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Dinner 1/11/21 Spinach Quiche

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jmcquown

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Jan 11, 2021, 7:16:08 PM1/11/21
to
Here's a pic:

https://i.postimg.cc/dt9VqX0m/spinach.jpg

Jill

itsjoan...@webtv.net

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Jan 11, 2021, 7:29:18 PM1/11/21
to
Oh my!!!! That looks absolutely lip-smacking!! Are you gonna eat ALL
that by yourself?? You didn't invite me??

But dinner here will be Hoppin' John/spicy black-eyed peas and cornbread.
I'm not sure my "Hoppin' John" is entirely authentic but it is good.

Master Bruce

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Jan 11, 2021, 7:53:13 PM1/11/21
to
On Mon, 11 Jan 2021 19:16:01 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>Here's a pic:
>
>https://i.postimg.cc/dt9VqX0m/spinach.jpg

That looks very good.

jmcquown

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Jan 11, 2021, 7:54:31 PM1/11/21
to
On 1/11/2021 7:29 PM, itsjoan...@webtv.net wrote:
> On Monday, January 11, 2021 at 6:16:08 PM UTC-6, j_mc...@comcast.net wrote:
>>
>> Here's a pic:
>>
>> https://i.postimg.cc/dt9VqX0m/spinach.jpg
>>
>> Jill
>>
> Oh my!!!! That looks absolutely lip-smacking!! Are you gonna eat ALL
> that by yourself?? You didn't invite me??
>
:) I would have issued an invitation if I'd known I was going to make
it. Cut into 6 sections, this will last me two or three days depending
upon how hungry I am.

I had cream in the fridge that was dated best used by 12/20/2020. It's
1/11/2021. Before simply tossing it based on a random printed date, I
opened the carton of cream and gave it the sniff test. I discovered it
was still perfectly good. So, I thawed the package spinach from the
freezer and also the crumbled feta cheese. Sort of a spur of the
moment, need to use the cream and I have the ingredients thing.

> But dinner here will be Hoppin' John/spicy black-eyed peas and cornbread.
> I'm not sure my "Hoppin' John" is entirely authentic but it is good.
>
I do hope you enjoyed it! I've never really been a fan of Hoppin' John.

Jill

Ophelia

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Jan 12, 2021, 5:44:34 AM1/12/21
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"Master Bruce" wrote in message
news:8nspvf1ps3d7rlbhb...@4ax.com...
===

Your day has come :)))

Master Bruce

unread,
Jan 12, 2021, 5:53:02 AM1/12/21
to
On Tue, 12 Jan 2021 10:44:28 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:
Do you think the bottom is prefab? Or is Jill a genuine crust artist?

Ophelia

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Jan 12, 2021, 6:18:28 AM1/12/21
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"Master Bruce" wrote in message
news:arvqvfp66kcptgv0q...@4ax.com...
=====

No, no lol. I was just referring to veggie recipes being posted here:))


Gary

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Jan 12, 2021, 9:03:19 AM1/12/21
to
On 1/11/2021 7:16 PM, jmcquown wrote:
> Here's a pic:
>
> https://i.postimg.cc/dt9VqX0m/spinach.jpg

Looks good but if you ever want a tastier quiche, make your own crust.
It's very easy to do and much better.






jmcquown

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Jan 12, 2021, 9:28:21 AM1/12/21
to
Feel free! I have never mastered pie crust. Frozen deep dish crusts
work just fine for this. It's really all about the filling. :) Takes
just a few minutes to combine the ingredients, pour it into the still
frozen crust and bake at 375F 30-40 minutes (until a knife inserted in
the center comes out clean). No muss, no fuss, no rolling out dough and
only one mixing bowl to wash. :)

Filling:

4 large eggs, beaten
1 c. milk
1/2 c. heavy cream
S&P
1 pkg. (8 oz.) frozen chopped spinach, thawed and well drained (I use a
collapsible steamer basket to squeeze out the excess water)
6 oz. crumbled feta cheese

I sprinkle the top with a little grated nutmeg prior to baking. That's
totally optional.

