Happy Wednesday lovelies ❤️
The time has come again to look back on the past month. I’m not sure how much I will get done in the next few months, as we are planning our big move interstate by the end of August and I will be aways for most of September. One thing is sure, I’ll be busy!
Here are my yarny makes, I got one more of my LOTR squares finished, I finished a pair of socks and started a new pair. Oh and let’s not forget Dumbo, my cute deep sea octopus 🐙 (I’m hoping to have the pattern up next week).
I didn’t get much needlecraft done, actually I did but I had no finish, so nothing to show you yet. I always feel like winter is a better time for crochet and knitting, and my stitching always suffers a bit during the colder months. I did try a new craft though, English Paper Piecing, and I really enjoy it!
And of course, I participated in the Fantastic Bake Along, for which I chose the recipe! A quiche lorraine! Yum 🙂
So not many makes this month, but hopefully I’ll get a few more things finished before we move away and I have to pack all my craft gear (yes, when you’re at the point that it takes half the couch, I’m calling it gear!)
I hope you guys have had a great July and that you’re ready for August!
Happy Saturday everyone!
Like every month, I’m participating in the Fantastic Bake Along hosted by Tami @tanglewoodknots and Tracy @itsatsweetday. This time, I was the one choosing the recipe! Yay! You can find the recipe on Tracy’s BAL post here or on my blog here.
I’ve already written about the quiche I made last week but I’ve also been making smaller versions to bring to work, using a muffin tray.
Those are delicious and they freeze super well! I was very excited to chose the recipe for this month and I hope that you guys enjoyed my recipe 😊
If you are interested in participating, contact Tami or Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.
Please also check out the other amazing bakers/cooks participating in the Fantastic BAL
Happy Wednesday my lovely readers!
I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.
Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).
Preheat your oven to 180°C (356°F).
You will need for the pastry:
- 75 g butter (you can also use margarine)
- 150 g plain flour
- 50 g water (50 mL)
- salt for seasoning
Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.
You will need for the filling:
- 150-200 g of bacon bits
- 4 eggs
- 100 g of thickened cream
- 50 g of milk (50 mL)
- block cheese (you can use gruyere or Swiss cheese too)
- salt and pepper for seasoning
Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.
Bake for 30-35 minutes or until the cheese is golden brown.
Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!