Aunt Jane’s Quiche | Dishin & Dishes

Aunt Jane's Quiche | Dishin & Dishes

Every fourth Sunday, Mr. Wonderful and I make breakfast for our church worship team.  They do four services a day which puts them at church sometimes from 8 a.m. to 2 p.m. and until four of us signed up to cook for them they had a box of donuts.

Now don’t get me wrong, on any given day, a box of donuts is a grand thing,  but it probably doesn’t provide a whole lot of sustenance.  And besides, Mr. Wonderful made homemade cinnamon rolls, so they were covered in the area of sweets.

Sunday I wanted to make quiche, and the best quiche recipe I could think of was my Aunt Jane’s quiche.

This is my Aunt Jane.

I have such fond memories of weekends at my aunt’s house with my cousins Laurie, Karen and Diane and my poor brother Steve (the only boy in the group).  Their house backed up to the woods on one side and an elementary school on the other which meant that we had a playground to play on.  The trails through the woods gave us young adventurers a mysterious place to explore but the greatest fun was for my Uncle Duane to pull us on a toboggan on his snowmobile through the the dark woods at night with only the light of the snowmobile to guide us.

I remember falling off the snow-mobile and my cousins and I clinging together in the dark woods until he realized we were gone and came back after us.  All great fun for young kids bundled up in puffy snowsuits in the winter.  No one here in Oklahoma knows what great fun snowmobiles can be.  I don’t even think you can buy one here.

Aunt Jane also used to make wonderful and delicious food.  Breakfast offered things like pancakes, and thick-sliced bacon.  Aunt Jane always put out little bowls of things like chocolate chips, pecans and powdered sugar to sprinkle over the pancakes, and as a young child, I was in heaven!

She will always be special in my heart and has been such a wonderful aunt to me (and great-aunt to my kids).

I love her dearly.

She is currently at home recovering from a hip replacement surgery.  I know she would love to read some comments from you all so if you could say “hi” and give her a “get well soon” I know she would get a kick out of it!  And if you make this recipe, come back and leave a comment thanking my Aunt Jane.

Here is her quiche recipe and believe me, you will come to adore it like I have.  Remove the peppers and onions for a basic bacon, egg and cheese quiche for picky eaters or add your own variation like fresh spinach or asparagus for seasonal options!

Start by cooking up 8 slices of bacon.  Make them like this which is my new favorite way!

Then for the crust – it’s a simple two-ingredient crust and may be a little unconventional, but, trust me, it’s delicious!

I made my quiche in a deep-dish pie stone, but if you are using shallow pie dishes or pans, no worries! I have included a printable at the end for either/or version!

Take one sleeve plus 6 saltine crackers and put them in your food processor.

Put the lid on and whiz them up for a minute until they form fine crumbs.  No food processor? Just put them in a baggie and roll them with a rolling pin.

In a medium saucepan, over medium-low heat, melt a stick of butter.  Be careful not to let it brown but just to melt.

Dump your cracker crumbs in the pot and mix them up really well.

Then press them firmly with a large spoon or rubber spatula up the sides and across the bottom of your pie pan.

Next, grate up 2 1/2 cups of Swiss cheese.  I can rarely ever find pre-grated Swiss cheese so I just buy a block and use the shredding blade of my food processor.  A box grater would work also!

Crack 4 eggs into a bowl and beat them up and then pour in 2 1/4 cups of half and half.

Dump in your cheese.

Chop up your bacon.

And add in right in.

Seriously, how could you wrong with eggs, bacon, cheese and half and half?  It’s such a winning combination.

Chop up two tablespoons of red pepper and red onion.  Add them into the mixture with one teaspoon of salt and one-half teaspoon of pepper and also a one-half teaspoon of paprika.

And mix it all up with fervor.

And pour it right into your crust.

Then take your spatula and kind of even things out in the dish.

Then pop your quiche into a 350 oven for 30-40 minutes for a deep-dish quiche or 20-30 for a shallow-dish one.

I made one plain bacon, egg and cheese quiche and one with peppers and onions for the worship team.  Mr. Wonderful was roasting some oven potatoes for them so it actually took mine almost 50 minutes to finish with all of that in the oven.

And remember, oven temperatures will vary, so check it after the least  amount of time by sticking a fork in the center of the quiche.  The center shouldn’t jiggle and the fork should come out clean when it’s done.

The top should be golden and browned and the whole thing will just look beautiful.

Try this quiche for your next breakfast or brunch.  It’ll become a favorite around your house like it is mine.

Thanks Aunt Jane for this fabulous recipe.   And thanks for the memories as well! I wish you a speedy recovery and hope someone makes you this quiche!

