Quiche Night!

Quiche was one of the original Girl's Dinner Night feasts, and it resurfaces in our rotation every few months or so, mostly because of its supreme deliciousness and ability to take on so many different forms. There was only one problem..... It seems as though dastardly gnomes (because we all know gnomes are who grow it) have selfishly hoarded all the baby corn in the country, so Sabrina's delightful Tumbleweed Quiche had to go without. But it was still awesome.

Jim's Tumbling Tumbleweed Quiche (made in memory of my uncle, Jim Otterstrom) by Sabrina

 

-1 can hominy

-1 can corn

-1 small can olives (did not use this time)

-1 Tablespoon sage

-baby corn (not pickled) (did not use/could not find.  hmph)

-5 eggs

-1 1/2 cups milk

-2 cups cheddar cheese (I used a little less than one cup)

-1 can sliced jalapenos 4 oz.

Directions: Whisk together milk, eggs and sage until combined. Layer dry ingredients in pre-made whole wheat pie shell and then pour egg mixture over the top. Bake at 350 degrees 25-30 minutes until set.

This quiche is so good! Plans are to make it again once we can find some baby corn. Damn gnomes!

Carmelized Onion, Bacon and Blue Cheese Quiche, By Kala

-6 eggs

-1 cup half and half

-1/2 cup blue cheese

-5 pieces bacon, cooked

-1 medium onion, cooked 10 minutes in bacon fat until caramel colored and sweet

-1/4 t. salt

-1/2 t. pepper

Directions: whisk eggs and half and half until combined. Spread bacon, blue cheese and onions in pre-made pie shell and sprinkle with salt and pepper. Pour liquid on top and bake 30-35 minutes, or until set.

This one got a bit dark, but still yum-city! 

Spicy Cheesy Hashbrowns

-1/4 cup vegetable oil 

-3 cups shredded potatoes

-1/2 t. salt

-1/2 t. lemon pepper

-1 cup 3 - pepper cheese

Directions: heat oil in skillet, add potatoes and saute' until brown. Turn off heat and toss in cheese, cook until melted and serve.

Sweet lord, is there anything better than potatoes and cheese? 

The answer is a resounding no. We served this awesomeness with pink champagne mimosas, and were happy as well-fed clams.