I invited a few friends over for breakfast and to watch the royal wedding last Friday morning.  This fabulous quiche was the centerpiece of our meal, and it garnered such rave reviews that I knew it must be blogworthy.  My guests all asked for the recipe, and one even said that she’d like to make it for her mom on Mother’s Day …. so here you go!

This quiche could not be any more simple to make – please don’t be intimidated by puff pastry, it’s not at all difficult to work with.  I pulled the whole sh’bang together in about half an hour, and it would have taken even less time if I had left out the crumbled bacon.  The filling is creamy and delicious and the puff pastry adds a nice twist.

I served roasted baby yukon gold potatoes and a big fruit salad alongside the quiche as we ooh’d and ahh’d over the dresses and hats and music and the beautiful Katherine and her handsome Prince William.  Sigh.  I loved the whole thing, didn’t you?

On Sunday, treat your mom like the princess she is – serve her a slice of this fabulous quiche!  I’d like to point out that there’s a great selection of fresh fruit on sale right now - pineapple, watermelon, and gorgeous strawberries to name just a few.  Your mom would like a beautiful fruit cup alongside her quiche.  Maybe a few roasted potatoes too.

And don’t forget the flowers.  Good luck! 

SPINACH PUFF PASTRY QUICHE
Serves 6
Source:  epicurious.com

1/2 package (1 sheet) frozen puff pastry, thawed
3 oz. cream cheese, room temperature
1/3 c. half and half  (Organic Valley Half and Half is on sale)
3 eggs  (Sparboe Eggs are on sale)
1 10-oz. package frozen chopped spinach, thawed and drained well
1/2 c. grated cheddar, fontina, or Monterey Jack (Sendik’s Monterey Jack is on sale)
1/4 c. grated Parmesan
2 scallions, sliced
1/4 t. salt
1/4 t. pepper
6 slices bacon, cooked and crumbled; optional (Sendik’s Applewood Bacon is on sale)

Preheat oven to 425.  Roll puff pastry to 11″ square.  Transfer to a 9″ diameter glass pie plate.  Use a sharp knife or kitchen shears to trim the edges.  Beat cream cheese in medium bowl until smooth.  Gradually beat in half and half and eggs.  Mix in remaining ingredients.  Scatter crumbled bacon (if using) over bottom of prepared crust.  Pour egg mixture over bacon.  Bake until crust is golden brown and filling is set, about 25 minutes.  Cool 10 minutes before serving.

I’m looking forward to Friday night and possibly hanging out with our neighbor friends on the patio or around a roaring bonfire…I’m secretly hoping that someone out there in the cul-de-sac will read this today, do the neighborly thing, and invite us over for conversation and good cheer.

If they bite, I’ll bring along these delicious, bacon-y scallop skewers.

Schlepping food around the ‘hood. It’s what I do.

(…and psst, neighbor: if you’re reading, I’ll keep my eyes peeled for the Rabbi. **)

BACON WRAPPED SCALLOPS
Serves: 4-5 as an appetizer
Recipe by Sara Moulton

5 bamboo skewers
1 lb. fresh sea scallops – this was 10 for me (Sendik’s jumbo scallops are on sale); cut them in half if they’re really big
10 slices bacon, cut in half if you’ve cut your scallops in half

2 T. olive oil
2 T. honey
1 T. vinegar (I used a white balsamic; use whatever you please!)
2 T. Dijon mustard

Note: soak the bamboo skewers in warm water for at least one hour before you want to grill them. Drain them off and proceed with the recipe!

Pat the scallops dry with a couple of paper towels. Place them on a cutting surface and use a sharp knife to remove the tendon from the side of each scallop. Wrap each scallop with a bacon slice, slide onto a skewer to secure the bacon (I did two scallops per skewer; and in retrospect, I should have cut my scallops in half, they were way huge!).

In a small bowl, combine the olive oil, honey, vinegar, Dijon mustard, and season with salt and pepper to taste.