Because it’s so delicious!  If you make this, come back and leave a comment thanking my Aunt Jane.  I know after tasting this again this week, I could just kiss her!

Aunt Jane’s Quiche – Deep Dish Pie Dish



Recipe type: Breakfast

  • 2 c. crushed saltine crackers (1 sleeve plus 6 crackers)
  • 7 T. melted butter
  • 8-10 slices bacon
  • 2 T. chopped red onion
  • 2 T. chopped red pepper
  • 2¼ c. half-and-half
  • 4 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2½ c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 30-40 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.




Aunt Jane’s Quiche – Shallow Pie Dish



Recipe type: Breakfast

  • 1¼ c. crushed saltine crackers (1 sleeve)
  • 6 T. melted butter
  • 6 slices bacon
  • 1 T. chopped red onion
  • 1 T. chopped red pepper
  • 1½ c. half-and-half
  • 3 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2 c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 25 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.


Want to watch me make this on my TV segment? Click Play below!

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Holiday Spiced Cider | Dishin & Dishes


Baby it’s cold outside…well sometimes.  We actually had a 75 degree day one day this week.  Ya just never know in Oklahoma.

The holidays are and have been upon us. We like to start a crockpot of this cider on Thanksgiving and Christmas and pretty much every weekend in between. Not only is it warm goodness to sip on in the evenings, but it makes your house smell heavenly as well.

But for the most part, the  weather here has dropped significantly requiring hoodies, sweaters, blankets. socks and the worst of all…pantyhose.  I hate pantyhose almost as much as I hate spiked high heels, and think it highly unfair that men don’t have to suffer the misery of either.  I mean, the things us woman have to endure to look marvelous..I tell ya..

Anyway, I actually like cool weather.  I realize that places that stay warm all year have their perks, but I love the change in seasons.  Especially here in Oklahoma.  I love it when the 100 degree days spiral down to the 80’s, and then the mercury continues to drop to even the 60’s and 50’s.  I love wrapping up in a blanket on a cold Saturday afternoon and popping in a movie.

But nothing makes it more perfect than a good cup of warm, fragrant Spiced Cider.


This recipe is made in your crock pot, but can be made in a pot on your stove as well. Just simmer it for 15 minutes or so on your stove and you’re good to go.  However, the added bonus to the crockpot over the stove is

#1)  if you walk away and forget about it, it won’t evaporate or reduce away, and

#2) the heavenly aroma it fragrances your home with all day long.

So, to begin, pour a gallon of apple cider into your crockpot.




Now, the spices of mulled cider beg for this spice, the most important ingredient of spiced cider.

Cloves just give it that little hint of something’ something’ at the back of your palate.  Add in one tablespoon of ground cloves.


Next, add 1/4 cup of brown sugar.  I like my cider smooth with just a hint of tartness.


Add 1 tablespoon of Allspice.


Add 4-5 whole cinnamon sticks.  They look pretty floating on top.


Slice up one whole orange.


And float the pieces right into the pool.


Some people use juice, but I prefer the pretty oranges floating on top and also, this way you release the essential oils in the rind of the orange as well.

And that’s all folks.  Just pop on your crockpot lid and turn your setting to High.


I left mine like this for several hours, then turned it down to Low.


Now if you are a picky texture floaty person, you  might want to strain this before you serve it through some cheese cloth or a fine sieve.

However, as one person who refuses to drink pulp in orange juice, it didn’t bother me at all.  The spices kind of melt in with the cider.  But there may be some residue in the bottom of your cup, so you decide.

Ladle it out into a nice mug or cup.

final collage

During mid-afternoon at some point, it occurred to me that this would be fabulously amazing with one of my Triple Cinnamon Snickerdoodle Bars.  I think it was the incredible scent of the mix of apples and spices that drew me.

I made up a tray and set off to watch Patrick Swayze for the millionth time in Point Break on some off-cable channel.


Let’s have a minute of silence in remembrance of Patrick.  I will always have the biggest crush on him that goes way back to the 80’s.  I remember being pregnant with Tori and with my hormones all out of whack, sobbing all the way to the parking lot after watching Ghost for the first time.  I was astounded to learn he was 57 when he died recently.  I would have guessed early 40’s.  He still looked that good.

So, it was a lovely, cool autumn day.

I was under a quilt, sipping Mulled Cider.



Holiday Spiced Cider


Total time



Recipe type: Drinks

  • 1 gal. Apple cider
  • 1 T. ground cloves or 8 whole cloves
  • ¼ c. brown sugar
  • 1 T. Allspice
  • 4-5 whole cinnamon sticks
  • One whole orange sliced thinly
  1. Add all ingredients to crockpot
  2. Turn on high heat
  3. Allow to heat to hot temperature then turn crockpot on low or warm for the rest of the day!
  4. After 2-3 hours can strain if desired or just serve with a little strainer and let guests ladle into their cups through the strainer.


