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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.
My daughter just made this for Father’s Day. It was delicious! She crisped up the prosciutto in the oven and added it to the filling. Everybody loved it!
Ah so nice of her! So happy you guys enjoyed it!
Looks delicious; I was wondering if this can be baked and frozen as I am a single and thought I could cut into individual slices and freeze and take out of the freezer to eat the next morning. Thank you!
I think that sounds like a great idea! I have not frozen this so I cannot say for sure, but I think it will work great. Hope you love this! 🙂
Hi there,
planning to make this for a brunch, but i will be very short on time in the morning, can i make some or all of this the night before? maybe have the veg mix and the egg mix the night before or make it all and then reheat? i feel like quiche after the day made gets a little soggy? any tips would be greatly appreciated!!!
ey Amy! Yes, you can prepare this entirely the night before and then just bake in the morning. Let me know if you have questions. Hope you love this! Thanks!
Hi there, I am curious why you make more than one “disc” of crust?
🙂
Hey Mandy, I am sorry, I am not sure what you are referring to. You make one disc of the crust. Sorry if I am not understanding.
I was really excited to try this, but I think something in the recipe may be “off.” ?? I had to soak about a cup of watery liquid out of the center after it was finished baking. I am now questioning the 2 cups of Greek yogurt? Is that measurement correct? The crust turned out beautifully and thr flavor was good, but of course sunken in the center after removing the lake from between the prosciutto folds. 🙁 Also, can’t be 12 ozs fresh or frozen, as frozen is pre-cooked so 12 ozs. frozen is equal to around 30 ozs. fresh. Any input??
Hey Lacey! Sorry about the puddle! My guess it that is has something to do with the spinach. Did you fresh or frozen and if frozen, did you squeeze the water out? As far as the spinach goes, I always use the them 12 ounces to 12 ounces and it seems to work fine. Maybe becasue the frozen spianch just cooked down to so much less? Not really sure on this one. Sorry!
I made this the other day and it was so delicious! I loved all the veggies and the custard was so smooth and creamy. Only problem was that the crust shrunk a bit (I think I manhandled it too much), and I had to put the excess veggies + custard in muffin cups (these were yummy, I just didn’t like doing the extra dishes!).
This quiche looks incredible,
This pie just seems delicious and crazy ! Can’t wait to taste it ! 🙂
http://catchthewildsoul.blogspot.fr
Just finished eating a perfect slice of this quiche. Delicious and would definitely make again!
YEAH! Merry Christmas!!
This is just gorgeous. I can’t wait to make a version!
Oh my goodness, love this thick quiche! Drooling!
PS: Sorry about your Monday. Hope the rest of the week is going great for you!
I can totally relate to your fiasco – I’m a designer and am always dealing with something not being delivered on time, or installed correctly, better yet even built as drawn. I’m sure the quiche was very comforting after all that craziness!
This quiche looks incredible, love the deep dish crust! And your mom and neighbor sound seriously incredible, so excited for you that things are getting closer! 🙂 Hang in there!
Hopefully you will be sharing the finished barn in pictures soon? This looks amazing and who doesn’t love prosciutto? It looks perfect.
Holy moly! This looks insanely good and yes, mom is amazing! I wish I live next to you so I can grab a bite right away.