Food Friday: Quiche with Ham, Cheese, Spinach and Onion



















I love quiche.  You can throw anything you happen to have around in it.

Quiche with Ham, Cheese, Spinach and Onion

I pie shell (cup flour, half cup butter, tsp salt, 3 tsp water)















Beat in a bowl:

2 cups milk

3 eggs

¼ tsp. salt

1/8 tsp. pepper















2 Tbsp. green onion, chopped

1/3 cup ham, diced

3/4 cup cheese, shredded  (I used Gruyere but use what you like)

1/3 cup chopped spinach (I used frozen, thawed.  Squeeze out the excess water)

I just guess on the filling.  Use what you have and what you like.

Put the solids in the bottom of the pie shell.

Pour the custard over it all.

Cook at 375 degrees F for 35-40 minutes.


Food Friday: Goat Flan







Flan, Custard, Creme Brulee….  by any name it is a light and delicious end to any meal.  Or a snack.  Or even for breakfast.  It is eggs, after all.

This recipe uses goat’s milk which gives it a rich and creamy texture.

Goat’s Milk Flan

3/4 cup sugar


1/2 cup sugar

2 cups goat’s milk


3 egg yolks

2 eggs

1/2 tsp vanilla


Heat 3/4 cup sugar in a small pan until it is melted and slightly brown.  Pour into a baking dish.  It will harden.















Whisk the eggs and vanilla in a bowl until frothy.















Heat 1/2 cup sugar and goat’s milk in a sauce pan until it boils.  Temper the eggs with a little of the milk mixture stirring constantly.  Pour the egg mixture into the saucepan stirring constantly so the eggs don’t harden.  Turn the heat off and pour the custard into the baking dish.



Place the baking dish into a larger dish with hot water.  This goes into a 350 degree F oven for 35-45 minutes.



It will come out firm.  Cool completely before turning out onto a serving dish.  Serve chilled.

Food Friday: Spinach Souffle




















Mirriam-Webster:  French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow 

First Known Use: 1813


Souffles are light and fluffy.  You can eat a lot because it is mostly air.  Don’t be afraid to make a soufflé.  They are very easy to make.  The hardest part is washing the dish after baking!  Try it, you will love it!


Spinach Souffle


Melt in a pan on top of the stove:
1/4 cup buter
1/2 tst salt
1/4 cup flour














Make a paste and add:
1 cup milk,  gradually so it thickens


Separate 4 eggs


3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks  stirring quickly and remove from heat.
Cool the sauce.
















Beat egg whites with 1/2 tsp cream of tartar

















Fold egg whites into cooled sauce.













Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes

















Serve with crusty garlic bread and a big salad.