Thanks to Emma from Emma Crafts Design for the recipe for this month’s Fantastic Bake Along—Quiche. I had to make a trip to the grocery store, so we had our quiche tonight for dinner. There is a definite advantage to being one of the last to post; you can see everyone’s modifications, and change your recipe accordingly!
I stuck with Emma’s basic pastry recipe, using my Betty Crocker cook book to find some American measures in the same proportion. I did decide to try the olive oil instead of butter, so added a bit more flour as advised by Betty Crocker. However, I thought my crust was a bit on the dry side and a little difficult to work with. I ended up rolling it between waxed paper.
For the quiche, the big experiment was trying some of our dehydrated eggs instead of all fresh. I added the requisite water to them early this afternoon, so they would have plenty of time to reconstitute (about 3 hours). My plan was to try half dehydrated and half fresh, and see how that affected the taste and texture. I also added some spinach and kale, (Girl #2’s influence) because I didn’t have lots of bacon. Finally, we went with our favorite, cheddar cheese.
35 minutes in the oven, and we were ready to enjoy!
I am happy to report that no one could discern that the eggs were different from fresh! I was a little worried, because the reconstituted eggs do seem a little bit grainy, so I really wondered it that would be the case after baking, but happily the texture was identical to quiches where I have use all fresh eggs. A good thing to know if we ever end up having to use emergency rations for a period of time. 🙂
Check out the other participants at these sites:
This post is coming to you through the magic of scheduled posts, I am actually in CA right now, and NOT baking pizza! However, the recipe for pizza dough from Brenna is the same one I use, and I had planned pizza for Tuesday night, so why not!
Now, for you busy moms out there, here are some FYI’s you may find very helpful!
- You can half this recipe and use the dough cycle on a bread machine. That dough can be frozen for later use. That’s what I’m using today!
- If you prefer thin crust pizza, 1/4 of Brenna’s recipe will cover a 9×13 cookie sheet with a little rolling pin action. (Or half of what comes out of the bread machine)
- Want a super crispy, thin crust? Use tip 2, then pre bake the crust for 7 minutes at 425. Add your toppings and finish baking for 8 minutes, again at 425.
When everyone is home I make two thin crust pizzas, but when there’s just the two of us, I bake one and put the dough in a ziplock bag and freeze it for later. To use, I take it out at noon the day of and leave it on the counter. IF you work all day, you could probably put it in the fridge early in the morning, and then pull it out as soon as you get home. I also make sauce and freeze what I don’t use, for the next time or two.
Here we are, ready to thaw..
Our pizza is very simple, pepperoni and cheese, with other ingredients from the garden when it starts producing…a little green pepper, maybe onion, fresh basil sometimes sundries tomatoes from the garden.
A pre-baked crust. I had some air bubbles this time so used a fork to puncture them. Had I used the fork before I put it in the oven, I could have prevented them.
We like cheese!
Come and get it!
Check out the other participants…we all make modifications according to what works in our family, so everyone’s will be a little different.
Who doesn’t love fried chicken? Our recipe this month was a fried/baked chicken. Since there are only two of us at home these days, I opted to not bake, and did a total fry job. (Fewer pans to clean up!)
I adjusted the recipe for the two of us, and instead of putting the seasonings in the flour, I put them directly on the chicken. So garlic powder, salt, pepper and paprika, followed by the double dip in Tracy’s recipe. I have always double dipped my chicken and I think it really makes a difference!
Since I kept mine in the electric skillet, I did 10 minutes then flipped it; turned the heat down to 350 and covered it for 15-20 minutes; flipped it back, uncovered it and turned it back up to 375. When I have a full pan, I do 400-350-400, but it isn’t necessary with just 2-3 pieces in that skillet.
The recipe is a keeper, I like the addition of paprika and garlic. Next time I’m going to add thyme as well. That’s in my normal seasoning for chicken, but I was out so went “as written!”
Thanks Tracy for the great prompt. I am excited to see what others did with this great basic recipe!