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: Cauliflower Pie with Potato Crust
















Cauliflower Pie

Potato Crust

2 cups grated raw potato

½ tsp salt

¼ of an onion, grated
















Mix well, let stand a few minutes, then squeeze out as much liquid as you can.















Mix in:

1 egg beaten

Oil a pie plate and pat potato mixture into the dish making sure it goes all the way up the sides.
















Heat oven to 400 degrees F.  Bake 30-40 minutes until browned















Turn down oven to 375 degrees.


1 med cauliflower broken into small pieces















Sauté for 5 minutes:

3 tbsp butter

1 clove crushed garlic

1 cup chopped onion

dash thyme

½ tsp basil

½ tsp salt

Add the cauliflower
















Cook, covered for 10 minutes, stirring occasionally


2 eggs

¼ cup milk

black pepper

Grate enough cheddar cheese to make 1 cup


Spread half the cheese into baked crust, then the sauté mixture, then the rest of the cheese.  Pour custard over the top.















Bake 35-40 minutes at 375 degrees.


















Food Friday: Spicy Pumpkin Pie





My grandmother was an awesome cook.  I have mentioned her before when I shared the recipe for Indian Cake.

At some point I want to do a taste test of the Indian Cake recipes and see if there is a difference.  For a Future Friday….

Back to the present.  It is November and that means Thanksgiving is around the corner to those of us in the USA.  It is pumpkin season and pie is on my mind.  My grandmother made her pie with full fat cream and molasses.  I started out with her recipe but modified it a bit because I like my pie spicy!

Here we go.













Mother’s Pumpkin Pie

1.5 cup pumpkin (cooked and mashed – I use it out of a can – 425 g., or 15 oz.)

1 tablespoon flour

½ cup brown sugar

5 tablespoons molasses

3 eggs

1/2  tsp ginger

2 tsp cinnamon

1/2 tsp cloves

¼ tsp allspice

½ tsp salt

1.5 cups cream or evaporated milk (I used half and half since that is what I had on hand)











Beat eggs, add pumpkin, sugar, flour, molasses and seasonings and beat thoroughly.  It will look dark.

Stir in cream. The cream lightens it up and makes it soupy.













Pour in unbaked 9 inch pie shell.  The shell is the hardest part to make as far as I’m concerned.  I used to be fastidious about it and make perfect little ridges around the edge and cut-outs for the center.  No more.  To heck with Martha Stewart.  My crust is always overworked and a little tough but frankly, I like it better that way.  It’s not beautiful, but it is functional and tastes good!














Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees F.  Pie will be done when a knife inserted comes out clean.  (I check it at 30-40 minutes after reducing temperature.  It will kind of puff up.)


Serve with whipped cream, ice cream, or plain.