[surepip]

A Bacon-Potato-Swiss Cheese Quiche with Cava and a garden salad.

Nice Brunch item and it used up leftovers.

Bon Apetite!

[CreativeOne]

sounds good .... might do that with some "breakfest-for-dinner" leftovers I have for later this week.


but tonight I'm looking forward to the pork tenderloin in gravy which has been cooking in the crockpot all day

[oscarmeyer]

surepip, on 22 April 2012 - 11:27 AM, said:

A Bacon-Potato-Swiss Cheese Quiche with Cava and a garden salad.

Nice Brunch item and it used up leftovers.

Bon Apetite!

Recipe please

[gonefromhere]

oscarmeyer, on 22 April 2012 - 02:34 PM, said:

Recipe please

Second the recipe please !!!!

[surepip]

A pastry crust to line a pie pan. We use flour, water, and goose/duck fat. And fat will work, but we have found no better than rendered goose and/or duck fat. Lard would be my next choice. Can't tell you the amounts because we don't really measure this. Its just a by feel.

Basic quiche is 4 eggs per 2 cups of milk, and what goodies you want. We had left over bacon, potatoe soup, and 4-5 ounces of swiss cheese that was from last week. I adjusted the milk amount slightly for the liquid in the potatoe soup.

Some thyme, grating of nutmeg, white pepper and a small amount of sough.

Pour into the crust and bake at 375-400 for 35 to 40 minutes.

It is a nice change and freezes well for another time down the road.

[dana]

surepip, on 22 April 2012 - 11:27 AM, said:

A Bacon-Potato-Swiss Cheese Quiche with Cava and a garden salad.

Nice Brunch item and it used up leftovers.

Bon Apetite!

I wish you would consider a cookbook, I think it would do very well!

[oscarmeyer]

surepip, on 22 April 2012 - 03:22 PM, said:

A pastry crust to line a pie pan. We use flour, water, and goose/duck fat. And fat will work, but we have found no better than rendered goose and/or duck fat. Lard would be my next choice. Can't tell you the amounts because we don't really measure this. Its just a by feel.

Basic quiche is 4 eggs per 2 cups of milk, and what goodies you want. We had left over bacon, potatoe soup, and 4-5 ounces of swiss cheese that was from last week. I adjusted the milk amount slightly for the liquid in the potatoe soup.

Some thyme, grating of nutmeg, white pepper and a small amount of sough.

Pour into the crust and bake at 375-400 for 35 to 40 minutes.

It is a nice change and freezes well for another time down the road.

I will give this a try next weekend! Thanks for sharing

[dallasbrowneyes]

CreativeOne, on 22 April 2012 - 12:47 PM, said:

sounds good .... might do that with some "breakfest-for-dinner" leftovers I have for later this week.


but tonight I'm looking forward to the pork tenderloin in gravy which has been cooking in the crockpot all day

CreativeOne, your pork tenderloin in gravy dinner sounds delicious. I would love to have your recipe if you don't mind sharing it. Thanks in advance

[dallasbrowneyes]

dana, on 22 April 2012 - 03:32 PM, said:

I wish you would consider a cookbook, I think it would do very well!

I agree, a cookbook by Surepip would do very well...

[surepip]

dana, on 22 April 2012 - 03:32 PM, said:

I wish you would consider a cookbook, I think it would do very well!

Thanks!

We have discussed trying to come up with a program that had set up formats for entering a recipe, ingredients, instructions, etc.

When we go off the cuff and come up with a winner, I try to take a photo and write a recipe. It would be nice to be able to compile them. I would do it a lot more often if I had a simple program to use.

And actually, we really eat quite frugally. We problem spend more on wine per week than actual store bought groceries.

Thanks again ?