Food By Franz

Ham/Spinach/Onion Quiche

Spinach Quiche

Ingredients:
1 frozen pie crust (or your own if you prefer)
2/3 C ham, cubed
9 oz pkg of frozen spinach (no sauce)
1/4 onion, sliced thin
1 tbsp butter/oleo
5 eggs
1/2 C heavy cream
pepper
2/3 C cheese (cubed, crumbled or shredded) Feta & sharp cheddar
1/2 C med cheddar, grated (for topping)
Paprika

To Prepare: Oven to 375. Cook the spinach according to directions and drain thoroughly-set aside. In a skillet, quickly brown the ham cubes, turn down the heat and add the oleo and onion. Cook until the onion is golden brown – approximately 3 minutes. Remove from heat. In a bowl, mix your eggs, cream and pepper (to taste). Mix together the ham, onion, spinach, cubed cheeses lightly and put in the prepared pie shell. Pour the egg mix over – should cover in the ingredients. Top with the additional grated cheddar cheese. Place in oven on a cookie sheet and bake for approximately 30 minutes. Test the center with a toothpick – like a cake it should come out clean. Remove from oven and allow to cool for 10 minutes before serving.

Variations of Quiche are really endless. Imagine a wonderful combination of tastes…
think canadian bacon, onion and havarti/cheddar.
Or perhaps a seafood quiche – crab, asparagus, cream cheese and pepper jack -
Or shrimp, peppers, green onion w/queso fresco and cheddar -
Or bacon, spinach, mushroom, feta and sweet peppers.
Or smoked salmon, red onion, dilled havarti, colby jack …… you get the idea.
I have even read a french recipe or quiche with tomato, anchovies and olives!
This recipe is just a base – Dream on….
I look forward to hearing what combination you like best

*********This pairs nicely w/Janells Spicy White Chicken Chili***********

Ingredients:
3 cups self-rising flour
1 can beer
2 Tbsp (sweet) molasses, squeezed fruit juice, (whatever)…

Oven to 360. Spray loaf pan (olive mist, pam, etc.), pour batter in prepared pan and bake for 30 to 45 minutes (test at 30)
Cool 20 minutes before slicing

Janells tip: I use a glass baking dish because you can see the bottom of the bread to check for color, texture

Orange Carrot Cake – (I love this recipe – 1 bowl does it all!)

Ingredients:
3 C flour
2 C sugar
1 C coconut
2.5 tsp baking soda
2.5 tsp cinnamon
1 tsp salt
2 C shredded carrots
1 ¼ C oil
2 tsp vanilla
1 tsp orange zest
11 oz can of mandarin oranges
3 eggs

To Assemble (the easy part!)
Preheat oven @ 350. Grease 9×13 pan – spoon flour into measuring cup & level. In large bowl blend cake ingredients – beat 2 min. until completely mixed. Pour into pan, bake 45-50 minutes or until pick comes clean from center – allow to cool completely before icing. Great without, too

Cream Cheese Icing
8 oz pkg of cream cheese
2 Tbsp melted butter
1 tsp vanilla
3 C powdered sugar
½ – 1 C of chopped nuts (optional)

In medium bowl blend all frosting ingredients (less the nuts) beat until smooth. Ice cake and sprinkle w/nuts if desired.

Note* I half this recipe usually as it’s a lot of icing for 1 cake

High altitude note decrease soda to 2 tbsp, bake at 350 for 40-45 minutes

Hazelnut Biscotti

4 C flour
2 C sugar
2 tsp baking powder
6 eggs
4-5 tbsp frangelico (hazelnut liqueur)
2 tsp almond extract
2 tsp vanilla extract
2 C roasted hazelnuts, coarse chop

To make biscotti using a food processor – combine dry ingredients in processor using blade. In small bowl combine eggs, frangelico and extracts. Add liquid ingredients to dry in steady stream while processor is on. Process just until a stiff dough forms – add hazelnuts & pulse just enough to mix the nuts into dough.

Shape dough into flattish log approximately 3 inches wide and cooking sheet length. Lay the logs on greased sheets and bake 350 oven for approx 20 minutes. Remove from oven & let cool until able to touch – take serrated knife and cut crosswise into ¾ “ wide pieces. Bake slices again for approx 15 minutes until golden brown. Remove & cool, store in tins

These are excellent with coffee, put into fun seasonal tins, they make wonderful, yummy gifts.