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12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Healthy Eating

Enjoyment of Cooking Together

With Dan being home full time and winter in high gear we both enjoy doing many things together. We love trail rides in the woods and working around the ranch, but when we can’t be outdoors we find some fun recipes to whip up together. The night before we watch an old movie from the 1950s and they were having breakfast out on a terrace in France. Beautiful scenery! But when they talked about their Quiche Lorraine of how flaky and rich the crust was, my mouth started to water! I said to Dan, “let’s make this tomorrow morning.” So we did, except with a twist.

Changing from Pie to Muffin

One thing about my man is his amazing gift of baking! Especially when it comes to pie crusts! So I let him take the lead on that end while made up what was going to be the filler. Dan loves eating in unique ways not just the same old thing so he decided to make the pie a muffin shape. I had these cute heart-shaped muffins silicone but he wanted to make sure they turned out since we hadn’t done this before so he opts out of cuteness and went with plain. It’s ok…Valentine’s isn’t upon us… yet.

Recipe Makes 6 Muffins

Ingredients:

Preheat oven 350 degrees.

Filler:

  • 4 large eggs
  • 1/2 cup almond milk or coconut milk
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 tsp. basil
  • 1 garlic clove, diced
  • 2 scallions, chopped
  • 3 cooked sausage links, diced
  • 6 slices of bacon, cooked diced
  • 2 slices ham, diced
  • 1 cup of shredded cheddar cheese, split in half
  • salt and pepper to taste

Beat eggs and milk until blended. Add spices and mix well. Add the rest of the ingredients and only HALF of the cheese, save the rest to sprinkle on top of muffin cups.

For the pastry: Note, Dan suggests to use Crisco and slow and easy with water added as it is key to his pastry skills. And don’t play with the dough too much!

In mixer or blender:

1/3 cup shortening plus 1 tbsp.

1 cup flour

1/2 tsp. salt

Pulse until dough starts to form pea-size shapes. Place dough into a glass bowl. Sprinke 2 tbsp. of cold water blending with a fork. Add more water 1 tsp at a time until pastry is nice and moist and comes off the side of the bowl. Gather dough into a ball and place on a floured surface and roll out pretty thin. Using the top of a large mason jar lid, forming your round shape to place in your muffin pan. It will form a beautiful overlay looking like a flower curling. If you need to, shape more to get more of a decorative look.

Fill each cup near the top and sprinkle the remaining cheese. Bake for 20-30 minutes or until nice and golden. Let cool for 5 minutes before removing from muffin cups.

Ready to Enjoy

You and I may not be in France overlooking a beautiful view when we enjoy this delightful pastry, but we can sure dream with each chew!

It really does melt in your mouth!

Comment below love to hear from you!

Love deeper, talk sweeter,

Lee AND Dan

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