Recipe modified from Chef John
From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

• 1 9-inch unbaked pie crust
• 3 oz prociutto, fried until crispy, or 8 slices bacon, cut into 1 inch pieces
• 1/3 cup sliced green onions or 1/2 cup chopped leeks (white and pale green parts only)
• 1/2 cup chopped onion
• 1/2 red bell pepper
• 10 baby portabello mushrooms
• One small bunch baby brocolli
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 large eggs
• 2 egg yolks
• 1 cup heavy cream
• 3/4 cup milk
• 1 teaspoon chopped fresh thyme
• 6 ounces shredded fontina or gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook prociutto or bacon in a skillet over medium heat until browned and cooked through. Remove from pan to drain. If using prociutto, add some olive oil. If using bacon, blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.

Add shallots or leeks, onion, bell pepper, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Add mushrooms & baby brocolli and cook a few minutes more.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of vegetable mixture on the bottom of the baked crust. Top with 1/3 cooked prociutto or bacon and 2/3 cheese. Ladle in egg mixture carefully. Sprinkle with remaining vegetable mixture, remaining prociutto or bacon, and remaining cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Chef John's Quiche Lorraine Prep 20 m
Cook 1 h 5 m
Ready In 1 h 45 m
Recipe By:Chef John

From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

• 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 8 slices bacon, cut into 1 inch pieces
• 1/2 cup chopped leeks (white and pale green parts only)
• 1/2 cup chopped onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 eggs
• 2 egg yolks
• 1 cup heavy cream
• 3/4 cup milk
• 1 teaspoon chopped fresh thyme
• 6 ounces shredded Gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 10/8/2017

Prep: 30 m
Cook: 15 m
Ready In: 1 h 55 m
Recipe By:Lela

"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow."

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup white sugar
• 1 teaspoon salt

 

• 4 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees F/45 degrees C)

 

• 3 1/2 cups bread flour, divided, or as needed
• 1 egg, lightly beaten
• 1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Prep: 20 m
Cook: 25 m
Ready In: 45 m
Recipe By:Julie
"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."

Ingredients

• 1 small sugar pumpkin, seeded
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

To Die For Blueberry Muffins
Prep:15 m
Cook: 25 m
Ready In: 40 m
Recipe By:Colleen
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/24/2017

Ingredients:

• 1/2 cup chopped onion
• 3 ripe avocados
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp salt
• black pepper to taste
• Tomatoes

Directions:

Put all indredients except tomatoes in bowl. Mash together well. Add tomatoes and stir.

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!
Serves: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting/Cooling Time: 1 hour 20 minutes

INGREDIENTS

• 3 cups sushi rice It should say "sushi rice" right on the bag. Calrose rice works ok if you can't find sushi rice.
• 3 cups water
• 1/4 cups Japanese rice vinegar
• 2 Tablespoons sugar
• 1 teaspoon salt

INSTRUCTIONS

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times.
After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.
If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly.
To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!
If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.
Recipe from favfamilyrecipes

Recipe courtesy of Gourmet Magazine