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Molly
MacRae: Molly, here, welcoming Joy Ribar and
her delicious-looking quiche to the Mystery Lovers’ Kitchen today. Thanks for being
my guest, Joy, and thanks for offering two e-books to two lucky
commenters!
Joy
Ribar: Thanks, readers, for dropping by the Kitchen
today, especially since many of you, like me, have just gobbled your way
through a Thanksgiving feast. I’m Joy
Ann Ribar and I write the Deep Lakes Cozy Mystery Series set in central
Wisconsin.
Deep
Dire Harvest, Book 4 in the
series, released in September, just in time for the colorful fall season in
Wisconsin. My MC, Frankie Champagne, has her hands full, literally full of
grapes. The tourist season hasn’t dropped off yet, and Frankie’s Bubble &
Bake shop is bustling with customers in her combination bakery/wine lounge as
she prepares to harvest her vineyards and craft new autumn vintages.
Frankie
didn’t plan to investigate a murder too, but when a body is found floating on
Blackbird Pond, right outside her vineyard property, she becomes
curious. The dead woman is an
ornithologist, and beloved cousin to two Bubble & Bake employees,
propelling Frankie to dive into the investigation, nose first. Plenty of
suspects and clues, including a coded journal, will keep readers busy sleuthing
along with Frankie to uncover the dirty bird and restore order to the Deep
Lakes flock.
I’m
happy to share an autumn quiche recipe with you from Frankie’s Bubble &
Bake kitchen.
Dairyland
Autumn Quiche (A delicious harvest recipe with a surprise ingredient)
Ingredients:
1
pie crust of choice
4-6
oz cooked bacon, crumbled
1/2
small onion, diced
1
large apple - peeled, cored, sliced (cut slices in half)
1
TB chopped garlic
3/4
cup whole milk
1/2
cup sour cream
3
lg. eggs
1
tsp kosher salt
¼-1/2
tsp cinnamon
1
cup shredded sharp cheddar cheese
1
TB dried sage
Directions:
Press
crust into 9 or 10 inch deep dish pie dish. Blind bake at 425° until golden,
10-12 min. Take out and cool. Reduce oven temp to 325°
Sauté
onion in oil or butter until translucent. Add in apple and cook until tender
(3-5 min.) Add garlic and sauté until fragrant. Remove from heat, stir in
crumbled bacon.
Whisk
milk, sour cream, eggs, salt, cinnamon in a large bowl.
Layer
apple mixture, cheddar cheese, egg mixture in the prepared crust in that order.
Sprinkle sage over the top. Bake at 325° until set and golden brown. 30-40 minutes depending on your oven.
Let it sit out of the oven about 15 minutes before cutting.
 |
| Joy takes a bite. MMmm! |
Like
Frankie, I love to bake and visit wineries for tastings and food pairing ideas. Hiking in all weather is one of my favorite pastimes,
but I particularly enjoy walking through any woods that are decked out in fall
colors. What are your favorite fall
activities?
I’ll give away two e-books of Deep Dire Harvest, later today, so please comment or ask questions. I’ll be looking in on all of you throughout the day. (Sorry, U.S. only.)
Follow me on Social Media at these locations:
https://www.facebook.com/JoyRibarAuthor
https://www.instagram.com/authorjoyribar/
That sounds yummy, Joy, and congratulations!
ReplyDeleteGood morning and thank you for saying hello! It's a savory treat. When I make it, it doesn't last long.
DeleteWe like Quiche and I hardly ever make it..........will try this one Joy. Keep in touch :) sherry
DeleteVery interesting combination . Congratulations
ReplyDeleteJust give it a whirl. I promise you won't be disappointed.
DeleteYou may notice in the ingredients photo, I used yogurt in place of sour cream. I often substitute yogurt for sour cream and it works perfectly.
ReplyDeleteLooking forward to try this recipe. I like reading books set in different parts of the country.
ReplyDeleteI love to read books with different settings too, and I enjoy trying recipes from around the world, too.
DeleteThat comment about is from Joy.
DeleteHubby and I love photography - year round. But the fall brings us so many critter varieties that are migrating here or stop by on their way going south. We have a lake close to us where the Trumpeter Swans and several varieties of ducks arrive each fall just before Thanksgiving that are a joy to observe and photograph. We head north to check out the migration of the eagles where we will see well over a hundred or more as well as hundreds of thousand of snow geese and ducks. Now that's a sight to see for sure.
