Classics x 3

Twas the week before Christmas and all through the house... but we're not buying into all that saccharine sweet baking stuff. Why spend time making those goodies when we're all trying to watch our diets? Besides we've gotten a few tasty goodies as gifts. I've given a few tasty treats too – marmalades to boat folks, arepas to a Venezuelan friend, savory dishes for potlucks, etc.

Quiche Lorraine

Gosh, I haven't made a quiche in at least 5 or 6 years. Looking for something light for a Sunday dinner and lunch additions, I rediscovered the classic Quiche Lorraine – bacon, Swiss cheese, and leeks. Here's what I did:

1 pkg rolled up Pie Crusts

8-10 strips Bacon, cooked crisp & crumbled (½ cup)

1 cup shredded Swiss Cheese

1/3 cup diced Onion, or 1 Leek

4 Eggs, beaten with spices below

2 cups Half & Half

1 pinch each Salt & Pepper

1 pinch Cayenne

Preheat oven to 425F

Thaw and roll out pie crust to 2” larger than diameter of pie pan. Carefully lay the crust in the pan and up the sides. Dock the crust and pre-bake until the crust starts to brown. Remove from oven. Reduce oven to 325F.

Sprinkle bacon, leek and cheese in crust. Combine beaten eggs and half & half. Pour over fillings. Bake 45-50 minutes.

Oh this is good!  We had it for Sunday supper, and Sally took some to work this morning in her lunch.

Bisquicktm Meatballs

A holiday party dish we shared with Sally's work folks. These are good all year round with marinara, or white sauce over pasta, or just served plain on toothpicks, with a couple dipping sauces.

1 lb Mild Italian Sausage – bulk if you can get it.

1 lb Hot Italian Sausage – bulk if you can get it

3+ cups Bisquick

8 oz shredded Sharp Cheddar Cheese

Other spices, or additions like diced bell pepper or onion, if desired

Remove the meat from the casings if necessary and place meat in a bowl along with the Bisquick and cheese. Work the ingredients into a well distributed mass. Pinch off pieces and roll between your hand to form balls the size of a quarter. Place the balls on a non-stick baking tray or tray with parchment.

Bake at 375F for 30-35 minutes until done in the center. Stick each meatball with a toothpick and arrange on a platter or in a large bowl for serving.   

Makes about 60 meatballs.

Eggplant Parmesan

Here's another timeless classic I haven't made in a loooonnnnggggg time. My version isn't as time consuming and fiddly as many you'll find.

2-3 Eggplant, sliced into 3/4” rounds

1 jar Pasta Sauce – your favorite brand and flavor

1 8oz bag shredded Parmesan Cheese

1 container grated Parmesan Cheese

EVOO

Italian Spices

Bread Crumbs or Panko

Turn on your broiler. Lay the eggplant slices out on a broiler pan, drizzle the rounds with EVOO and dust with Italian spices. You'll probably have to work in two batches. Broil for 5-6 minutes, flip over and apply more oil and spice. You don't want the rounds totally mushy; just cooked through.   Broil the second side as well. Spoon-sprinkle the tops with panko or breadcrumbs, and broil for another few seconds until they brown.

Put down a splash of sauce in an 8x10 or larger pan, and fit slices of eggplant to fill the bottom. Dust with grated Parmesan and add a layer of shredded Parmesan too. Now add a thick layer of sauce.

Repeat with the remaining eggplant to form a second layer. Use leftover bits of eggplant to fill the gaps  After the sauce, add more cheese.

Bake in a 400F oven until the top is browned and bubbly – 35-45 minutes. Rest for 10 minutes or more before serving. Serve with crusty bread to mop up the goodies.