"Authentically French"* Quiche

Ingredients:

• 6 eggs
• 3 big scoops of sour cream (about 1 cup)
• pinch of salt (and pepper)
• finely chopped ham (or bacon)
• finely chopped onion
• finely chopped green peppers
• grated cheese (we've used freshly grated parmesan, gruyere, gouda, or havarti, but you can use whatever you like)
• (could also add chopped mushrooms, green onions, or even chopped broccoli or spinach for power-vegetable kick!)
• unbaked pie shell

Instructions:
Mix eggs and sour cream until smooth. Add salt (and pepper). Put meat & vegetables on bottom of pie shell. Add some cheese. Pour on the egg mixture. (I like to reserve some of everything and repeat the layers: meat & veggies, cheese, eggs.)

Bake 10 minutes at 400°, then reduce heat to 350° and bake another 20-30 minutes.

*Marcie's note: This recipe is from Jason's brother Mike who served in the France Paris Mission. My personal adaptations are in parentheses.

Pizza Dough

(I found this recipe in a "Taste of Home" magazine)
Perfect Pizza Crust

1 Tbsp. active dry yeast
1 ½ C. warm water (110-115 degrees)
2 Tbsp. sugar
½ tsp. salt
2 C. bread flour
1 ½ C. whole wheat flour
Cornmeal
Pizza toppings of your choice

Instructions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll into a 15 inch circle. Grease a 14 inch pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.
Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.

This is our favorite pizza dough but we do like thinner crust so I cut the recipe in half for one pizza!!