Jill

jmcquown

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Jan 12, 2021, 9:34:18 AM1/12/21
to
On 1/12/2021 6:18 AM, Ophelia wrote:
>
>
> "Master Bruce"  wrote in message
> news:arvqvfp66kcptgv0q...@4ax.com...
>
> On Tue, 12 Jan 2021 10:44:28 -0000, "Ophelia" <oph...@elsinore.me.uk>
> wrote:
>
>>
>>
>> "Master Bruce"  wrote in message
>> news:8nspvf1ps3d7rlbhb...@4ax.com...
>>
>> On Mon, 11 Jan 2021 19:16:01 -0500, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>> Here's a pic:
>>>
>>> https://i.postimg.cc/dt9VqX0m/spinach.jpg
>>
>> That looks very good.
>>
>> ===
>>
>>  Your day has come :)))
>
> Do you think the bottom is prefab? Or is Jill a genuine crust artist?
>
> =====
>
> No, no lol.  I was just referring to veggie recipes being posted here:))
>
>
I am not a crust artist. The bottom was a prefab frozen deep dish
crust. Despite what Bruce would like to believe, many people who aren't
proclaimed vegetarians do often cook and eat meatless meals.

Jill

Gary

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Jan 12, 2021, 10:37:19 AM1/12/21
to
jmcquown wrote:
> Despite what Bruce would like to believe, many people who aren't
> proclaimed vegetarians do often cook and eat meatless meals.

True with me. Approx 60% of my meals are vegetarian.



Gary

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Jan 12, 2021, 10:39:54 AM1/12/21
to
jmcquown wrote:
> Despite what Bruce would like to believe, many people who aren't
> proclaimed vegetarians do often cook and eat meatless meals.

True with me. Approx 60% of my meals are vegetarian. Maybe a bit more
but I don't keep track.






Sheldon Martin

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Jan 12, 2021, 11:36:32 AM1/12/21
to
>On Mon, 11 Jan 2021 jmcquown wrote:
>
>Here's a pic:
>https://i.postimg.cc/dt9VqX0m/spinach.jpg

Looks very good and neatly done, seems you used a fancy schmancy
crust crimping tool.

Taxed and Spent

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Jan 12, 2021, 11:45:21 AM1/12/21
to
Hey Sheldon, how did you make quiches in the Navy? I remember sailors
love spinach.

Master Bruce

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Jan 12, 2021, 1:43:27 PM1/12/21
to
On Tue, 12 Jan 2021 11:18:21 -0000, "Ophelia" <oph...@elsinore.me.uk>
wrote:

>
>
>"Master Bruce" wrote in message
>news:arvqvfp66kcptgv0q...@4ax.com...
>
>On Tue, 12 Jan 2021 10:44:28 -0000, "Ophelia" <oph...@elsinore.me.uk>
>wrote:
>
>>
>>
>>"Master Bruce" wrote in message
>>news:8nspvf1ps3d7rlbhb...@4ax.com...
>>
>>On Mon, 11 Jan 2021 19:16:01 -0500, jmcquown <j_mc...@comcast.net>
>>wrote:
>>
>>>Here's a pic:
>>>
>>>https://i.postimg.cc/dt9VqX0m/spinach.jpg
>>
>>That looks very good.
>>
>>===
>>
>> Your day has come :)))
>
>Do you think the bottom is prefab? Or is Jill a genuine crust artist?
>
>=====
>
>No, no lol. I was just referring to veggie recipes being posted here:))
>
Oh, of course :)

Master Bruce

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Jan 12, 2021, 1:45:23 PM1/12/21
to
On Tue, 12 Jan 2021 09:34:11 -0500, jmcquown <j_mc...@comcast.net>
wrote:
I've never said anything about it. This is what happens when you spout
comments about people you've killfiled: you don't know what you're
talking about.

Master Bruce

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Jan 12, 2021, 1:45:59 PM1/12/21
to
On Tue, 12 Jan 2021 11:36:26 -0500, Sheldon Martin <penm...@aol.com>
wrote:
Prefab.

Master Bruce

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Jan 12, 2021, 1:46:35 PM1/12/21
to
On Tue, 12 Jan 2021 09:28:14 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>On 1/12/2021 9:03 AM, Gary wrote:
>> On 1/11/2021 7:16 PM, jmcquown wrote:
>>> Here's a pic:
>>>
>>> https://i.postimg.cc/dt9VqX0m/spinach.jpg
>>
>> Looks good but if you ever want a tastier quiche, make your own crust.
>> It's very easy to do and much better.
>>
>Feel free! I have never mastered pie crust. Frozen deep dish crusts
>work just fine for this. It's really all about the filling. :)

If you use a prefab crust, it had better be.

Taxed and Spent

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Jan 12, 2021, 2:07:31 PM1/12/21
to
Jer fancy schmancy crimping tool was her Mastercard.

Hank Rogers

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Jan 12, 2021, 2:26:50 PM1/12/21
to
Even though she killfiled you master, you can still sniff her ass.
She just won't feel the tickle.


