Posts Tagged ‘nutmeg’

Brownish green on top and bright light green in the center.  Actually the center is pretty. Half of the veggies are pureed into the eggs which is what gives it it’s unusual colors. I tried making the same type of quiche with solid veggies.  There is no mistaking the flavor difference. The ugly one wins, hands down.  I might have to throw a green quiche and ham party soon!

Basic Quiche Ingredients:

  • 1 rolled refrigerated pie crust
  • 4 eggs
  • 1-1/2 cup half and half
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/8 heaping tsp ground nutmeg
  • 4 oz (about 1-1/2 cups) shredded Gruyere cheese or Swiss cheese or whatever cheese you like!


  • 2 cups fresh spinach
  • 4-5  mushrooms sliced
  • 1 can (14 oz) artichoke quarters

I’ve made the basic quiche recipe with all sorts of different add-ins. Asparagus and bacon, Onion and ham, tomato, broccoli and cheddar, and roasted veggie medley (mmmmm!) to name a few. And I don’t puree the veggies into those quiche.  But I do for the ugly quiche. It’s worth it!!!

Heat  your oven to 450 degrees or whatever is recommended by the pie dough maker in order to pre-cook your crust.

Bring you pie crust dough to room temperature, and unroll over you pie pan pressing firmly to the sides to get rid of any air bubbles an wrinkles. Yes I could make my own pie dough, but that just doesn’t sound fun right now. Or ever. Pre made pie dough ROCKS!!!

Once the pie dough is rolled out, make sure to take a fork and poke the heck out of it. It helps to keep any bubbles caused by the steam released when cooking from forming.

Bake according to the manufacturer’s directions. then set aside. Turn down your oven to 375 degrees for cooking the quiche.

While the pie dough is cooking, in a medium bowl beat the eggs, half and half, salt, white pepper, and nutmeg together until fully combined.

Place the egg mixture and half of the spinach, half of the mushrooms, and half of the artichokes in a blender and puree for 30 seconds to a minute. What you end up with is one strange color!!! Pour 1/3 of the mixture into the bottom of your cooked pie crust.

It kind of looks like broccoli soup at this point. Sprinkle on half of your cheese,

and then the rest of your sliced mushrooms, spinach, and finally your artichoke quarters.  I break the artichoke up with my fingers as I’m spreading them on the quiche.

Top with the remaining cheese. Then pour The rest of your egg mixture over the top to cover completely. You may need to pour and jiggle the pan a little in order to get all the air bubbles up and settle the filling.

Bake at 375 degrees for 40-50 minutes, or until the center is just set. It will com out looking puffy. And Ugly.

I told you!!!!  It will flatten as it cools down which is totally normal.

Wait for it to cool down before you cut into it.  You can serve it warm but make sure to cool it down fully and then reheat. I like to serve at room temperature or just slightly warmer than room temperature.

I also made this asparagus bacon one on the same day using the basic quiche recipe. Soooo good!!! Remember, when using salty meats to cut back the amount of your salt accordingly!

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Carrot cake is all about the spice, and I love  spices. That and the cream cheese frosting, of course.  So when my step-dad mentioned his love of carrot cake, I was excited to make one to split with him.  Not fair for him to get the whole thing.  PS- Thanks for washing my car!


  • 2-1/2 unbleached all-purpose flour
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 packet vanilla pudding mix
  • 1-1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 4 eggs
  • 1-1/4 granulated sugar
  • 2/3 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 cup canola oil
  • 3-1/2 cups shredded  carrots (about 7-8 medium)

Frosting Ingredients:

  • 1 cup cream cheese (1-8oz package) softened
  • 2 tbsp sour cream
  • 1/2 cup butter, softened
  • 3 tbsp butter flavored shortening (you could leave this out, but it makes a difference!)
  • 1 tsp vanilla
  • 2-1/2 cups powdered sugar

You’re going to need two mixing bowls, one medium and one large and an electric hand mixer for the frosting. You’ll also need either 2 round cake pans or 1  9X13 inch pan to bake it in.

Preheat your oven to 350 degrees.

In the medium bowl, whisk together the flour, baking powder, baking soda, vanilla pudding mix, cinnamon, nutmeg, pepper, cloves and salt. Also known as the first 9 ingredients on the list!

Set it aside.

In the large bowl, whisk together the eggs, sugar, brown sugar, and milk.

After that is thoroughly mixed, whisk in your butter until combined, and then whisk in the oil.  Make sure both the butter and oil are completely blended. You’re not done whisking if it looks like this-

Whisk until it looks like this-

Time to stir in the shredded carrot.

Then a cupful at a time, incorporate your flour mixture into the carrot mixture.

DO NOT over mix.  Stir until just combined. Then pour into the baking pan/s of your choice.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool before frosting.  Be patient. This can take up to 3 hours!!! Wash out one of your bowls to use for making the frosting while you’re waiting. Or make this when you’re ready to frost the cake since it doesn’t take very long.

As for the frosting…

With an electric mixer on medium speed, beat your cream cheese, butter, shortening, sour cream, and vanilla.

Once it’s smooth, scrape down the sides and add in your powdered sugar.

Beat until smooth, AGAIN.

Refrigerate while waiting for the cake to cool.

Then it’s time to frost!!!

The right side is MINE!!!!!  Well maybe the left too… ugh, I may have to make another cake.

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