Although going out to dinner at new and fav restaurants is oh-so fun and pleasing, knowing my way around the kitchen has proven to be very helpful for many parties/dinners/holidays/you name it. Cooking/baking is rewarding/relaxing/enjoyable for me, and I love to share my dishes and treats with friends and family (and I'm sure they don't mind either). So, here I've decided to compile my absolute fav recipes to help decide what's for dinner and dessert or what to bring to the next birthday/costume/holiday/anniversary party you'll be attending. And first up is the New Year's Eve feast!
This year the boyfriend and I have decided to host a potluck at our apartment for a good part of the evening, which is great because it takes a lot of the stress off of us when we only have to prepare a few dishes instead of cooking an entire dinner for 20+ guests (NYE is supposed to be fun and worry-free!). It also let's you focus on and prepare dishes that you love and enjoy most. So, Friday while the boyfriend is preparing the ham, I will be in charge of making quiche (two types) and my favorite thumbprint cookies. Below, I have provided these quick and easy, fail-safe recipes which I have used over and over producing fabulous results. Enjoy the tasty.ness, and leave your comments!
Mushroom Quiche
- 1 refrigerated pie crust (or your own fav. crust recipe)
- 2 tablespoons butter
- 2/3 cup chopped shallots
- 5 cups sliced assorted mushrooms (use your favorite), halved
- 4 large eggs
- 2/3 cup half and half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups coarsely grated Fontina cheese
Preheat oven to 450°F. Press crust firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes.
Spinach and Bacon Quiche
Once you have the knack for baking quiche down, it is easy to use the same recipe over and over but substitute it with various cheeses/veggies/meats/spices/herbs. This next quiche can be prepared and baked the same as the above, but instead of mushrooms, Fontina, and nutmeg this recipe calls for the following:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup of your favorite jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar by hand (I always bake by hand) until fluffy, about 5 minutes. Mix in the egg and vanilla until just combined. Slowly mix in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes.
