Today’s post is another favorite use for the 6-inch tart crust. This time we’re going savory with an easy quiche recipe to which you can add any fillings you like. The one I made this morning was ham and parmesan, because that’s what I had handy, but you could do any combination of meat/ cheese/ veg that sounds good to you. My personal favorite is baby spinach and artichoke hearts, followed closely by bacon and caramelized onion– too bad I didn’t have any of those in my fridge today…
There are so many ways to fill the tart crust from Thursday’s post. This is one of my favorites for breakfast or dessert during blueberry season (now!) Delightful at room temperature or cold, it can be made the day-of, or the night before and stored in the fridge. The blueberry cheese tart makes a wonderful small brunch with ham, fruit and orange juice. Or use it as a light dessert after a heavier meal.
I love my 8-inch skillet, and this recipe is one big reason. Breakfast for breakfast or breakfast for dinner– whatever you fancy, this frittata will fit the bill. I use a couple of ‘convenience products’ so that it comes together quickly: evaporated milk and frozen shredded hash browns. I also switch out the mix-ins to match my mood. Ham can be bacon or sausage. Green onion can be red or white onion or artichokes or spinach or mushrooms or peppers. Mozzarella cheese can be ricotta or cheddar or Monterrey Jack. Today, we’ll stick with the basics.
I was introduced to this traditional breakfast treat/science experiment by my brother when we were teenagers. I have no idea where he got the recipe, but one Saturday morning while the rest of us were watching cartoons (yep, it was those days) he took a big glass pie plate, poured in some butter and some batter, and amazed us all with his inflatable breakfast. This is great for a morning when you have a little time for luxury, and is also perfect for when you feel like having breakfast for dinner. Serve with some bacon and orange juice, and you’ve got your own little oasis of breakfast bliss.
For a couple of years I lived the dream as a professional baker. It was hard, hard work, but so awesome. Certainly the highlight of that time was the year I spent selling at Farmers Market. I met the most wonderful, down-to-earth people from all over the area, and– like good Market Mates– we always bartered with our leftovers. On any given Saturday afternoon, I’d return home with fresh cheese from an Amish farm, buffalo jerky, creamed wild honey, or a head of purple cauliflower (amazing.) I miss those days! Hands down, the Nutella-Swirl Blondie was the most popular item I sold, and is still requested by former customers who are now good friends.