Puff Pastry Quiche Lorraine

While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.

The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.

When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.

Puff Pastry Quiche Lorraine
  • 1 sheet frozen puff pastry, thawed
  • 2 tbsp butter
  • 3 oz. to 4 oz. prosciutto, cut into strips
  • ¼ c. finely diced onion
  • 6 lg. eggs
  • 1½ c. whole milk or half and half
  • 2 c. grated Swiss cheese
  • pinch cayenne pepper
  • salt and pepper, to taste
  1. Thaw puff pastry in refrigerator overnight.
  2. Preheat oven to 425℉.
  3. Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
  4. Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
  5. Saute onion in skillet, until tender, adding more butter if needed.
  6. In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
  7. Remove pastry from refrigerator and put egg mixture into crust.
  8. Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.


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Nutella French Toast



When I sat down to write this article, I did not plan for it to become so personal. I mention friends and family a lot because they are part of what makes me who I am. Sometimes not all that great, I still need a lot of work, but mostly okay. Today’s article gives you a glimpse of just how ordinary my life is. I hope you don’t mind that I shared this with you.

Valentine’s Day, the day of love and romance, is just around the corner. Valentine’s day has certainly changed for me over the years. As a young married couple with limited funds for extravagances, Greg and I tried to make the day special. There were never any fancy meals in the budget, but we could usually swing a card, and Greg would always come home with a single rose for me.

Fast forward ten years and it became all about the kids. Buying Valentine’s for school and decorating shoe boxes. Making heart shaped pancakes and buying stuffed animals.

After 29 years of marriage, with grown kids, what will Valentine’s Day entail for us this year? I would say we are as romantic as the next couple. However, when I tell you how we will most likely spend Valentine’s day, you may wonder about that. We don’t usually buy cards or gifts. We will wish each other a Happy Valentine’s Day as I hand Greg his coffee, give him a kiss, and he walks out the door for work. We will probably use the day as an excuse to have dinner out if Greg gets home from work early enough. It will be nice and quite, and we will enjoy spending time together, whether we make it to a restaurant for or if we sit at home and watch a few Andy Griffith show reruns. It’s life, it’s not fancy, in fact, it’s mostly downright chaotic. It’s learning to be content and happy in those “not so fancy” times that has made this marriage work for 29 years, though.

So, Greg, if you happen to read my article (or blog) this week, I want you to know I love you and I love our life together. God blessed the kids and me by giving us you. Happy Valentine’s Day!

If you want to make more than a cup of coffee for your Valentine, this Nutella French Toast is a wonderful way to start any day. It is certainly simple enough to make on a weekday morning, but it’s fancy enough for a wonderful weekend treat as well. This French toast is delicious topped with fresh strawberries, blueberries, or bananas.

Nutella French Toast
  • 4 large eggs, lightly beaten
  • 1 c. whole milk
  • 1 tsp. vanilla extract
  • pinch salt
  • 3 tbsp. butter
  • 8 (1/2-inch) thick slices brioche or challah bread
  • 8 tbsp. Nutella spread, divided
  • Powdered sugar, divided
  1. In a medium bowl, whisk the eggs, milk, and salt. Working in batches, melt some butter in a large nonstick skillet over moderately high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook the other side. Spread approximately 2 tbsp. of the Nutella on 1 piece of bread and place the other piece of cooked bread on top to enclose the chocolate spread. Gently press so that the pieces stick together. Repeat with the remaining ingredients. Serve with fresh fruit and a sprinkling of powdered sugar.



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Spinach and Goat Cheese Frittata


