Holiday Spreads

Spinach & Goat Cheese Quiche

December 6, 2013
Story By: Mandy Kellogg Rye
Filed Under > Food

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spinach goat cheese quiche

I’m wrapping up my Christmas Day brunch with my savory Spinach & Goat Cheese Quiche.  Or maybe it’s a tart?  Whatever you call it doesn’t matter, just know it’s beyond delicious and honestly quite easy to make.  And don’t forget only a few more days to enter our VIETRI holiday giveaway (below)!  Happy Friday Loves! truly, MKR

 
Spinach & Goat Cheese Quiche
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. What you'll need...
  2. 6 large eggs (3 whole, 3 egg whites)
  3. 1 pre made pie crust (or homemade...whatever floats your boat)
  4. 2 large bunches of fresh spinach (if you must you can use 1 package of frozen, but it's not quite the same)
  5. 3 cloves of fresh garlic minced
  6. 1/2 onion finely chopped
  7. 2 cups of shredded cheese (mozzarella/cheddar mixed)
  8. 1 cup of crumbled goat cheese
  9. 1 cup milk (or rice milk if you're not doing dairy)
  10. salt/pepper to taste
  11. 1 tsp. olive oil
Instructions
  1. Preheat oven to 375F.
  2. Place crust in a tart or shallow pie dish, fork bottom and place pie beads on crust so it doesn't bubble.  Bake crust for 20-30 minutes.  Remove and set aside.
  3. In a sauté pan add 1 tsp of olive oil let heat, add onions and garlic.  Saute for 3-5 minutes or until onions are translucent.  Begin to add spinach and cook until it just begins to soften 2-3 minutes. **You want the spinach to be softened but not wilted by the heat**
  4. In a large bowl add eggs, milk, shredded cheese, and goat cheese.  Stir in spinach, onion and garlic mixture.  Add salt and pepper, stir together.
  5. Add entire mixture to your tart pan and cook for 45-50 minutes or until the top starts to just brown.  If crust begins to burn cover with pie covers or tin foil.
  6. Let cool for 5-10 minutes and enjoy!
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Christmas Day Brunch With Vietri

December 2, 2013
Story By: Mandy Kellogg Rye
Filed Under > Entertaining

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One of my absolute favorite holiday traditions is my family’s Christmas Day brunch.  Right after the presents have been opened, but before we settle in for the inevitable mid day nap we gather together, pajamas still on, and brunch.  And this year will be extra special because I’ve had a little help from VIETRI.  For over 30 years VIETRI has been bringing handcrafted tableware and decor straight from Italy and in to our homes.  And this year I fell in major love with their Rosso Vecchio Dot collection.

The Rosso red is the perfect red, which means it can translate well past the Christmas season (think Fourth of July and summer BBQ’s), and pairs perfectly with their classic Bellezza Holiday accent plates and reindeer bowls.  I completed the table with VIETRI’s classic pewter flatware, my favorite linens from the Shop, and more food than any one family can eat and voila.   The table couldn’t get any more festive.

And because we want to help make your holiday table just as merry we’re giving away 6 of VIETRI’s Santa canape plates (pictured above with Williams Sonoma’s chocolate peppermint bark croissants).  Later this week I’ll also be sharing how I made the fabby wreath chandelier and the recipe for my goat cheese and spinach quiche.  Now that’s how I like to kick December off.  Merry merry Loves.  truly, MKR

P.S.  Big, big congrats to Ellie the winner of our Studio Ten 25 giveaway.

Concept & Styling…Mandy Kellogg Rye, Waiting On Martha
Tabletop…VIETRI Rosso Vecchio Dot c/o  ||  VIETRI Bellezza Holiday c/o  ||  VIETRI classic pewter flatware c/o  ||  VIETRI champagne flutes c/o  ||  Pomegranate placemats and napkins  ||  Crate & Barrel glassware  ||  Pottery Barn candlesticks and candles  ||  Waiting On Martha twig taper candles  ||  Waiting On Martha mint julep cups used as vases large and small
Photograph…Gray Malin
Clothing…Marigot pajamas  ||  Calypso St. Barth cashmere sweater c/o  ||  Warby Parker glasses

This post was sponsored by VIETRI, however my opinion and love of VIETRI brand is 100% my own.

The legal mumbo jumbo...this giveaway is open to US and Canadian residents and will run through Sunday the 8th with our winner announced Monday the 9th.  We’ll be running this all through Rafflecopter (below) which allows you to earn points for each item completed with a simple click of the button.  The more points you earn the more likely you are to win (and remember you probably already have entry points if you’re a regular reader of the blog).

a Rafflecopter giveaway

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Homemade Pumpkin Pie

November 26, 2013
Story By: Mandy Kellogg Rye
Filed Under > Food

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Thanksgiving isn’t Thanksgiving without the star dessert, pumpkin pie.  And the truly beautiful thing about pumpkin pie is it really is one of the easier pies to make plus you can make it the day before which means one less thing for you to stress about day of.  Below is my recipe, including my festive pie crust leaf cut outs to add a little extra flare to the day and make sure you check out all of my other Turkey day recipes plus my tablescape here.  Gobble, gobble.  truly, MKR

*Photography, Rustic White

Homemade Pumpkin Pie
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Ingredients
  1. ...For the filling
  2. 3/4 cup granulated sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground ginger
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 teaspoon pumpkin pie spice
  9. 2 large eggs
  10. 1 can (15 ounces) Libby’s 100 percent pure pumpkin
  11. 1 can (12 ounces) evaporated milk
  12. Whipped cream, for serving (optional)
  13. ...For the crust
  14. 2 1/2 cups all-purpose flour
  15. 1 teaspoon salt
  16. 1 teaspoon sugar
  17. 2 sticks chilled unsalted butter, cut into pieces
  18. **If you’re going to make cut outs double this recipe to create two crusts
Instructions
  1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon of salt and 1 teaspoon of sugar in a medium-size bowl.
  2. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  4. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  5. Preheat oven to 425 degrees.
  6. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Carefully place unroll over a 9-inch pie plate and fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Prick the bottom of dough with a fork and set aside.
  7. In a small bowl, mix together, sugar,cinnamon, nutmeg, pumpkin pie spice, salt, ginger, and cloves.
  8. In a separate large bowl beat together eggs together, add sugar mixture and pumpkin; mix to combine. Stir in evaporated milk until well combined.
  9. Pour mixture into pie shell and bake for 20 minutes at 425. Reduce temperature to 350 degrees; bake until filling is set, 30 to 40 minutes. To tell the filling is set it will not jiggle at all in the middle and will likely begin to crack just a tad around the edges. **If at any point your pie crust begins to get too brown, which is very possible, cover with tin foil or pie shields and continue to bake**
  10. Transfer to a wire rack and let cool 2 hours.
  11. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
  12. ...For the Crust Cut Outs
  13. Roll out additional crust and use cookie cutters to create shapes. I got my fall cookie cutters at Williams and Sonoma.
  14. Lay cut outs on a cookie sheet and bake at 400 degrees for 5-10 minutes. Watch them as they will burn fast.
  15. Remove from the oven and add to completed pie for a festive look!
Adapted from Libby's
Adapted from Libby's
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