Goat Cheese, Dill, and Smoked Salmon Quiche.
Works as breakfast lunch or dinner.
This recipe will give you a rather delicate custardy quiche.
1 pie dough
1 Tbsp olive oil
1/2 cup shallots chopped
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 350 degrees.
2. Roll out dough to a 12 inch circle. Press into a 10 inch round tart pan.
3. Line the pastry with parchment paper and fill 2/3rds with baking weights. Cook for 15 minutes. Then let is rest for about 5 minutes. Remove the baking weights and put back in the oven for 10 minutes.
4. Heat oil in a skillet and cook the shallots until translucent.
5. Whisk the eggs, milk, dill, and lemon zest in a bowl.
6. Layer the bottom of the pan with the shallots, then add half of the salmon, and half of the goat cheese. Then add the egg mixture, and layer with the rest of the salmon and goat cheese.
7. Bake for 30 – 35 minutres of until the center is set. Cool for 15 minutes. Enjoy!
I found this recipe in a million places on the internet, so I thought that it had to be pretty good, and it is. Just like the little debbie ones. Oh man oh man.
Oatmeal Cream Pies
Oatmeal cream pies are the perfect little dessert to a homemade lunch.
Cute and delicious.
Ingredients:
For the cookies:
1 cup of margarine
3/4 cup of brown sugar
1/2 cup sugar
1 tablespoon of molasses
1 teaspoon of vanilla
2 eggs
1 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 1/2 cups of quick oats
for the filling:
2 teaspoons of hot water
1/4 teaspoon of salt
1 7 oz jar of jet puffed marshmallow cream
1/2 cup shortening
1/3 cup of powdered sugar
Directions:
Preheat oven to 350 degrees
In a large bowl mix the margarine, sugars, molasses, vanilla and eggs.
Then add the flour, baking soda, and cinnamon. Then mix in the oats.
Drop dough on a greased baking sheet. Make sure to leave ample room
between drops as these cookies spread.
Bake for 10 – 12 minutres or until the edges start to brown. Make sure
to not over cook because you want the cookies to be really moist.
After you take them out of the oven, let them rest for a minute or two
and then move to a cookie rack.
For the filling, dissolve the salt in the hot water. Then add the
marshmallow cream, sugar, and shortening. Mix until light and fluffly.
Spread the filling on one side of the cookie and press the second one
on top. Enjoy.
