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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Beef, easy, GF or Gluten Free, low-carb, on June 9th, 2025.

It’s been several years since I’d made this, and it’s a winner of a recipe.

When I made this last week I was reminded how much I love this casserole. Just now I had to look up when it was I posted it – in 2009. But I’ve been preparing this dish for over 50 years. It’s definitely stood the test of time. A recipe from a friend of my parents. She served it to my family one night we went to her house for dinner, back in the 1960s-70s. She also made a big green salad with tomato and cucumber in it and offered some bread on the side. A complete meal. I also posted this recipe in 2016 but made with ground lamb, which is more traditional in Greece.

This recipe is called “easy” because it’s not a traditional moussaka – which is made with eggplant and with a rich Bechamel sauce poured over the top. Here it’s a simple mock Bechamel sauce made with cottage cheese, a bit of yogurt, Feta, some seasonings and Parmigiano cheese. And then there’s the meat part – usually it’d be lamb. Here it is ground beef instead.

First  you cook the zucchini – it produces a lot of liquid, so either drain it a bit or keep the heat high enough that it doesn’t produce much liquid. You don’t cook it all the way, however, as this bakes in the oven. Then you make the meat layer – onion, ground beef, garlic, tomato sauce and seasonings. That’s poured over the zucchini. Then throw together the topping – the cottage cheese, eggs, yogurt, Feta, cinnamon and Parm. Into the oven it goes for about 30 minutes until it’s bubbling hot. Cool for 5 minutes before serving.

What’s GOOD: well, easy, that’s for sure, although there is layered cooking or prep involved. So tasty with the saucy meat in the middle, the zucchini on the bottom, and then the cheesy sauce on top. Altogether delicious.

What’s NOT: nothing, really. Maybe 25-35 minutes of prep cooking before it goes into the casserole and into the oven.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Easy Ground Beef Moussaka with Zucchini

Recipe: From Kay Barstow, an old friend of my mother and dad, probably dates to about 1970.
Servings: 5

ZUCCHINI LAYER:
1 1/2 tablespoons extra virgin olive oil
3 whole zucchini
GROUND BEEF LAYER:
1 large onion — minced
1 pound lean ground beef
1 whole garlic clove — minced
1 1/2 cups tomato sauce — or marinara
2 teaspoons dried oregano
1 teaspoon dried thyme salt and pepper to taste
MOCH BECHAMEL CREAMY TOPPING:
1 cup cottage cheese
2 small eggs — beaten
1/2 cup low-fat Greek yogurt
1/4 cup feta cheese — crumbled
1/4 teaspoon ground cinnamon
1 cup grated Parmesan cheese

1. Preheat oven to 350°. In a large skillet heat oil and add diced onion. Allow to sizzle for about 4-8 minutes until starting to brown very slightly. Add the ground beef and continue cooking until the meat is no longer pink. Add the garlic during the last 1-2 minutes of cooking. Add the oregano, thyme and tomato sauce. Taste for seasonings and add salt and pepper to suit your preference.
2. Meanwhile, cut each zucchini in half crosswise, then cut each half into slices about 1/4 inch thick. In a second skillet heat just a bit of olive oil and add the zucchini slices. Allow to sauté until they’ve developed just a bit of color, turn. Do not cook the zucchini all the way through as it will cook some more in the oven.
3. In a medium bowl beat up the eggs, then add the cottage cheese, yogurt, Feta and ground cinnamon.
4. In a casserole dish (about 2 quart) layer the semi-cooked zucchini, the meat mixture, then pour the cottage cheese mixture on top and spread around to cover the meat. Sprinkle the top with grated Parmesan.
5. Bake for about 30 minutes until the cheese has melted and slightly browned. Allow to sit at room temperature for 5 minutes, then cut and serve.
Per Serving: 373 Calories; 19g Fat (45.9% calories from fat); 36g Protein; 15g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol; 670mg Sodium; 8g Total Sugars; 1mcg Vitamin D; 311mg Calcium; 4mg Iron; 1001mg Potassium; 500mg Phosphorus.

Get everything ready, at hand, before starting. Once you’re all prepared it takes just minutes to cook and serve. Delicious sauce.

Recently my friend Linda T and I spent the weekend in the desert, and we cooked up a storm. Like we always do. I’ve already posted the roasted salmon with butter that was off-the-charts delicious, that we ate two nights in a row. The third night there Linda brought out these lettuce wraps. Well, she brought out all the various things, ground chicken and flavorings and seasonings to make them. She’d done all the hard work at home – numerous little Tupperware containers with various things in them. She assembled them near the cooktop because once you begin this dish you need to hover, watch, stir, add, stir, watch, adjust the heat, and in a matter of a few minutes it’s ready to eat.

