Spinach Quiche

I did a lot of baking this weekend. I had some friends over for a fall-themed brunch and we ate until we could eat no more. So here are three fantastic fall recipes to cook up this season.

Ingredients

1/2 c plain yogurt

1/2 c milk

4 eggs

8 oz shredded cheddar cheese (I used marble cheddar)

1 - 9 oz package frozen spinach

1/4 c chopped onion

1 - 9-inch unbaked pie shell

Directions

1. Preheat oven to 400
2. Thaw out the spinach in the microwave, then drain most of the liquid
3. Saute spinach and onion over medium heat until onions are crisp-tender
4.  Whisk together yogurt and milk until smooth. Whisk in eggs one at a time.
5. Layer spinach/onions and cheese in pie shell (2 layers each). Pour egg mixture on top.
6. Place pie pan on cookie sheet, cover with foil.
7. Bake for 45 minutes. Remove cover, bake for 10-15 more minutes until golden brown and set.

Quiche Lorraine

Ingredients

• 1 - 9-inch pie crust
• 12 slices bacon
• 1 c shredded Swiss cheese
• 1/3 c minced onion
• 4 eggs
• 2 c light cream
• 3/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp cayenne pepper

Directions

1. Preheat oven to 425
2. Cook bacon until crisp and chop coarsely.
3. Sprinkle bacon, cheese and raw onions in pie shell.
4. Whisk together eggs, cream, salt, sugar and cayenne pepper.
5. Pour mixture into shell.
6. Bake 15 minutes at 425. Reduce heat to 300. Cook for 30 more minutes.
7. Let quiche sit for 10 minutes before serving.

Pumpkin French Toast

I paired this casserole with a cream cheese glaze. You could also go with honey or just plain old maple syrup!

Ingredients

• 1-inch bread cubes (enough to fill a 9x13 pan - it took me a whole loaf of country French bread)
• 7 eggs
• 2 cups milk (I used vanilla almond milk)
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1/2 c pumpkin puree
• 4 tbsp brown sugar for topping

Directions

1. Fill a slightly greased 9x13 pan with bread cubes
2. Whisk together eggs, milk, vanilla, spice and puree until well combined.
3. Pour over bread and refrigerate overnight.
4. In the morning, preheat oven to 350. Uncover pan and sprinkle with brown sugar.
5. Bake 35-45 minutes or until golden brown and no longer wet.

Crusted Rack of Lamb

This was my first attempt at lamb. I am really happy to say that it worked out well. I got the rack at Costco, and it was already frenched and the chine and feather bones were removed, which was great. If you don't know what I'm talking about, I'll explain it at the bottom of the post. The rack I used was 8 bones. The lamb turned out to be so tender, and the crust was crisp. If you don't know if you like lamb, this is a good recipe to try. It's simple, you probably have all of the ingredients already, and the crust adds a nice flavor. I had some of the crust mixture left over, so if your rack is a little bigger than mine, you should have enough.

Come on, I had to make a rack joke somewhere.

Ingredients:

• about 4 cups milk (enough to halfway cover the rack)
• 1 rack of lamb (mine was 8 bones)

To Sear -

• 1 tsp salt
• 1 tsp pepper (I used my pepper grinder)
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp Dijon mustard

For the Crust -

• 1/2 c Italian-seasoned bread crumbs
• 2 tbsp minced garlic
• 1 tbsp dried chopped rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Directions:

1.  Cut off the fat cap on top of the rack. Be gentle, you don't want to cut the meat away
2. Soak the rack in milk for half an hour on each side. This takes away the gamey flavor of lamb and helps it tenderize.
3. Rinse the lamb quickly with water (just a once-over)
4.  Prepare the crust by mixing the bread crumbs, garlic, rosemary, salt and pepper in a small bowl. Add the olive oil to moisten and mix well. Set the mixture aside.
5. Sprinkle with salt, pepper and garlic powder.
6. In a large skillet (preferably and ovenproof one) heat the olive oil over high heat.
7. Sear the lamb on all sides until you get a nice brown color.
8. Remove from heat, and brush the Dijon onto all sides of the lamb.
9. With your hands or a spoon, coat all sides of the rack with the crust mixture.
10. Cover the ends of the bones with foil to avoid charring. Put the rack, bone side down, back into the skillet if it's ovenproof, or into a different dish.
11. Cook at 400 for 15 minutes, and then at 450 for 15 more. This will give you a medium-rare lamb.

Frenching lamb: Exposing the ends of the bones, so you can grab onto the chops like lollipops.
Chine and feather bones: on the meaty side of the rack, the chine connects all of the chops together and the feather bones go up into the chops. You'll be able to see them if they haven't been removed yet. The chine is really hard to cut (you have to use a handsaw) so I would suggest not buying a rack with that bone still in.

**The ones at Costco already had all of this stuff done if you can buy your lamb there.**

Brown Sugar Baby Carrots

The classic sweetly sauced baby carrots. I served these with the crusted rack of lamb above. The sweetness of the carrots paired with the savory lamb was great. These are so easy, and so good. They remind me of home.

Ingredients:

• 1 lb baby carrots
• 1/3 cup butter (yikes, I know, but they're so good)
• 1/3 c brown sugar

Directions:

1. Boil the baby carrots in water until tender (about 30 minutes)
2. Drain the water, set carrots aside.
3. Melt butter in the saucepan and let simmer
4. Add brown sugar and stir until combined. Let them simmer together until the sauce thickens.
5. Add carrots back to the pan. Stir the carrots until they're all covered.
6. Cover and let it all simmer for about 5 minutes so all the flavors can mingle.

Brownie in a Mug!

If you have ever just felt the need to eat chocolate, but you a) already ate your entire stash, b) don't want to put in the time/effort to make something, c) don't want to put in the time/effort to buy something, or d) all of the above, this recipe is for you! It takes three minutes from start to finish, and you get a warm, delicious, chocolatey brownie. It's just for one, but could be multiplied for more people. Now that fall is upon us, and winter is too close for comfort, it's nice to know that there's a quick, delicious, warm, chocolatey dessert that's just waiting to be eaten.

Ingredients (for ONE):

• 1/4 cup sugar
• 1/4 cup flour
• 2 tbsp cocoa
• a pinch of salt
• 3 tbsp water
• 2 tbsp oil

Directions:

1. Stir all the dry ingredients together in the mug
2. Add the water and oil, stir until well combined
3. Put it in the microwave for a minute and a half (90 sec)
4. Let cool for about a minute, then eat it up!

Southwest Grilled Pizza

This is so good. It's so easy, and it's so good. There is very little prep involved, and you get such a delicious payoff. It's not really an entree, but it's great as an appetizer or for a party.

Ingredients

• 1 can black beans (rinsed)
• 1 can yellow corn
• barbecue sauce
• mozzarella cheese
• 1 prepared pizza crust (I used whole wheat)

Directions

1. Preheat the grill on medium heat
2. Drain and rinse the beans
3. In a medium mixing bowl, toss the beans and corn together until well mixed
4. Spread the barbecue sauce on the pizza crust (as much as desired)
5. Sprinkle with about half of the cheese (there will be more on top)
6. Evenly distribute the bean/corn mixture on top of the cheese
7. Spread with the rest of the cheese
8. Put the pizza directly on the grill, and cook for about 5 minutes, until cheese is melted

NOTE: If the bottom starts to char, you can finish it off in the broiler instead of risking it on the grill