My mother and father-in-law make the most amazing quiches. I’ve watched them make them many times and they always look so effortless. My first attempt over a year ago was a complete disaster. Then my mother-in-law gave me a simple recipe and I’ve had success with ever since.
Quiches are great because you throw-in whatever you have on-hand in your kitchen. This morning I had a bit of leftover bacon, onion and cheese. It was so yummy we ate it for brunch and for dinner.
For some reason a lot of people have a hard time making a decent pie crust. I don’t get it really, it is one of the easiest things in the world to make and if you can’t make it…you can just as easily buy it. I’ve always found this recipe works just find for me and gets you a lovely flakey crust. It works great with Cheese, Onion and Bacon Quiche!
This recipe is adapted from the Zucchini Walnut Bread recipe in the More from Magnolia cookbook by Allysa Torey of the famed Magnolia Bakery in New York City. My mother bought me this cookbook as a wedding gift.
This blog is a journey for me as I am still finding my footing in the kitchen. I have always been a fan of baking but growing up in America so many baked goods are semi-homemade with Betty Crocker and Duncan Hines. I thought I was a great baker, but I was great at preparing semi-homemade cakes and things. Which I love by the way, I still can’t make a sponge cake like Betty can! But I’m working on it…watch this space!
These oh-so-tasty and oh-so-easy homefries help lift the routine breakfast to something that is personal, comforting and filled with flavor. The amazing smell of the peppers and onions fills the kitchen and makes your mouth water in preparation for the first tasty bite. We love to enjoy these with eggs and ham.