Tag Archives: Olive oil

Spinach+Goat Cheese+Onion+Bacon Quiche=Delicious!

Hey Little Steer! Check out that Spinach Quiche! Photo by mjb2011
Hey Little Steer! Check out that Spinach Quiche! Photo by mjb2011

missjunebug recently updated her reliable old standard recipe for Quiche Lorraine and made it a tiny bit healthier by cutting back on the bacon and adding spinach and a little goat cheese.

Here’s her recipe re-do:

missjunebug’s Spinach+Goat Cheese+Onion+Bacon Quiche

Read the recipe through for the list of all the ingredients.

Homemade crust or Pillsbury Pie Crust (just unroll and you’re ready to go!)

4 eggs

1 cup Half and Half

1 cup whipping cream

4 eggs

1 T. flour

1/2 tsp. Kosher salt

1/4 tsp. pepper

Pinch of ground nutmeg

Whisk up the above ingredients and set aside while you assemble the quiche savory components.

1 bag baby spinach

1/2 chopped onion

1 T. olive oil

Cook baby spinach in a skillet or saucepan over medium heat. Stir occasionally until cooked down. Drain vigorously using paper towels–wrap and squeeze out the liquid, then chop.

Heat olive oil in a skillet or dutch oven. Toss in the chopped onion and saute until onion is translucent. Add the drained, chopped spinach and combine with onion. Saute together a minute or two, just long enough to blend flavors.

Now prepare these ingredients:

6 pieces bacon, fried until crisp (missjunebug loves Farmer John’s) and crumbled

1 1/2 cups Jarlsberg Swiss cheese, grated

2-3 T. goat cheese, cut up into tiny pieces

Place pie crust in 9″ or 10″ pie plate. missjunebug prefers ceramic ones, but glass or metal will do just fine, too.

Sprinkle in a layer of grated Swiss cheese, then a layer of crumbled bacon. Repeat until you use up all the Swiss cheese and bacon. In one layer, place the spinach/onion saute on top of the cheese/bacon layers. Finish off with the tiny pieces of goat cheese. This part is a little messy since the goat cheese is a soft cheese, but do the best you can.

Pour the custard mixture evenly over the ingredients in the pie plate. Bake on the lowest rack in a 375 degree oven for 45-50 minutes, until quiche is golden brown on top and firm in the center.

Cut into generous slices and serve with a fruit salad of cut up Gala apples, mandarin orange segments, and raspberries! Delicious!

Yum! missjunebug has already dug into that Quichelicious dinner! Photo by mjb2011
Yum! missjunebug has already dug into that Quichelicious dinner! Photo by mjb2011
Enhanced by Zemanta

missjunebug’s Marvy Marinade for Flank Steak: Delicious x 10!!

Flank Steak with missjunebug's Marvy Marinade! Photo by mjb2010
Flank Steak with missjunebug's Marvy Marinade! Photo by mjb2010

missjunebug and Mr.JB recently collaborated on a great send-off dinner for ElderJB. (We miss him tons already, but what a great visit!!) Flank steak, a relatively inexpensive cut of meat, can be dressed up to perfection with a good pounding and the right marinade. missjunebug suggests you find the right culinary tenderizing hammer and then slather the pounded-not-quite-to-a-pulp flank steak with this marinade. Throw it on the barbie (not the doll, please!) and grill until medium rare, about six minutes a side. Cook up some grilled veggies: mushrooms, yellow, red, orange, and green bell peppers–the more color, the better, and lots and lots of onions for the perfect side dish. Throw a baked potato on the plate and missjunebug assures you, you will have the best meal ever to serve to family and friends.

missjunebug’s Marvy Marinade

1 cup Kikkoman Soy Sauce

1/4 cup lime juice

1/4 cup extra virgin olive oil

1 teaspoon Colman’s Mustard Powder (dry mustard)

A generous grind of black pepper (1/4 teaspoon-1/2 teaspoon)

A sprinkle of Kosher salt

A sprinkle of garlic powder

Whisk together all the ingredients in a shallow baking dish large enough to hold the flank steak. Be sure to mix in all the mustard. It will try to clump up in the liquid. Carefully place the meat in the dish and press it down so that the top is covered with the marinade. Flip the meat over and press down gently again so the marinade completely covers the meat. Place in the frig for up to 3 hours so the marinade can work its magic. Grill 6 minutes a side, slice on the bias, nice and thin and serve with grilled veggies and a big ole baked potato with all the toppings!

Delicious Sides: Grilled Veggies and Baked Potato Pile High! Photo by mjb2010
Delicious Sides: Grilled Veggies and Baked Potato Piled High! Photo by mjb2010
Flank Steak: Up Close and Delicious! Photo by mjb2010
Flank Steak: Up Close and Delicious! Photo by mjb2010
Reblog this post [with Zemanta]