My inaugural cookbook choice is one that my family had in the kitchen when I was growing up, and that I loved to look through, just for the illustrations. It’s called Cooking with Mickey Around Our World, and it is a collection of the most-requested recipes from Disney World and Disneyland. (At least, the most-requested recipes circa 1986.) My absolute favorite part about this book is the illustrations, both on the cover and on the divider pages. I got it for four bucks at a used bookstore. WELL worth it.
Not too sure what Mickey’s cooking there, but it…doesn’t look too appetizing.
In case you couldn’t tell, I LOVE these illustrations. They’re old, but still adorable.
The recipe I made was the Cheese Quiche (page 103). I found this recipe a few weeks back when I had an extra pie shell to use (even though the recipe gives you the page number for a pie shell recipe. . .I prefer to just use the pre-made frozen ones). I made a few changes, but the same basic idea is still the same.
It came out looking lovely!
My husband took a bite of this and said “That’s. . .a lot of cheese.” And the way I make them, it is. But I also think he was OK with that, because he gobbled down his piece and got another. As with almost everything I make, the amounts of cheese (and, in this case, zucchini), are subjective.
Cheese Quiche (with Zucchini!)
Adapted from Cooking with Mickey Around Our World
Serves: 6-8 (unless you’re like me and cut it into quarters!)
Ingredients
- 1 frozen pie shell
- 1 1/2 cups half and half
- 1/2 tsp. salt
- 5 eggs
- Shredded cheeses: cheddar, mozzarella, Parmesan
- Sliced cheese: Swiss
- 1/2 tsp. nutmeg (optional)
- 1 large zucchini, diced (optional)
- Preheat oven to 350°F.
- Whisk together half and half, eggs, and salt and set aside.
- In the pie shell line the bottom of the pie shell with 2-4 slices of Swiss cheese. Mix other cheeses in pie shell, interspersing the zucchini bits if you’re using them. The original recipe calls for 9 oz. of the first two cheeses and 4 oz. of Parmesan. I don’t measure them, but put in a handful or two.
- Sprinkle nutmeg over the top.
- Place the quiche on a cookie sheet to catch spills and bake for 45 minutes or until a knife inserted in the center of the quiche comes out clean. Mine actually baked for an hour. Check it at 45 minutes.
- When thoroughly baked, remove from oven and let the eggs set, about 10-15 minutes.