Preheat your grill (or broiler if desired). Brush honey-mustard mixture on the scallops and bacon. Grill (or broil) for about 4 minutes per side or until bacon is crisp. Keep a spray bottle of water handy to put out flare-ups (you can tell I didn’t do a very good job of remembering my spray bottle). Transfer to a platter and serve!

** This is a JOKE, people. A big, fat TOTAL JOKE and I’ll let you in on it; our next door neighbor is Jewish and “doesn’t eat bacon” (cough, cough). That is to say, he doesn’t eat bacon in HIS YARD. He’ll have to cross our property line to enjoy these skewers, and I’m always willing to enable him. Yes, he’s a grown man. But I hope his mother isn’t reading this.

Wait, I believe that’s someone else’s slogan.

But I ask you:  what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder?  It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.

Hope I’m allowed to make such claims.  Maybe I should just stick to the topic at hand.

I didn’t deviate much from the original recipe, other than that I didn’t add the fresh lemon juice at the end.  I was feeling lazy.  Also, I did substitute a leek for one of the two cups of scallions – I was feeling sorry for it, sitting all by its lonesome in my produce drawer.  Oh, and I added a little bit of flour to thicken things up a little bit…so looking back, I guess I did deviate after all!  I’m a deviant, what can I tell you.

Now, you could cut back on the fresh cream if you were so inclined…if say, you’re in the ‘less is more’ camp.  You won’t find me in that camp.  Less is not more.  Less is less.  More is more.  Thank you.

Now you know that I’m both indulgent and deviant.  Hope we can still be friends.

SALMON CHOWDER

Serves: 6

Source:  epicurious.com

• ½ lb. red potatoes (for me this was four medium, and these are on sale)
• ½ lb. sliced bacon, cut crosswise into 1/4” strips
• 2 c. chopped scallions (2 bunches)
• 1 c. frozen corn, thawed
• 1 T. finely chopped garlic (3 cloves)
• ½ t. dried thyme
• ½ California bay leaf
• 1/8 t. dried hot red pepper flakes
• 1 ½ T. flour
• 3 c. whole milk
• 2/3 c. heavy cream
• 1 lb. salmon fillet (I used the sale wild-caught sockeye)
• ½ t. salt
• ¼ t. black pepper
• 2 t. fresh lemon juice

Cut potatoes into ½ inch cubes, then cook them in a 1 ½ quart saucepan of boiling salted water until just tender, 8 -10 minutes.  Drain and set aside.

Cook the bacon in a 5 quart Dutch oven over moderate heat, stirring occasionally, until crisp, about 8 minutes.  Use a slotted spoon to transfer the bacon to paper towels to drain.  Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red pepper flakes over medium heat, stirring occasionally, until the scallions are tender, about 5 minutes.  Add the flour to the pan and cook, stirring, for two minutes.  Gradually whisk in the milk, and bring just to a boil.  Reduce heat to moderately low, then add the cream, potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes.  Stir in the lemon juice and salt and pepper to taste.  Discard bay leaf before serving soup in heated bowls.

“There’s no food in this house!”

“I’m starving!”

“We have nothing to eat!”

“Don’t you work for a grocery store?!” Wah, waah, waaaah.

They were right; it was grim.  But I took a closer look and found half a bag of potatoes (left over from last week’s pork roast night), some shredded cheese, and a few slices of bacon.  Who knew these meager ingredients would turn out to be the makings of a lunch that would knock the socks off my three hungry punks?

I did have to fend them off with Go-gurts and goldfish for the hour it took to bake the potatoes.  But they all agreed, lunch was worth the wait.  And it was such a hit, I’m sure I’ll be making these potato skins again the next time I have half a bag of russets hanging around.

Looking ahead to next weekend (because really, is it ever too early to start thinking about the weekend?), these spuds would be an excellent, easy, and CHEAP addition to your Super Bowl spread.  That’s assuming you’ll be watching the game.  I’ll watch it too, I guess – though I couldn’t care less which team wins or loses.  For me, the Super Bowl is a good excuse to get together with my favorite neighbor friends and drink beer on a mid-winter Sunday afternoon.  Of course, the junk food and commercials are fun too.

