bleated New Year’s greetings friends! I have grand plans to post more often this year, but we shall see how that pans out. The mister and I are off to Mexico on Tuesday for a much needed winter getaway, but in the meantime – warm yourself up from the inside with this cinnamon pull-apart bread recipe (I made it sans eggnog).
for christmas, scott gave some biscuit mix from north carolina. since i gained about 3 pounds eating biscuits while visiting him, i was pretty hesitant to make them – fearing a total biscuit binge. instead i found a recipe for quiche that used biscuit mix to make the crust. perfect. and delicious. originally found from eat better america, but i made all sorts of little random changes so here is MY recipe.
SPINACH AND CHEDDAR QUICHE
1 1/2 C biscuit mix
1 C (or so) spinach, chopped
1 C (or so) cheddar, shredded (i used sharp)
1 1/4 C milk (i used skim)
2 T oil (veg, canola, etc)
1/4 C boiling water
1/4 t salt
1/2 t ground mustard
mix biscuit mix, oil and boiling water until soft dough forms (add more water if needed), press (all the way up the sides) into a greased 9″ pie pan
sprinkle about half of the cheese on the crust, add spinach and top off with the rest of the cheese
whisk together eggs, milk, salt, mustard until blended, pour into pie pan over spinach and cheese
cover edges with tin foil (prevents too much browning) and bake at 400 for 35-40 minutes, until center is set
eat with a sprinkle of hot sauce over the top for optimal pleasure 🙂