Gentle Friends today is Baking Tuesday and so I'll share what I baked up on Sunday. The super market and Farmers markets are just chockablock full of beautiful soft summer fruits so I had to get some peaches and do something - I found a recipe on AllRecipes for a Peach Coffee Cake II - I made a few changes.... I upped the peaches from 4 to about 6 cups...
I also changed the topping - I switched the white to dark brown sugar, added a goodly amount of nutmeg, 1/2 C of rolled oats and upped the pecans to a heaping 1/2 C. - and this is what popped out of the oven...
and Sunday evening, just to make sure it was alright I hacked into that sucked for a tatse, Rico scooped some black cherry ice cream as a topping (vanilla would have been a better fit, but when all you gots is black cherry you go with it).....
...even as it was coming together I thought this is way more cobbler-esque than coffee cake, but warm with some ice cream, it was damn good!! A perfect Summery treat!
Now for the second part of the Post title - one of the things I took away from my mom's house in January was her big binder Recipe Collection - and in that binder is a quite tasty Quiche recipe. A little back story, my parents where big Bridge players, like heavy hitter Bridge players and my Mom was a SaHM. As a SaHM she had time to play Bridge and she was part of a long standing Bridge Club that met every two weeks at different players homes. A part of the Bridge day was a break for lunch. This recipe was one of my Mom's Bridge playing friends, Gloria Miele (pronounced Meelee). I have used it as a basic recipe for years from a copy I made a long time ago. What promted all this was a pound of bacon in the refridgerator we had thawed out for BLT's, but never made.... now I am not going to waste good bacon, but what to make with it, a Quiche. Here's Gloria's Recipe for - direct from the yellowed 3 x 5 card -
Gloria Miele's Quiche Lorainne
Preheat oven 400 - Bake for 35-40 Min.
1/2 lb Bacon, fried crisp & diced
1/4 lb grated Swiss Cheese
1/2 - 1 C milk, evaporated
S & P, Nutmeg, Paperika
Beat Eggs, stir in other ingredients, dot with oleo. Pour into pie shell
Maryland 1974 - Excellent!!!
That's the recipe, and it can be doubled to make two Quiche's. It is quite good and super easy to make, basically mix and pour. I do things a bit differently - I usually make one quiche, but double deep and big. I use heavy whipping cream and not evaporated milk, I like to use a pound of bacon and I like to saute an onion to mix in.....
... so I got everything together and hauled out my big 12" spring form pan, and rolled out a thin pastry shell - then as the receipe states "I stirred together the ingredients" and poured them in..... for this big of a Quiche I used 5 eggs, 1 lb of bacon (less the piece I ate), 3/4lb grated Swiss/Emmentaler cheese 1 3/4 C Whipping Cream, 1 big onion sauted, quite a bit of nutmeg and lots of S&P
and with this being so deep and big, I turned the oven down a bit to about 325 and baked it for alomst an hour and out popped ......
... this beautiful puffed up Quiche!! I let it sit for about 10 minutes and then took off the ring and slid it off the bottom....
..... Rico made some great crunchy tater-tots for a side dish and I hacked up the pie....
.... so this giant sucker was dinner last night, lunches today and will be dinner with a green salad tonight. I love it when something can serve for a few meals!!
That's about it for today sports fans. Not too much on the LK Mystery stitching front, I have been working on an Exchange that will go out on Thursday, and put together my next to projects - Christmas things!!!