Have a great week, everyone!

STUFFED POTATO SKINS

Serves:  6 as an appetizer

Source:  adapted from epicurious.com

• 3-4 medium russet potatoes (grab a bag while they’re on sale through Tuesday)

• Cooking oil

• 5 slices of bacon

• 2 c. your favorite shredded cheese
• ¼ t. cayenne pepper
• 1 T. chopped fresh parsley

• 2-3 scallions, thinly sliced
• Sour cream for serving

Preheat the oven to 425.  Scrub the potatoes and rub them with cooking oil.  Place them on a baking sheet and bake them for one hour, or until tender.  Remove potatoes from the oven and allow them to cool.  Maintain oven temperature.

While the potatoes are cooling, place the sliced bacon on a baking sheet and bake them until browned and crispy, about 7 minutes per side.  Transfer bacon to a paper-towel lined plate to drain.  When cool enough to handle, crumble bacon coarsely.

In a medium mixing bowl, toss together the shredded cheese, crumbled bacon, cayenne pepper, and parsley.  Set aside.

Slice the potatoes lengthwise into quarters.  Use a spoon to scoop out the pulp, leaving about half an inch of potato in the skin.  Place the skins on a lightly oiled baking sheet (pulp side up); season with salt and pepper.  Sprinkle the cheese and bacon mixture on the skins.  Bake the potato skins for 15-20 minutes, or until cheese is melted and skins are beginning to crisp.  Transfer to a serving platter; sprinkle with sliced scallions, and top with sour cream if desired.

And he, he himself, the Grinch, carved the roast beast.”

~ The Grinch, 1966

So, I know all ten of you are hanging around just dying to know what in the heck your favorite frugal blogger is whipping up for Christmas dinner this year (you were wondering…weren’t you?). Well, all this shopping and merry-making has taken a toll on a frugal gal’s pocketbook. But I haven’t any plans to resort to peanut butter sandwiches or canned meat – although, who knows – Spam might come into play in January.

I’m going with beef, as always. I leave turkey for Thanksgiving, and ham for Easter. But Christmas dinner for the Dam’Fam has to be beef!

I absolutely love this recipe that I got ages ago from my lovely Aunt Vickie. My aunt is well-traveled and adventuresome, fluent in French, and of course, a wonderful cook. She made this boeuf (as the French say) tenderloin many years ago when she was feeding a ginormous crowd for Christmas. I’ve adopted the recipe and have been making it ever since!

Now, I’ll confess: I would absolutely love to serve a standing rib roast. A rib roast is both fabulous and impressive, but $9.99 a pound is enough to give a frugal gal sticker shock to linger long into the New Year. If you (like me) have your sweet little heart set on serving boeuf for Christmas dinner, but your head is minding the pennies, tenderloin is a no-brainer at $4.99 a pound!

Also on my Christmas table will be roasted garlic mashed potatoes (with the sale Yukon Golds, naturally), sauteed green beans and carrots, crispy popovers, and for a decadent finish, a luscious chocolate mousse.

All the best for a lovely, memorable, and delicious Holiday! ~ Leah

BACON WRAPPED BEEF TENDERLOIN

Serves: 10-12

• 1 c. ruby port
• ¾ c. soy sauce
• ½ c. good quality olive oil
• 1 t. freshly ground black pepper
• 3 large cloves garlic, minced
• 1 bay leaf
• Several dashes of tabasco
• 1 4-6 lb. beef tenderloin, trimmed
• 16-20 slices of best-quality bacon

Combine all marinade ingredients in a large glass measuring cup. Place beef in a large ziplock bag and pour marinade over meat. Press out air and squish the bag to coat the beef with the marinade. Refrigerate overnight, turning several times if possible.

Preheat the oven to 450. Drain the beef. Place a rack inside a roasting pan; place the beef on the rack, tucking the thin end under to ensure even cooking. Wrap bacon slices around the beef, securing with toothpicks (*see note). Insert thermometer into the thickest portion.

