Friday, June 27, 2014

Individual Quiche

I have this pet-peeve.  When I check my weather app on my phone, it always has Fairbanks at night.  It doesn't matter what time of day it is, we are in the dark.  We even have stars.  I wonder if it is a little confused because the sun goes down the day after it comes up?  Some app developer has a mistake in the program and it should be light all the time, not dark. 

But because Fairbanks is a unique place, we do sometimes confuse the rest of the world.  Right now we are enjoying almost 24 hours of daylight, and it never really gets dark, just a little dusky.  The midnight sun baseball game is played starting at 10:00 p.m. with no exterior lights, only by the sunlight.  The Midnight Sun fun-run starts at 10:00 and is a 10K, everyone runs in the daylight, no street lights needed.  And, my husband and the hippy-boy play in a softball tournament that starts at 12:00 a.m. and goes until the championship game (about 6:00 p.m.) without any additional lighting needed.  As you can see, we have lots of daylight.  According to the world clock, we don't even get dark, we just get "civil twilight" what ever that is.

So come-on Yahoo weather app, get it together! (You would think all those geniuses would be able to figure it out)

These mini quiches are great any time of the day.  They can be breakfast, lunch or dinner, and considering all the light around here, who really knows what time it is.  Put the seasonings or cheese or meat of your choice to flavor them how you like them.  I love them for lunch with a salad.  You can also make a batch, freeze them on a parchment lined cookie sheet, once frozen throw them in a bag and take them out to reheat as needed.  An easy, delicious addition to taking lunch to work.

Individual Quiche
from Frugal by Choice, Cheap by Necessity blog

1 batch of your favorite pie crust
10 eggs
3.5 cups half and half
1 tsp good quality sea salt
1/2 tsp dried dill
7 Tbsp flour
Swiss or mozzarella cheese
Toppings of your choice (veggies, shredded cheese, diced cooked meats, etc.)
  1. Roll your dough out to your desired thickness.  I found about 1/8 of an inch was pretty decent.  Thin enough to work with, and thick enough to hold all the stuff inside.
  2.  Grease a muffin tin.  REALLY REALLY well.  I used organic olive oil cooking spray.
  3.  Using a very large circular cookie cutter, cut out your dough, and place in the muffin tins.
  4. Whisk your eggs, flour, dill, sea salt, and half and half together thoroughly.
  5. Place 1/4 cup of the egg mixture in each pastry lined cup.
  6. Place your desired fillings in each cup.  I did diced Canadian bacon and shredded cheddar cheese, but the possibilities are endless.
  7. Bake at 350 degrees for 25 minutes.  Allow to cool in the muffin tin for 10 minutes, and then gently loosen them with a knife, and remove using a fork.  Place each quiche on a baking rack to cool completely.  Serve either at room temperature, or heat just prior to serving.
June 27, 2014  Sunrise: 3:03 Sunset 12:45  Temp H 66/ L 48°F

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