Donnalees Birthday Quiche Food

DONNA'S CHEESY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
• In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
• Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
• Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

PAIGE'S QUICHE

Steps:

• Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
• Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
• Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
• If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
• In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
• Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
• The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.

DONNALEE'S BIRTHDAY QUICHE

Steps:

• Preheat oven to 375°F.
• Partially bake the pie pastry in a 9" pie plate (ungreased) for 5 minutes.
• Sautee a mixture of veggies in butter or oil until soft and tender but not mushy, seasoning them a bit to taste with salt & pepper.
• Sprinkle a small amount of the cheese on the bottom of the pie pastry.
• Sprinkle the veggies over the cheese, then sprinkle with the rest of the cheese.
• Combine eggs, cream, milk, as much salt & pepper as you like to add.
• Take an ordinary teaspoon from your flatware drawer (not ameasuring spoon) and take about 1/4 tsp ish and add to the egg mixture.
• Mix well and pour over the veggies and the cheese.
• Bake at 375 F for about 40 minutes or until set.

DONAUWELLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
• Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.