Weekly Menus - Update

Sunday - roast pork with carrots, onions and potatoes all roasted.

Monday - last night's leftovers.
The remainder was be made into pork stock for an Asian inspired soup.

Tuesday - Quiche made with bacon and spinach, not my usual broccoli and ham. I also made cheddar cheese biscuits to go with the quiche. I should have made salad as well, but didn't.

Wednesday - ????

Thursday - Fried eggs with a fresh loaf of bread that I made.

Friday - Sweet potato fries, mushrooms, green peppers and onion sauteed with chicken breast bbq with Montreal Chicken rub.

Saturday - had an overnight visitor so we had roast beef, gravy, corn, turnips and carrots mashed together, Yorkshire pudding and mashed potatoes. Raspberries and cream for dessert.

My Recipe Box - Quiche

QUICHE

I have made this recipe for years. It forms it's own crust. I now make it gluten-free.

UPDATE FEB 2026 - I used gruyere and (good) Balderson cheddar and it made a big difference!

2 cups fillings of your choice (example broccoli, mushrooms, ham, spinach etc.)
1 cup cheese shredded. I've used cheddar and/or mozzarella, Gruyere and Balderson's
1/4 cup onion chopped
2 cups milk. You can substitute heavy (35%) cream for some/all the milk
1 cup biscuit baking mix (Bisquick) OR Gluten free homemade 
OR GF flour + 1 teaspoon baking powder
4 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper

Quiche Recipe Instructions

Heat oven to 400 degrees. Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. Let stand 5 minutes before serving.

Delicious with homemade bread and salad!

My Recipe Box - Mini Gorgonzola-cranberry quiches

Feb 2011


This is one of my "go to" recipes when bringing something to a pot luck or serving my guests. They freeze well, can be served room temperature but I always warm them up in the oven.

It is from Chatelaine magazine, a Canadian "women's" magazine.

UPDATE Jan 2026
If using 1 box of 18 tarts, I used the following measurements, but found that the 2 eggs and 2/3 cup of cream is too much, so I would half it in future.


Ingredients


•1 small bunch leeks or shallots

•2 tbsp (30 mL) garlic butter

•1/2 cup (125 mL) coarsely chopped dried cranberries

•5 oz (150 g) Gorgonzola or Cambozola cheese or goat cheese

•2/3 cup (150 mL) whipping or table cream or homogenized milk

•2 eggs 

•1/4 tsp (1 mL) salt

•2 (255 g) pkgs frozen mini tart shells (box of 18)


1.Position oven racks in top and bottom thirds of oven. Preheat oven to 375F (190C). Slice root ends and dark green tops from leeks. Discard. Cut in half lengthwise. Fan out. Rinse under water to remove grit. Thinly slice. Leeks should measure 2 cups (500 mL).

2.Melt butter in a large frying pan over medium heat. Add leeks and cranberries. Stir often until softened, 6 minutes. Cut cheese into small pieces. In a large measuring cup or bowl, whisk cream with eggs and salt. Place frozen tart shells on 2 rimmed baking sheets.

3.Stir cheese into cooked leek mixture in pan until almost melted. Spoon into tart shells, filling two-thirds full. Slowly pour in egg mixture just to tart rims. Bake until filling is set, 20 to 25 minutes, switching baking sheets halfway through. Serve right away or cool, then cover and refrigerate up to 1 day. Warm at 350F (180C), 12 to 15 minutes.

Recipes to Try - Breakfast Pastry

New items will be added to the top of the post.
Cauliflower and Parmesan Cake

Bread Pudding Pancakes

Oatmeal apple pancakes Again Katy! Stop it already! I've had to rename this post to Breakfast!!

Decadent maple pecan cinnamon rolls Again from Katy!

Blackberry jam almond braid from Katy's blog. Just asked hubby to add blackberry jam to grocery list!



Banana Bread