Storm the Gates

In salute to Bastille Day and the end of the French Revolution, I made crepes for dessert tonight. The crepes were filled with raspberry jam, fresh raspberries and peaches, and a dollop of cream. A few toasted almonds were sprinkled on top.


Before that we had quiche, along with a big green salad and cantaloupe. The quiche was made with eggs, milk, spinach and fontal, a semi-soft cheese. - Posted using BlogPress from my iPhone

Spinach and Feta Mini Quiches in Phyllo

Quiche is pretty straightforward--a few eggs, milk, seasonings and some kind of filling. Making the crust, however, takes a little more effort. Phyllo dough is a nice solution--and it's lighter as well. I layered four sheets of phyllo, lightly brushed with olive oil in between, and then sliced the stack into six pieces. Each sixth was pressed into a greased muffin tin cup, repeating with more phyllo as needed, and then filled with the custard mixture and baked.


- Posted using BlogPress from my iPhone

Billions of Buttermilk Biscuits and Quiche

We have eggs delivered here from a farm in Pennsylvania each week. Thing is, a dozen eggs is sometimes a lot to use up in a week, and if you don't cook much one week, suddenly you have lots of eggs waiting to be used. So, faced with nearly 3 dozen eggs, I decided to make quiche the other night--ham and cheddar in one, and broccoli and cheddar in the other. I also had a recipe for buttermilk biscuits I'd wanted to try from Gourmet, so I made those and a big salad and called it dinner. The biscuits were good, though I have other recipes I like better, and it made a lot--but having teenagers in the house helped to make quick work of them.