Roast tenderloin for 25-30 minutes for medium rare (140 degrees). Tent beef with foil and allow to rest for 10 minutes. Transfer beef to cutting surface and cut into slices. Transfer to platter and serve.

*NOTE: I never do the toothpick step; I don’t think it’s necessary. I just wrap the bacon around the beef, making sure the loose ends are tucked securely beneath the tenderloin. Save your toothpicks for cocktail weenies!

Eddie: “Naw, I’m doing just fine, Clark.”

Name that holiday movie. I’ll give you a hint: it’s one of my favorites.

Since we’re all in the throes of full blown seasonal entertaining, I thought I’d share a delicious appetizer recipe with you, just a little inspiration so that you don’t come up empty handed in the hors d’oeuvres department this coming weekend.

I wish you could taste these right now — honestly, you simply must make them! You’ll be amazed by how quickly they fly off the platter, and they’re a total ‘man’ pleaser. ‘Course, ladies like ‘em, too.

Now, if only holiday houseguests would disappear as quickly…

(KIDDING! I’m looking forward to having you and Dad here, Mom. Really I am! And you can stay as long as you like!)

Oh and by the way, it’s Christmas Vacation. Ho, ho, ho!!

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, & BACON

Yields: about 2 dozen

Source: epicurious.com

• 8 ounces bacon slices (Sendik’s Nitrate Free is on sale)

• 1 c. chopped onion (sale)
• 1 – 10 oz. package chopped frozen spinach, thawed, squeezed dry
• 4 oz. feta, crumbled (about ¾ cup)
• 4 oz. cream cheese, room temperature (on sale)
• ¼ t. dried crushed red pepper
• 2 ¾ lb. button mushrooms (about 48), stemmed (I always use the really big white mushrooms, but the smaller ones are on sale this week)

Preheat oven to 375. Cook the bacon in a heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but ¼ c. plus 2 teaspoons bacon fat (adding olive oil as necessary to equal that amount). Set the oil mixture aside.

Heat 2 teaspoons olive oil in the same skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool. Mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved bacon fat / olive oil mixture in a very large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in a single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity (use more obviously, if you choose to use the larger mushrooms). Filled mushrooms can be prepared one day ahead. Cover and refrigerate.

Preheat oven to 375. Bake mushrooms until heated through, about 10 minutes (slightly longer if they’ve been refrigerated). Transfer mushrooms to a platter and serve warm.

BEEF BURGUNDY

KAT-N-CHEESE, GT

SERVES 6

PREP TIME: 1HR

COOKING TIME; 8HRS

• 7 Strips bacon
• 3 med onions, minced
• 3 cloves fresh garlic, minced
• 5 lbs cubed beef, browned
• 1 tsp fresh ground pepper
• ½ cup burgundy
• 32oz Beef Stock
• ¾ cup flour
• ¼ cup grated carrots
• 8oz small mushrooms or sliced mushrooms
• Grapeseed Oil
• ¼ cup chopped fresh parsley
• 2 Tbl fresh Thyme
• 1Fresh Bay Leaf
• You’re Choice of fresh grated Saxon Big Ed, grated Fontinella or crumbled blue Cheese

In a large pot, fry bacon until crisp. Set off to side and cut into ½ inch pieces.  In the bacon fat sauté onions and garlic, remove onion/garlic mixture.  Set skillet off to side saving bacon fat.  In a clean pot heat app. 3 tbl of *Grapeseed oil.  Brown beef, caramelizing exterior.  Add bacon, pepper, herbs, onion/garlic mixture, burgundy and one cup of beef stock.

Using the skillet with the remaining bacon fat, on medium heat, add flour a small amount at a time until all of the fat is absorbed into the flour.  Slowly add remaining beef broth, creating a thick sauce.  Add Gravy to the beef mixture.  Slowly cook in a low temp oven (250 degrees) or in a crock pot on low for at least 8 hours.  I typically use the crock pot and cook over night.  Serve on egg noodles or rice.  Topped with your choice of grated cheese, I recommend Saxon Big Ed, Fontinella or Crumbled Blue.

