LYNN COOKS DINNER AGAIN

I MADE QUICHE....tonight for us ladies. i brought a crust that i already made and i had in the freezer. i made it with my new flour blend and used "jules" recipe for gluten free crust.

LYNNS SPINACH BACON QUICHE

i like to pre-bake my crust about 10 mins. that helps to insure that you do not end up with a soggy crust. (rabbit trail) we are in florida on vacation, so as you can see our condo didn't have a pie plate so i bought an aluminum pie plate-10 inch.
anyway.......
i sliced up bacon and started cooking as i chopped up an onion and added that. i still had some spinach left from my garden and paula chopped that up and added that to the saute.

i rolled out the dough and placed it in the pie tin and pre-baked as above.

i cracked 4 eggs into a bowl and added 3/4c. of milk(or dairy free of choice) and 1/2c. cream. mix or beat well.
when the crust is done and cooled, add the saute to the bottom of the crust, and top with 1 1/2 c. grated swiss, or jarlsburg or a swiss type of choice. pour the egg mixture on top of all and bake at 350 degrees for30-40 minutes.

i also served a gluten free flat bread that i made earlier(i will have to post this later) with my flour mix and "jules" recipe.


YUMMM!! FOR DESSERT WE HAD CHOCOLATE COVERED STRAWBERRIES....paula put these together. i used a dark chocolate and melt in a(makeshift) double boiler. the strawberries were washed and dried. make sure they are dried well. this insures that the chocolate sticks to the berry. we had ice cream also(not that we needed it) {~;