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.

Last month he asked for several different cheeses in small quantities.  We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off.  The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder.

This last weekend my husband and I went camping with friends and I made this mac and cheese.  It almost filled my Nesco!  It was creamy and amazing….comfort food extraordinaire.   The only change that I made was using mascarpone (8oz) in place of the… (dare I say it…..velveeta) the mascarpone brought the smoothness to the mixture, I believe that cream cheese would also work just fine.

Delilah’s 7 Cheese Mac and Cheese

Recipe courtesy Delilah Winder

• 2lb Elbow Macaroni
• 12 eggs (I used large)
• 1 cup velveeta….again I used Mascarpone
• ½ lb (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra sharp white Cheddar
• 1 ½ cups grated mozzarella
• 1 cup grated Asiago
• 1 cup shredded Gruyere
• 1 cup shredded Monterrey Jack
• 1 cup shredded Muenster
• 1/8 teaspoon salt
• 1 Tablespoon Pepper

Directions:

Preheat oven to 325 degrees.  Cook macaroni to al dente, about 10 min.  Drain and set aside to keep warm.

Whisk eggs in a large bowl until frothy.

Add the velveeta (or mascarpone), butter and 2 cup of half-and-half to the large bowl of eggs.  Add warm macaroni tossing until the cheese has melted and the mixture is smooth.  Ad the remaining half-and-half, 3 cups of the sharp yellow cheddar, and the remaining cheeses, salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9×13 casserole or baking dish and bake 30 minutes.  Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

I love these visits, because I get to plan fun, company-worthy meals and menus.  The trouble with entertaining out-of-towners for days on end is that it can be expensive.  Holy cow.  Loading in groceries for four extra people for a long weekend always gives me sticker shock in the checkout line — which brings me to the wonderful ‘egg-onomical’ (I know, sorry) recipe I’m sharing with you today!

Once during our guest’s stay, I’ll take a break from the usual continental-style breakfast and make a more substantial brunch.  These eggs are a standard go-to dish for me, especially in the summertime when I don’t have to buy fresh parsley and basil — because my herb garden is going berserk!

Please tell me that you have your very own herb garden.  If you don’t, you must plant one immediately.  It won’t be ready in time for these eggs, of course, but it’ll still be going strong right up through September.  So get to it,  I’ll wait.  Thank you.

So, I’ve been waiting for the perfect opportunity to blog about these dressed up scrambled eggs.  When I saw that Sparboe eggs are on sale for like, a nickel a piece, I decided that the timing was right.  The moment is here.  Prepare yourself!

To round out my bargain brunch menu for this weekend’s guests, I’m going to pick up a couple of packages of the Bagels Forever bagels that are on sale, and a jar or two of the Chantaine Preserves — also a bargain.  I’ll set out a big bowl of sale white peaches and nectarines, brew up some ‘joe, and pour glasses of the sale Florida’s Natural o.j.  Maybe, if I’m feeling extra CRAZY, I’ll mix up some screwdrivers with the sale Fleischmann’s Vodka (just for myself though; our company this coming weekend are teetotallers).

They’re creamy, melty, and herb-y (that’s not really a word) all at the same time.  Here’s the recipe – I hope you enjoy it!

LUXURY SCRAMBLED EGGS

Serves 3 – 4

Source:  Adapted from the Weeknight Kitchen newsletter, by The Splendid Table and Lynne Stearn

• 6 eggs, lightly beaten
• 1 scallion, thinly sliced
• A hefty pinch of your favorite chopped herbs (I use Italian parley and basil, because they’re growing on my patio; you can use whichever you like!)
• 3 oz. cream cheese, cubed
• 2 T. half and half
• Salt and pepper to taste
• Butter for the pan

Place all of the ingredients in a mixing bowl and whisk to blend.

Place a 10-inch non-stick skillet over medium heat and melt about a tablespoon of butter, swirling to coat the pan.  Pour in the egg mixture, and stir with a spatula.  Continue stirring slowly until large curds form, about four minutes or so.  Cook them to your liking; I like mine when they’re still a bit wet (keep in mind, they’ll continue to cook when you take them off the heat).  Transfer to a platter, garnish with a sprig of herbs.  Serve hot.