Bacon, Tomato and Spinach Quiche

This is such an easy dish to make, and it keeps easily for three days in the fridge. I make two large quiches regularly, and then cut a slice and microwave it whenever a fast meal is needed. The best thing about quiche is that it works well for breakfast, lunch, or dinner!

Ingredients for two quiches:
two pie crusts, unbaked
10 slices of cheese, american works best
12 to 15 eggs per quiche
four cups of spinach, fresh
one can diced, drained tomatoes (or Rotel)
one pound of bacon, fried and chopped
two onions, sliced and sautéed
one cup of a wet cheese (ricotta, mexican crumbling cheese, or feta)
1/2 tsp nutmeg
salt and pepper to taste

Preheat the over to 450 degrees. This dish bakes high, and then low. Line two round casserole dishes (or large pie pans) with the pie crusts. Place five slices of cheese on the crust bottom (this makes the crust taste oo-so-good and cheesy when reheated). Then layer on top of the cheese the spinach, tomatoes, bacon, and onions.

Mix all of the eggs with the wet cheese and spices. Don't be surprised at the nutmeg, it goes wonderfully with the spinach - try it! Pour the egg mixture equally over both quiches, attempting to cover the other ingredients. If you need to add more eggs, just beat a few more and add them (this will depend on the shape of your pan). Bake the quiche at 450 for fifteen, then lower the oven, and finish at 350 until the top begins to brown nicely (15-20 minutes more). Turn off the oven, and leave the quiche in the oven to cool with the oven door vented.

Roasted Cheesy Potatoes

Baked Cheesy Potatoes
5 pounds of potatoes, peeled and cut
6 pieces of bacon cut into 2 inch pieces
1 small onion diced
1 stick butter
1/2 c olive oil
salt and pepper
Mild Cheddar Cheese (depends on how much you want)

Wash and cut your potatoes and put into baking dish. Sprinkle the onion and bacon pieces over top and add salt and pepper to your liking. Melt the butter and pour both the butter and olive oil over the potatoes and stir with a spoon to cover it all. Cover with aluminum foil and bake at 400 degrees for 1 hour and 15 minutes. Then sprinkle cheese over the top, cover and return to oven for 15 more minutes.

I saw the above recipe (link in title) and immediately started daydreaming of when to have this! It probably didn't help that I was on a fast that was prayer related! It also didn't help that I still had to do the family's shopping and cooking! But I made it through, and tonight was my night to break fast. Guess what I made for dinner? :)




I modified the recipe to our taste - here's how I made it.

Roasted Cheesy Potatoes
5 pounds of potatoes
1 large yellow onion
1/2 cup extra virgin olive oil
12 slices of bacon, chopped into 2" lengths
spices: minced garlic, salt, pepper, crushed red pepper, fresh thyme, sage, rosemary (to taste)
2 cups shredded cheese (I used Mexi-cheese)

Peel and chunk the potatoes. Coarsely chop the onion, and put the potatoes and onion in a large baking pan. Season well with your spices. Pour the oil evenly over all. Place the bacon strips on top of it all, then cover in foil, and bake at 400 for 70 minutes. Sprinkle two cups of shredded cheese on the potatoes, cover again, and heat five more minutes in the oven to melt the cheese.

Wow. This IS as good as it sounds. And I'm not just saying that 'cause I haven't eaten in a week!

Summer Burritos

I like to cook as rarely as possible when it gets hot in the middle of August. This recipe can be made early in the morning, or late in the evening, when it is cooler in the kitchen. I make 20-40 at a time, and wrap each burrito individually in tin foil to freeze, which equals about three meals for my family! One of the best things about this recipe, is when it is time to cook them, they can be baked in the over for about thirty minutes, until heated through and the cheese melts - or even outside in a closed hot grill! We have had much success taking these on camping trips, and heating them over a campfire, as well. You can add meat, but you do not have to. Cooked sausage, shredded chicken, or beef would all go well with this recipe. There are many boxed rice mixes you can explore with and find the best one to suit your family's taste, this recipe is very adaptable.

Makes 20:
Two boxes Zatarains's Dirty Rice (prepared, minus the meat)
5 cups shredded cheese (I like "Mexi-Cheese")
Two 15 oz. cans corn, drained (Again, I often use "Mexicorn" instead)
Two 15 oz. cans kidney beans, drained
20 flour tortillas
Spices to taste (cumin or chili powder, garlic or onion powder, salt and pepper)

While the rice is cooking, drain the corn and beans and mix them, cold, with the cheese and spices. Then simply lay out a tortilla on a 12x12 inch piece of foil; pile a spoon of rice and a spoon of the corn mixture on the tortilla, and roll it into a burrito. Then fold in the ends of the foil, and tightly wrap the burrito completely in the foil. Freeze at this point if desired, and later bake until hot at 350 degrees (20 minutes if not frozen, 30-35 minutes if frozen, depending on size). Recommended: serve with a green salad.