a time, so it just happened that we had one recipe left when we found ourselves snowed in for the weekend–Spinach and Barley Salad with Grilled Pork (a la Country Living).

 

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photo by Stephen Devries (via the Country Living website)

 

I know, I know.  It sounds healthy.  Who gets excited about spinach and barley?  Much less the beets and radishes and carrots that get thrown into the mix.  But trust me on this one.  It is delicious.  We decided it deserves a spot in our regular meal rotation, and that’s kind of a big deal.

I’ve been in a bit of an anti-cooking, anti-veggies kick lately.  Sadly, I’m an adult who feels the need to eat the occasional vegetable, even when I don’t actually want to eat a vegetable.  And my husband has this strange love for all things healthy.  I grudgingly picked this recipe to try to tick those boxes.

This salad was so flavorful and fresh and hearty at the same time.  The dressing was perfect with all of the strong vegetables, and the pork made it feel much less virtuous (in a good way).  Other bonuses include reasonable clean-up and very little actual cooking.  This was so good that I chose the leftovers for lunch today instead of the off-brand Easy Mac that’s hanging out in our pantry.  That’s quite a coup.

In case you didn’t see the link before, you can find the recipe right here.

(I know I’m not the only person who struggles with a love for fake cheese and all things carbohydrate, so put that stink eye away.  They’re just so good.  Please don’t let that cloud your opinion of this recipe.  This is no Easy Mac.  But if you happen to like Easy Mac, you still have a chance of liking this recipe.  It’s like a Venn Diagram.  Not all fake cheese eaters will like this, but some will.  Not all radish eaters will like fake cheese, but some will.)

And hey, enjoy the snow if you’re lucky enough to have some in your neck of the woods!

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Blueberry Cake with Lemon Buttercream Icing

Okay, so mid-November ’tis not the season for blueberries and lemon buttercream, but Scott’s mom recently found this recipe and passed it on to me.  I couldn’t resist trying it out as soon as possible.

The occasion?  Birthdays, of course.  There were a few birthdays among our friends, and our favorite almost one-year-old is on that list.  I’m saving him an actual piece of cake for his actual birthday.  In the meantime, I discovered that while he’s okay with lemon buttercream icing, he’s absolutely in love with blueberries.  Love our kid.  I can’t get enough icing and just like blueberries.  He has his life in order.

Oh, and there’s zucchini in the cake.  I didn’t actually taste it, but you can feel good about having at least 1/10 of a zucchini in your cake, right?  This stuff was delicious.  It was essentially one of the best blueberry muffins I’ve ever had topped with light but flavorful buttercream icing.  As a huge fan of lemon, it was pretty dreamy.

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Blueberry (Zucchini) Cake with Lemon Buttercream Icing

Ingredients

Cake

  • 2 cups finely shredded and drained zucchini
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 1/4 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (save a few for the top, and this is about 2 cups if your blueberries don’t come in pint-sized containers)

Icing

  • 1 cup butter at room temperature
  • 3 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 large lemon, juice and zest (about 2 tablespoons of juice, also save some of the zest for the top)
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.  Butter two 8-inch round cake pans (or 9-inch or use cooking spray–do what you normally do here… I used butter and a paper towel to get a thin layer of coverage on each pan).

Grate zucchini (one large or two small should get you to 2 cups–used the small part of a box grater) and place in a clean dish towel.  Squeeze until most of the liquid is out of the zucchini.  Set aside the 2 cups of zucchini after they have been drained.

In a large bowl, beat together eggs, oil, vanilla and sugar.  Hand-mixer works well here, but go with what you’ve got–spoon or stand mixer would be okay, too.  Fold in the zucchini.

Combine flour, salt, baking powder, and baking soda in another bowl and stir to combine.  Then slowly add those dry ingredients to the wet ingredients and mix until combined.  Gently fold in the blueberries.  Divide cake batter evenly between cake pans.

Bake 35-40 minutes in preheated oven, or until a toothpick inserted into the middle of the cake comes out clean (blueberry stains permitted).  Cool 20 minutes in the pans, then turn out onto wire racks to cool completely.  If you need to hurry that process along, a few minutes on the wire rack in the freezer will do the trick (said the person who never allows for cooling time before the cake needs to be done).

For the buttercream, combine butter, sugar and salt and beat until combined.  Add lemon juice and vanilla and beat for 3-5 additional minutes or until creamy (maybe even a tiny bit fluffy).  Fold in the lemon zest except for the zest reserved for the top.  Frost the cake as you please (d0llop on the bottom to hold it in place, then between the layers, then top and sides).  I thought there wasn’t quite enough icing when I was putting this together.  You definitely have to ration the icing.  BUT when I was eating it, I realized that the buttercream is fairly sweet, so if there was more icing, it would be too much.  So trust the recipe even if you have a tiny bit of cake showing through your icing.  It tastes just right.

