There is absolutely nothing more special than welcoming your first child into the world. All children are a blessing, but there is something so magical about your first. Today, we are celebrating Caroline of Chocolate & Carrots with a virtual baby shower as she and her husband are about to have their first baby. They do not know what they are having, which I wish more couples would do. We did not find out with our last baby, and it is was like Christmas times a thousand. 12 bloggers are going to have a shower for her online as we cannot be together in real life. Caroline is a total sweetheart. We got to spend a lot of time together at Blissdom after being blog friends for awhile. Caroline, I am so very happy for you and Logan, and you are going to be an amazing mother.
Here is a list to the other posts in Caroline’s honor:
Food Doodles – Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs
Kevin & Amanda – Baby Cinnamon Buns
Baked by Rachel – Mini Lemon Lime Cheesecakes
Bake Your Day- No Bake Lemon Cheesecakes with Lemon Blueberry Sauce
Eat Good 4 Life – No Bake Mini Raspberry Cheesecakes
Fearless Homemaker – Angel Food Cupcakes with Whipped Vanilla Cream
Itzyís Kitchen – 10 Grain Chocolate Chip Cookies
Keep It Sweet – Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache
Texanerin Baking – 100% Whole Grain Chocolate Carrot Cake Cupcakes
When I have a shower in real life, I like to make quiche. My mom was a caterer for many years, and she makes the best quiche I have ever eaten. It is so easy, and can be customized to make just about any kind of quiche that you want. The beauty of a quiche is that it can be made ahead of time, and just reheated when you need to serve it. It is also a great way to use up leftovers or random things that you have in your fridge.
Depending on what size tart pan you use and how much filling you have, the egg mixture can usually fill two quiche. Sometimes, if I need more egg mixture, I will halve the recipe and use that to fill my tart.
Basic Quiche base:
half-and-half or cream (enough to fill the blender to 2 cups)
salt and pepper
freshly grated nutmeg
pinch cayenne pepper
For this quiche:
1/4 pound thick cut pancetta
3 green onions, sliced
2 Tablespoons fresh thyme
1 Tablespoon fresh chive
1/2 cup shredded aged white cheddar cheese
1/2 cup shredded Gruyere cheese
Cube the pancetta, and cook in a pan until cooked and crispy. Drain on a paper towel.
Press the pie dough into a tart pan. As you can see from my picture, mine needed a little patch work. That is completely fine, it will be covered, and no one will be the wiser. Scatter pancetta, green onions, thyme, and chive into the pie dough.
Put 8 eggs in the blender. Add enough half-and-half to reach 2 cups. Add a generous amount of salt and pepper. Grate some nutmeg, and add a pinch of cayenne. Blend until frothy and light.
Pour the quiche base over the pie dough. Let it sit for a minute, and run a fork through it to make sure that the egg mixture gets everywhere and that the ingredients are dispersed evenly. If you need to, pour in more egg mixture.
Bake in a preheated 400 degree oven for about 30 minutes. The filling should be set, and the crust golden brown.
You can make these ahead of time, and reheat before serving.