Hello! I decided to take today off from working out since my legs felt dead from the running this weekend and biking yesterday. Plus, I was busy all day with school and cleaning. It rained today so all of the snails came out. I’m sorry this picture is blurry, but this was actually the best one. They were so cute, and there were literally hundreds of them all over the place. I had to watch where I was stepping when I got out of the truck to go inside without stepping on one. 😉 If you look closely, you can see they are all over the grass! I had to make quiches tonight for the ROSC Welfare meeting tomorrow morning so I just decided to make one for the Hubby and I for dinner.
The recipe for the Quiche (Spinach Artichoke or Bacon Tomato) is as follows:
Prep time: 15 minutes Cooking time: 60 minutes Stand time: 10 minutes – Serves 6
3 large eggs
1/2 cup heavy whipping cream
1/2 cup skim milk
1/4 cup thinly sliced fresh basil
½ cup of chopped green onions
1 frozen 9 inch deep-dish pie crust
If you want a Tomato Bacon Quiche add these things to egg mixture:
1 can (10 ounces) Ro*Tel original Diced Tomatoes & Green Chilies, drained
6 ounces of cooked Bacon
1 cup (4 ounces) shredded Cheddar cheese
If you want a Spinach Artichoke Quiche add these things to the egg mixture:
1 defrosted, drained package of frozen spinach
1 can of artichoke hearts chopped
1 cup (4 ounces) mixed Italian cheeses
Preheat oven to 350. Whisk together eggs and cream in a medium bowl until smooth. Add basil along with the additions (that determine what type of quiche it will be). Blend well. Pour into pie shell, spreading ingredients evenly. Bake about 60 minutes or until a knife inserted in center comes out clean. Allow to stand 10 minutes before serving.
When it comes out of the oven, add a little bit more of the cheese on top with the green onions.