Easy Quiche

Just as the name says, this quiche is easy to make.  Change up the meats and veggie to suit your taste and/or leftovers you have in the fridge.  

Easy Quiche                                                                                          Printable Recipe

Veggies of any sort, cooked.*

1-1/2 cups shredded Mexi-blend cheese or any of your favorite

4 teaspoons flour

1 to 1-1/2 cups cooked meat (chopped ham ,bacon or sausage or any combo)

4 eggs

1-1/3 cup milk

salt and pepper optional (depends on the meat you use)

unbaked pie crust

Preheat oven to 400 degrees.

Drizzle a little olive oil in a non stick pan.  Cook until vegetables are soft.  Cool.  

*I used 1-1/2 cups shredded zucchini and squash and some red onion I had.  

 Chop ham slices.

 Toss together cooled veggies, cheese, and flour. I used our homemade goat mozzarella so it is white. 

 Spread evenly onto unbaked pie crust.

 Add meat evenly over veggies and cheese mixture.

Mix together egg, milk, and optional salt/pepper.

Pour over meat and cheese.  If you have any floaties, press them down with the fork so they are coated.

 Place into oven and either use foil around the crust or a pie shield. 

Bake for 40 to 55 minutes until filling is set.

Piña Colada Cake

Only thing missing is the rum and I may add a dash of Malibu Rum or some rum extract to the cake mix next time!

Piña Colada Cake

1 box yellow cake mix (plus oil and eggs according to directions)
21 oz can of crushed pineapple, with juice drained and reserved
1 package instant vanilla pudding
1 cup milk
1 container of whipped topping
shredded coconut (toasting optional)
chopped pecans


Pour pineapple juice into a measuring cup and add water until it measures what is needed for your cake mix instructions. 

Mix cake mix and ingredients according to directions.

Pour into greased 11"x15" jelly roll pan.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely.

In large bowl mix vanilla pudding and milk. Beat until smooth. Mix in crushed pineapple. Pour mixture over cake.

Spread evenly.

Top with thawed whipped topping.

Spread evenly.

Sprinkle coconut and pecans on top (my husband didn't want coconut so that is why there isn't any on the left. Next time I will toast my coconut and nuts first! Keep cake chilled until ready to serve.

Enjoy!

Gluten Free Peach Crisp

We loved the apple crisp so much we decided to try it with my canned peaches.  It is quite delicious!

Gluten Free Peach Crisp

2 quarts canned peaches (or 2 large cans peaches in fruit juice only)
1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.

Cut in butter (you may have to use your hands...just break it up the best you can.) 

Drain peaches and reserve juice for another use.  Spread into bottom of 9x13" baking dish.
Top with oatmeal mixture (you made need to 'recrumble' a little.)

Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.

Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.