Blog on saving money and living on a budget in CT.
Friday, February 20, 2015
Making quiche a la Froogs
2 pie shells from Aldis' were called into service
I fried up the open 1/2 onion, added another, whole onion to the party, 1/2 a container of mushrooms that I sliced (6 good sized ones), 2 strips of leftover bacon that I diced, some additional, reserved pork fat (a mixture of bacon/pork sausage/ham fat that I reserve for cooking to save my cooking oils, butter/margarine, shortening)
Place cooked vegetables in pie shells
Mix up custard batter of 9 eggs ($1.55/doz lately at Aldi's), 1/2 cup milk, salt, pepper and I added some mixed, Italian spices. Pour batter evenly over the cooked vegetables, splitting the batter between the 2 quiches. Note: no cream is being used.
My inspiration: the leftover, open tomato
and the bowl of tomaotes that turned awfully quickly. Gotta use them up!
THe dregs of the Colby-Jack that was shredded for Tuesday's chilli, plus about 4 oz of sharp Cheddar that I shredded for tonight. Not a lot of cheese, considering that this is quiche. Sprinkle the cheese evenly between the 2 quiches, top with sliced tomatoe. Bake @ 350 for 30 minutes, until set.
Fresh out of the oven.
A truely green salad: baby salad greens, Romaine, cuke, green olives, purple onion. With the onion and yellow tongs, this is looking more like a Mardi Gras celebration!
The dregs of coleslaw-just why are these bits being placed in the fridge? I suspect as someone* doesn't relish the idea of cleaning the dishes. (Used the D/W last night-seems that we are back in business!)