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I know it’s Wednesday and all, but let’s talk about Monday.
Wow, my Monday was eventful. Or really I should say that my mom’s Monday was eventful. Remember how I told you that she is the general contractor on the barn? And how she hates it? Well, Monday made her hate it even more.
We are down to wire, which means basically way too much is happening all at once. This is both good and bad. Good because things are getting done and the barn is looking way more move in ready everyday. But bad because it just means complete chaos. So much went down on Monday that I couldn’t even think to relieve it again yesterday, which is why you are hearing about it today.
I do not even know where to start, but let’s just say it seemed like one thing after the next was going wrong. My mom, being the awesome women (and mom) that she is, problem solved like no other. Also, big shout out to my awesome neighbor Vern who totally saved the day and got my very expensive and VERY BIG appliances into the barn. YEAH.
Without Vern’s fork lift, those appliances would never even have gotten unloaded off the truck and would have been sent straight back to Denver, which surely would have left me in tears. My appliances are my most favorite thing. Love them.
For some reason the giant commercial size truck that delivered the appliances had ZERO ways of getting the appliances off the truck and into the barn. Why you ask? Well, we have no idea since they told us they would be able to unload them… don’t you think we should get some money back money back? Right.
Anyway, my neighbor just so happens to have a yard full of giant machines. Thankfully one was a fork lift, and thankfully he was willing to help us. I think it’s cause I fed him such a good Thanksgiving dinner. Food wins everyone’s hearts. Always.
There are a number of other “issues” that occurred, but probably best for all involved not to air them publicly. Besides, going through it all again sounds tiring. The good new is that the appliances were installed yesterday, the painting is done, the bathroom is looking…well, it’s looking better and my doors are half installed. The counter tops go in today… Getting close.
I just have to give a big public THANK YOU to everyone who has been working so fricking hard on this barn, but especially my mom. She’s lost way too much sleep over this thing, but she is doing a kick ass job. No one could do it better than her.
Oh but, I also found out she is probably clinically insane as well on Monday. Like seriously so. But that is a story for another day.
In an effort to make my tired Mom happy, I made her a Christmas Quiche.
Every Christmas Eve back in Cleveland my mom would host my dad’s side of the family. The food was pretty simple. Steak, mashes, salad and my Mimi’s quiche. Now if I am being honest, there is not a ton of food that my Mimi makes that we love. And I am not trying to be mean in any way, we love her, but it’s the truth. Her Christmas Eve quiche however was always a hit and my mom especially loved it.
So now I always make a quiche on Christmas Eve, but I change-up the fillings every year. This year I decided to go with a deep dish spinach and prosciutto quiche and do a sesame crust just like my Mimi. It’s awesome.
Mimi always made her crusts with sesame crackers, but I went with a flakier crust instead. Loved it.
For the filling, I kept things pretty simple with spinach and sun-dried tomatoes, but I think mushrooms would be delicious as well! Oh, and I of course added a lot of cheese. But hey, there is a whole two cups of greek yogurt in this quiche, thus certifying it with the “healthy” stamp of approval.
Yes!
You can make this ahead of time and then just bake before dinner, or you can bake the quiche fully and then gently warm in the oven before serving. It’s good for brunch or also as a dinner side.
Most everyone goes crazy for the prosciutto, it’s a nice switch up from the typical bacon, and let’s be real, everyone gets excited for crispy prosciutto.
OK and finally, it’s kind of a pretty dish to serve.
I love the colors and the whole deep dish thing makes everyone go WOW… in a good way!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Um that slice? It’s perfect, right? YUMMERS.
Hi,
You mentioned that you could make this ahead of time. Could you give me guidance on what steps I should do the night before and what steps I should do day of?
Thank you
Hey Lauren,
You could have everything ready to go and in the fridge and then bake when you are ready to serve. I hope you love this recipe, please let me know if you give it a try! xT
In prepping this a day ahead, may I partially cook crust and then finalize steps the next day?
Hi Jenni,
I’m not sure that would be the best idea for this recipe, so sorry! Let me know if you give the dish a try, I hope you love it! xx
Hi Tieghan,
How long should the quiche cook for if prepped ahead of time (and not yet cooked)?
Excited to try, thanks!
Hi Erin,
You’ll want to follow the recipe as written for the bake time. Please let me know if you have any other questions, I hope you love this recipe! xx
This sounds and looks amazing! I’d like to make this for a Christmas Tea I’m having this Saturday, but I don’t have a springform pan. Could I make this in a 9×13 or 10×15 pan? If so, how would I adjust the time? Would I pre-cook the crust?
Hi Kim,
You should be okay to use a 9×13 pan following the recipe as is, just keep an eye on it towards the end, you may need to reduce the bake time. I hope you love this recipe! xx
Tieghan,
I want to make this for a Christmas brunch I’m hosting this Saturday. Do you think I could make this as individual quiches without the crust in baking cups? If so, how would I adjust the time?
Hey Kim,
Sure, I don’t see why not! I would check for doneness around 25 minutes. Please let me know if you have any other questions! xT