• Grapeseed oil requires only about one half as much to achieve the same results as other oils.  It has a much higher smoke point, as much as 400 degrees, creating browning at a faster rate without smoking or burning.

What’s that, you say?  Isn’t bacon smack in the middle of the meat group on the food pyramid?  Why yes, it is.  I didn’t have any bacon on my sandwich though. Mine was just a Salmon LT.  You thought you busted me, didn’t you?  Naw.  I’m still to behaving myself after the naughty weekend.  Let’s please not talk about that again though.  Next subject…

…our sandwich!  So yummy, it’s the perfect light dinner for a warm evening.  The salmon has a gentle lemon flavor, thanks to a quick swim in a simple lemon-basil marinade.  Toasty bread is dressed with a terrific lemon-scented basil mayonnaise, then topped with crispy bacon, fresh lettuce, tomatoes and slivered red onion.  A healthy dinner never tasted so good!

I’m also pleased to tell you that this recipe makes great use of several sale items:  the salmon, bacon, and sourdough bread are all in the ad this week.  I happened to have a loaf of ciabatta in the freezer, so I used that in lieu of the sourdough.  Of course, you can use whatever bread you like, but I would draw the line at Wonder products.   Remember, we are counting our pennies, but we have our standards to maintain!

Enjoy!

OPEN-FACED SALMON BLT

Serves: 4

Source:  Adapted from  “Salmon Club” on epicurious.com

• 6 T. mayonnaise
• 5 T. minced fresh basil
• 1 t. lemon peel
• 3 T. olive oil
• 1 T. fresh lemon juice
• 4 5-6 oz. skinless salmon fillets, each about ¾” thick (try the Coho, on sale this week 9/9/9 – 9/15/9)
• 8 slices bacon (I used the sale Farmland)
• ½ small red onion, julienned
• 4 slices good quality bread (again, try the sale sourdough, on sale this week 9/9/9 – 9/15/9)
• 8 tomato slices
• 8 lettuce leaves

Mix the mayonnaise, 2 tablespoons basil, and lemon peel in a small bowl to blend.  Cover and chill.

Mix remaining 3 tablespoons basil, olive oil, and lemon juice in a large glass baking dish.  Add salmon to oil mixture, turn to coat.  Cover and chill for an hour or so.

Preheat oven to 450.

Cook the bacon in a large, oven safe sauté pan until crisp; transfer to paper towels to drain.  Drain off all but 2 teaspoons of bacon drippings, return pan to the heat.  Place the salmon (skinned side up) in the pan and cook over medium-high heat for three minutes.  During this time, kindly do not fiddle with it, poke it, or scoot it around.  No peeking, either!

Carefully flip salmon, transfer pan to the oven and continue to cook for another three minutes or so.  Remove from oven, and set aside, and remind yourself that the handle of the pan is still screamingly hot!

Toast bread slices and place on work surface.  Spread mayonnaise mixture over one side of each slice of bread.  Top each slice with two lettuce leaves, two slices bacon, two slices of tomato, some of the julienned onion, and one salmon fillet.  Serve immediately.

I made my very first attempt at beef brisket last night, and it was a smashing success with the DamFam!  Wooo hooo!  You must be thinking that if beef brisket is enough to get me this fired up, I probably need to either meet some new people or find a different hobby (both could be true).  But really, this recipe is quite good, worth getting excited about, and definitely worth sharing with you.

I’d never had brisket before yesterday, but it’s on sale ($3.79/lb!) so I decided to give it a go.    I don’t think brisket is a cut my mom ever made when we were kids, although we ate a lot of Sunday chuck roasts, which are similar in texture to brisket.  These cuts are also similar in that they need to be cooked low and slooooowwwww.  I’m not gonna lie, you can’t pull this recipe together in 30 minutes or less.  But if you have the luxury of time, you’re gonna love it!  Plus, you won’t believe how incredible your house will smell while it’s in the oven.

