Today at Mystery Lovers' Kitchen we welcome our good friend and prolific writer, known today at Kylie Logan. That's because she's also well-known in the mystery world as Casey Daniels. She's sharing something French today because her newest book French Fried, has just been released. Thanks for joining us with this tasty recipe, Kylie!
Quiche is one of
those rare dishes that’s appropriate for any meal. Hot or room temperature, quiche is an easy
breakfast treat. Add a green or fruit
salad and a glass of crisp Chardonnay, and it’s perfect for brunch or dinner.
It’s
also the ideal food for me to make to celebrate the publication of French
Fried, book #2 in my Ethnic Eats mystery series.
Let
me catch you up on the premise: Laurel Inwood, former chef to Hollywood stars,
is now helping out her aunt at a greasy spoon diner located in an old train
station in Hubbard, Ohio. Business is
pretty much as terminal as some of the murder victims in the series. That is, until Laurel decides to add ethnic
food specials to the menu. The series
started with Irish Stewed and now, in book #2, Laurel is featuring French
food. She’s being helped by Rocky
Arnaud, a local farmer who was born in France.
When Rocky is found dead, Laurel knows she has to investigate and find
justice for the woman who was her friend.
There
are a couple yummy recipes for French food in the book, but one I didn’t add
was the one for quiche. It’s easy and
delicious. Bon appetit!
All
you need is a few simple ingredients:
a
pie crust
1
C cheese of your choice
1
C sauteed veggies (either buy your favorites or use up left overs)
1/3
C milk
1/3
C whipping cream
3
eggs
Don’t
let the pie crust intimidate you. I use frozen
and bake it myself. If you’re trying to
impress your friends, you can always pop the frozen crust out of the tin it
comes in and put it in your own pie dish.
Bake according to package directions.
While
the crust is cooling, saute your vegetables.
I started with mushrooms and added a splash of May wine because we were
given the bottle and it’s two sweet to drink.
This is a nice way to use some of it.
Then I added half of a small Vidalia onion, a little bit of ham, and the
last four grape tomatoes I found in the fridge because they looked kind of sad
and lonely.
Once
your crust cools, sprinkle half a cup of cheese on the bottom (note: you’ll see
I didn’t do that. That’s because, alas,
I’m allergic to cheese. The quiche is
equally good without it). Then spoon in
your veggies.
Now,
whisk those three eggs along with the whipped cream and milk. Pour that over the veggies, and sprinkle with
the rest of the cheese. Bake at 350 for
approx. 30 minutes, or until your eggy filling is set.
That’s
it! Quiche is elegant. Quiche is delicious. And it’s magnifique, too!
Kylie Logan lives in Northeast Ohio and
writes both the Ethnic Eats mysteries and the League of Literary Ladies
mysteries. She is not fond of cooking,
but she’s quite the fan of eating, so she’s always on the lookout for recipes
that are both easy and delicious. She’s
convinced this recipe for quiche fits the bill.
Kylie is currently working on the third book of the Ethnic Eats series, Italian Iced, and munching her way through any number of scrumptious pasta
dishes. As Casey Daniels, she also
writes the Pepper Martin mysteries. Book
#10 in the series is Graveyard Shift and has nothing to do with food and
everything to do with solving a mystery for the ghost of Eliot Ness.
To help celebrate the publication of French Fried, Kylie will send a copy of the book to one of the people who
comments on this post. US only,
please. She hates standing in line at
the post office almost as much as she hates to cook!
