Weekend Round-Up

Quiche Lorraine with Asparagus, Bacon and a Hash Brown Crust

Cook's Notes:

Asparagus is spring's first veggie on the scene. This quiche tastes rich and indulgent but actually has less calories than the traditional quiche. A hash brown crust has almost half the calories of a pastry crust.
Ingredients:

• 6 cups of frozen shredded hash browns, thawed
• 2-1/2 TB. melted butter 
• ¼ tsp. each salt and pepper
• 10 bacon slices
• 1 cup chopped onions 
• 3 large eggs
• ¾ cup half and half
• ½ cup heavy cream
• 1 TB Dijon mustard
• 1 TB, dried parsley
• ¾ -1 cup grated reduced fat Swiss cheese 
• 10 asparagus spears cut in 4 inch lengths

Directions:

• Preheat oven to 425 degrees. Squeeze thawed hash browns a handful at a time with paper towels. In bowl mix hash browns with melted butter. Press into a 9 inch pie pan onto the bottom and sides of the plate. Bake until golden brown around the edges about 30 minutes. Remove from oven and reduce heat to 350 degrees.
• While crust bakes fry bacon crisp with onions. Transfer to a paper towel lined plate and dice bacon. 
• In blender add eggs, half and half, cream, mustard and parsley flakes. Mix well.
• Sprinkle bacon and onions evenly over the crust and add shredded cheese. Pour egg/milk mixture over crust. Arrange asparagus spears over the top. 
• Bake 30 minutes or until a knife inserted in center comes out clean.

Some genius ideas on How to Clean Silicone Mats

https://sallysbakingaddiction.com/2018/03/23/clean-silicone-baking-mats/

Resurrection Rolls- With Palm Sunday just around the corner this is  a creative way to teach children about Easter and the Resurrection. 

https://mixandmatchmama.com/2016/03/resurrection-rolls/

Now wouldn't that be great!