Spinach and Mushroom Quiche

Ingredients:

1/4 c milk; or so

1 9-inch diameter deep dish pie crust

2 md white onions

10 oz frozen spinach; chopped

salt and pepper; to taste

herbs; for garnish and flavor

3 Eeggs; beaten with:

1 c mozzarella cheese; grated

8 oz mushrooms; washed ond sliced

1 c sharp cheddar cheese; grated

2 cloves garlic; or more

Preparation:

Oven temp. 350F for 1 hr or until its no longer juicy inside. In a skillet melt 1-2 Tbsp. butter, over med heat saute onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together. [It is probably a good idea to drain all of this in a collander]. Salt and pepper added. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so dont use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30" and then transfer to the upper half to finish baking. It is just as easy to make 2 at once and then freeze one.

Chicken and Ham Pie

Ingredients:

1 small chicken; (3 lb or 1.5 kg)

4 slices ham; chopped;

3 medium celery sticks;

1 medium onion;

1 bunch parsley;

2 medium eggs; hard boiled

1/2 ounce butter; (or 15 g) & 1/2 oz (15g) flour worked together

1/4 pint double cream;

9 ounces shortcrust pastry;

1 qty salt and pepper; to taste;

1 small egg; beaten with a dessertspoonful of water for glaze.

Preparation:

Put the celery, onion and parsley into 4 pints (2.3 Litres) of water. Bring to the boil and simmer for 20 minutes. Put in the chicken (untrussed), cover the pan and boil until tender, skimming from time to time. After about 50 minutes, when the meat comes away cleanly from the bones. Allow the chicken to cool a little and remove all the meat.

Fill a pie dish with the chicken pieces, cut into manageable chunks, the ham and the hard boiled eggs, coarsely chopped. Put a pie funnel in the centre. Strain the chicken's cooking liquid, reduce it to about 1/2 pint (275ml) by boiling. Drop in the butter and flour in little bits, and whisk it in with the cream. Season, and pour it over the chicken and allow to get cold. Preheat the oven to 425f / 220c / mark 7.

Cover the pie dish with the shortcrust pastry, decorate, glaze with the beaten egg and bake in the hot oven for 12 minutes, then turn down the heat to 350f / 180c / mark 4 and cook for a further 15 to 20 minutes. Serve either hot or cold.

Bacon and Cheese Quiche

Ingredients:

1/2 lb bacon; crumbled;

1 small onion; chopped;

1 1/2 cups mild cheddar cheese; grated;

1 tablespoon flour;

3 each eggs; beaten;

1 cup light cream;

1/2 cup milk;

1 teaspoon salt;

1 (9 inch) pie shell; unbaked;

1 teaspoon pepper.

Preparation:

Fry bacon until crisp. Drain skillet. Saute onion in a teaspoon of bacon drippings. In a separate bowl, mix cheese and flour together. In another bowl, beat eggs, cream, milk, salt and pepper. Place bacon, cheese and onion into pie shell. Pour egg mixture over top. Bake at 450(F) degrees for the first 15 minutes. Reduce oven to 350(F) degrees and bake 15 minutes more.