It doesn’t get much better than that.

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Vietnamese Iced Coffee At Home

Vietnamese Iced Coffee At Home

I order this drink almost every time I go to indulge in Pho at my favorite Pho place, but I’ve also seen and ordered the same version from Thai places so I guess it’s not only Thai, but Vietnamese coffee as well, although the Thai version sometimes involves cardamom and cream.

And it’s so easy, with a little help from a little contraption that you can buy at your local Asian market for just a couple of bucks.

First, start a teapot of water to boil.

Next, let me introduce you to the Vietnamese/Thai coffee press. I picked up a couple of these for Mr. Wonderful and myself at our local Asian market for a couple of bucks a piece.

There are three parts to this contraption. 

There is the base that you can rest on a teacup or a glass, a little screw filter that goes down inside of it, and a lid.  The screw filter and the base have tiny holes in them.  You trap the coffee in between the two of these and once you pour water over them, the water filters very slowly through both of them which produces a very strong coffee result.

My Pho place brings this out with a teacup and saucer, which I think is pretty cute, but you can just use a glass if you choose, as long as the base fits on it comfortably. 

First things first.  Take your tea cup or glass and spoon in 2-4 tablespoons of sweetened condensed milk (not to be confused with evaporated milk). I use about three.

Place the base of the press on top of the cup.  Now, depending on how strong you like your coffee, spoon in 2-4 tablespoons of medium-ground coffee into the base.  I go for about 2 1/2 tablespoons, but I am a strong coffee lover, so adjust according to your taste.

My Pho place uses this kind of coffee and it’s readily available in our Asian market here. If you can’t find this brand, then just make sure you’re using a medium kind of coffee that is coarsely ground so as not to fall through the holes in the bottom of the base. 

Now screw the filter down over top of the grounds, as tightly as you can, without grinding the grounds any further.

Then, pour your boiling hot water up to the top of the silver base.

Then, adjust the tension on the screw lid until you see bubbles in the water.  Just remember that the tighter the screw lid, the stronger the resulting coffee will be. 

At this point, the water should ever-so-slowly begin to drip into the tea cup. 

And it will be nice and hot.  And it will begin to melt the sweetened condensed milk.

You see where I’m going don’t you?

It will take awhile for this to all drip out, at which point, you can either drink it hot, which is nice in cooler weather or…

Go get a tall glass of ice.

Take a spoon and stir your coffee/milk mixture thoroughly.

All I can say to you is…come to Mama baby.

Now pour this over the tall glass of ice.

Find a beautiful place to enjoy this, like your patio, with birds chirping, butterflies flitting around, and the gorgeous low-80 degree weather surrounding you.

This is my perfect pick-me-up drink.

Had this drink? Like it? Seen it any other way? Leave me a comment! I love to hear from my readers!

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Mexican Coffee | Dishin & Dishes


Saturday night was Girl’s Night In #2 at my house.  The theme was Fiesta.

We fiesta’d and fiesta’d with Mexican food.  we had Guacamole, Texas Caviar, HomeMade Salsa, Southwestern Ranch Dip, Fiesta Grilled Shrimp, and homemade Chimichurri Sauce.

We had Enchilada Soup and for our main course, we had Chicken Enchiladas with green chile sour cream sauce.

We were stuffed, but that didn’t stop us from eating Tres Leches cupcakes for dessert topped with sweetened fresh whipped cream and ice cream.  To go along with this, we also had Mexican Coffee.

Start by making your coffee the way you normally do.  I like to use 2 heaping scoops of coffee to 10 cups, but I like strong coffee.

Add 1 Tablespoon of unsweetened cocoa right into the grounds.  Also add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper.  Don’t worry, the cayenne isn’t real hot.  It just gives you a little spice at the back of your throat and it  compliments the chocolate and cinnamon hint beautifully.


Brew your coffee like normal.

Make some sweetened homemade whipped cream by pouring 1 cup of heavy whipping cream in your mixer and whipping it to peaks with 1/4 cup of powdered sugar.

Pour your coffee in a hearty mug.  True Mexican coffee usually has a shot of Kahlua in it.  You can also use Kahlua flavored creamer, if  you prefer, or just drizzle in a little cream.

Top with your sweetened whipped cream and sprinkle with a little more cinnamon.



This coffee with the Tres Leches Cupcakes?

How do you say “perfect” in Spanish…

Ahh yes…


Cooking with Love,

Coffee on Foodista
Mexican Coffee on Foodista

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