Vegetable Quiche

Filling:
1 package frozen spinach, thawed
1/2 cup chopped onion
1 tomato, chopped
1/2 cup shredded cheese
1 Tablespoon flour
4 eggs
1 cup milk
salt and pepper to taste

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup + 1 Tablespoon vegetable shortening
2-3 Tablespoons cold water

Directions:
Begin by making the dough for the pie crust. Combine flour and salt. Cut in shortening using a pastry blender. Add water one tablespoon at a time and toss with a fork to combine. Continue adding water until dough holds together. Shape dough into a ball, cover with plastic wrap, and refrigerate for 45 minutes.

While the dough is chilling, thaw the spinach in the microwave. Saute the onions in a couple tablespoons of olive oil until golden brown and tender.

Toss the flour with shredded cheese and added all vegetables. Beat eggs and add milk. Season with salt and pepper.

Preheat oven to 350 degrees. Roll out pie crust slightly larger than pie plate. Press firmly onto the bottom and sides of pan and trim edges. Add vegetables and cheese into the pie plate. Pour egg mixture on top of the vegetables. Bake for 30 minutes or until center is set. Let cool for 10 minutes before serving.

Additional Notes:
- Other vegetable options include bell peppers, mushrooms, and green onions. Use whatever you have on hand!
- Add cooked, chopped bacon, sausage, or ham.
- Try Swiss, Monterrey Jack, or Gouda cheese for different flavors.

Using up Leftovers

Since most of my grocery shopping last week revolved around items for the party, I've been trying to make do with what I had on hand until I can get back to the store.

On top of that, I have been wanting to try a recipe I found online for a hash brown casserole similar to the one served at Cracker Barrel. I had a bag of frozen hashbrowns in the freezer and some leftover cheese from the chese ball I made for the party. One of the soup cans I used for the cupcake stand happened to be cream of chicken, and my friend kindly let me take it home with me. The dish could not have been easier to make. After sauteing onions and the hashbrowns, I mixed them with the soup and cheese, poured it into a baking dish, and put it in the oven for about 30 minutes.

While that was baking, I needed to use up a bag of fresh cherries we had been given. I pitted the cherries, and simmered them on the stove in water and a little sugar. A batch of fluffy pancakes completed the meal. However, when we went to eat dinner, I was surprised to find the cherries were unusually bitter. Ryan had eaten a few of them before I cooked them, and he said that is just how they taste. That would be Grenada for you! After adding some maple syrup to the cherries, the pancakes were still edible. And the hash brown casserole was delicious.

Last night, I decided to use up various vegetables we had in the refrigerator and made one of my favorite meals - quiche. This one included spinach, tomatoes, onions, and cheese. We finished up the leftover hash browns and enjoed fresh green grapes that are not always available in our grocery store. I love meals that are all made in one dish and using up leftovers in a new way is always a plus!