Quiche is quite chic

Its a quick meal from the Christmas ham, leftover bits of cheese, carmelized onions and simple pastry. 

First prepare the pastry, it would like to have a couple hours to cool, but see what time permits for you!  Carmelized some onions as you turn the oven to 450 to preheat. Then roll out the dough to fit your pie pan. Add the ingredients to the shell: ham, onion, two or three different types of cheeses. The egg custard will be poured into this.  My eggs are 5 local eggs, with 2 tablespoons of half and Hal (sorry, but fat is flavor, skim milk doesn't give you the same rise in the custard). Stir these with a fork, but only long enough to break the yolks and incorporate the milk. Overworked means rubbery eggs. Then pour into the shell. Use the back of a spoon to evenly distribute the eggs into the ingredients. Season the top of your quiche with ground back pepper, paprika, keep it simple.  Now place it in the center of the oven. Bake for 15 minutes at 450, turn the oven to 375 for another twenty minutes.

Best Christmas Cookie Cutouts Ever

My good pal Stephanie Archer Smith wants to make sure that her name is clearly mentioned in the post, and in my cafe! Yes, doing that, and now you are published on the web!

Stephanie's Christmas Cutouts
1 cup butter
3/4 cups light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups flour
1 1/2 tsp ground cinnamon
1 t ginger
1 tsp baking soda
Cream butter and sugar (of course). Then add the egg and vanilla and cream together, then mix dry ingredients together, add into the cream mix, a third at a time. Refridgerate for 2 hours. Roll out to 1/4 inch, cutout with shape of your seasonal choice. Bake at 375 for 8 – 9 minute. They hold up well and taste good. 

The chocolate drizzle is 1 part butter, 1 part chocolate (bakers plus chocolate chips), 1/2 part coffee, 1 part confectioners sugar.  Heat in double boiler, or carefully in the microwave.  Stir often, and drizzle when you can see good length to your strands of chocolate.