OK...I SUCK...I KNOW...anyways now that we've established that hahaha
since coming home from the amazing adventure, we've battled the jet lag and we all got sick and then adjusted to reality...aka i finally got everything unpacked...ok not everything...there are still 2 HUGE boxes in the garage hahahahaha
ok so...dinner :-)
a while ago I got a Groupon for The Fresh 20 and I signed up for the Gluten Free menu...LOVE THEM!!!! You can find the site here!
One of the recipes last week was an Asparagus Bacon Quiche...OMG!!! This site gives you a shopping list for everything you need and also give you a list of what should be in your pantry and alternatives...i mean it's perfect stupid proof for me hahaha
Here is how mine turned out...i took a bite out of the center and then the girls and I ate about half of it haha (dad wasn't home so that's the main reason i made it...he's not a fan of quiche..sad for him)
I baked mine in an actual baking dish, not exactly a quiche dish but I figure it all gets consumed the same way so...who cares haha
Here's what you'll need:
1 3⁄4 cups gluten free all purpose flour
1⁄4 teaspoon kosher salt
1⁄2 cup ice cold water
1⁄2 cup olive oil
1 Tablespoon honey
1 Tablespoon organic milk
**NOTE: I did not use the honey because of Taitum and I used Lactaid 1% milk because of my lactose intolerant-ness...came out just fine haha
1⁄2 cup organic milk
1⁄2 teaspoon dried oregano
1⁄2 teaspoon black pepper
4 ounces raw milk cheddar cheese, shredded (low fat)
8 ounces Canadian bacon chopped
10 asparagus spears, cleaned and chopped into 1⁄2‐inch pieces
**NOTE: again...i used Lactaid for the milk and shredded some sharp cheddar I had on hand
ALSO (per the site)...You can totally substitute broccoli for the asparagus and any firm, shredded cheese will work.
OK...PREHEAT THE OVEN TO 425 DEGREES F
In a 5‐qt bowl, combine flour and salt
Mix in ice cold water, olive oil, honey, and milk to form dough.
Press dough into a 9x13” baking dish, forming a 1⁄2‐inch crust on bottom of dish.
Bake for 5 minutes.
***NOTE: Below you will see that they want you turn the oven DOWN to 350...do that when you take out the crust so you have time for it to cool down...
Whip eggs and milk together.
Add oregano and black pepper.
Gently stir in cheese, bacon and asparagus.
Remove shell from oven. Use a tablespoon to lightly press
down any puffs.
Lower heat to 350 F.
Pour filling into the shell and return the tart to the oven.
Bake for 20‐25 minutes, or until the filling is firm.
LEGAL STUFF SINCE THIS RECIPE IS NOT MINE...I RECEIVED THE RECIPE FROM THE FRESH 20 SUBSCRIPTION I PURCHASED THROUGH GROUPON...IT IS THEIR RECIPE...
It is amazing...i loved it...Taitum ate about an entire corner haha and Emma ate and ran and ate and ran and ate and ran...you know, like a 3 year old haha
I swear I am getting my time management under control HA! and am getting back into keeping up with the blog...I have A TON of projects in the works!!! It's getting warmer so we are building a patio table, and I am making my "coffee bar" thanks to Miss Ana White!!! I LOVE HER AND HER PLANS!!! And then as soon as I get a piece of tempered glass for my kitchen table...the kitchen should be pretty much finished :-)
I have also broken in my Cameo and made these...
MORE COMING!!! I SWEAR I'LL STAY ON TOP OF MY POSTS!!!
PEACE, LOVE AND CHICKEN GREASE!!