 Happy New Year!  I am hoping that each of you had a wonderful holiday season and that you are ready for a fresh start in 2017!
As always, we throw caution to the wind during the holidays as far as our meals go.  I always make homemade candy and cookies and although we give much of it away, we still eat too much!
For the past several years we have tried to eat lower carb.  It seems that Greg is much better at this than me.  Occasionally, low-carb cooking can become a little boring for me.  Also, I’ve always had a sweet tooth and sometimes I just need to satisfy the craving.  However, my mission is to find new diet-friendly dessert recipes in 2017.
We try to eat low-carb in our house for reasons other than shedding a few pounds.  Due to Greg’s ulcerative colitis, he has found that eating a low-carb diet is beneficial.  That alone is an excellent reason for us to make the change.  Studies have shown significate health benefits of a low-carb diet.  Not only is it an effective way to lose weight, but it can also improve PMS, lower blood pressure, blood sugar, and triglycerides.
This Spinach and Goat Cheese Frittata is a delicious and healthy way to start your day!  Served with a side of sliced tomatoes, this will keep you full throughout the morning.  My daughter makes individual frittatas in muffin cups.  She then freezes them to pop in the microwave for a fast and easy breakfast before class.
Spinach and Goat Cheese Frittata
  • 2 (10-oz.) boxes frozen spinach
  • 2 tbsp. olive oil
  • 1 medium onion, diced small
  • 1 to 2 lg. garlic clove, minced
  • 8 eggs
  • ¼ to ⅓ c. grated Parmesan cheese
  • 2 tbsp. milk
  • salt and freshly ground black pepper, to taste
  • 3-oz. goat cheese
  1. Preheat oven to 400°F.
  2. Heat the frozen spinach in a saucepan, with about 1-inch of water until the spinach is no longer frozen. Drain well and squeeze the spinach out using a clean dish towel, set aside.
  3. Heat 1 tbsp. olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Add the onions and cook until tender. Add garlic and stir for about 30 seconds. Add the spinach, breaking it apart with your hands, stir to combine. Remove from heat and set aside.
  4. In a large bowl beat the eggs and milk. Add salt, pepper and Parmesan cheese and whisk to combine. Add the spinach mixture to the eggs and stir to combine.
  5. Heat the remaining olive oil in the skillet. When hot, pour the egg mixture into the skillet, scraping with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Once the bottom layer of the frittata has cooked pinch off pieces of the goat cheese and sprinkle over the top.
  6. Place the skillet in the oven and bake for 10 to 15 minutes, or until a knife comes out clean when checking the center of the frittata.
  7. Serve warm.
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Frothy Vanilla Milk



One of my favorite parts of Christmas was always helping the kids get ready for Santa’s visit.  We baked cookies and sat up a special table near the tree.  They would write him notes and leave a snack for Rudolph too.  I’m not sure who had more fun, the kids or me.

How about a special treat for Santa this year?  Instead of just leaving him a boring glass of milk, leave him this belly warming Frothy Vanilla Milk.  So delicious that you will be making it for yourself too!  A delicious change from regular old chocolate milk.

Frothy Vanilla Milk
  • 4 c. whole milk
  • 2 tbsp. granulated sugar
  • 2 tbsp. light brown sugar
  • 1½ whole vanilla beans, split in half lengthwise
  • Whipped Cream, for garnish, optional
  • Ground nutmeg, for dusting, optional
  1. In a large saucepan, combine the milk and both sugars. Scrape the vanilla seeds from the middle of the beans into the saucepan and also add the split beans. Bring the milk to a simmer; cover, remove from heat, and let stand for 30 minutes to allow the vanilla to flavor the milk.
  2. Discard the vanilla beans and rewarm the milk over moderate heat, whisking vigorously, until frothy and warm. Serve in mugs with a dollop of whipped cream and a sprinkle of nutmeg.


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Sweet Potato Pie Smoothie

sweet potato pie smoothie 6


I have not found a way that I will not eat a sweet potato. I enjoy them baked with butter, and a little cinnamon, or in a casserole, or au gratin, or in a pie or cobbler, and now my new favorite way to have them is in a smoothie! Such a delicious way to start the day and get a good dose of nutrients too!

You can bake sweet potatoes ahead of time. Keep the skin on and in an airtight container in the refrigerator. That makes it easy to make this smoothie early in the a.m. When I do not want to make banana bread, I take overripe bananas, peel them and add one banana in a snack-size ziplock bag. I then place the many snack size bags in one big gallon bag for the freezer. It’s so easy to take one out when you need it.

5.0 from 1 reviews
Sweet Potato Pie Smoothie
Serves: 1
  • ½ c. sweet potato, cooked, peeled, and mashed
  • ½ frozen banana, cut into chunks
  • 1 c. ice cubes
  • ½ tsp. vanilla extract
  • ¾ c. milk
  • ¾ tsp. pumpkin pie spice
  • Splenda, Truvia, honey, or sugar, to taste
  • whipped cream and nutmeg, for garnish, optional
  1. In a blender combine sweet potato, banana, ice cubes, vanilla, milk, pumpkin pie spice, and sweetener. Blend on low until smooth. Pour into a glass and garnish, if desired.


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