Top with blueberries and lemon zest, and then eat some cake!

 

 

 

 

Birthday Week Menu

Okay, I sadly don’t have time to write an in-depth post about every meal in Scott’s birthday week.  But I do have time to tell you what recipes we used.  Not one was a loser.

And who gets the credit for this tasty menu?  Scott.  Birthday boy picks birthday food.  His birthday week always includes more fun recipes than mine does, but I have no one to blame but myself.  Now I just have to figure out what our kiddo wants for his first birthday week.  Cheerios covered in avocado?  Hmm.

  1. Nicoise Salad (The Kitchn)
  2. Fried Chicken (Pioneer Woman) with Buttermilk Biscuits and Salad
  3. Pesto-ish Chicken with Farfalle (inspired by Giada DeLaurentiis)… this is the only one that I did very much off-recipe.  I used a Southern Italian Herbed Chicken recipe from Giada and was going to use a Pesto Farfalle recipe as well.  Turns out the sauces were very similar, so I pieced them together into one recipe.  Made the chicken, made the uncooked sauce (much like pesto), made the pasta, combined into a heaping pile of deliciousness.  It saved lots of time, and we still had all of the tasty elements.  But I can vouch for the flavors of the Southern Italian Herbed Chicken.  You can find that recipe here or in Giada’s Feel Good Food.
  4. Green Chile Chicken (Pioneer Woman)… I used to swear by her Tequila Lime Chicken recipe, but I think there’s a chance that this is even better.  Maybe I would have to make them both in the same week so I could properly compare.  It’s a tough life.
  5. Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs (Giada De Laurentiis)… This one was not for the faint of heart.  There are multiple kinds of meat and cheese in the recipe.  Not a ton of veggies.  But.  It’s delicious.  So if you’re feeling like a bit of hearty Italian fare, you’ve found your recipe.  The flavors are rich and layered.  The pasta is a nice back-drop of simplicity for all of the richness.  It’s a winner.
  6. Thai-style Steak Salad (Serious Eats)… the only heresy I committed here was adding edamame to the salad.  It was nice to have the extra veggies in addition to all of those delicious herbs.  Lots of light, fresh flavor here.  Plus some steak so it isn’t too herby and light.  You would hate for it to be too light, you know?  🙂
  7. Cake!  The cake is important.  Hazelnut Crunch Cake with Mascarpone and Chocolate (Giada again, because we like her).

fullsizerender-6The cake was probably my favorite food of the week.  Big surprise, right?  The chocolate cake base was simple to make (thanks to the use of a box mix as recommended), and then it got fancy after that.  I’m terrible at making caramel anything, but the caramelized hazelnut crunch element wasn’t a killer.  And then everything together was just amazing.  Mascarpone whipped cream?  WITH CRUNCHY CARAMELIZED HAZELNUTS?  Yes, I’m screaming because it was so good.  But the kicker was the orange-chocolate crumble on top.  It was so unexpected and wonderful.  Thank you, Giada!

Happy birthday, Scott.  I’m glad you have such fun food taste.  Now it’s time to eat some lentils and spinach and 15-minute meals.  Whew.

Zucchini Corn Fritters (A.K.A. Summer and Childhood and Nice Things)

In addition to chasing around a now-crawling baby, we’ve done some cooking this summer.  My (very local) farmer did some corn-growing, and we combined our efforts to cook some corn from the yard.  Lots of it.

One of my favorite recipes for this summer’s corn bounty was for zucchini corn fritters.  When I was a kid, we went to my grandma’s house for a few weeks  in the summer.  There were always a ton of fresh veggies at her house–corn and peas and tomatoes and cucumbers, oh my!

My very favorite of all the food was her drop cornbread, thus named because you drop it into the pan and cook it in blobs of tastiness.  It’s crispy and delicious in a way that other cornbread will never be.  It’s really the only cornbread that I love.

For some reason, I don’t ever make that cornbread.  Maybe it’s because I didn’t have a recipe for it.  It was just this grandma thing that existed in my childhood.

Until now.  [Cue happy music.]

These zucchini corn fritters are A) delicious, B) simple, and C) healthier than your typical pan-fried bread due to the addition of fresh corn and zucchini.  The zucchini wasn’t super obvious when mixed with all of the other ingredients, but I felt slightly virtuous as I ate the tasty bread.  I knew it had an extra dose of veggies inside, even if it tasted almost just like my grandma’s cornbread.  Winning all around, right?

img_4138Go get yourself some zucchini corn fritter recipe goodness here: recipe!

Don’t forget to get some spicy ketchup to go with it.  Spicy ketchup is perfect with these.  And with sweet potato fries.  And lots of other things.  You’ll like it.

