Archive for April, 2014

April 27, 2014

New Beginnings

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This little blog of mine sure has seen some false starts in the past couple years. A few makeovers. A few broken promises of bigger and better futures.

Life got hard. Life got wonderful, but life got hard. There has been more change in this little baker’s life in the past year than in my several decades of life. A graduation. A move. A job search. A new job. A wedding. A new house. And those are just the big ones.

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I have dreamed of this life. My very own classroom teaching a bunch of crazy but awesome kiddos, a handsome husband who actually likes to vacuum and built me a craft room, a beautiful house in the countryside that we call our own, a quirky cat who is my best friend.

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This life is perfect, but it is full of change and responsibility and unchartered territory. And up until now, that has meant that everything extra like blogging and crafting and quiet time has had to take a backseat. But now, it is exactly the craziness that is pulling me back here. If I keep letting that stuff be extra, then I’ll never get back to it.

I spent my whole Sunday in the kitchen. I kneaded dough and folded in sprinkles and chopped onions. (Yeah, I cook a lot of “real” food now. That’s another big change. Grownups can’t live on dessert it turns out.)

And the whole day I was just missing my little place on the interwebs where I can share a piece of my life, my adventures in my little kitchen where it’s just me and my KATIE LANE spatulas.

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I’m not promising anything here. I’m just saying that today, I was drawn back here. I might stay for a month or maybe 10 years. But I’m here today. And I brought quiche. Really good grown up quiche. This quiche has no false starts and is very open to change 🙂

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Mushroom Bacon Broccoli Feta Quiche

Ingredients:

1 cup broccoli florets
1 1/2 slice mushrooms
1/2 large or 1 small onion, sliced
4 slices of bacon, cooked and roughly chopped
1/4 – 1/2  cup of cheese (I like to use Feta/Goat cheese and cheddar mixed)
5 eggs (separate out one egg white)
3/4 c plain Greek yogurt
salt and pepper to taste

Crust:
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
2-4 Tablespoons ice water
1 stick of butter, cubed and chilled

Prepare the crust:

Pulse flour and salt and sugar in food processor, then add butter and pulse until it resembles coarse sand. If you don’t have a food processor, work the butter in with a pastry cutter or your fingers. Drizzle in water 1 T at a time until dough comes together. Chill 1 hour.

Make quiche:

Preheat oven to 375F. Roll our chilled dough to fit in pie pan and crimp edges. Blind bake with pie weights for 10 minutes. Meanwhile, heat oil in pan and saute onions and mushrooms for 5 minutes, then add broccoli and cover to steam. Whisk together eggs and yogurt in a bowl and add salt and pepper to taste. When crust comes out of oven, brush it with egg white to keep it from getting soggy. Layer the veggies, bacon, and cheese in the crust and pour the egg mixture over. Bake 30 minutes or until set. You can also add some extra cheddar on top and broil for a few minutes. Let sit 10 minutes before serving.