ReplyDeleteLook so forward to reading "Deep Dire Harvest", which sounds amazing. Would love to read and review it. However, since I can't read ebooks, I'll leave the contest to those that can.
2clowns at arkansas dot net
I'm a birder too. I love it that you follow the migrators!
DeleteThank you for stopping by MLK and sharing your recipe, Joy. I love early fall, but by late November, we are buried under brown leaves.~Maya
ReplyDeleteWell, November in Wisconsin is also a toasty brown! But I do enjoy 4 seasons.
DeleteWelcome, Joy. That looks amazing.
ReplyDeleteThank you, V. I feel right at home here.
DeleteJoy, that quiche looks yummy! I may try it today. And happy trails to a fellow WiSinCer!
ReplyDeleteHey Sister in Crime! We're traveling through Indiana today through wind and rain, so anything hot sounds comforting now.
DeleteWelcome to the Kitchen, Joy, and congratulations on the new book!
ReplyDeleteThank you for the good wishes, Leslie.
DeleteThat looks so delicious, and perfect fall flavors. I want some! <3
ReplyDeleteMary G, it sure would be fun to have a Mystery Lovers Kitchen potluck!
DeleteJoy Ann Ribar, I have all of your books except the latest one, Book 4, and love them all. I live in Cedarburg WI, a cute little quaint town. Planning on sharing your quiche recipe with my friends.
ReplyDeleteThank you! I love Cedarburg. It's a great gals getaway spot. My sisters and I visited the covered bridge and the winery, naturally.
DeleteHi Joy! Happy travels!
ReplyDeleteThank you!
DeleteThat quiche looks delicious! Have you hiked on the Ice Age Trail?
ReplyDeleteI have hiked parts of the Ice Age Trail, some in Portage and also Muir Park. We have so many great trails in Wisconsin and many more in the US. Lots of nature to live.
DeleteJoy, this quiche sounds fabulous! Have you tried making it crustless? I may have to try that. Thanks for the Recipe. Book sounds fun, too! Thanks for the opportunity to win it. makennedyinaz(at)hotmail(dot)com
ReplyDeleteMarcia, I'm sure you could make this crustless. I'd probably add one or two more eggs.
DeleteThe recipe looks really good. A nice combination of flavors.
ReplyDeletelibbydodd at comcast dot net
It's a savory delight!
DeleteThat quiche looks amazing! I usually avoid them because of the heavy cream, but with lactose free milk, yogurt and cheddar cheese I can again have another food I love. Thanks, and I look forward to reading your series.
ReplyDeleteYes, I love dairy but it doesn't love me. So, I look for ways to make it easier on the lactose intolerant. And I also keep dairy pills around for emergencies.
DeleteWow! What a surprising combination. I can't wait to try it.
ReplyDeleteharbingerdc (at) gmail (dot) com
It's a savory delight.
DeleteWhay a joy it is to meet you, Joy! Your description of your mystery series is FUN-tastic!! I was not aware of your series, but I will definitely read them. Since they are based in the Midwest, they have to be cozy! And we love quiche, so your delicious sounding and visually enticing recipe is now on our TBE (to be eaten) list!!! Our favorite Fall activity is to enjoy cups of Pumpkin Spice tea while reading outside while the weather is still wonderful here in the mountains of SoCal. It is so generous of you to award two eager readers a copy of DEEP DIRE HARVEST!!!! Thank you, thank you, thank you! Luis at ole dot travel
ReplyDeleteThank you for your kind words. The series is definitely cozy and filled with Midwest nice. SoCal area is on my travel list. Hopefully in 2023 in Arvilla, our Winnebago. Thanks for visiting the site.
DeleteFrankie is a busy lady indeed! The quiche is really interesting with its bacon/apple combo. I need to give that a try. I have fond memories of Wisconsin from visits there over the years. patdupuy@yahoo.com
ReplyDeleteYes, Frankie doesn't often watch the breeze blow the grasses, but maybe someday. Wisconsin will always feel like home to me, even as we begin a new life as RV travelers! Thank you for commenting, Pat.
ReplyDeleteYum, love love quiche! Thanks so much for visiting the Kitchen today, and congrats on the new book--it looks fabulous!
ReplyDeleteThank you for your kind support!
DeleteAs your comments continue, I just want to thank you for stopping by and taking time out from a busy holiday weekend to check out the Kitchen and my recipe. I wish everyone joy and peace in this season of kindness.
ReplyDelete