Sunday, November 09, 2014

Bee and quiche

Hey, it's another month and Anita and I are starting another Bee project. This time, we are stitching Country Cottage Needlework's ornament, Angels. I'll be doing mine on red fabric with white lettering.

Else's materials for "Angels"

Anita's materials for "Angels"

On another note, I made my first quiche of the cold season. We love quiche here at home: it's hot, filling, and perfect comfort food. Our favorite kind incorporates some kind of seafood; last night I made it with "faux lobster" (lobster mixed with white fish) that you can get in your supermarket. Of course, you can make it with other things, too: diced ham and mushrooms, mixed cheeses (adding cheddar is yummy), crumbled and cooked breakfast sausage, bacon, spinach, and more.

Faux Lobster Quiche

I use a very quick and easy quiche recipe I adapted from the Fannie Farmer cookbook. I've used this recipe for over 25 years and it comes out perfect each time! And the kitchen smells delicious while it is baking.

Very Easy Seafood Quiche

Preheat oven to 350 degrees F.


3 eggs
2% or whole milk, or heavy cream (amount will be described below)
1/4 tsp salt
1/8 tsp pepper
dash nutmeg
2 cups shredded swiss cheese
9-inch frozen deep dish pie shell
Package "faux" crab or lobster meat (or use the real thing. Cook it first and let it cool, though).


  1. In a small bowl, beat the 3 eggs, then add enough milk to make 1 1/2 cups. (I usually do this step in a large measuring cup.) Stir in the salt, pepper, and nutmeg. Set aside.
  2. Cut up the crab or lobster into small pieces. Combine in a large bowl with the shredded cheese and the liquid mix.
  3. Pour everything into the frozen pie shell.
  4. Bake in the oven for 1 hour or until a knife inserted in the center comes out clean.
  5. Let cool for 5-10 minutes on the counter before cutting and serving.


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