The recipe comes from Linda’s daughter, Kristin, who is a great cook in her own right. (Hi Kris!)

First the red onion was chopped. It went into the pan with a tablespoon of olive oil and was cooked a bit. Then another tablespoon of oil was added to the pan and the ground chicken went in. Linda bought the mix of white and dark meat (more flavorful, I agree!), a pound. Once the chicken is mostly cooked most of the other ingredients go in – garlic, water chestnuts (after she’d added the water chestnuts, Linda realized she’d forgotten to chop them up) red pepper flakes, Gochujang paste (that’s the Korean spicy paste), soy sauce, honey, and Mirin (Japanese sweet white wine). That was stirred and cooked a bit as the sauce thickens. Then Linda added the chopped green onions and the essential (because of the intense delicious flavor it adds) dark sesame oil.

Meanwhile, we’d set the table, gotten out a big plate and I’d prepped some lettuce leaves (head lettuce, inner leaves that are more cupped in shape) for us. Linda quickly spooned the hot chicken into the lettuce cups and we sat down immediately. Linda’s recipe says it serves 3, but I think it could serve 4 if you’re not huge eaters, meaning about 4 ounces of chicken per person.

Linda sent the leftovers home with me, and I ate it for two dinners along with some steamed broccoli. Very filling and just delicious. The Gochujang sauce adds such a nice umami flavor to this – most grocery stores carry it these days, so do seek it out. It keeps forever in your refrigerator. If you’re watching salt, do use low-sodium soy sauce – most grocery stores carry that too, these days.

What’s GOOD: this mixture – chicken, chili, seasonings, is just SO tasty. Healthy for sure, only 2 T oil for the whole dish. It is messy, I’ll give you that, but worth every dribble and drip [napkins, please!]. Very worth making. The green onions add a nice pop of color.

What’s NOT: only that there IS some prep needed – chopping, mincing and a bunch of little measuring of things. That will take 5-10 minutes, I suppose. The liquid things could be combined into a measuring cup and set aside for later to make it easier.

* Exported from MasterCook *

Asian Chicken Chili Lettuce Wraps

Recipe: From my friend Linda T, from her daughter Kristin
Servings: 3-4

1 tablespoon olive oil
1/2 red onion — finely chopped
1 tablespoon olive oil — yes, a 2nd one
1 pound ground chicken
2 cloves garlic — minced
1 teaspoon red pepper flakes
3 tablespoons Gochujang paste — Korean spicy chili paste
1 can water chestnuts — drained, diced
2 tablespoons low-sodium soy sauce
1 tablespoon honey
3 tablespoons Mirin — Japanese rice wine
1 tablespoon sesame oil
4 green onions — finely chopped
Lettuce leaves

1. Heat a large skillet over high heat. Add a tablespoon of oil, then add the red onion. Reduce heat and cook for 1-2 minutes until onion is translucent.
2. Add the other portion of olive oil to the pan, then add ground chicken and cook for about 5 minutes on medium heat. Reduce heat if it starts to burn.
3. Add minced garlic, red pepper flakes, honey, Gochujung paste, water chestnuts, soy sauce, honey and Mirin. Cook several more minutes until sauce is thickened.
4. Remove from heat, stir in the sesame oil and green onions.
5. To serve, spoon meat into curved lettuce leaves (the inner leaves of head lettuce or small, inner leaves of Romaine) and place on a platter and serve immediately. Steamed broccoli is a good addition to this if serving as a meal.
Per Serving: 403 Calories; 26g Fat (58.5% calories from fat); 28g Protein; 13g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 440mg Sodium; 10g Total Sugars; 0mcg Vitamin D; 37mg Calcium; 2mg Iron; 959mg Potassium; 312mg Phosphorus.

Posted in Chicken, Healthy, low-carb, on January 3rd, 2025.

Lemon flavored anything hits lots of flavor notes for me. Here’s a new recipe that is easy for a weeknight dinner, but would also be nice for a company meal.

Being in the mood for a chicken dish, for New Years’ Day I decided to defrost a package or two of chicken thighs (my fav). I’m watching my  carbs, so wanted a dish that accented flavor and didn’t contain pasta, grains or rice, etc. This recipe (the original) came from Food52, and it utilized a whole chicken, spatchcocked. It didn’t take a lot to adapt it to using chicken thighs.

