Fruitful Homemaker

I have been so excited to share this episode! Kalen has been such a wonderful friend in my life since moving down to Arkansas with a lot of wisdom and recipes to share.

One of my goals with this podcast is to not only share biblical wisdom from ladies in the faith but also share practical homemaking tips, ideas, and recipes so I hope you enjoy this episode!

I will be posting the recipe for the starter of this potato flake sourdough this Friday with the recipe for the dough next Friday because it takes nine days total for the starter to be ready for bread-making.

Saturday morning of this week I will post a story of making the starter and will go through the entire process so you can see it done in real time.

I hope you enjoy!

How to Make Sourdough Bread at Home In this special episode, I learn how to make Potato Flake Sourdough Bread with a good friend from my Church. We walk through all the steps from making your f...

One of my favorite breakfast foods is quiche! This is another recipe where you can add in many different elements to your liking. The amount of eggs, the type of cheese, veggies, and pie crust are up to you and your family’s taste.

I labeled this with the prep level of medium because of the time it takes to cook the meat and veggies but it is very simple! If you buy gouda cheese in the block form you will have to take the time to shred it but the last time we made this we used shredded colby jack and it was equally as good (and took less time)! Goat cheese adds a unique flavor as well!

The cooking time is right, 42 minutes. My husband doesn’t like when the top is too crisp so it has been trial and error to find the right cook time after taking the tin foil off. 12 minutes has been the sweet spot between not too crisp but not too jiggly. The egg amount took time to figure out as well. With using a pie crust, 10 eggs hit right below the top of the crust and doesn’t flow overtop. 12 eggs was too much. If you are making a crustless quiche the less eggs you use the more dense it will become. One of my friends' husbands does not like moist eggs so 6 eggs works best for them. It might take a few tries to get this one right for you but once you do, it will be a favorite!

Also, I forgot to add, adding a 1/2 cup to 1 cup of half and half or heavy cream makes your quiche nice and fluffy!

My dear friend Elysia showed me how to make a quiche a while ago and I remember she said, “just add in whatever veggies you have in the fridge, it will turn out great!” She recently made one with artichoke and it was amazing, try it! We have made quiches multiple times for families that have stayed overnight because it can be prepped the night before and popped into the oven in the morning. I hope this recipe may be a blessing to you, enjoy!