Quite often I create recipes from sheer desperation, like Dinner! Don had made us a lovely Saturday morning breakfast, Don's Cast Iron Breakfast Scramble and there were a few leftovers. I love leftover's then I don't have to start from scratch and many time am freed from cooking. We had this lovely Italian sausage with saute veggies in the frig so I thought "Quiche" perfect, a simple entree I do not think of often. As my routine I begin to scour other recipes, close the book and create. When I was looking online I was aghast at the Big Name brand cooking site's that directed there followers to use "Frozen" pie dough. Seriously! Aaaaah!!! I can barely type the words. That's my story: "On My Soap Box" Country Quiche was born out of contempt. People, People, People we can make homemade Pie Dough. I didn't even powder my nose before I started the camera rolling. Check out my newest in the Garden Blog with Movie, Violets for You. Now you know why I have other things to do rather than cook. So?
​Lets make pie dough together, with a good laugh of course. You will enjoy this Quiche, Don ate three pieces. Lets not forget the Mouthwatering Baking Powder Biscuits either. 
Ingredients:
Italian Sausage 1/2 Lb Pork Italian Sausage 2 Sweet mini peppers 1/2 teaspoon homemade garlic powder 1 Tablespoon butter 1/2 large onion chopped salt and pepper Prepare: Over medium heat, Cook Italian Sausage, crumbled and nicely browned, set aside. Saute peppers, onion in butter, season with salt and pepper, combine sausage in cast iron pan. Set aside.
Ingredients: Country Quiche
1 potato, washed and microwaved for 1 1/2 minutes 6 Eggs 1 1/2 cups frozen or fresh stir fry veggies 1/2 teaspoon salt 1/2 teaspoon half and half 2 Tablespoon flour 1/8 teaspoon smoked paprika 1/2 cup grated pepper Jack cheese
Prepare Pie Dough (watch video it's a hoot)
Pie crust for one 8-9 inch pie/quiche 1 cup flour 1/3 + 1 tablespoon shortening 1/2 teaspoon salt 4-5 Tablespoons ice water
Prepare:
Pre-heat oven 350 degrees, grease a well seasoned Cast Iron skillet. Pie Dough in the 100-year-old bowl, combine flour, shortening, salt. Chop with dough cutter or fork till ingredients are the size of peas. Dribble water over cut shortening and mix until the dough starts to form. Turn out onto clean, dry surface and knead until all ingredients are well blended. Roll out dough to fit pan. Lay the pie dough gently into cast iron pan. Pat and adjust to fit bottom smoothly. Pour in sausage mixture, layer on vegetables, With a hand mixer or whisk, beat eggs, half and half, flour for 30 seconds. Pour over sausage/vegetables, sprinkle pepper Jack cheese over pie. Fold over onto pie, pie dough, sprinkle smoked paprika. Bake for 1:05 at 350 degrees or until cheese and pie dough are lightly browned. Cool 10 minutes before cutting to serve. Don had three pieces for dinner. Happy Baking 
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When my kids come over for dinner, I like to "Put on the dog". Homemade meals and desserts that you can only get from "Mom's" kitchen. Makes them feel special, which they are. Puddings are not hard to make; a little patience is worth the looks on their face and delight to tummy.
It's the art of country cooking. Featured in photo, are my yellow depression glass, dessert glasses circa. 1929-1932, Lorraine Basket pattern. A real treat to layout on the table.
Living Beautifully Dining Graciously Perfect tools of the trade.
Ingredients:
2/3 cup sugar 4 Tablespoons corn starch 1/4 teaspoon salt 4 egg yolks 4 cups whole milk 4 teaspoons pure vanilla 4 Tablespoons butter 1/2 cup shredded coconut plus 1/4 cup for toasting to decorate the top of a dessert.
While the pudding is setting up I thought you would enjoy this: A mossy Poem, A Break in the Weather.
Preparations:
In a small bowl separate out egg yolks, Set aside. Gather vanilla and measuring spoon next to work area. Set aside (I have forgotten the vanilla at the last minute countless times) Prepare dessert dishes. Mix sugar, cornstarch in a quality saucepan. (double boiler if you're nervous about scalding) Whisk in milk gradually. Cook over medium heat, constantly stirring, until thick and creamy, coming to a boil. Boil and stir for one minute. Remove from heat and ladle at least half of the hot liquid into egg yolks, stirring continuously. Blend (all) back into the saucepan, return to medium heat. Boil and stir another minute. Remove from heat; stir in butter, coconut and vanilla. I cover with plastic and chill for 45 minutes to allow setting up. Pour into dessert dishes. Cool slightly and refrigerate. Serves 8 Toasted Coconut: in small saute pan, whisk 1/4 cup coconut over medium heat, until lightly toasted and brown. Careful it burns quickly. Cool. Garnish pudding Added "Dumpling" to my toasted coconut garnish, slicing in 1/2 Oatmeal Banana Dumplings
Happy Baking
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Corvallis, Oregon USA