Crustless Quiche

 I made this for Easter this year since we had a small group for a change.  Repeat!!

Crustless Quiche

8 strips bacon, cooked and chopped

16 oz. bag frozen spinach, thawed and squeezed dry (I didn't have a full bag, maybe 13 oz or so?)

6 eggs

2 oz. onion, thinly sliced

3/4 c. heavy cream

8 oz. shredded cheddar cheese

3/4 t. salt

1/4 t. pepper

a pinch of nutmeg

Combine all of the ingredients with a mixer.

Grease a pie plate or 8x8 glass dish.

Pour the mix in the prepared dish and spread it evenly.

Back for 40 minutes at 350 degrees.

Creamy Vegetable Soup

While scrolling through facebook one day, a post popped up about Dolly Parton's Stampede Soup.  Apparently, she doesn't share the recipe but there were a few copy cat versions that I found and tried my version of it.  As I was making it, it occurred to me that it is basically like the base for my Chicken Pot Pie recipe minus the chicken and the addition of an overload of heavy cream.  That's fabulous, so what could go wrong??  Pretty good, I must say.   Serve with Biscuits and it really hits the spot.

This recipe only makes about 4 servings so you won't have to worry about eating leftovers for the rest of the week.

Creamy Vegetable Soup

4 T. butter

1/4 c. flour

1 t. onion powder

1 t. garlic powder

3/4 t. pepper

3/4 t. salt

2 1/2 c. chicken broth

2 c. frozen mixed vegetables

1 c. heavy cream

Melt the butter, then add the flour and spices.  Combine and cook for a couple minutes until it's a nice golden brown.

Slowly whisk in the chicken broth and veggies and cook to simmer a few minutes.  It will thicken up a bit.  

Remove from heat and use an immersion blender to blend the veggies in to your desired consistency.

Place back on the heat and stir in the heavy cream until the soup comes back to a hot temperature.

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T = Tablespoon

t = teaspoon

c = cup