We used the brisket as a filling for burritos last night, although that’s not how the original recipe was intended.  But the LaBanderita 10” flour tortillas are on sale so I thought, why not?  We stuffed them full of shredded lettuce (iceberg again, if you must know) and cheese, rolled them up, and called it dinner.  I will definitely do this recipe again this winter — maybe over poblano mashed potatoes?  Mmm.   Now there’s a thought.  Help me remember, will you?

Alongside, we had the DamFam’s favorite black beans (look for the LaPreferida brand, on sale).  The recipe is by chef Rick Bayless, (love him!) and is one of my stand-bys – I always have the ingredients on hand in my pantry.  They’re so much better than plain-old canned refried beans, and not really that much work.

As I mentioned, I braised the brisket in the oven because (and here’s a confession) I’m plum terrified of putting a tough cut of meat like this on the grill for an extended period of time.  I knew I would wreck it, so I felt that the oven was a safer route.  I really need to overcome my fear of the fire sometime – does anyone want to take a grilling class? Call me.

Here are both recipes.  I’m giving you the brisket recipe as it was originally intended.  If you’d like to use it as a filling for burritos, just pick up some tortillas, lettuce, and cheese, and allow your diners to assemble their own at the table.  ENJOY!

BEER BRAISED BRISKET WITH BARBECUE SAUCE

Serves: 5-6

Source:  Adapted from The Best American Recipes 2004-05, Edited by F. McCullough & Molly Stevens, pp. 136-138

Dry Rub & Brisket:

• 2 t. sea salt
• 2 T. firmly packed brown sugar
• 2 T. paprika
• 2 t. chili powder
• 1 t. freshly ground black pepper
• 1 t. onion powder
• 1 t. garlic powder
• 1 – 3 lb. piece beef brisket (on sale, $3.79/lb), blotted dry with paper towels
• 1 bottle of mild beer

BBQ Sauce:

• 1 c. purchased barbecue sauce (I always use KC Masterpiece Original)
• ½ c. purchased salsa (speaking of Rick Bayless, choose one of his Frontera salsas, also on sale for $3.19)
• Hefty splash of cider vinegar (adjust this to your taste)
• Sea salt and freshly ground pepper to taste

Mix the dry rub ingredients together and pat about 3 tablespoons per side into the brisket, rubbing it in with your fingers.  Allow the brisket to sit for a couple of hours (covered) or over night in the fridge.

When ready to cook the brisket, preheat the oven to 325.  Place the brisket into a roasting pan large enough for it to fit flat on the bottom.  Pour the beer around the brisket, cover the pan tightly with foil, and place it in the oven.  Cook for 2 hours at 325, then reduce the oven temperature to 300 and continue cooking for an additional 2 ½ hours (this time is based on 1 ½ hours / pound; if you decide to go with a bigger brisket, then adjust your cook time accordingly).  Remove from the oven.  Transfer meat to a cutting board, tent with foil, and allow to rest for 10 minutes.

Meanwhile, combine all of the sauce ingredients in a small saucepan.  Bring to a simmer; cook and stir until thickened and flavorful, 5 to 8 minutes.  Season with salt and pepper to taste.

Thinly slice meat across the grain.  Transfer meat to a platter and spoon some of the barbecue sauce over the meat, serving the rest on the side.

COWBOY BEANS

Serves: 5-6

Source:  Mexican Everyday, by Rick Bayless with Deanna Groen Bayless

• 4 slices of thick-cut bacon, chopped (I used two slices, it was fine)
• 3 cloves garlic, pressed
• ½ can fire-roasted tomatoes with chiles (save the other half and freeze it for next time), OR ½ can fire-roasted tomatoes and 1 small can of diced chiles
• 2 – 15 oz. cans of black beans or pinto beans, undrained
• Chopped fresh cilantro, minced – hefty pinch, plus an additional sprig for garnish if desired

In a medium sauce pan, sauté the bacon over medium high heat until browned and crispy.  Add the garlic, sauté for 10 seconds or so.  Immediately add the tomatoes and chiles; cook and stir for 3 minutes.  Add the beans (with their liquid).  Bring to a simmer.  Continue to simmer until beans begin to thicken, about 25 minutes.  (I like to crush mine slightly with a potato masher at this point to achieve a smoother texture, but this is entirely up to you.)  Stir in the chopped cilantro, transfer to a serving dish.  Garnish with cilantro sprigs if desired.

