October is the season of pumpkins. At least that what I see, not according my goofy son. He says this is the season of spooky! I haven’t done anything about baking or cooking for this season yet though. I have some thoughts in my mind but just right now I hardly could spend much time in the kitchen and not to mention of taking pictures for blogging.
Anyway I am just feeling great to be able to sit, write and blogging now. YAW!
We stopped at granny’s farm one day after the photo session, my feeling so much great and exciting to see how those pictures turn out. For those who want to see, please visit this link Dwiana Porter Photography.
We picked up eggs at granny’s farm. There are many organic eggs laid from organically grown chickens on the farm. They are so fresh and look wonderful! Quiche came across my mind. I mixed up the ingredients with what ever I had in my fridge. Ham, hot dog, and broccoli sound great to mix them together in the eggs.
QUICHE
9 in pie pan lined with 6oz Rich Pie Crust, partially baked blind.
8 oz bacon, cut into 1/2in slices
3 hot dogs, cut them small
1 1/2 cups broccoli, blanched
Cheese
1 1/2 cups whipping cream
3 eggs
1 egg yolk
1/2 tsp salt
Freshly ground black pepper
Freshly grated nutmeg
Preheat the oven to 375F, set the pie crust on a cookie sheet for easier handling.
Put the slices bacon in a skillet over a low heat. When the fat begins to melt, increase the heat to medium and fry, stirring occasionally, until crisp. Drain on absorbent paper, then sprinkle over the bottom of the pie crust.
Beat the cream and eggs until well blended. Season with salt pepper and a little grated nutmeg. Stir in the cheese, hot dog and broccoli. Pour into the pie crust. Bake until the filling is set and golden, about 35 minutes. Transfer to a rack to cool slightly. Serve at room temperature.
