breakfast, crust, eggs, pie, Quiche, Uncategorized

Brunch Quiche

I was reading this book yesterday and the main character has quiche with her grandma and then I couldn’t get it out of my head. I had to have quiche!

Now, I have never made quiche, but Sally’s Baking Addiction made it look easy enough…and it was!


What’s great about quiche, too, is that it is TOTALLY customize-able (<– not a word haha). You add your favorite cheeses, veggies, and breakfast meats, per your own preference.

You can also do a crust-less quiche, though I recommend using the crust.

You will need:

  • 4 eggs
  • 1 C milk (I used 2%, but any percentage works)
  • 1 pie crust (try a half recipe of my easy pie crust)
  • 1 C cheese (any blend works – I just used colby jack, but get fancy of you desire w/ parmesan, swiss, feta, and so on)
  • Desired veggies, chopped small (I used yellow onion, spinach, and bell peppers. Tomatoes, mushrooms, and broccoli would also be delicious! You could also add crumbled bacon or sausage – not veggies, but yummy all the same!)
  • 1 tsp garlic
  • Salt and pepper to taste

Prepare your pie crust, then bake on 350 degrees for 7 mins.

Meanwhile, whisk together everything else.

Once the pie crust comes out of the oven, pour the egg mixture into the crust and return to the oven. Bake for 45 mins to an hour (mine took 45 mins). Quiche is done when center is solid.

crust, Desserts, Easy, fall, pie

Grandma’s Easy Pie Crust

My mom raised me on homemade pie crust. I didn’t even know you could buy pre-made ones from the store until I left home two and a half years ago. While store crusts are time savers, the extra minutes needed to put together a homemade crust are worth it to me. Especially when a pie crust is so much easier than you think!


You will need:

  • 1 C shortening
  • 2 C flour
  • 1/2 tsp salt
  • 1/2 cup ice water

Mix together the shortening, flour, and salt. Then gently mix in the ice water. The less you deal with it, the better. Roll out onto a floured surface until about a quarter inch thick.

Makes two 9″ pie crusts.

Photo Credit: The Joyful Pantry. They have a fantastic dairy-free pie crust, if that’s something you’re interested in. Check them out!

Desserts, fall, pie, pumpkin

Pumpkin Pie

Fall is here! We are in full autumn swing and I COULDN’T be happier. Fall is my absolute hands-down very favorite time of year, and part of that is the food. I’ve been cooking and baking every minute I can, between word and school and tutoring and volunteering and cleaning and visiting family and…you get the idea. Fall is also a very busy time.

But I’m so excited to have a little bit of time today and share some great recipes!

I start with pumpkin pie, the icon dessert from now until Christmas.


You know, my family didn’t really do pumpkin pie. Some of them liked it alright, but no one LOVED it like I did. And so, I had never made a pumpkin pie until last fall, after I had been living away from home for a little over a year. I went ALL out for it, too – homemade crust, whipped cream, and using a real pumpkin, even. Let me tell you, homemade pumpkin pie beats store bought! (doesn’t homemade always, though?)

But using a pie pumpkin to make pie requires a real time commitment. Saturday evening, Tyler requested pumpkin pie on a whim, and I did not feel like dedicating my whole evening to the pie, so I turned to this pumpkin pie recipe that I found on the back of Western Family Pumpkin Puree can. Tried and true, this pie is everything a pumpkin pie should be.

You will need:

  • 2 eggs
  • 13.5 oz pumpkin puree (not pumpkin pie filling)
  • 3/4 C sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 can evaporated milk*
  • 1 pie shell (try my grandma’s homemade pie crust recipe here)

*I used 12 oz of 2% milk, which worked just great

Mix all together and pour into an unbaked pie shell. Bake 15 mins on 425 degrees, then reduce heat to 350 and bake for an additional 45 minutes.

Let cool and serve with whipped cream, of course!