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- I am about to share a recipe with y'all.
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It's been requested, and
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it was for a quiche recipe.
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And I'm using a refrigerated pie crust,
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which I think are so good.
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And we've just put it in our,
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And you can just kind of do this any way you want.
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I just kind of take my fingers and
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just do it kinda like that.
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So a lot of people love quiches,
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don't care one way or the other.
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I'm kind of one of those people that
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one way or the other, you know.
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So anyway, that's good.
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That looks really, really good.
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So, the recipe Theresa was,
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- [Woman In Background] No, this was specifically
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Specifically for this recipe.
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a quiche is really, so, so easy
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this one's got spinach in it.
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Do you know who requested this recipe?
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- [Woman In Background] I don't actually.
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It came through about, our web team.
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quiche recipe request.
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I feel good. This is the one you wanted.
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So I'm just kind of rough chopping our Spinach.
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I do prefer a quiche that
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does have spinach in it.
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Okay. So we got just a little bit more.
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(knife against chopping board)
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And this is just the bagged spinach,
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you know that's loose,
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their salads but a lot of,
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I think most people use this kind of spinach for their
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smoothies in the morning. Wouldn't you say?
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- [Man In The Background] Yeah, just grab a,
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- Big bags of spinach leaves
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and just throws a handful in their smoothie every morning.
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All right. So we've got a nine inch pot crust.
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We got one and a half cups of shredded Swiss cheese.
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Now this is a Swiss ingredient mix, which is so good.
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So the regular recipe
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is just called the Swiss so,
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that's the only little change.
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And then we've got a pound of cooked and crumbled bacon.
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Looks and smells delicious.
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And then we've got six large beaten eggs,
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and we've got a cup and a half of heavy cream,
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and then we're going to salt and pepper it to taste.
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use my little dandy, dandy beater.
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And we're going to get that mixed up real good.
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Now it's been so long since I used this,
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I can't remember where the button is.
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But these are handy, handy little things
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especially if you're like making a gravy
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or something like that and you're afraid its gon' clump.
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(electrical beater whisking)
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(electrical beater whisking)
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All right, now my recipe calls for
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salt and pepper to taste.
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I'm not gon' taste raw eggs. So,
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I'm doing this half a teaspoon at the time.
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So I think I'm gonna go with the one teaspoon of salt
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cause' , you know, we can always sort this later.
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(electrical beater whisking)
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I think that's beat well enough.
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So we just gon' start layering this in our pie crust.
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First with our spinach.
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Then with our cheese.
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This looks good to me just like this doesn't it?
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That cheese, smells good-good.
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All right. Now we're gonna just
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spread our bacon out.
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And now we're gonna' pour our egg mixture over
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You know quiches can really go
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in many different flavor,
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so, you know, just let your imagination run wild.
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So look at that, perfect.
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It looked like it was gon' go,
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go out the pie crust didn't it?
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But it didn't . It's just perfect.
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So this is gonna go in the oven for 35 minutes and
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And we gonna bake this at 375.
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And this will serve eight people.
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This is just beautiful yellow.
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This is a really, a nice brunch recipe,
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or make it ahead of time the night before,
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if you're having company, if you're having weekend guests
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you can bake this the night before and
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then pull it out of the refrigerator
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the morning that you want to serve it.
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And just stick it back in a,
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in a oven, kind of a low oven to just heat it back up
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and breakfast is ready or brunch or whatever you're serving.
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- [Man In Background] Hey, if you know,
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a lot of people have asked where your frog landed.
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- [Man In Background] And there it is.
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- I was so afraid that we weren't going to find
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You know, I bought this at Home Goods, the frog,
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and then I took it to Joe at seventh heaven.
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And he made a lamp out of it for me
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and I love this little frog lamp.
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And speaking to Joe, I know I talk about him a lot,
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but he has just bought his own building and
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he is moving out of Skidaway.
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So, you won't find Joe anymore there.
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And what street is he on? Bella is it?
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- [Man In Background] No, it's Mechanics Avenue-
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- [Man In Background] And Thunderbolt.
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- And Thunderbolt. Yeah.
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It's where cookie Espenosa,
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a lady that has just been such a big part of our life.
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She was the office manager at the Lady & Sons for years, but
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she had some tragedy in her family and so
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she had to leave the restaurant
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to take care of some other things but
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she ended up opening an antique shop
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and it was called Yes!
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- And so she decided that she and her partner were gon'
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So she put it up for sale and Joe has bought it.
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So I'm real glad for Joe.
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So if y'all visit Savannah and look for Mechanics Avenue,
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So 375 for 35 to 45 minutes. Okay?
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This is our quiche that we just put in the oven.
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Look at that. That's so pretty.
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Bobby's family dinner.
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So that's what I'll be taking to
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his house for dinner.
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Now I'm gonna, I know it's got cheese inside of it
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but I've got some fresh grated cheese
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and I'm Bamba. Solid cheese.
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And then I grate it in the food processor
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and it just makes the best grated cheese.
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So I'm just gon' put a little bit of that on for,
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for color and let it melt on its own.
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Beautiful. So I'm not gon' cut this because like I said,
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I'm fixing to take it
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over and drop it off at Bobby's back door.
