H4TG believes that food is a great connector and that sharing recipes are a piece of our heart that tell a story. During this season of gratitude the H4TG Family extends their stories and invites you to share yours by posting and tagging us on social media.
René's thoughts on Gratitude:
I am grateful for this staff who serves our young women with their whole hearts, for our supporters (donors, volunteers, board members) who give their time and talents to help us succeed, and to our precious young women - truly the heart and soul of H4TG.
This Hornsby House Inn quiche (adapted from a long ago recipe from friends of René) has been served to thousands of guests for the last 13 years at our family's bed and breakfast in Yorktown, VA. It always pleases, as I hope yours will too.
Enjoy, but remember to squeeze the artichoke hearts to get the extra liquid out !🙈
Recipe and Instructions: Hornsby House Inn Quiche
1 unbaked deep-dish pie crust (Trader Joe's frozen are great)
2 C. grated cheese (1/2 Swiss + 1/2 Gruyère -Trader Joe's has this combo grated) (can use less cheese or all Swiss or all Cheddar, say with broccoli)
10 slices bacon (fried & cut up - we use only about 5-7 slices per quiche)
3 eggs
1 C. liquid heavy whipping cream
¼ C. milk
½ tsp. salt + pinch pepper + ½ tsp. dry mustard + dash cayenne
Line a quiche dish or pie pan with crust - crimping sides, sprinkle cheese in shell, layer bacon, add other ingredients beaten together well – cook at 375 degrees for 45 minutes (or until set and slightly browned). For a gluten-free version omit the crust.
Note: Can substitute other ingredients for bacon: sautéed sliced mushrooms (white or portabella), canned artichoke hearts (literally squeeze out the juice from each heart), spinach, tomato, etc. (sauté mushrooms and spinach first if fresh). Broccoli too but steam first.
Can be cooked and then frozen for later use.
Enjoy and come back to see us soon!