THE Yummiest Quiche

This is a great recipe to make when you have any kind of leftover veggies. I absolutely LOVE this quiche. My children aren't big fans of me adding the veggies, but if I dice them really small, they usually don't complain TOO much. ;) This quiche reheats well so leftovers for breakfast or lunch are great! Also, you can bake the quiche and freeze it for later. Just cover it with aluminum foil and reheat at 350 degrees until warmed through...probably 45 minutes or so.

Recipe from CovCom Cooks!...can y'all tell this is one of my favorite cookbooks?!??!

Ingredients:
1 9in pastry shell, unbaked
8-10 slices bacon, diced
1 onion, thinly sliced
1 cup grated Swiss cheese (can substitute Gruyere)
4 eggs, slightly beaten
3/4 cup milk
3/4 cup heavy whipping cream
1/2 tsp salt
1/4 tsp cayenne pepper
Freshly ground pepper
Freshly ground nutmeg

Preheat oven to 450 degrees.  *Prick holes in pastry shell and bake for 5 minutes.  Reduce heat to 350 degrees.

Fry bacon in small skillet.  Remove with slotted spoon and drain on paper towel.  Place onion in skillet, and saute in bacon grease over medium heat until golden.  Drain grease.  Spread onion, bacon, and grated cheese in partially baked pastry shell.

Combine eggs, milk, cream, salt, cayenne, pepper, and nutmeg in medium bowl; mix well.  Pour into pastry shell.  Place pie plate on a cookie sheet and bake at 350 degrees for 30-45 minutes or until custard is golden brown and firm, and knife inserted in center comes out clean.

Happy Cooking and Happy Easter!

Taddy's Chicken & Wild Rice Casserole

This is one of my all-time favorite recipes from my grandmother. My husband and children like it too. It is great for making on the weekends and eating during the week...as are most casseroles. We roasted some broccoli and served it on the side, and the meal was complete. I highly recommend making your own crema of mushroom soup if you have the ingredients. It takes about 5 minutes. Also, you can leave out the mushrooms and you have cream of chicken soup. These days, I am having to plan ahead even more than usual due to evening activities. Casseroles and soups are always great to have on hand so that everyone can eat when they're ready in the evenings.

Revised recipe from my grandmother, Taddy.

Ingredients:
Rotisserie Chicken
1 T butter
1/2 cup chopped celery
1/2 cup chopped onion
1 box wild rice
1 can beef consomme
1 cup chicken broth
1 can cream of mushroom soup **recipe below to make your own
1 cup sour cream

Method:
Preheat oven to 350 degrees. Cut chicken off of the bones and cut into bite size pieces. Set aside. Cook wild rice according to package directions substituting the beef consomme and chicken broth for the water. Meanwhile, heat butter in a small skillet and cook the celery and onion until they are soft. Add the chicken, rice, celery, onion, cream of mushroom soup**, and soup cream in a large bowl and stir to combine. Pour mixture into 2 quart baking dish and bake for 45 minutes or until bubbly.

**Cream of mushroom soup recipe:
Melt 2 T butter in a small saucepan. Whisk in 3 T flour. Cook for 2 minutes, stirring constantly. Slowly add 1/2 cup chicken broth and whisk quickly to combine. Slowly add 1/2 cup milk and whisk to quickly to combine. Add a large pinch of salt and pepper. Add a small can of sliced mushrooms and stir to combine. Use in place of canned cream of mushroom soup.

Happy Cooking!