No, I said. We’re not carrying in, OR going out.  And if you can’t all agree on anything, then I’LL make the call and you’ll really be sorry, because left to my own devises, I’ve been known to choose tuna noodle casserole, which everyone in my house (except me) despises, the hub’ included.

From the backseat, my youngest yelled out, “QUICHE!”

“DONE!” I said.  And would you believe it?  Those other two punks didn’t even complain.  Which means, in a sense, they AGREED!

So there it was. QUICHE.  Economical, easy, and most of all delicious, quiche is one of my favorite meals to make for either dinner or brunch.  The kids like it pretty straightforward, so I make one with diced ham, potatoes, and shredded cheese.  For the hub’ and myself, I make a simple bacon and leek filling.  Both preparations are terrific, and when you see how many of the ingredients are on sale this week, you’ll be sold too!

I paired the quiches with a fresh fruit platter of sliced watermelon, cantaloupe (AMAZING), and red grapes.  Sometimes I make homefries too, but I skipped them this time because of the potatoes in the quiche.

If you have the luxury of time, quiches are easily made earlier in the day.  It re-heats quite well and is perfect for those dinners when your family members are eating in shifts…and leftovers are great for breakfast!

ENJOY!

QUICHE TWO WAYS

Serves:  4-6 with leftovers

SOURCE:  loosely adapted from foodandwine.com

• 1 package pie crusts (I like the Pillsbury ones in the red box)
• Pie weights or dried beans (don’t skip these or you will be sorry.)
• 2 large red skinned potatoes (on sale), small dice
• ½ lb. bacon (I used the sale Boar’s Head), 1/2 “ dice
• 1 package of ham steaks (sale Sendiks brand)
• 2 small leeks, white and light green part only, thinly sliced
• ½  lb. white cheddar cheese (I used a block of the Sale White Cheddar and grated it myself)
• 8 eggs (Sparboe brand, on sale)
• 2 ½ c. half and half (or cream, if you really want to gild the lily)

Preheat the oven to 425.  Place the pie crusts in two 9” pie plates, crimping decoratively if desired.  Line each crust with a piece of tin foil; fill the foil with the pie weights or the dried beans, scootching the weights or beans up the sides of the crust to avoid the dreaded ‘shrinkage’.  Place the crusts in the oven and bake for 15 minutes.  Remove the foil and the weights and set aside.  Reduce oven temperature to 375.

Meanwhile, place the diced potatoes in a glass baking dish.  Season with salt and pepper, and cover dish with a damp paper towel.  Microwave on high for 4 – 5 minutes, or until cooked through but not falling apart.  I stopped to stir them around a bit, mine needed a full 5 minutes.  Set aside.

In a large sauté pan, cook the bacon over medium high heat until browned and crispy.  Remove the bacon and transfer to a bowl.  Drain off all but 1 tablespoon of fat from the pan.  Sauté the leeks in the bacon fat; seasoning with salt and pepper to taste, until leeks are softened but not browned, about four minutes.  Transfer the leeks to the bowl with the bacon, and toss to combine.

In large Pyrex measuring cup, beat the eggs and the half and half together.  Season with salt and pepper.

Divide the potatoes equally between the two pie crusts.  For the Ham and Cheese Quiche, top the potatoes with the diced ham and then half of the shredded cheddar.  For the Bacon and Leek Quiche, top the potatoes with the bacon/leek mixture, and then the other half of the cheese.  Pour the egg mixture over each quiche, dividing equally.  Place quiches to the oven; bake for 30 minutes.  Transfer quiches to a rack and allow to cool for 10 minutes before slicing into wedges and serving.