Recipe(tried): Farmer's Stand Quiche and Orange Ginger Muffins

Hello Again!

On Tuesday, we enjoyed a simple fare of Farmer Stand Quiche, Orange-Ginger Muffins Muffins and a Fruit Cup.

FARMER'S STAND QUICHE

2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg

Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.

In a large bowl with mixer beat eggs, adding the cream.

Add the cream cheese in pinches along with the torn bread.

Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.

Bake on a cookie sheet for 55 minutes at 350 degrees F.

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ORANGE GINGER MUFFINS
Source: Houston Chronicle, January 20, 1999
From: Gina, Fla
Makes 12 muffins

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees F.

Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.

With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour.

Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top.

Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.