I recently had the opportunity to go on a weekend trip with Karen Mullen Photography. She is not only a fantastic photographer and consummate professional, but she is also an excellent teacher. I’ve been in classes where her students had disparate levels of knowledge, from the woman who just received a camera as a gift and didn’t know anything about it, to the man who photographed professionally but wanted to hone his skills. She helped each of us and easily switched from teaching beginner to advanced levels. She also knew exactly what I needed to learn and gave me specific “assignments” geared to my individual needs.
I was so happy with what I learned from her that I signed up for her “Leavenworth Photography Journey.” If you are interested in photography, I highly recommend going on one of her Photography Journeys, you will not regret it. She did a reconnaissance before the weekend so that no time was wasted. We hopped from location to location with a variety of photo opportunities from a waterfall to mountains to night-time shots. When we got back to the retreat, we pulled out our laptops and she gave lessons in Lightroom (for those who had the program), photo editing, and composition. In case you are wondering, no, she did not pay me to say this!
I love to cook, so I offered to bring breakfast for the group on Sunday morning. I chose Quiche since that is such an easy and flexible dish.
The basic Quiche recipe is a blank canvas with endless possibilities for flavor combinations. With the holidays coming up and overnight guests, Quiche is a quick, easy breakfast or light lunch. I keep crust in my freezer (or you can buy pre-made if you prefer). The basic recipe is just Quark and eggs, that’s it! Then add your favorite combination of protein and/or vegetables and cheese.
Bacon Cheddar Quiche
Layer the bacon and cheddar in the bottom of the pie crust. It will fill the crust but don’t worry. Whisk together the Quark and eggs and pour over the cheddar and bacon. Bake at 350 degrees for 45 – 50 minutes or until a knife inserted in the center comes out clean. Allow the Quiche to rest for 15 minutes before serving or it will be runny.
Zucchini Sriracha and Maasdammer Quiche
-adapted from Will Cook for Smiles
If the zucchini was frozen, squeeze out extra moisture. Layer the zucchini and Maasdammer in the bottom of the pie crust. It will fill the crust but don’t worry. Whisk together the Quark, sriracha, and eggs and pour over the zucchini. Bake at 350 degrees for 45 – 50 minutes or until a knife inserted in the center comes out clean. Allow the Quiche to rest for 15 minutes before serving or it will be runny.
*Sriracha is a Vietnamese hot chili sauce. If you can’t find Sriracha, you can substitute your favorite hot sauce and adjust the amount depending on the heat level.