I don’t know about you but I always seem to have less time on my hands as Summer progresses! I seriously started thinking about my 4th of July plans and menu less than a week ago and now I’m scrambling to play catch-up before the weekend! Innovation is usually born of necessity and this recipe is no exception! This flavor-packed twist on the classic Southern Chicken Biscuit staple is sure to be a favorite with grown-ups as well as kids (and especially you Mamas and hostesses!) because it’s ridiculously easy to throw together! Grab the ingredients from the nearest Kroger or Walmart, give yourself about 30 minutes for prep + bake time, and you’re DONE!
You probably saw my Instagram ravings over a new recipe
I tried out this weekend! I was genuinely surprised because I’m not that
great of a cook and sometimes even when I follow a recipe to the letter it doesn’t always turn out well. But that was not
the case this time! Today I want to share with you a recipe I found while visiting France a couple of weeks ago
which I paired with my Great Grandmother’s delicious pie crust! If you’ve never had quiche it’s like an omelet in a pie crust. My Father used to make it for us sometimes on Saturday mornings but I’ve been intimidated to try making it on my own until now because I didn’t want to ruin the perfectly delicious memory!
Note before you begin: I made 1½ recipes of the pie crust and used a Martha Stewart pastry leaf cutout on the extra dough for the topping decorations.
Parisian Quiche Recipe
For the crust>
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable shortening
- ¼ cup butter
- 4-5 tablespoons ice water
- Butter a 9-inch pie plate and set aside.
- In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate.
- Cover the pie plate with a piece of the plastic wrap and place in the fridge while making the quiche filling.
For the filling>
- 4 eggs
- 8 slices cooked turkey bacon
- 2 cups shredded mozzarella
- ½ cup heavy cream
- ½ cup half and half
- 1 tsp. salt
- 1 cup of shredded spinach (canned, fresh or frozen – thaw & strain first)
- ½ onion finely chopped
- ¼ cup of flour
- ½ tsp. of smoked paprika
- 2 tablespoons rosemary leaves (fresh or dried)
- Mix all ingredient together thoroughly in large bowl by stirring.
- Heat oven to 350 degrees F. (177 degrees C)
- Pour mixture into pie crust.
- Cook for 1 hour or until crust is golden brown.
- Let cool before serving for 15 minutes. Serves 6-8. Enjoy!
As a housewife (or even someone who has a habit of impromptu entertaining!) it’s important to have a few things on hand in your pantry which can be whipped together and still make a good impression. This recipe is one of my 5 ‘fail proof’ dishes that (so far!) no one has hated!
Welcome to my 10 minute + 5 Ingredient Lobster Pesto Pasta Salad!
1 box of conchiglie pasta (shell pasta)
1 packet of McCormick’s Pesto Sauce mix
2 table spoons of olive oil
1/4 cup of cream
8oz of lobster
Boil pasta until cooked.
Stir in rest of ingredients. (told you it was fool proof!)
Ta Da! Enjoy! (serves 2-3)
Notes: Pairs well with a sweeter white wine and french bread dipped in olive oil and salt
Tips for making this your own recipe > Substitute the lobster for crab or calamari >
Substitute the conchiglie pasta for one of these >
I’d love to hear your version of this recipe!