Hank Rogers

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Jan 12, 2021, 2:28:16 PM1/12/21
to
<*SNIFF*>


Ophelia

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Jan 12, 2021, 3:19:55 PM1/12/21
to


"Master Bruce" wrote in message
news:1errvf54purkpdg45...@4ax.com...
=====

LOL


Sheldon Martin

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Jan 12, 2021, 7:21:14 PM1/12/21
to
I wasn't about to do quiche for 350, at best they got creamed spinach
but usually it was frozen spinach just heated. Spinach wasn't a big
seller so I didn't need to prepare a lot. Greens of any kind were
rarely on the menu. I would occasionally sneak some into soups.

Leo

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Jan 13, 2021, 1:46:05 AM1/13/21
to
On 2021 Jan 11, , jmcquown wrote
(in article <6T5LH.11341$wW6....@fx47.iad>):

> Here's a pic:
>
> https://i.postimg.cc/dt9VqX0m/spinach.jpg

Lovely! My SIL told me the other day that she was going to make a spinach
quiche, but we didn´t have any spinach. We haven´t had any fresh spinach
ever during fifty years of marriage. I bought some baby spinach a couple of
days ago. Now, let´s see if it rots.
Otherwise, I may take a picture of the first quiche ever made in our home.

leo


%

unread,
Jan 13, 2021, 2:21:27 PM1/13/21
to
On 1/12/2021 7:21 PM, Sheldon Martin wrote:
> I wasn't about to do quiche for 350, at best they got creamed spinach
> but usually it was frozen spinach just heated. Spinach wasn't a big
> seller so I didn't need to prepare a lot.
>
spinach is like butt sex

if you're forced to have it as a child, you won't enjoy it as an adult

dsi1

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Jan 13, 2021, 2:31:50 PM1/13/21
to
My daughter made a smoothie the other day. I looked at the container before she blended it. There were some strange things in there. There some green stuff in there that looked like fresh bay leaf or lime leaf. Later on, she told me it was spinach leaf. That's so weird! Perhaps I should make a quiche - or a pizza.

cshenk

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Jan 13, 2021, 7:46:24 PM1/13/21
to
Nothing wrong with that! From where I was raised, it was the spicing
mostly that made it 'hoppin' John. It comes in blander versions and
spicy ones.

Me, I just setup for Bean Paste (Anko). Although made from bean, it
oddly gets related to 'sweet pickled plum' (suspect the color is why)
and it's not pickled unless sugar is a pickling agent ;0)

cshenk

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Jan 13, 2021, 7:48:06 PM1/13/21
to
jmcquown wrote:

> On 1/11/2021 7:29 PM, itsjoan...@webtv.net wrote:
> > On Monday, January 11, 2021 at 6:16:08 PM UTC-6,
> > j_mc...@comcast.net wrote:
> > >
> > > Here's a pic:
> > >
> > > https://i.postimg.cc/dt9VqX0m/spinach.jpg
> > >
> > > Jill
> > >
> > Oh my!!!! That looks absolutely lip-smacking!! Are you gonna eat
> > ALL that by yourself?? You didn't invite me??
> >
> :) I would have issued an invitation if I'd known I was going to
> make it. Cut into 6 sections, this will last me two or three days
> depending upon how hungry I am.
>
> I had cream in the fridge that was dated best used by 12/20/2020.
> It's 1/11/2021. Before simply tossing it based on a random printed
> date, I opened the carton of cream and gave it the sniff test. I
> discovered it was still perfectly good.

I've noted heavy cream and buttermilk last longer.

> Jill

cshenk

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Jan 13, 2021, 8:00:10 PM1/13/21
to
I have to guess but it may be more like 75% if we discount chicken
broth and dashi. There was no deliberate trail, we just slowly shifted
over the decades to more use of plant based items and if we want meat
(pork, beef, chicken, seafoods) we have it.

Master Bruce

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Jan 13, 2021, 8:06:58 PM1/13/21
to
On Wed, 13 Jan 2021 18:59:59 -0600, "cshenk" <csh...@cox.net> wrote:

>Gary wrote:
>
>> jmcquown wrote:
>> > Despite what Bruce would like to believe, many people who aren't
>> > proclaimed vegetarians do often cook and eat meatless meals.
>>
>> True with me. Approx 60% of my meals are vegetarian.
>
>I have to guess but it may be more like 75% if we discount chicken
>broth and dashi.

If we discount meat and fish, everybody's a vegetarian.

cshenk

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Jan 13, 2021, 8:16:12 PM1/13/21
to
LOL, believe it or not, but they do that now and not just in the
officers/Chiefs mess.

If you get the proportions right, it's really hard to mess up quiche.

