Spinach Quichelets

I made these little baby quiches for a work breakfast today. I grew up on this quiche, my mom made it a lot when we were little in a homemade pie crust. I remember eating the leftover crust dough baked into little pieces on a cookie sheet.

This version uses biscuits instead of pie crust, so they're much softer than a pie. Perfect for breakfast!

-3 eggs

-1 cup half and half

-1 cup mixed cheeses (I used half mozerella/provolone blend and half cheddar)

-1 10 oz package of frozen chopped spinach

-1 TBS finely chopped onion

-2-3 tubes of homestyle biscuits (1/2 biscuit per quiche, so you'll need 18 biscuits to do 3 dozen)

Instructions:

-Cook the spinach in the microwave by the package directions. Drain WELL (Ball it up and squeeze!)

-In a bowl, beat together eggs and half and half.

-Add cheese, spinach, and onion, stir to combine.

-To assemble, cut each biscuit in half, and roll it out very thin. Place each biscuit in a mini-muffin tin and put 1.5 Tbs of quiche filling inside the biscuit. Stir the filling often during assembly so all the solid ingredients don't sink to the bottom.

*It worked best for me to roll out each biscuit , stretch it across the muffin cup, and then use the teaspoon full of filling into the middle to press the dough down into the pan into a cup shape.

-Bake at 350 degrees for 10 minutes uncovered, then place foil on top and bake for another 10 minutes.

Yields about 3 dozen, I only made 2 dozen and then poured the rest into a ramekin and made a full size crustless quiche for dinner.

Credit goes to mom!

Happy Mothers Day!!

We had both fabulous moms (along with my dad and sister) over for Mothers Day dinner. It was great to spend the evening with family and have great conversation and great food!

The menu:
-Grilled White-wine salmon
-Garlic Risotto in Parmesan Frico cups
-Mixed fruit salad in orange cups
-Grilled zuchinni

Recipes:

Grilled White Wine Salmon

Salmon Filet, cut into portion sized peices.
Olive oil
White wine (I used Smoking Loon Chardonnay)
Salt and pepper

-Several hours before cooking, prepare fish and marinade. Mix 1/4 cup of Olive oil with 3/4 cup white wine. Place fish in a baking dish skin side down and pour marinade on top.
*You can use less or more marinade depending on the amount of fish. This 1 cup marinade was perfect for a 3 lb filet arranged in a 7x11 baking dish
-Grease grill grates with cooking spray or a papertowel soaked in veg. oil. Prep the grill to medium heat.
- Arrange fish skin side down directly on the grill. Grill for 6-8 minutes, rearranging fish pieces over hot spots as needed, until it is almost cooked through.
-Flip the salmon with a flat spatula (the fish will start to flake, and tongs could cause it to fall apart)
-Grill for 3-4 minutes top side down until fish develops a nice crust.

-Slide fish onto a spatula, peel off and discard skin (after cooking, the skins slides off easily) and flip over to serve top side up.

Garlic Cheddar Risotto

Adapted from this foodnetwork.com basic risotto recipe. I added 4 cloves of roasted garlic (roasted ahead of time, use less of raw, minced) when I added the rice to the onion. Then I added 1/2 cup of cheddar cheese at the end of cooking. Otherwise I followed the recipe! Mine got a little overcooked, risotto is best when served right out of the pot, otherwise it starts to get overly soft and starchy.

Parmesan Frico Bowls

From Confections of a Foodie Bride's blog. I used two small dessert ramekins to shape the bowls, they turned out great! A really easy way to dress up plating and make something simple look super fancy!

Fruit Salad/Zuchinni

Okay, I'm not going to give you a recipe for these. For the salad, mix your favorite fruits! I split and hollowed oranges instead of using bowls for a fun touch. I used blackberries, strawberries, watermelon balls, and pears with a little orange juice squirted on top. Chill the mixture so the flavors have time to meld.

For the zuchinni, I just sprayed a little olive oil from my kitchen mister (that I took from my mom!) and sprinkled with kosher salt and pepper, and threw it on the grill.

Here's to moms, who allowed us to stand underfoot in our childhoods so we could learn a whisk from a spatula. I love you mom!

Pictured: My grandma Genie, my mother in law Brenda, and my mom Faye!