January 4, 2010

Today was just a catch up day... just got the house back in order after having the kids and John home for vacation. The house was completely trashed, so it took most of the day. I didn't even leave the house except to get the kids to and from the bus stop.

I did, however, manage to completely screw up a Boston Cream Pie and make some really good mini spinach quiches. First the Boston Cream Pie...

Isn't she a beauty?!?!? LOL! I make the fake kind, the one with vanilla pudding in the middle, to which I added about 1/3 cup of homemade vanilla extract (read: practically vanilla-flavored, 80 proof Smirnoff Vodka). I think I got a buzz just licking the bowl after putting it on the cake. Then I realized I didn't have the energy to make the fudge sauce, so I got out a can of vanilla frosting and added way too much cocoa powder to make it chocolate. I'd like to blame the beautiful cake pedestal I got for Christmas (this is my second screw up and second cake I made and put on it), but really... what was I thinking? I can't even give it to the kids... they would get drunk!

Dinner was good though. Even the kids liked the quiche. That is saying A LOT. These kids are picky little boogers.



Here's the recipe if you want to try it:

Spinach Quiche (makes 4 ramekins and 1 8-inch crustless pie)

Ingredients
* 1/2 cup butter
* 3 cloves garlic, chopped
* 1 small onion, chopped
* 1 package fresh spinach
* 1 package fresh mushrooms
* 3 slices provolone cheese
* 1 (8 ounce) package shredded Cheddar cheese
* salt and pepper to taste
* 1 package biscuit dough
* 5 eggs, beaten
* dash nutmeg
* 1 cup milk (scant cup... don't use it all)


Directions

1. Preheat oven to 375 degrees F (190 degrees C) and butter 4 ramekins and glass pie dish. Flatten 2 biscuits into each ramekin and form crust. Sprinkle crsuhed crackers into pie dish if desired. Bake ramekins with biscuit crust for 6-7 minutes. Remove and set aside.
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms. Season with salt and pepper.
3. In a medium bowl, whisk together eggs and milk. Add dash of nutmeg. Season with salt and pepper. Add cheeses. Pour into spinach mixture. Fill ramekins and pie dish.
4. Bake 25 to 30 minutes, until set in center. Allow to stand 10 minutes before serving.