It may (when made in larger batches) not be so 'pretty' to cut to 6
pieces per pie, but they do it in larger pans with a lip and rolled out
pastry dough. It goes in roughly 3ft x 2ft pans and makes something
like 350 servings per pan? Obviously most don't have side crust but
it's pretty good!

cshenk

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Jan 13, 2021, 8:31:28 PM1/13/21
to
Smiles! I am considering one with something I have handy. I got
Chinese Broccoli today (odd in office day where I work from home 4 days
a week and in office Wednesdays then the power went out so left for
home aftercalling boss and making sure he was ok if I took 45 minutes
shopping instead of the 30 minute lunch we are required to take).

So, I was considering using the leaves for this. Maybe matched with
some of the oyster mushrooms?

Hank Rogers

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Jan 13, 2021, 9:09:13 PM1/13/21
to
350 servings in a 2'X3' pan ... means a serving is approx 1.57" X
1.57".

Must be for some sort of party appetizers.


Cindy Hamilton

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Jan 14, 2021, 6:05:29 AM1/14/21
to
Heavy cream is usually ultra-pasteurized. Buttermilk is acidic,
thus retarding spoilage.

Cindy Hamilton

Leo

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Jan 15, 2021, 6:09:24 PM1/15/21
to
On 2021 Jan 12, , Leo wrote
(in article<0001HW.25AECEA702...@News.Individual.Net>):
And here they are. The crust looks rougher than yours and I´m sure sharp
cheddar was used.I was asleep when they were made for breakfast and haven´t
tasted any. I still have half a bunch of baby spinach left to rot.

<https://postimg.cc/06dFWRHt>

leo


Master Bruce

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Jan 15, 2021, 6:12:42 PM1/15/21
to
On Fri, 15 Jan 2021 15:09:15 -0800, Leo <leobla...@sbcglobal.net>
wrote:
They look good.

itsjoan...@webtv.net

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Jan 15, 2021, 8:54:49 PM1/15/21
to
Don't they! One for you and one for me.

Raw spinach is quite tasty on a sandwich or hamburger not to
mention in a salad.

Master Bruce

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Jan 15, 2021, 9:41:54 PM1/15/21
to
On Fri, 15 Jan 2021 17:54:45 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Friday, January 15, 2021 at 5:12:42 PM UTC-6, Master Bruce wrote:
>>
>> On Fri, 15 Jan 2021 15:09:15 -0800, Leo <leobla...@sbcglobal.net>
>> wrote:
>> >
>> >And here they are. The crust looks rougher than yours and I´m sure sharp
>> >cheddar was used.I was asleep when they were made for breakfast and haven´t
>> >tasted any. I still have half a bunch of baby spinach left to rot.
>> >
>> ><https://postimg.cc/06dFWRHt>
>> >
>> They look good.
>>
>Don't they! One for you and one for me.

Yes. Tough luck, Leo.

Cindy Hamilton

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Jan 16, 2021, 4:43:34 AM1/16/21
to
Rather than letting it rot, make pasta with Italian sausage and greens.

Brown the sausage (in or out of the casing, hot or sweet), make some pasta,
saute garlic, mix it all together, add spinach and let it wilt. Parmesan
cheese. Salt and pepper in there somewhere if you think it needs it.

You can use a whole bag of baby spinach on this and it'll wilt right down.

Cindy Hamilton

Leo

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Jan 16, 2021, 6:53:19 AM1/16/21
to
On 2021 Jan 16, , Cindy Hamilton wrote
(in article<94321f66-22af-4ae6...@googlegroups.com>):

> Brown the sausage (in or out of the casing, hot or sweet), make some pasta,
> saute garlic, mix it all together, add spinach and let it wilt. Parmesan
> cheese. Salt and pepper in there somewhere if you think it needs it.

All I need is the sausage. I have everything else and know what to do. Thanks
for the idea!

leo


Gary

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Jan 16, 2021, 7:59:58 AM1/16/21
to
Leo wrote:
> <https://postimg.cc/06dFWRHt>
>
> leo

Those look very nice. :)


jmcquown

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Jan 16, 2021, 10:05:43 AM1/16/21
to
You know, while the Italian sausage is a great idea (I've got some in
the freezer <pbbbt>) it isn't required to make a nice pasta dish to use
up that spinach. :)

Jill

Cindy Hamilton

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Jan 16, 2021, 10:11:57 AM1/16/21
to
True. But that dish is a classic and I thought Leo would like it.

Cindy Hamilton

jmcquown

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Jan 16, 2021, 10:18:43 AM1/16/21
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I'm sure he would! I would too. Just saying, since he doesn't have any
Italian sausage, no need to let that spinach "rot". :)

Jill
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