Quiche - Lexie

• 1 Pie crust unbaked in a pie tin

Egg Mixture

• 6 large eggs
• 3/4 cup milk
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Quiche Filling 

• 1 cup cheese shredded (ie: aged cheddar) 
• Additional 1/2 cup cheese shredded set aside for top
• 1 cup veggie (ie: bell pepper)
• 1/2 cup additional veggie (ie: zucchini) 
• 1/4 cup garlic scapes chopped (optional) 

1. Preheat oven to bake at 375 
2. Place pie dough in pie tin.
3. Combine egg mixture - whip together thoroughly 
4. Fill with quiche filling
5. Poor egg mixture on top of quiche filling
6.  Top with the additional 1/2 cup shredded cheese
7. Bake at 375 F for 30-40 minutes
8. Let cool 5-10 minute before serving 

Southern Dill Potato Salad

Southern Dill Potato Salad




 Original recipe makes 8 servings

• 10 unpeeled red potatoes
• 5 hard boiled eggs, roughly chopped
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar, or to taste
• 1 tablespoon Dijon mustard, or to taste

• 1/2 white onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon celery salt
• salt and black pepper to taste
• 1 tablespoon dried dill weed

• PREP
  20 mins
• COOK
  20 mins
• READY IN
  1 hr 10 mins

Directions

1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.