Saturday, August 29, 2020

Putting Down my Phone, Signing Off & Making a Quiche

Well the summer flew by, and like the rest of 2020 it kind of just felt very blah compared to normal.  There were certainly some highs, but I felt very stuck in my head for most of it.  With the fall coming and because I am taking a leadership class this semester, I am going to aim to try something new.  I am going to try to get out of my head, I am going to try to be more mindful about what is going on around me, where I want to go and what I want to get out of the rest of this year.  I am going to put my phone down, logout of social media and pay attention to what is going on in life.  I am going to spend some time here sharing what it feels like.  I am going to spend time thinking about the future and what I want out of it for myself and with my husband.  

Last fall I started an evening MBA program and honestly wasn't sure why, other than I thought it was something I should maybe do, and something that would make my mom proud.  But my real purpose was to do something for myself.  I am a nerd at my heart, let's be real, I still take notes in a spiral notebook, and I am hoping through these classes, semesters, years I can better myself, while maybe learning how to better take in the world.  I want to stop caring about what people I don't even really know are doing and start focusing on my friends through actual connections.  I don't know if I will epically fail at this, but I have to give it try, and I will start with giving myself a moment to breath and start with a pep talk.

(I had the opportunity to start this semester by writing "welcome to a new school year notes" to 10 school-age kids.  Little did I know, I was really giving myself a pep talk for the rest of the year.)

My journey started this morning and it started off a bit rough.  My goal was to make the best of my time, so I put this quiche in the oven, and then rolled out my yoga mat to try and get in 30 minutes of stretching.  Of course, that is when Margeaux started begging to go for a walk, so 15 minutes later I was able to start, but I felt like I was at least heading in the right direction.  30 minutes of just me time later, with the Spotify Productive Morning playlist on in the background, and it felt great.  

I am sharing this recipe because Charles said it was the best quiche I have made, and I have made a few over the years for him.  This one is truly loaded with spinach, but it doesn't taste only like spinach.  It really is delicious and to be perfectly honest I am actually not really all that into quiches.  I was looking for a dish that could feed the two of us for lunch over the weekend, and I think it is going to work perfectly to do just that. So, maybe give it a try or don't, either way I hope you enjoy your day!

Spinach Bacon Gouda Quiche:
3 slices of bacon cooked, but not crispy and chopped
7 large eggs, beaten
1 1/2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
1-16oz package frozen spinach, defrosted and squeezed of all extra water
1 shallot, sliced and layers separated
2 cups shredded gouda cheese
1/4 cup shredded parmesan cheese
1 prepackaged pie crust from the refrigerator section, at room temperature

1.  Preheat oven to 400 degrees F.  Roll room temperature pie crust into pie dish, making sure the crust goes up the sides evenly.

2.  Prep the filling ingredients while the oven is preheating.  Cut up the bacon and shallot, and squeeze all of the liquid out of the spinach.  

3.  Once the oven has pre-heated, blind bake the pie crust for 5 minutes.  (I actually didn't use parchment paper and pie weights/dried beans, and it worked out fine.)

4.  While the pie crust is blind baking, whisk together the eggs, milk, salt and pepper until combined.  Then stir in the spinach, bacon, shallots and cheeses.

5.  After 5 minutes, remove the pie crust from the oven and pour the filling into the blind baked crust.

6.  Put the quiche into the oven, reduce the temperature to 375 degrees F and bake for 45-50 minutes.  the quiche should be done when there is only a slight jiggle in the middle.  Note: Check after 25-30 minutes and if the crust is browning too fast, lay a piece of aluminum foil over the top.  Once the quiche is ready, remove from the oven and let rest at room temperature for 15-20 minutes.  Then cut and enjoy!

Note:  Once the quiche has fully cooled, it can be stored in the refrigerator covered for a few days.  Just cut the size piece you would like later and warm for 30 seconds to a minute, depending on your microwave strength and the size of the piece of quiche.

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