Family time is to be treasured, be it through Skype sessions or cuddling while watching Sesame Street. The key is cherishing the moments in whatever shape they take. For me, that often comes in the form of meals together, since one of the ways I show my love and appreciation is via my cooking. The way to the heart is through the stomach, according to the cliché, and I can’t disagree! A recent addition to our weekend routine has been the “Everything But The Kitchen Sink” Quiche. It’s a fantastic way to get through some of the miscellaneous items in our refrigerator, while simultaneously giving us the opportunity to enjoy an easily-prepared meal together.
I’m hugely opposed to wasting food, so every Sunday night I take whatever leftovers I can find (within reason), and throw them into a quiche. It never fails to surprise me just how amazing the result is! It just goes to show that anything is good once you mix it with cheese and eggs. The idea of the weekly quiche began courtesy of my friend, Lila. When I gave birth to Gray, all of my girlfriends got together and planned a meal schedule for me. Every few nights someone would show up with food for us, which was an unbelievable show of love, support, and encouragement at a much-needed time. Let’s be honest– in the throes of the steepest learning curve you’ve ever experienced, when you’re more preoccupied with changing diapers instead of making spaghetti, or you’d rather gaze at your newborn instead of making a pork roast, how awesome is it to receive a homemade dinner?! Casseroles have never been such a prized possession. But Lila one-upped the typical dish, and brought us a meal that exceeded the bounds of dinner. She brought over a quiche, and even included the recipe. It fed us for breakfast, lunch and dinner, and we’ve been hooked ever since. I’ve made a multitude of variations on it thus far, using her basic recipe as a foundation. Here’s our favorite version:
The “Everything But The Kitchen Sink” Quiche
(This basic quiche recipe came from an unknown source- maybe Bisquick? But the rest is all me!)
Recipe created by Jenna von Oy
1 Cup milk
½ Cup Bisquick mix
2 Cups shredded cheese (for this particular recipe, I use 1 ½ Cup sharp cheddar & ½ Cup grated parmesan)
1 Tbsp. butter
1 (14 oz) Can of Artichoke hearts
2/3 (3 oz) Package of chopped prosciutto
~ Pre-heat oven to 350 degrees.
~In Sautee pan, melt butter on medium-high heat, until browned.
~Add prosciutto, and turn heat to low. Cook for 30 seconds to one minute, or until lightly browned. Set aside on a paper towel, to drain the grease.
~In a mixing bowl, combine the eggs and milk. Whisk until well blended.
~ Add the Bisquick mix, and cheese.
~Chop the artichoke hearts, and add to the mixture
~Add the cooked prosciutto.
~Pour into ungreased pie plate or tin.
~Bake in oven for approximately 45 minutes, or until cooked through.
~Let it set for five to ten minutes before serving. Salad and wine are wonderful accompaniments!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. Don’t forget to follow me on Twitter!