What you see there in the photo is the baked chicken thigh (skinless, boneless), covered in a spice and herb mixture, and then that “sauce”  on top. No browning of the chicken is necessary. But first into a casserole dish you slice an onion and scatter it all over. Then add a couple of smashed and chopped garlic cloves, then layer on sliced lemon. Then the seasoned chicken goes on top. The seasoning has a bunch of different things in it – turmeric, thyme, oregano, sumac, paprika and ras al hanout. My DIL gave me a little jar of it recently, but you can make your own easily enough. Spruce Eats has a good, easy recipe for it if you don’t own some. It’s a Moroccan 13 spice mixture. You could easily just add pinches of those spices, and likely you’ll have all of them on your spice shelf.

Into the oven the casserole goes, for about 45 minutes (thighs). Breasts would be less time. A spatchcocked chicken would likely be  an hour. Until an instant read thermometer reads 160-165°F. Then comes the FUN part. Remove the chicken to a serving plate, then spoon out the onion/lemon/garlic mixture from the bottom of the casserole dish and put it on a cutting board (that has channels on the side  – because this is oozy). Use a big chef’s knife and chop like crazy until the mass is not quite mush. You want some texture, but be sure to cut up the lemon pieces well enough.

The original recipe had you serve that board sauce mixture on the bottom then place the chicken on top, but I wanted the “sauce” on top, so did it differently. And I didn’t incorporate much of the juice, either. If you used thighs with skin, it might look beautiful the other way, but I used boneless, skinless, so put the sauce on top. Your choice.

The originator of this recipe obviously came up with the title of a “board sauce” and that’s exactly what it is. Of course, with a spatchcocked chicken, it would go onto a cutting board too and ooze juices as well.

What’s GOOD: everything about this chicken was delicious. Love-loved the sauce with the tiny bits of lemon peel – just enough to know you were eating lemon peel, but not enough to make you think “sour.” Not at all. If you’re wanting a carb, I think rice would be good because that lemony sauce would be good with the rice. I made zucchini to go with it. Altogether wonderful lemony chicken. Just what I wanted. As I mentioned, this would make a great company meal too as it makes that wonderful sauce.

What’s NOT: not a single thing.

printer-friendly PDF and MasterCook file (click link to open)

Lemony Sumac Chicken with Lemon Herb Board Sauce

Recipe: Adapted slightly from Food52
Servings: 4

1 1/2 pounds chicken thigh, without skin — boneless
2 large garlic cloves — smashed
1 cup onion — sliced
1 whole lemon — sliced in coins
1 tablespoon salt
1 tablespoon oregano
1 tablespoon turmeric
2 teaspoons sumac
1 teaspoon paprika
1/2 teaspoon ras el hanout — use more if you like it spicy
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 bunch fresh parsley — chopped
1 handful fresh mint — chopped, or cilantro
2 tablespoons honey — optional

1. Chicken: Pat dry the chicken and place on a plastic mat.
2. Combine salt, oregano, turmeric, sumac, paprika, ras el hanout, black pepper and fresh thyme. Rub spice blend onto chicken thoroughly.
3. In a large baking dish, place the smashed garlic cloves, sliced onions, and the sliced lemons on the bottom. Place the chicken on top of the lemons. If you fold the thighs into a more round shape, they will take longer to bake, so lay them all flat, or curl all of them so they’re uniform.
4. Bake at 350° F for approximately 45 minutes, or until the internal temperature reaches 160-165° F. Check at the 20 minute mark and tent with foil if the skin is already browned.
5. When the chicken is done, remove from the oven to rest and make the board sauce. Board sauce is made on a cutting board with the juices from cooking and other ingredients. The juices from the cooked chicken or meat combine with the other ingredients to make a fantastic sauce.
6. Board sauce: On a cutting board with channels (less messy), chop the cooked onion, lemons and garlic from the chicken dish. You still want some texture, but chop it thoroughly. Mix with the parsley and mint. Remove 3 to 4 tablespoons of juices from the bottom of the cooked chicken dish and combine them with the honey. Add salt and pepper to taste, then add to the lemon-herb mixture, and place the chicken on top to complete resting. Or serve the chicken with the board sauce on top or on the side.
Per Serving: 280 Calories; 7g Fat (23.6% calories from fat); 35g Protein; 19g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol; 1902mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 57mg Calcium; 4mg Iron; 607mg Potassium; 348mg Phosphorus.

Posted in Brunch, low-carb, on March 31st, 2022.

Every so tasty quiche and no guilt because it didn’t have the crust.

A post from Carolyn. In the last week, since I’m no longer president of my P.E.O. chapter, I’ve done a whole lot more cooking. I’ve had time to do a whole lot of things I’ve not had time for in the last four years. There are several projects I have on my to-do list (read through a huge pile of magazines I’ve not had time to read – some of them pre-pandemic, even; clean up my desk in the study, get back to some painting/art/drawings; go out to lunch more often; and COOK!).

