snowy monday morning quiche

Ingredients

1. •2 Tablespoons unsalted butter
   

2. •3 Tablespoons olive oil
   

3. •3 Cloves garlic, chopped
   

4. •1 Small onion, chopped
   

5. •2 Shallots, sliced
   

6. •1 Large tomato, diced
   

7. •1 Bag of fresh spinach
   

8. •3 Scallions, chopped
   

9. •1 (6 ounce) package feta, crumbled
   

10. •1 (8 ounce) package shredded cheddar cheese
    

11. •1/2 Teaspoon nutmeg
    

12. •Salt and pepper to taste
    

13. •1 Pie crust (see recipe below)
    

14. •4 Eggs, beaten
    

15. •1/2 Cup skim milk
    

16. •Salt and pepper to taste
    

Preheat oven to 375 degrees F.

In a large skillet, melt the butter on medium heat. Add olive oil and sauté garlic, onion, and shallots until onion is soft, 5-7 minutes. Stir in tomatoes and cook for about 1 minute. Stir in spinach and mix until spinach is wilted. Add scallions, feta and 1/2 cup cheddar cheese and mix until combined. Season with salt and pepper. Spoon mixture into 9” piecrust.

        

In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Slowly add to the spinach mixture. Gently fork the mixture to make sure the eggs are evenly distributed and the spinach mixture is thoroughly coated.

        

Bake for 15 minutes. Layer on the rest of the cheddar cheese and bake for 35-40 minutes, until set in center. Cool for 10 minutes before serving.

Serves 4

Whole Wheat Pie Crust Even Jeff Can Make

Ingredients

1. •2 1/2 Cups whole wheat flour, plus extra for dusting
   

2. •2 Sticks cold, unsalted butter, cubed
   

3. •1 Teaspoon salt
   

4. •1 Teaspoon sugar
   

5. •4 to 6 Tablespoons ice cold water
   

Directions

After cutting the butter into cubes, throw it in the freezer for 30 minutes.

In a food processor, add flour, salt, and sugar. Pulse until mixed. Add butter and pulse until mixture begins to clump. You want small, pea-size clumps.

Add ice water a little at a time and pulse. Repeat until the mixture begins to form together. Pinch it to see if the dough sticks together. If it does, it’s ready. If not, add more water. When I first started making dough, I always added too much water. The key is to add a little at a time. You can always add but you can’t take it out. 

Place dough on a clean surface and divide equally into two. Gently shape into balls and form discs. Don’t over knead. You want your crust to be light and flaky. You should see bits of butter after kneading the dough into discs.

Dust the discs with flour, wrap in plastic wrap and refrigerate for at least an hour.

After removing dough from refrigerator, leave it at room temperature for about 5 minutes. This will make it more pliable and easier to roll. Sprinkle flour on a clean surface and using a rolling pin dusted with flour, gently roll out the dough into a 12-inch circle. I always check to make sure the dough isn’t sticking to the surface.

Place the dough into a baking dish. Gently press down on the dough and tuck it into the dish. If the dough is too big, cut the ends with a knife or kitchen shears. It’s ready for the filling.

hay’s bati bati blueberry muffins

Ingredients

1. •2 Cups wheat flour
   

2. •2 Teaspoons baking powder
   

3. •1/4 - 1/2 Teaspoon salt
   

4. •3/4 Cups milk
   

5. •1/2 Cup butter, room temperature
   

6. •1/2 Cup light brown sugar
   

7. •1/2 Cup granulated sugar
   

8. •2 Large eggs
   

9. •1 Teaspoon vanilla
   

10. •2  1/2 Cups blueberries, mash 1/2 cup with a fork
    

11. •1 Tablespoon sugar
    

Directions

Preheat oven to 375 degrees F.

Grease and flour 12 regular muffin cups, including area between each cup.  Set aside.

Mix flour, baking powder, and salt. Set aside.

Whisk 1/2 cup of brown sugar and milk. Set aside.

In a medium bowl, beat butter until creamy, beat in 1/2 cup granulated until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla.

Mix mashed berries into batter.

Fold in half the flour mix with a spatula, then half the milk mixture into the butter mixture. Add the remaining flour and milk. Mix until combined. Add rest of the blueberries and fold into the mix.

Scoop batter into muffin cups. Sprinkle top with sugar.

Bake for 25-30 minutes or until golden brown. Let muffins cool at least 15 minutes in the pan before removing.