Quiche

I used to think that because of the name...quiche would be complicated to make. But when I found this recipe over at pioneerwoman.com I realized that it isn't complicated at all. Infact its once of the easiest things I have made and its sooooo yummy. Now.. I have to confess that I use already pre-made pie crust because I haven't found a recipe that is easy enough for me to do. But I am still looking and when I find one then I will for sure have to post it. Of course you can mix up your choice of filling but I have found that these really compliment each other quite well. Also, please note that this recipe is for a deep dish pie crust. If you don't have a deep dish then either half the recipe or make two pies (which is what I did)....Enjoy!

7 eggs

1 1/2 cups half & half

2 cups grated swiss cheese

salt and pepper to taste

3/4 pound bacon

1 stick butter

1 onion, very thinly sliced

10 oz mushrooms, sliced

1 can quartered artichoke hearts

1 deep dish pie crust or 2 standard pie crusts

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Preheat oven to 400 degrees

In a skillet, fry bacon until crisp. Let cool, crumble and set aside. Pour out excess grease and melt butter in the same skillet. Add onion and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt to taste. Remove from heat and allow to cool for about 20 minutes.

In large bowl, beat eggs with half & half. Add grated cheese, salt and pepper and set aside. With a slotted spoon, add mushroom mixture into egg/cream mixture. Add bacon and stir together.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on baking sheet and bake at 400 degrees for 1 hour, removing foil for the last 10 to 15 min. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for 10 min before serving.

Chinese Omelette

Ever have left over chinese food? Ever wonder if there is something else you can do with it? Well, there is and it might sound a little crazy but it's absolutely delish! My dad use to make us these when I was young and sometimes we would order extra food the night before just for this purpose. When I introduced this to my family, I at first received some weird looks but I just had to smile to myself as they licked there plate clean.....Enjoy!

Its really very simple...

All your left over chinese food including the rice

eggs

cheese

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Cut your chinese food into bite size pieces. Combine all the leftovers in a pan and warm up on medium heat. Prepare omelette using cheese and the chinese food!

Rhubarb Big Crumb Coffeecake

My husband is huge rhubarb fan. I hadn't much to do with the stuff until I met him. For his birthday he usually gets some type of rhubarb dessert but I decided to try something new and make this for his breakfast. This recipe is a little bit involved but the results are definitely worth it. Not a rhubarb fan? Don't fret because this could also be made with blueberries, raspberries, sour cherry or any other tangy fruit you can think of. Just adjust the sugar because they would need less sugar then the rhubarb. Next time I think I will try adding strawberries in with the rhubarb....Enjoy!

Butter for greasing pan

For the rhubarb filling:
1/2 pound rhubarb, trimmed and sliced 1/2 inch thick
1/4 cup sugar
2 tsp cornstarch
1/2 tsp ground ginger

For the crumbs:
1/3 cup brown sugar
1/3 cup sugar
1tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/2 cup melted butter
1 3/4 cups cake flour (all-purpose would work fine too)

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup cake flour (all-purpose would work fine too)
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
6 Tb softened butter, cut into 8 pieces
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Preheat oven to 325 degrees. Grease 8-inch-square baking pan. Toss rhubarb with sugar, cornstarch and ginger. Set aside

To make crumbs, in a large bowl, whisk together sugars, spices, salt and melted butter until smooth. Stir in flour. It will look like a solid dough

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix flour sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in 2 batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl. Scoop out 1/2 cup of batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set aside batter over rhubarb.

Using your fingers, break topping mixture into big crumbs (all around the same size) Sprinkle over cake. Bake cake until toothpick inserted into center comes clean of batter (it might be moist from rhubarb), 45-55 minutes. Cool completely before serving.

Optional: Sprinkle with powdered sugar!