


Dave thought the quiche was amazing--he ate 1/2 of it in one sitting. And of course, he adored the rice pudding. I've never made baked rice pudding before, I love how easy it is to prepare; there's no standing over the stove stirring and stirring. I used Paula Deen's recipe and it worked like a charm.
I don't have an exact recipe for the chili since I use whatever I have on hand, but this recipe sounds good. Oh, and I always add a bottle of beer to my chili.
Here's the recipe for Paula's baked rice pudding. I didn't even have to cook the rice; I just used what was leftover from Chinese take-out the night before.
Swiss Cheese Mushroom Quiche (I also added some steamed broccoli)
1 10-inch pie crust, pressed into a pie pan
1 teaspoon butter
1 1/2 cups chopped onion
1/4 lb. mushrooms, sliced
1/2 teaspoon salt
black pepper
1 pinch of thyme
1/2 teaspoon dry mustard
4 large eggs
1 1/2 cups milk
2 tablespoons flour
1 1/2 cups grated Swiss cheese
paprika
Preheat the oven to 375F.
Melt the butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk, and flour in a blender, and mix well.
Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika.
Bake for 35 to 45 minutes, or until solid in the center.
Pie Crust
Preheat the oven to 375F.
Melt the butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat.
Combine eggs, milk, and flour in a blender, and mix well.
Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika.
Bake for 35 to 45 minutes, or until solid in the center.
Pie Crust
6 tablespoons butter or margarine, cut into small pieces
1 1/2 cups flour
about 4 tablespoons cold water, milk, or buttermilk
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse corn meal. Add just enough liquid to hold the dough together. Roll-out the dough and form a crust (or you can press it in the pan with your fingers).
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse corn meal. Add just enough liquid to hold the dough together. Roll-out the dough and form a crust (or you can press it in the pan with your fingers).

All of that looks fantastic. I'm not big on quiche, but yours looks so nice and browned and tempting. I'm bookmarking that rice pudding recipe - what a great idea to bake it!
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