pen rainbow

Thursday, August 2, 2012

Tuesday's Cupboard—A Summer of Retro Pies! #2—Blender Quiche

Bacon, cheese & fresh tomato quiche
This versatile recipe is good for you and good for the pocket book!  It comes in two variations, sweet onion & baby spinach or sweet onion & fresh tomato.  This light & delicious quiche is excellent frozen & later reheated for an easy, summertime supper.  Circa 1981_Sunset Magazine 

Blender Quiche 
Makes two 9" pies — 8 servings cut into quarters or 6 large servings cut into thirds

Frozen 9" double deep-dish pie crusts

6 oz. nonfat yogurt

8 oz. shredded cheddar, jack, or artisan swiss/gruyère cheese 

3 c. fresh summer tomatoes

•  2 frozen deep-dish 9" pie crusts, thawed

•  1 8-oz pkg. shredded cheese (cheddar, jack, swiss/gruyère, or any combination)
•  6 slices bacon, chopped & fried crisp (drained on a paper towel)

•  1 6-oz. container nonfat plain yogurt (Greek-style or regular nonfat is fine)
•  3 eggs (or, 3/4 egg substitute)
•  1 T. cornstarch
•  1/2 tsp. kosher salt
•  1/4 tsp. nutmeg
•  dash of cayenne pepper

•  1 med. sweet yellow onion

• 3 c. chopped fresh tomatoes OR 1 c. fresh baby spinach

Super-easy to make!
Make It!
Put bacon & cheese in prepared crusts (1/2 in one crust, 1/2 in the other).  Put all other ingredients in the blender & blend until smooth (yogurt, eggs, cornstarch, salt, nutmeg, cayenne, onion & either tomatoes or spinach).

Pour over cheese/bacon, dividing the mixture evenly between the two crusts.

Put into 375°F oven and bake for 30 - 40 minutes until firm.  Check for doneness; if the centers are still jiggly, bake for another 10 mins, then check for doneness again.  The crusts will be brown, and the centers will be firm.

Let stand for 5-8 mins before serving.

Sprinkle paprika & freshly ground black pepper on top

Bacon, cheese & fresh baby spinach quiche

Bake 30-40 mins in a 375°F oven

If you want to make your own crust, here's my old favorite no-roll pie crust!

No-Roll Pie Crust 

Put directly into a 9" pie pan & mix together with a fork:
•  1-1/2 c. unbleached white flour
•  1 tsp. kosher salt
•  1-1/2 tsp sugar

Mix together in a cup:
•  1/2 c. vegetable oil
•  2 T. milk

Pour wet ingredients over dry ingredients & blend with a fork.  When moistened, press into place with fingers.

For a pre-baked crust, bake 10 mins at 375°F

Thursday Mini-Post: Sea Hats!

Sea Hats on Etsy!  
Looking for a perturbed cnidarian to wear on your head?  Of course, you are!  An irascible squid?  A cranky Great White?   You've come to the right place!

San Diego fabric artist, Josh Freeman, has created what is this year's "must-have" accessory among the funny hat-wearing fashion elite—Sea Hats!  Yay!  It's the perfect gift for that special someone who already has a giant Goofy hat, a Rasta tam with dreadlocks, or a mini top hat.

Get yours at Josh's Etsy page and read more about his shop, Obey My Brain Creations, on you-know-where!

$35 for the small size

$58 for the large size

Photos courtesy of