Spinach Quiche, Lemon Bread, Berry Yogurt Parfaits with Homemade Granola

Served for Staff Luncheon June 2011

Special thanks to Genene for the inspiration for this fabulous menu!

Spinach Quiche
This was my mom's favorite growing up--but since it was way too sophisticated for us kids, she'd only make it on her birthday.  Now I love it!  Enjoy.

9-inch unbaked pie shell
2 Tbsp green onions, chopped
3 fresh mushrooms, chopped small (optional--I like them and used them today)
1 T olive oil
10 slices bacon, fried crisp and crumbled
1 1/4 cup grated baby Swiss cheese (can use Havarti or Jack. . . .I like Jarlsburg).
4 eggs
scant 2 cups half-n-half
1/2 tsp salt
1 cup cooked chopped spinach, well drained (can use frozen or fresh)

Preheat oven to 425.  Fill pie shell with foil and place beans or marbles (something weighty) in the foil to prevent the crust from puffing up during pre-baking.  Pre-bake pie shell 10 minutes.  Remove filling and set pie shell aside.  Meanwhile, sautee green onions and mushrooms, if using, in 1 T olive oil until softened.

Sprinkle bacon over bottom of pie shell.  Top with swiss cheese. 

Beat eggs with half n half and salt.  Add spinach, green onions, and mushrooms to egg mixture and combine.  Pour mixture over cheese and bacon. 

Bake at 425 20 minutes with foil around the edge of the crust.  Reduce heat to 350 and bake an additional 30 minutes.  You may remove foil during the last 10 minutes to brown crust. 

Test for done-ness with clean knife in center.  If knife comes out clean and center is set (it may jiggle a bit like a cheesecake or jello) it is done.  Let sit 10-15 minutes before cutting and serving.

Pie crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup crisco
1/4 cup ice water

Combine flour and salt.  Cut in Crisco until like small crumbs.  Pour water evenly over crumbs, and stir dough until ball forms (don't over mix once water is added).  Turn dough onto sheet of waxed paper.  (If dough is very sticky, add sprinkles of flour.)  Place another sheet of waxed paper on top.  Using your pie plate, press the ball of dough into a circle shape.  Roll with a rolling pin to desired size (a little bigger than your pie plate).  Remove wax paper from top.  Replace lightly, and turn over.  Remove other wax paper sheet and discard.  Place crust (pastry-side down) over pie plate and remove wax paper from top.  Press into pie plate, shaping as desired.  If it sticks to the wax paper, set it in the fridge for 10 minutes and try again.  

Lemon Bread 
1/2 cup margarine, softened
1 cup sugar
2 eggs
1/4 cup lemon yogurt
1/4 cup milk
zest from 2 lemons
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder

Glaze:
2 TBS lemon juice
1/2 cup sugar

Preheat oven to 350.  Grease 9x5x3 loaf pan.  Cream margarine and sugar.  Add eggs, and beat well.  Mix in yogurt, milk and lemon zest.  Sift together and add: flour, salt, baking powder.  Mix together and pour into prepared pan.  Bake about 45 minutes, or until golden on top and toothpick comes out clean.  Meanwhile, mix lemon juice with sugar.  Pour over loaf immediately after removing from oven.  Cool in pan.


Berry Yogurt Parfaits with Homemade Granola
Layer in parfait glasses: Tillamook Vanilla Bean Yogurt, berries, spoonful of granola.  Repeat until glasses are full.  Garnish with remaining berries.  I used blackberries, blueberries, raspberries, and chopped strawberries.


Homemade Granola:

2 c brown sugar

1 c vegetable oil

1 c water

3 tsp vanilla

2 tsp salt

8 c Quick Rolled Oats

3 c Wheaties

2 c wheat germ

2 c coconut flakes

2/3 c sliced almonds

Combine liquid ingredients and sugar, then add remaining ingredients. Stir to coat. Spread mixture onto two rimmed cookie sheets and bake at 250 until light brown (about 2 hours), stirring occasionally. Cool and store in airtight container.  You can add raisins or other dried fruit/nuts of your choice after it has cooled.