"Half Broke Horses" By Jeannette Walls & Quiche



Crustless Quiche with Sundried tomatoes and Mushrooms

Last Tuesday night it was my turn to host the “have you read the book” book club at my home and this month’s selection was “Half Broke Horses” by Jeannette Walls, which was published in 2009. For those of you who have read “The Glass Castle” which is Jeannette Walls first book might enjoy Half Broke Horses, which is about Jeannette Walls Grandmother.

As usual the discussion was lively, insightful and interesting, some of us liked the book others not so much.

Great food and vino are served at our get together’s and on occasion the hostess will prepare food that is highlighted in the book, the food mentioned in Half Broke Horses was beef and beans and if it had been rainy and cold outside I might have been in the mood to cook up a batch of chili with a side of corn bread, or maybe a prime rib or roast in the slow cooker. However, it was a beautiful warm autumn day so I decided to go in a completely different direction.
I have a basic crust less quiche recipe that I created and by adjusting the number of eggs in the dish it can be served as an entree, appetizer or for breakfast.
I prepared two different types, one with mushrooms, sun dried tomatoes and Italian seasoning.
The second quiche had a Mexican flavor with jalapeno peppers, salsa and eggs. As for finger food I sliced cucumbers and carrots accompanied by red grapes, strawberries, and my home made oatmeal cookies. . And of course a nice bottle of Shiraz for those who favor red wine and Chardonnay for the white wine fans.
Just Cook Something and Remember to make this your own, add asparagus, broccoli, peppers, onions, you get the idea!
Cheers! Kary ~
Ingredients:
• 5 or 6 Eggs (This time I used 4 eggs and the dish was very dense, probably best with 5 or 6 eggs)
• 5 Tablespoons Milk, non-fat or skim work great
• 3 Tablespoons flour
• ¼ teaspoon pepper
• 6 to 8 medium mushrooms, about a cup, add more if you like
• 4 ounces shredded Cheddar and Jack cheese (pre-shredded works well) ½ cup or
8 ounces, 1 cup if you like more cheese which might require a few more minutes baking time
• 1/4 cup of sundried tomatoes, drain liquid
• Non-stick cooking spray
• Preheat oven to 350 degrees
• Crack the eggs into a medium size mixing bowl and whisk the eggs, mix in the milk, then the salt and pepper
• Whisk together, there might be a couple of small lumps of flour but they blend in when baked
• Drain the sundried tomatoes (you can use the oil for salad dressing)
• Clean and slice the mushrooms, I like to make the slices thicker so you can really sink your teach into them once the quiche is cooked
• Lightly grease 9 x 9 x 1 inch pan or a pie pan
– I use non-stick cooking spray or my Misto
• Sprinkle the cheese on the bottom, followed by the thickly sliced mushrooms, then the sun-dried tomatoes
• Pour the egg mixture over the mushrooms, sun-dried tomatoes and cheese
• Bake for 30 to 35 minutes, until firm and starts to brown
– If you are using the 9 x 9 x 1 pan cut into squares
– Pie pan – 8 to 16 slices, you can determine the portion size


Quiche Sundried Tomatoes and Spinach Appetizer or Main Dish, Posted on my blog 4/27/11