Monday, November 11, 2019

Chicken and Spinach Quiche #BakingBloggers

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust.  This is the perfect addition to your Holiday Brunch.


The Baking Bloggers are sharing Holiday Pies with you today.........

Sue of Palatable Pastime put together this fun group where we bake according to a theme chosen by popular vote.  This month's winning category is Holiday Pies.

Baking Bloggers

Holiday Pies


Years ago, circa:1974, when I was a young bride and mother, I picked up one of those cookbooks found while waiting in checkout at the grocery store.  Well, to be honest, I picked up one nearly every week when I did my shopping and for years they along with my BHG that I got as a wedding gift were my sole inspiration for cooking for my family each night.

I kept those little cookbooks for years until my real cookbook collection amassed to a huge level, at which time I tore out the recipes I used most often and disposed of the rest.  One of the recipes I kept came from Campbells  Soup Company.  This neat little cookbook gave you a chart to work from.

For Quiche it listed 1 can of cream soup, 1 cup shredded cheese, meat, 1/2 c. vegetable and then it gave you different ideas of items you could mix and match depending on what you had in the house.  It has been my go to recipe for quiche for many years.


The quiche I'm sharing today uses cream of chicken soup for the custard base. 


A blend of 3 different types of Cheddar Cheese.


Leftover chicken breast from a sheet pan dinner I had made earlier in the week and spinach that I had in my freezer.


The great thing about Quiche is that it is a wonderful way to use up bits and pieces of leftovers.  You don't need a lot of anything and you can mix and match whatever ingredients are in your refrigerator.  Turkey quiche with leftover corn, broccoli and cranberries is a wonderful breakfast over the Thanksgiving weekend.  

I often like to serve up several different kinds of quiche at a brunch buffet.  Quiche, fruit salad, sweet breads and mimosas make for a perfect festive meal.  If you are adverse to using the canned soup I have plenty of recipes that don't call for it and that will make a great selection at your Holiday Brunch Buffet.


Vegetable Quiche for those who like to go meatless.









Whatever type of quiche you decide to make I send you happy thoughts for a safe and happy Holiday season.  Join me tomorrow when I meet up with the Bread Bakers to share Indian Flatbreads.



#pie, #Quiche, #chicken, #cheese, #spinach, #Brunch, #brinner, #easy,
Brunch, Entrees, Chicken, Eggs
American
Yield: 6 servings
Author:

Chicken and Spinach Quiche

Chicken and Spinach Quiche

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust. This is the perfect addition to your Holiday Brunch.
prep time: 10 Mcook time: 50 Mtotal time: 60 M

ingredients:

  • 4 eggs
  • 1 (11 oz) can condensed cream of chicken soup
  • 1/2 c. half and half
  • 1 c. shredded cheddar cheese
  • 1 cooked and seasoned chicken breast, diced
  • 1/2 pkg. (about 5 oz) frozen spinach, thawed and squeezed dry
  • crust for 1 pie

instructions:

How to cook Chicken and Spinach Quiche

  1. Whisk together the eggs, cream and soup until frothy.  Set aside.
  2. Line a pie pan with the crust and crimp the edges.  Place a layer of cheese on the bottom then sprinkle the chicken and  spinach over the top.  Pour the soup mixture over all.
  3. Bake in a preheated 350* oven for 45-50 minutes, until a knife inserted in the center removes cleanly.  Let sit for 5-10 minutes before slicing.

NOTES:

Recipe inspired by Campbell Soup Company.
Calories
210.51
Fat (grams)
12.08
Sat. Fat (grams)
4.99
Carbs (grams)
11.51
Fiber (grams)
0.63
Net carbs
10.88
Sugar (grams)
4.48
Protein (grams)
13.71
Sodium (milligrams)
420.06
Cholesterol (grams)
155.72
Created using The Recipes Generator

Sunday, November 10, 2019

Broa (Portuguese Corn Bread) #EattheWorld

This delicious yeast bread made with corn meal is amazingly delicious and a perfect side to seasonal soups and stews on a blustery Fall day.


Join us as we travel to Portugal in our quest to Eat the World.........

Saturday, November 9, 2019

A TexMex Fiesta featuring Texas Tannat #WinePW

I received bottles of wine for sampling purposes.  All writings, opinions and feelings are my own.  I received no monetary compensation for this post.

Pork Tenderloin coated in taco seasoning and roasted to a perfect, juicy, tenderness served with a side of Mango Salsa Rice and paired with a bottle of Texas Tannat Wine.  Life is very, very good.


Howdy Y'all.....the Wine Pairing Weekend group is heading over to Texas this month.  Come on in and join us......

Friday, November 8, 2019

Cranberetto Sour #CranberryWeek

This post is intended for those over the legal drinking age in their place of residence.  Please drink responsibly.

If you are a fan of Whiskey Sours you are going to love this seasonal cocktail made with cranberry simple syrup and mixed with Amaretto.  Cheers.


Today is the last day of Cranberry Week.......

Thursday, November 7, 2019

Wednesday, November 6, 2019

Turkey Nachos with Cranberry Salsa #CranberryWeek #FoodieExtravaganza

Want a great way to enjoy those leftovers on Black Friday?  Make up a batch of these Turkey Nachos with Cranberry Salsa.  You're Welcome.


This is my second contribution to the celebration of Cranberry Week........

Tuesday, November 5, 2019

Coffee Scented Short Ribs #JubileeCookbook

I received a cookbook for review in return for this article.  I received no monetary compensation.  All thoughts, opinions and writings are strictly my own.  


Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness.  Served over mashed potatoes and drowned in the au jus.  So delicious.



This recipe comes from Jubilee; Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin.

01 09 10