Daughter Sara, granddaughter Sabrina, her friend Liv, my other granddaughter Taylor (the one who is living with me) and I shared a brunch last Sunday morning. Sara, Sabrina and Liv ran either a 5K or 10K that morning and came here afterwards to have food as they were all very hungry. Sara made scones and brought them (recipe coming up soon) and I made this quiche.  It was pretty darned easy, especially since it doesn’t have a crust. I’m perfectly fine with a crustless quiche, but as much as I love pastry, don’t we know it’s not all that good for us. Not that this quiche is all that low calorie – it is not. It has bacon in it and cheese, so it still has a generous amount of fat. I started with a recipe from Kalyn’s Kitchen and made some modifications along the way. Same 9 or 10-inch pie dish (good old Pyrex), but I added more eggs, more dairy, also parsley, my own mixture of herbs and cheese that I had in my refrigerator (Gruyere and Mozzarella).

First off, fry up the bacon until crisp, then drain on paper towels. My bacon was thick-sliced and very meaty, so it had very little fat to pour off. Once cooled down it was added to a bowl and the other ingredients added in: the grated cheeses, pepper, green onions (white parts), herbs (I used an herb mix I had amongst my little spice and herb bottles) and cayenne. That was mixed up a little bit (don’t do this when the bacon is hot or it’ll begin melting the cheese) and added to the pie dish. Make sure it’s evenly distributed. Then you mix up the eggs, half and half and a little bit of cream, along with a generous amount of freshly ground black pepper. That’s poured into the pie dish, and use a fork to ease the egg mixture into the bacon/cheese stuff so there aren’t any clumps or air pockets. The bacon kind of sank to the bottom (see photo) but it didn’t make any difference to the flavors.

Into the oven it goes for about 45 minutes. I checked it a couple of times and it was really nice and puffy, but once out of the oven it did dip a bit in the middle (normal). I let it cool for about 5 minutes while I plated up the chicken sausages I had done and fruit of all kinds. Sara had brought the scones, so they went onto the table with butter. Taylor had bought me a bottle of a mango sparkling wine awhile back (she said she got it at World Market) which was just lovely with the brunch. And we all had at least one or two coffee lattes, one before brunch, and again after brunch.

What’s GOOD: really easy as long as you’ve got all the ingredients on hand. Taste was just perfect – tasty all around. The green onions add a lot of flavor – and then there’s the bacon, of course. The whole house smelled like bacon! Yes, I’d definitely make this again.

What’s NOT: gee, nothing that I can think of. It took about 30 minutes to prepare it, 45 minutes to bake it and in no time at all and it was gone.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Crustless Quiche Lorraine

Recipe By: Adapted from Kalyn’s Kitchen blog
Serving Size: 6

8 slices bacon — [thick sliced]
1/2 cup sliced green onions — white part mostly
1 cup Gruyere cheese — grated, or Swiss
1 cup Mozzarella cheese — grated fresh ground black pepper to taste
1 teaspoon herb blend — your choice
1/8 teaspoon cayenne
8 large eggs
1/4 cup heavy cream
3/4 cup half and half
GARNISH:
2 tablespoons green onion — finely chopped
2 tablespoons parsley — finely chopped

1. Preheat oven to 350°F. Spray a 9 or 10 inch pie dish with nonstick spray.
2. Cook bacon until it’s crisp; remove to drain on paper towels.
3. Slice green onions (reserve the green part for the garnish) and grate cheese.
4. In a bowl combine the white part of the green onions, bacon, cheeses and season well with freshly ground black pepper, herb blend and the cayenne. Mix well with a fork. Sprinkle the mixture in the pie dish.
5. Beat the eggs until yolks and whites are completely combined, then whisk in the half and half and cream.
6. Pour the egg mixture over the other ingredients; use a fork to gently move the ingredients so there aren’t clumps or air bubbles.
7. Bake 45 minutes or until the center is firm and the top is a light golden brown. The quiche will puff up as it cooks, but when it cools slightly it will sink. Allow to cool for 5 minutes, then slice in wedges and serve warm, garnished with green onions and parsley.
8. This will keep in the refrigerator for several days and can be reheated in the microwave.
Per Serving: 599 Calories; 49g Fat (73.8% calories from fat); 35g Protein; 4g Carbohydrate; trace Dietary Fiber; 369mg Cholesterol; 871mg Sodium; 2g Total Sugars; 2mcg Vitamin D; 682mg Calcium; 2mg Iron; 298mg Potassium; 609mg Phosphorus.

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