Giada’s Green (and GOOD) Carbonara and Some Olive Oil Adventures

First, I’m going to torture you with stories of my day.  Then I’ll point you towards super delicious food.  It looks like this: But before I get to the food… It was a nice day today.  I had a short … Continue reading

Chalkboard Countertops

We recently had our master bathroom professionally remodeled, which was amazing.  Really amazing.  When someone says the demo in your bathroom was the worst they’ve seen in 15+ years of construction, you say, “Thanks for being here!” and count your lucky stars you weren’t doing the demo yourself.  Someday soon, when I master the use of a camera in tight spaces, I’ll share the pretty new bathroom with you.

The side-effect of that remodel is that I needed to repaint our main guest bathroom (lost a closet to make the master shower bigger, gained some new wallboard to replace the old closet door).  In the end, the need to repaint lit a fire under me.  I really wanted to do a few small, inexpensive things to finish the main guest bathroom.

If we live here for 20 more years, there’s a chance we’ll replace the green sink, toilet, and shower/bathtub.  But for the intervening years, we’ll be sticking with the existing fixtures (and matching tile around the sink area).  Lucky for me, I feel like I can work with avocado green.  It’s kind of nice once you take away the rust brown/purple/orange/green paisley that used to be all over the bathroom.

So a quick, almost free facelift for the bathroom was my goal.  In the end, I spent $27 and very little time.  Success!  I did a few small things you probably don’t care about (painted a few things, switched out the brass towel bar for four small silver hooks).  But the big switcheroo was the countertop.

The countertop used to look like this:

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Honestly, I didn’t hate it.  I just thought that we could do better (for free).  I was looking for something that would look a little bit less 70’s next to the green tile/sink.  My dream project was thin layers of concrete on top of the linoleum.  It looks like a really cool project, and I’d like to try it sometime.  But I couldn’t do that without uninstalling and reinstalling the trim and sink.  I was pretty sure that would cause significant damage to something (since I’m not a pro by any means).  Which would cost money.  So that was out.

Enter the leftover primer from our other bathroom.  And some painter’s tape.  And sandpaper.  And last but not least, some spare chalkboard paint.  Maybe it’s bad that we had all of those things around the house.  I think it’s great though.  We can do projects any old time.  No money was actually spent on this project.

First the sanding happened.

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It was such a small space that it only took 20-ish minutes.

Then there was taping.

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It looks less “sanded” there because I washed it off.  It’s just slightly less shiny than the original surface.

The taping around the sink wasn’t perfect, because I’m not really a meticulous prepper.  Oops.  I had a plan for the aftermath of that.

So sanded, check.  Taped, check.  Then came priming.

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And finally, the fun part–actual painting with chalkboard paint.  I picked a nice, normal paintbrush instead of a roller.  Mostly, I picked the paintbrush because I was cheap.  I knew I would have to paint the layers over a few days, I’m terrible at washing out rollers, and I didn’t want to pay for more than one roller for such a small project.  Paintbrush to the rescue.

It was so quick to paint each layer despite not using the fastest tool.  Maybe 15 minutes per coat.  I tried to stick to brushstrokes in one direction at a time (all horizontal one time, all vertical the next), and it ended up creating this nice linen-ish texture in the end.  On top of the already quite thick texture of the countertops.  Plenty of texture on this counter, believe me.

What I didn’t factor in was the final untaping.  It ripped up some of the paint, and I had to do touch-ups with the world’s tiniest paintbrush.  You can see that fun part here:

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After the painting (three layers) and the touch-up, there was A) a happy sigh, and B) a chance to admire the smooth black finish of the counter.  There was also a chance to use a razor blade to scrape paint off of the metal trim where the taping wasn’t perfect.  It worked pretty well.  Around the edges, the trim was curved and such, so I used sandpaper to get rid of the paint.  The sandpaper/razor combo did the trick really well.  It turns out there are nice things about metal trim around your sink and tile.  You can scrape and sand and still have good trim in the end.

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Yay!  Better.

Which just left treating it like a chalkboard–rubbing a layer of chalk all over the countertop, washing it off, and going on with my merry life.

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Sometimes I leave it blank, and it looks at least 5% like soapstone.

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Sometimes I use it like an actual chalkboard.

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It might be unusual, and it might not be the exact color scheme I would pick on my own.  But I like it.  And it was free.  And I think I could happily live with it for 20 years.  Maybe 25 years.  What more could you ask?

P.S.  I’ve read on other blogs that people have done this same thing in bathrooms and on kitchen countertops.  It is reported to hold up well, so I wasn’t too worried about trying it out.  This particular countertop doesn’t see a lot of hard use, so how bad could it be?  So far so good (a few weeks in).