• 1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
• 1 tablespoon dry breadcrumbs
• 8 ounces bacon, cut into 1/2 inch pieces
• 1 medium onion, minced
• 2 cups chopped mushrooms (Use shiitake or oyster from the market)
• 2 cups chopped fresh spinach, packed (very well dried)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 2 cups grated cheddar cheese, divided use
• 6 ounces cream cheese
• 4 eggs
• 1 cup milk

1. Preheat oven to 375°F.
2. Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tablespoon dry breadcrumbs (this will absorb any excess moisture).
3. Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
4. With 2 tablespoons of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1-1/2 cups cheddar cheese.
5. Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
6. Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well.

• 6 tablespoons butter
• 1/2 cup flour
• 1 cup onion, diced
• 1 cup carrot, diced
• 2 tablespoons butter
• 2 quarts chicken broth
• 1/4 pound sausage (polish or similar), diced
• 1 cup potato, raw,peeled and diced
• 1 head chopped cabbage (about 1 pound)
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• salt and pepper

1. Make a white roux with 6 tablespoons of butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3-5 minutes while stirring constantly.
2. Avoid browning.
3. Set aside.
4. Melt 2 tablespoons of butter in a stock pot, or Dutch oven.
5. Add diced onions and carrots.
6. Saute until tender.
7. Add chicken broth, diced sausage, diced potatoes, and chopped cabbage to the pot.
8. Stir and simmer for 20 minutes.
9. Add white roux, thyme, salt and pepper to the pot.
10. Stir until smooth.
11. Simmer for 20 minutes.