The Lord Stirling stable is about a 40 minute drive from our home and it is in a fairly rural area. Every week they host a dog walk around the stable grounds for the price of three dollars a dog. In the fall and winter months the walks start at 10:30, in Summer they are in the cooler evening hours.
|Once nice feature of walking on the trails, you don't have to pick up after your dog since the horses use the trails too and stable staff clean up the horse droppings.|
|The walk was nice and shady so the dogs did not get too hot.|
Tubby and Norbert took a nice nap after we got home from the walk and I made a quiche for brunch. The recipe is fattening (of course) but unbelievable delicious.
Mushroom, Ham, and Cheddar Quiche
- 1 frozen pie crust (or home made pastry shell)
- 1 tbsp butter
- 1 package Baby Bello or Button mushrooms, sliced
- 1 shallot, chopped
- 1 to 2 cups cheddar cheese (I used the larger amount because I had left over cheese)
- 1/4 lb of thick sliced Baked Virginia ham, I used Apple Gate Farms brand, chopped
- 1 1/2 cups half and half or whole milk
- 4 large eggs
- a pinch of nutmeg
- a pinch of Cayenne pepper
- salt and pepper
- chives, chopped
Melt the butter in a medium sized pan or skillet over medium low heat and saute the mushrooms and the shallot for about five minutes. Season with salt and pepper.
Pour the mushroom mixture in the pie shell and top with half of the ham, then half the cheese, and then the remaining ham and cheese. Place the pie pan in a baking pan with sides (this prevents a mess if the quiche filling runs over, which it usually does.)
Whisk the half and half, eggs, cayenne, nutmeg, and some salt and pepper together. Pour the mixture into the pie crust. Sprinkle the chopped chives on top.
Bake about 40 minutes until puffed and golden brown.
Note: You can easily leave out the ham if you want a vegetarian quiche
This is a blog hop: