Feast Your Eyes > Easter Quiche

Is everyone ready for Easter - just in case you want to panic - it is this Sunday!  


Mr. Glossy Flossy and I are dashing around trying to get our yard pulled together for the Easter Egg hunt, and get the pool open and warmed up for the "Kids gotta swim, even if it's cold and rainy!" Easter swim.  It was 37 degrees yesterday when I got up and it rained and the wind blew . . . but, we're opening our pool.  Crazy, I know but blame this on my sister-in-law who owned this house and lovely pool before us.  She would open the pool up for an Easter swim and my oldest son said that when he was a kid that was the best part of Easter because he would go back to school and tell everyone that he swam on Easter!  So, we continue this crazy tradition!


By the time Sunday morning comes I will be ready for my breakfast Mimosa, fruit and Quiche.  This is the easiest Quiche ever and goes together quickly and effortlessly (which is about all the energy I have left by Easter morning.)  I prepared this recipe for the Rebel Housewife Bridal Shower - I know you're still waiting for the post.  You'll have to wait a little longer as it will be posted next week.  

QUICHE

1 T olive oil                               4 eggs, large

1 large sweet onion, diced           ¾ c. half and half

¾ tsp. kosher salt                      8 oz. Gruyere, grated

½ tsp. black pepper                   1/8 tsp. nutmeg

½ c. fresh parsley, chopped        Pie crust

 

Heat oven to 375^O.

Sauté diced onions, ½ tsp. of salt, and ¼ tsp. of pepper in olive oil until onions are softened.  Add parsley the last couple of minutes of cooking.

Whisk together eggs and half and half.  Stir in Gruyere, nutmeg, remaining salt, remaining pepper and the sautéed onions.

Place pie crust in pie plate and crimp edges.  Pour egg mixture into pie crust.

Bake about 40 minutes, until filling is set and a knife inserted into the center comes out clean.

Let rest for 5 minutes.  Cut into wedges.

Note:  Staying true to my belief that recipes are an outline of how and what to put in a recipe not a strict guideline - I don't always put in the parsley and contain your excitement - it will turn out great.  Also, I put in close to 8oz of Gruyere, not exactly 8oz.  I also usually put chopped ham in it (don't tell anyone but I use ham lunch meat and chop it up.)  I add my ham to my sauteing onions about the last couple of minutes.  I've added mushrooms, asparagus, broccoli, feel free to add any vegie that floats your boat!  I don't think you can mess up this recipe.  At the shower, this quiche was cooked at 350 degrees because I forgot the recipe and couldn't remember what to cook it on and it turned out great and was delicious.

~ Laurie

Feast Your Eyes > Pumpkin Cinnamon Rolls

Aaah, the leaves are turning and the days are shorter, fall is here! Is it just me, or is everyone else having to use a team of horses to drag your family (or yourself) out of bed on these chilly mornings?

Well never fear, here is a recipe that will work better than any alarm clock, when trying to rustle up your herd in the morning. (I watched a western last night, uh, can you tell?! It stuck with me...)

These gooey babies are a super lazy smeazy version of your everyday cinnamon rolls, using refrigerated pizza dough instead of your usual, break out the big equipment and big biceps, all day rising bread dough. Don't get me wrong partner, (I just can't stop!) true cinnamon rolls are divine, but some days you don't have time to be Paula Deen.

Add some canned pumpkin, maple syrup, brown sugar, and some spices and you have yourself the the best smelling alarm clock ever invented!

Note: When I took this pic I was using the orange as a place holder for some apple cider - then forgot. Story of my life.

Glossy's Pumpkin Cinnamon Rolls

16 oz (or so) refrigerated pizza dough

3/4 C. canned pumpkin

1/3 C. maple syrup

2 T. room temperature butter

1 1/2 t. pumpkin spice

1 1/2 t. cinnamon

1/4 t. salt

2 T. brown sugar

Chopped pecans (optional)

Frosting:

3/4 C. powdered sugar

1/2 C. room temperature cream cheese

1/3 C. maple syrup

1 T. apple cider

Unroll dough into roughly a 10x12 rectangle onto a well floured surface. Mix all other ingredients together and spread a thick layer onto the dough. Roll up the dough starting on short end, and then slice into 1 1/2 to 2 inch slices. Place into a well greased 9x9 pan and place a towel over the top. Place in an empty microwave to "rise" for 20min. Note: you can skip this step if you want. The rolls will be just as delicious, but I just find that it helps the rolls become a little fluffier. Place into a 350 degree oven and bake for 20 to 30 minutes. Top with frosting while still warm from the oven.

**Double this recipe for a 9x13 size pan**

Oh. My. Gaww. I want to be woken up every day like this!

~Angela

P.S. Hmm...lotso' leftover pumpkin, are you feeling some pumpkin scones? Maybe those are next!