it was just a day for quiche

23127011015_b6198c483e_o (1)I just felt like making a quiche and I had made a ham a few days ago, so I pulled out one of my Smithfield Barn vintage pie plates and away we went. And by the way, spend the money to make your quiche with Swiss and Gruyere cheeses…it makes a world of difference.

Here is what I made (my recipe):

Quiche with Ham and Portobello Mushrooms

6 large eggs

¾ cup evaporated milk

1 large shallot

1 small onion

1 8 oz package of baby Portobello or crimini mushrooms sliced thin

2 tablespoons butter

1 deep dish pie plate and one pie crust (I make my own crust or buy refrigerated pie dough in a pinch – don’t like frozen pie crusts)

2 ½ cups shredded cheese – half Swiss and half Gruyere

About 2 cups of minced up ham

Worcestershire sauce

Tabasco sauce

 

  1. Preheat oven to 400°.
  2. Sauté onion, shallot, mushrooms and ham in 2 tablespoons of butter. Add a little salt and pepper to taste. Set aside.quiche fixings
  3. Beat eggs in a large mixing bowl.
  4. Add milk and mix well. Add a couple dashes of Worcestershire sauce and Tabasco.22708578528_dd9d321aaa_z22708494837_30b4350096_z
  5. Place sautéed mixture into pie crust. Then cheese. Finally pour milk and eggs mixture over top.
  6. Place quiche on a baking sheet and bake on the middle oven rack for 15 minutes at 400°, and then reduce heat to 350° and bake another 30-32 minutes.23127011385_63dc503a55_z

When toothpick or knife comes out of quiche clean, it’s done. Allow to cool at least 25 minutes before serving.

 

Enjoy!

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oh my easter pies!

Savory Easter Pie

Savory Easter Pie

I was inspired by my friend Lisa DePaulo’s mom’s Easter Pizza recipe, but didn’t have everything on hand to make that recipe.  So I took my recent Ricotta Pie recipe and adapted it…to two pies in normal, not deep dish pie plates.

I ended up with a a pair of pies…and here is how I did it:

Preheat oven to 350°

Take ricotta pie recipe  and assemble the filling but ONLY add   2 tablespoons of sugar. Add the vanilla and add the lemon zest of one fresh lemon. Do not add the orange zest.

Take two piecrusts and line two regular pie plates. Put in refrigerator to keep dough chilled.

Split your ricotta mixture in half into two large bowls.

In one bowl which will be your sweet pie add the sweet ingredients (1/2 of the sugar or 1/2 a cup, lemon zest, candied citron/lemon/orange peel, cinnamon, white raisins if you want and even 1/3 cup UNSWEETENED coconut), and there you have the mixture for the sweet Easter or ricotta pie.

In the second bowl (for the savory Easter pie)  beat in one more egg, add half a cup of Parmesan and Romano cheese mixture, and a about 4 to 5 ounces of grated cheddar. I prefer a sharp and white cheddar very dry. Add a little salt and pepper to taste, and a little dill and thyme and tarragon.

In a small sauté pan sauté with 1 1/2 tablespoons of butter melted add  2/3 cup of diced ham, one onion, and eight or nine baby bella mushrooms. Sauté down and drain of any liquid. Set aside to cool slightly. Some dill, oregano, thyme, tarragon to taste. I do not add any extra salt because of the salt in the ham.

Put the meat mixture into the bottom of one of your pie crusts in the pie plates and pour the savory ricotta cheese mixture over.

Pour  your sweet ricotta pie mixture into your other prepared pie crust and plate and you can bake them together in the oven for about an hour – you’re going to have to start checking at about 55 minutes- this is my first time through doing it this way so you guys are learning with me! I took about 1 hour and 10 minutes baking both – the savory dinner pie in the end was ready before the dessert pie.

Both pies turned out ok and are honestly very tasty and disappearing fast, although I probably should have taken both pies out of the oven at the 1 hour mark.

Buona Pasqua!

Sweet Easter Pie

Sweet Easter Pie

 

the time has come……

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….to start the Christmas baking.

The problem is, I am looking at all these recipes, and haven’t quite decided what it is I will be baking. I know I’m going traditional, and I’ve narrowed it down to the three I’m starting with: gingerbread men, amaretti cookies, and oatmeal raisin.

And yes, part of my deal is I use vintage tins These tins don’t leave the house mind you, but they are the best cookie storage going. The tin in the middle came from the Smithfield Barn!

I also have a bunch of vintage cookie cutters which I love.

At the best thing about baking Christmas cookies is how your house smells. There is nothing better than the smell of baking Christmas cookies!

And yes I have some dog – themed cookie cutters, because if I have enough time, some years I do make dog biscuits.

What are you baking this year?

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