Sausage Quiche with Hash Brown Crust / Once you cut into the amazing hash brown crust a fluffy, cheesy, meaty filling that’s peppered with sun dried tomatoes, parsley and breakfast sausage immediately greets you. It’s hard not to smile after you’ve had a bite of this. I added a side of fresh fruit and of course coffee and we were all set. Good food, good friends, good conversation what more could you ask for?
Pumpkin Lasagna, super easy to make (no cook noodles), vegetarian, and gets high ratings, adding to my fall bucket list! [I add pumpkin or sweet potato to my sauce all the time to add natural sweetener and to cut back on acid, it's yummy]
1 c água quente -110°C; 2 .1/4 colh chá de fermento instantâneo; 1/4 c água à temperatura ambiente; 2 colh sopa de azeite de oliva; 4 c farinha; 1.1/2 colh chá de sal - Água quente em uma tigela. Polvilhe fermento sobre a água e deixe descansar por 5 minutos. Adicionar + água e óleo, farinha e sal, combinar tudo. Amasse até obter uma massa lisa e elástica- 5 minutos. Formar uma bola e colocar numa tigela untada, cubra com filme plástico, deixe crescer até dobrar de volume. Pressione para…
Over-the-Top Mushroom Quiche | " love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard.