Christmas Quiche

Merry Christmas and a very Happy New Year.  We are having a wonderful white Christmas with Mr. Hungry's family and we had the most delicious quiche this morning.  Just wanted to share the recipe real quick in case you have a lazy day or a brunch coming up.  My sister in law shared this recipe and we prepped it on Christmas Eve and just reheated it the next morning.  Perfect breakfast to pop in the oven after everyone had opened presents.  Pretty darn good and I was especially excited because I've expressed my feelings on eggs (ew) and I actually loved this.  Once I participated in making quiche, I realized there's more cream and cheese than eggs,  so while this won't make you skinny, it's a special treat.

I got a few really fun, new things for the little kitchen that I can't wait to share...

See you next year!

Classic Quiche Lorraine
1 refrigerated pie crust (or frozen, thawed)
8 slices bacon, crisply cooked and crumbled
1 1/4 cup shredded swiss cheese (6 ounces)
1/3 cup finely chopped yellow onion
4 large eggs
2 cups heavy whipping cream (or half and half)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (red pepper)
Step by Step
Preheat oven to 350 degrees. Poke holes in botttom of pie crust and bake for 10 minutes.   Do not let crust brown.  Put an even layer of the onion, bacon and cheese into the pie crust.  In a separate bowl, whisk together eggs, whipping cream, salt, pepper and cayenne until well blended.  Pour egg mixture on top of cheese.  Reduce oven to 325 degrees and bake quiche for 50 minutes or until a knife inserted in the center comes out clean.  Cool for 10 minutes, slice and serve.

To make ahead, allow quiche to completely cool.  Wrap tightly and store in the refrigerator overnight.  Reheat in a 350 degree oven for about 10 to 15 minutes, until warmed through.


Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting


It's that time of year where you are bound to go to a Christmas party, cookie exchange, or be hosting a few friends.  These little cupcakes are a sweet treat. I made a mini version, but if you don't own mini cupcake pans, I'm sure the regular size will be tasty too.  The best part... the bottom is a cake mix, but the icing is sweet and creamy with a hint of cinnamon and orange.  So since everyone is busy in the holiday spirit, I'll keep it short.

From my little kitchen to yours... Enjoy.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Recipe Notes
Depending on the size of the cupcake, the baking time will vary.  Once the tops seem done, stick a toothpick in one and take them out when it comes out clean.  Start to check as soon as they start to not look done so you don't overcook them.  FYI, if you happen to shop at HEB grocery store, I have not been able to find the Betty Crocker Gingerbread Cake Mix there, but did have luck at Kroger.
Betty Crocker Gingerbread Cake Mix (check back of box for other ingredients)
1 cup (2 sticks) butter, softened
2 packages (8 oz) cream cheese, softened
8 cups (about 2 lbs) powdered sugar
1 tablespoon milk
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 teaspoon vanilla
Step by Step
Bake cupcakes according to instructions on the back of the box.  In a large bowl, cream the butter and cream cheese together until soft a fluffy.  Add the powdered sugar one cup at a time and mix well.  Mix in the milk, orange juice, zest, cinnamon and vanilla. Pipe or spread on the cupcakes.  Store in an airtight container for up to 2 days.


Little Kitchen Catering

Anyone tired of staring at spinach salad yet?

I know, I know... first I tell you I will have a week of Thanksgiving recipes, and then I leave you high and dry with a two during the biggest month of food.  Followed by the fact that I am not even sharing a recipe now.  But I haven't exactly been sitting around eating bon bons so I thought I would share what has been going on in the little kitchen.  Sunday night I catered a cocktail party for 75 and I have been in a tizzy of gourmet appetizers for a couple of weeks.  Unfortunately, I was way more focused on getting out hot food than getting good pictures, but I will share what I do have.  Starting with the menu...

Bloody Mary Soup Shot with Herb Marinated Shrimp and Olives
Baked Brie with Crackers and Fruit
Ham and Gruyere Thumbprints
Olive Tapenade Crostini
Roasted Shrimp Cocktail
Grilled Beef Tenderloin with Chipotle Mayonnaise, Arugula, Focaccia Toasts & Roasted Tomatoes
Lamb Chop Lollipops
Prosciutto wrapped Asparagus with Marinated Tomatoes and Mozzarell
Gingerbread Cupcakes with Cream Cheese Frosting, Coconut Macaroons, Dark Chocolate Fudge Bites,
Madeleines, and Cheesecake Brownie Bites

This is the moment where I need to immensely thank my mother and friend Jennifer for being the best help a girl could ask for.  It was a tall order, but somehow we got all the food out and we are still standing.  Excuse the fuzzy iphone pics, but here's a sampling...

Prepping in the little kitchen...

My new best friend, Pat with Roasted Shrimp Cocktail

Display of desserts (just a sidenote, I simply filled the trays with desserts...did not decorate this beautiful island)

Fuzzy pic of grilled beef tenderloin bites with roasted tomatoes, chipotle mayonnaise and arugula...

very blurry pic of one of the food tables...

close up of the bloody mary soup shots with shrimp and olives...

Mr. Hungry's plate of leftovers... just a few of the items.

Sorry once again for the bad pictures, but I thought I would share what I have.  This may or may not be my sad attempt at getting some grace for being gone so long.  But I will be back with a few recipes from the party... hopefully sooner than later.