Quiche Even a Real Man Will Eat

Mr. F is a former Marine and he loved this quiche so I promise you can make this for any man and he will eat it too. The secret is pork - lots of pork. Ham, bacon combined with the cheese and eggs make a yummy breakfast, brunch or lunch treat.

Filling:

5 oz of 2% Milk Velveeta (come on...we all have a little redneck in us and secretly love the stuff!)
5 oz of diced ham
5 strips of bacon, cooked crispy and finely chopped
3 oz of shredded cheddar cheese
1 Tbs flour


Quiche:
3 eggs
1 1/2 Cups of milk
Salt
Pepper
Granulated garlic

Ease a refrigerated unbaked pie crust into a 9" pie pan (if you are a baker, knock yourself out and make the crust from scratch.) Trim excess and flute the edges. Line the unpricked pie crust with a double layer of aluminum foil. Bake at 450 degrees for 8 minutes, remove foil and bake uncovered for another 5 minutes.

While baking off the crust, mix together eggs, milk, salt, pepper and granulated garlic. Stir in filling, minus the grated cheddar cheese. Add the flour to the shredded cheese in a separate bowl and stir to coat. Add cheddar to egg/filling mixture and stir to combine.

Pour egg mixture into the hot pie crust while still on the oven rack. Cover the edge of the pie crust with aluminum foil to prevent burning. Bake in a 325 degree oven for 30 minutes. Remove foil and bake for another 10 minutes. When it is finished a knife inserted near the center will come out clean. Let cool for 10 minutes on a wire rack.

You can also vary the fillings - one recipe I looked at suggested a Greek filling with feta, olives and spinach or a Thai filling with ginger, cilantro and red pepper. My Mom is notorious for making quiche with leftovers like broccoli and spinach. Let your creativity help you make your own special creation. Oh, and by the way- this is really easy.

White Chocolate Bread Pudding (Prairie Fire Grill recipe)

This is quite possibly the most amazing desert you will ever put in your mouth. It's Mr. F's absolute favorite. We would make a special trip just for this dessert after having dinner somewhere else. Last year we were near tears when we arrived at the door of Prairie Fire Grill to find it closed. Never fear ladies and gentlemen- Chuck's has it on the menu and it's the same delicious creation that Prairie Fire Grill did. Once a year at Christmastime I make this for Mr. F. The danger is you will have a whole pan of it, not just a single serving. This is in no way low-calorie or fat-free (that's why it's sooooo good!) I serve it with a drizzle of raspberry sauce that I make with frozen raspberries and sugar, blended. The tartness of the berries is a nice compliment. A few fresh berries on the plate make a nice presentation. This is not a creation by me, and I am not a baker- but here's the recipe I found on delish.com. Trust me- it's definitely worth the calories! Ingredients 12 large egg yolks 1/2 cup(s) sugar 1/2 quart(s) heavy cream 18 ounce(s) white chocolate chips 1 1/2 loaf(s) white bread, crust removed 1/2 teaspoon(s) vanilla 1 quart(s) half and half 2 cup(s) graham cracker crumbs 1/2 pound(s) brown sugar 1/2 cup(s) butter 1 teaspoon(s) cinnamon 1/4 cup(s) cocoa Directions In a greased 9x13 baking dish, layer bread into 3 layers. Cut and trim as necessary to get good coverage. Whisk the egg yolks and sugar until bright yellow. Heat the cream, half and half and vanilla until it begins to boil. Add white chocolate chips to the egg mixture and stir in the hot cream until all of the chocolate is melted. Pour this pudding mixture over the bread, making sure to manipulate the bread soaking every layer with the pudding mixture. Topping: Mix the graham cracker crumbs, butter, brown sugar, cinnamon, and cocoa. Apply the topping by spreading it out evenly over the surface. Let the pudding stand OVERNIGHT before you place it into the oven. Bake at 400 degrees for 35 minutes.