Spinach Tomato Quiche

More from brunch!

I have a lovely little raised backyard garden going this summer. I made it using cinderblocks and I have tomatoes and some flowers growing in the garden and then flowers and herbs in the holes of the cinderblocks. My tomato plants have just been on fire this summer and I can't keep up with all of these amazing tomatoes. I am also in the process of trying to clear out my freezer and pantry items. I like to do that about once a year, just to use things up. So when planning brunch, I was also trying to make as much use of what I had on hand.  A quick look through the freezer netted me some ready made pie crusts and a thing of frozen spinach, and I found several cans of evaporated milk in the pantry. A little Google search brought me here, the inspiration for this quiche.  It was incredibly simple to put together and just took a little forethought to take the pie crust and spinach out of the freezer the night before. And it tasted great!

Ingredients:
1 ready made pie crust
1 10 oz package frozen chopped spinach (thawed and squeezed dry)
1/4 cup fat free sour cream
1 cup evaporated milk
2 large eggs
2 medium tomatoes, sliced thinly
1/3 cup shredded monterey jack cheese
salt and pepper

Preheat over to 350. Spray pie plate or quiche pan with cooking spray. Roll out pie crust into pan.

Mix spinach and sour cream in a small bowl. Make sure that as much moisture as possible has been removed from spinach, or your quiche will be soggy. In a separate bowl, combine milk, eggs and salt and pepper. Stir 1/3 cup on the milk and eggs into the spinach mixture.  Spread the spinach on the bottom of the crust and top with the tomato slices. Spread the cheese on top of the tomatoes. Pour the remaining milk and egg mixture into the pie plate.

Bake for 45-55 minutes.

Enjoy!

Brunch Fare

I love brunch. I love brunch foods like muffins and scones and quiches. I love the mix of sweet and savory dishes.

I had some great ladies over for brunch this morning. Despite the flies that invited themselves to the party, we had a great time.


My brunch menu consisted of two quiches (spinach/tomato and apple/cheddar), blackberry scones, mini muffin cinnamon donuts, salad with blackberry vinaigrette dressing, fruit, coffee and friendship tea. I'll share them all eventually, but today I'll share the recipe for the friendship tea.

I'm not sure where this recipe came from. It was on a card in my recipe box. I found it while poking through, looking for something else. It sounded good, and I had everything I needed, so I thought I'd make up a batch.  I'm glad I did! It was great. I kept it hot, but it would have been great iced, especially for summer. It would be great in the winter for a nice holiday drink, too.

Friendship Tea:

2 1/2 cups cranberry juice

1 1/2 cups water

1 cup orange juice

1/4 cup sugar

1 cinnamon stick

4 whole cloves

6 black tea bags

Combine all ingredients except tea bags in a medium sized saucepan and brink to a boil.  Remove from heat and add the tea bags. Steep for 5 minutes. Remove the tea bags and spices. Pour into a carafe or serve straight from the stove.

This tea made my kitchen smell SO good and it tasted amazing. I will definitely be making this again. And probably soon, because I still have all the ingredients to make another batch. Enjoy!

Best Ever Carrot Cake with Cream Cheese Frosting

I love carrot cake.

It is so flipping good. And healthy. I mean, there's all those carrots in it, right?

I made my own birthday cake again this year. Not because I had to, but because I wanted carrot cake and I wanted to make it. I found my inspiration here.

This cake has an obscene amount of carrots in it. It came out great and didn't last long. Here you go:

Cake:
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
4 eggs, room temperature
1 1/2 cups sugar
1 cup safflower oil
1/2 cup buttermilk
2/3 cup packed brown sugar
2 tsp vanilla
1/2 cups drained crushed pineapple
1 pound grated carrots
1 cup chopped pecans

Preheat oven to 350 and prepare three 8" or 9" cake pans with crisco and line with parchment paper.

Grate the carrots. Use your food processor, if you have one. Otherwise, you'll be grating carrots for a very long time. I used my food processor. It took about 5 minutes.

Combine all of the dry ingredients in a medium bowl and set aside. In a large bowl (I prefer my Kitchenaid stand mixer), combine the eggs, oil, both sugars, vanilla, buttermilk and pineapple. Mix in the dry ingredients. I usually mix in about 1/4-1/3 of dry ingredients at a time, so as not to have a cloud of flour erupt in my face from the mixer.

Once ingredients are well mixed, stir in the carrots. Pour the batter into the pans and bake for 35-40 minutes. Cool in pans for 30 minutes, then remove and continue cooling on racks.

Cream Cheese Frosting:
16 oz softened cream cheese (I use Neufchatel cheese)
1/2 cups softened unsalted butter
2 tsp vanilla extract
3 cups powdered sugar (you can add more if you need/want it)

Combine cream cheese and butter and beat until creamy. Beat in vanilla. Add in powdered sugar, 1 cup at a time. If the frosting is not thick enough for you, add more sugar until it is.

Assemble the cake by spreading about 1 cup of frosting between the layers and the remaining frosting on the top and sides. Sprinkle the pecans on top of the cake.

All that was left by the end of the day

This cake was moist and flavorful. I really enjoyed the addition of the pineapple. It added a bit of sweetness to the cake. I don't make carrot cake often (as much as I love it, I love so many other cakes that I am always trying new things) but next time I get a craving for carrot cake, I think this is the one I will make.

Enjoy!