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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/
