A lot of these recipes so far have been quiche. I like quiche, and I have a lot of eggs. This week we received some spinach in our CSA box. We have been hit hard by the economy so we are also on WIC. I went into the WIC office to discover that in order to keep the program afloat, my son no longer will be receiving cheese or condensed milk. I find this to be really low that politicians are willing to take cheese from babies, but this isn’t a political blog. I did vent on Facebook and someone asked me what the heck you do with condensed milk. (As an aside, I am going to provide links to things that may not be widely available. I do get a kickback if you order from these links.) So, eggs plus spinach plus condensed milk equals….
Better quiche Florentine Style
Fry the bacon until crispy, drain, and set aside. Meanwhile in a saucepan steam washed spinach until it wilts. Drain and set aside.
In bowl beat eggs. Then add condensed milk and regular milk. (This ends up being 16 oz so if your can of condensed milk is larger or smaller just make up the difference with regular milk.) Whisk in the cheese, onions, sriracha sauce, mural of flavor and salt. When well mixed add in bacon and spinach.
Bake at 400 degrees F for 40 minutes.
These are all inexpensive ingredients I can find locally. This quiche is also very light and fluffy with a good texture in my opinion, but I cook for myself. My kids hate food and my husband likes anything made out of food. Your tastes may differ.
Those of you who are familiar with “cock sauce” (called after the rooster on the label) or Sriracha may wonder if that makes this a spicy hot quiche, but it doesn’t. The condensed milk and cheese balance out the flavor really well in my opinion at this dosage of hot sauce. My husband says he couldn’t taste it in the quiche. I thought it was just right. If you haven’t tasted it, click on the bottle below and order some. There is a kind of underground cooking culture that adores this sauce. I live near a lot of Vietnamese restaurants and can’t wait to put it on my food there. I take it for granted here in this part of the city. Try it and good luck!
Posted in Recipes, Uncategorized
Tagged bacon, chinese spinach recipes, cock sauce, condensed milk, egg surplus, quiche recipe, sharp cheddar, spinach, sriracha, vermont cheddar
One of my favorite mushrooms to get at the store is the King Oyster Mushroom. They are all sorts of wonderful and I use them in everything. I like them in omelets especially. So today with my abundance of eggs and some beautiful Asparagus I found I decided to whip up another variation on quiche.
When we get back on our feet again, I hope to order this kit and try growing these myself, but they are ridiculously cheap here in my neighborhood. It would probably be more expensive for me to grow them myself and I’m not sure it will alter the taste that much like with veggies. Currently, I have some regular oyster mushrooms going in the kitchen and they are pretty good, but the pink oyster mushrooms are my favorite of all the oysters. Sadly, this year the place I order from was sold out.
I’ve added in sun dried tomatoes to this. It’s killing me watching my little tomatoes and knowing it’s going to be a while yet before I get any fresh ones. Last year I had a moment and ran out of canning jars so I dried all my Roma tomatoes instead of canning them like I usually do. I have literally a TON of dried tomatoes and it isn’t something I think to put in recipes so I’m working on getting that into my regular cooking repertoire. The thing that hangs me up is keeping the oil in the fridge stocked with dried tomatoes I’ve softened in a equal parts boiling water vinegar solution.
King Oyster Mushroom and Asparagus Quiche
- 1 King Oyster Mushroom (they are huge!), chopped into bite sized pieces
- 2 cloves garlic
- 1/4 C Sun-dried Tomatoes, chopped
- 1 bunch Asparagus
- 1/4 tsp White Pepper
- 1/2 tsp Lemon Peel
- 5 Eggs
- 1 C Milk
- 1 C crumbled Feta
- 1/2 C shredded Muenster Cheese
- 2 tsp dried basil
- 1/2 tsp Ginger
- 1 tsp Salt
- 1 Pie Crust
Turn oven to broil. Wash and clean Asparagus and lay out on lined pan. Drizzle olive oil on top and sprinkle with white pepper and lemon peel. Broil for 3 minutes. Chop and set aside.
In skillet, pour oil off asparagus and add crushed garlic and mushrooms. Saute until mushrooms are soft.
In bowl, whisk eggs, milk, and cheeses. Add remaining ingredients, vegetables, and mushrooms. Pour into pie crust and bake at 375 degrees Fahrenheit for 45 minutes.
Once in a while we get behind on egg eating. It’s a wonderful problem to have. This was our solution last night, I can’t wait to eat all the leftovers!
- 8 slices bacon, browned and chopped
- 1/2 C flour
- 1 tsp baking powder
- 1 tsp salt
- 1 TBS chili powder
- 2 tsp ground cumin
- 12 eggs
- 8 oz cheddar cheese shredded
- 4 oz feta
- 4 oz can green chili sauce
- 1 lb chopped greens such as spinach, chopped
- 8 oz broccoli chopped
- 1 TBS garlic powder
- 1/2 C butter
- 2 pie crusts
- Preheat oven to 400 degrees fahrenheit. Prepare two pie pans with prepared crusts.
- Whisk flour, baking powder, salt, chili powder, and cumin in bowl.
- In seperate bowl, beat the eggs until smooth. Whisk in the flour mixture until smooth. Add the cheddar and feta, green chili sauce, and chopped greens until mixed thoroughly.
- In skillet, saute broccoli in bacon grease, After one minute add garlic powder and stick of butter. When broccoli brightens, add mixture to eggs and mix thoroughly.
- Pour into prepared pie crusts.
- Bake for 15 minutes at 400 degrees then reduce heat to 350 degrees. Continue baking until lightly browned about 35 to 40 minutes.