Strawberry Rhubarb Scones:
2 1/2 cups of flour
2 Tbsp. Sugar
4 tsp. baking powder
1/4 tsp salt
1/3 cup butter (I used Earth Balance Vegan Butter)
3/4 cup whole milk ( I used whole goats milk)
1/3 cup cubed strawberries
1/3 cup frozen or fresh rhubarb cooked until soft
In a food processor, combine the flour, sugar, baking powder, and salt, then pulse in the butter until the texture is that of coarse crumbs.
Add the eggs and milk to the processor and pulse until incorporated. Turn out the dough on a lightly floured surface. Toss the strawberries and soft cooked rhubarb in flour until just coated and then fold into the dough. Pat the dough into an 8" circle and cut into 8 wedges. Place on a greased cookie sheet and brush with extra milk and sprinkle on a generous amount of sugar to form a nice crust. Bake in a 400° oven for 12-14 minutes until golden. Serve warm with strawberry jam.
Spinach, Bacon, and Carmelized Onion Quiche:
Pie Crust: 1 1/4 cup flour, 1/4 tsp. salt, 1/3 cup shortening, 4 to 5 Tbsp. Ice Cold Water
Pulse the flour, salt, and shortening in a food processor until coarse crumbs, then slowly pulse in 1 Tbsp of water at a time until the flour mixture is moistened. Turn out onto a floured surface and roll to fit the size of your pie pan.
Place the crust in the pie pan, cover with foil, and bake the crust at 450° for 8 minutes. Remove the foil and bake for another 4-5 minutes. Reduce the heat to 325°.
For the filling:
1/2 sliced onion sauteed until carmelized
6 slices of bacon cooked a crumbled
3 cups chopped fresh spinach
8 beaten eggs
1/2 cup goats milk
1/4 tsp salt
1/8 tsp black pepper
1/4 cup shredded Manchego Cheese
Dash of Nutmeg
1 tsp. fresh chopped chives
2 tsp. fresh chopped flat leaf parsley
Wisk ingredients above together and pour into the half cooked pie crust. Bake at 325° for 45-50 minutes until knife inserted into center comes out clean. Let stand for 5 minutes before cuting a serving.