-Mary Rhodes
I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!
6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate
Preheat oven to 375 F degrees.
Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.
Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, February 21, 2010
Monday, February 15, 2010
Blender Quiche
-Tara Flake
I didn't bring this to cooking night, but I told a few people about this recipe so I'd figure I'd post it. My family has been making this forever and I lovingly call it "leftover blender quiche" because that's pretty much how you make it. It doesn't use a traditional crust (the crust is sort of built in) so if you don't have one or don't want to make one from scratch, this recipe is for you! *Though I'm still waiting for Mary to post her quiche recipe that used a crust... it was so good!*
1/2 lb cooked and crumbled bacon (may sub sausage, ham, turkey or other meat)
1 cup shredded swiss cheese (may sub your favorite cheese)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1. In a greased 9 inch baking dish or pie dish (1.5 inches deep at least) sprinkle the meat, cheese and onion (and any other veggies you may be adding).
2. Place remaining ingredients in a blender and blend on high for about 1 minute.
3. Pour into the dish
4. Bake at 350 for 50 to 55 minutes until golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before serving. I usually serve this with some healthy oven baked fries/potato wedges and some fresh fruit :)
I always bake 2 of of these together and then cover and freeze one for later. To reheat, place frozen quiche in the oven at 375 for 20-25 minutes until heated through, replacing the cover if the top starts to brown too much.
I also tend to throw whatever veggies I need to use up into these quiches. Green onions, mushrooms, frozen spinach etc. Just note that whatever you add should be well drained and squeezed dry if needed (mostly the spinach) because extra moisture will make this dish runny.
I didn't bring this to cooking night, but I told a few people about this recipe so I'd figure I'd post it. My family has been making this forever and I lovingly call it "leftover blender quiche" because that's pretty much how you make it. It doesn't use a traditional crust (the crust is sort of built in) so if you don't have one or don't want to make one from scratch, this recipe is for you! *Though I'm still waiting for Mary to post her quiche recipe that used a crust... it was so good!*
1/2 lb cooked and crumbled bacon (may sub sausage, ham, turkey or other meat)
1 cup shredded swiss cheese (may sub your favorite cheese)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1. In a greased 9 inch baking dish or pie dish (1.5 inches deep at least) sprinkle the meat, cheese and onion (and any other veggies you may be adding).
2. Place remaining ingredients in a blender and blend on high for about 1 minute.
3. Pour into the dish
4. Bake at 350 for 50 to 55 minutes until golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before serving. I usually serve this with some healthy oven baked fries/potato wedges and some fresh fruit :)
I always bake 2 of of these together and then cover and freeze one for later. To reheat, place frozen quiche in the oven at 375 for 20-25 minutes until heated through, replacing the cover if the top starts to brown too much.
I also tend to throw whatever veggies I need to use up into these quiches. Green onions, mushrooms, frozen spinach etc. Just note that whatever you add should be well drained and squeezed dry if needed (mostly the spinach) because extra moisture will make this dish runny.
Breakfast Casserole Supreme
-Tara Flake
This is so easy to make the night ahead!
1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
(or, substitue about 1 cup chunky salsa for the veggies)
1 (24 ounce) bag frozen hash brown potatoes (the shredded kind)
12 eggs, beaten
1/2 lb to 1 lb cubed ham or cooked crumbled bacon or sausage
2 cups cheddar cheese, shredded
1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen) in bottom of the pan.
3. Sprinkle chopped vegetables or salsa over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Gently (and barely) mix the veggies and meat into the potatoes; just poke it around enough so there isn't a solid layer of meat on top.
7. Note: At this point you may continue or casserole may be refrigerated overnight (or frozen for later!).
8. Pour beaten eggs over potatoes.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle cheese evenly over top.
11. Bake another 5-10 minutes or until cheese is hot and bubbly.
12. Remove from oven and let set for approximately 5 minutes.
Serve with more salsa or ketchup if desired. Lots of possibilities here - we like to use really spicy sausage and salsa for more of a kick, but when we have kids over for company we'll go basic. We also like more meat so we'll do a full pound, though 1/2 or 3/4 lb seems to be enough. Here's the link to the original recipe, I've altered it a little after making it so many times.
This is so easy to make the night ahead!
1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
(or, substitue about 1 cup chunky salsa for the veggies)
1 (24 ounce) bag frozen hash brown potatoes (the shredded kind)
12 eggs, beaten
1/2 lb to 1 lb cubed ham or cooked crumbled bacon or sausage
2 cups cheddar cheese, shredded
1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen) in bottom of the pan.
3. Sprinkle chopped vegetables or salsa over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Gently (and barely) mix the veggies and meat into the potatoes; just poke it around enough so there isn't a solid layer of meat on top.
7. Note: At this point you may continue or casserole may be refrigerated overnight (or frozen for later!).
8. Pour beaten eggs over potatoes.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle cheese evenly over top.
11. Bake another 5-10 minutes or until cheese is hot and bubbly.
12. Remove from oven and let set for approximately 5 minutes.
Serve with more salsa or ketchup if desired. Lots of possibilities here - we like to use really spicy sausage and salsa for more of a kick, but when we have kids over for company we'll go basic. We also like more meat so we'll do a full pound, though 1/2 or 3/4 lb seems to be enough. Here's the link to the original recipe, I've altered it a little after making it so many times.
Wednesday, November 18, 2009
Sweet Rolls
2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling
Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.
Lucy Jesse
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling
Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.
Lucy Jesse
Monday, May 4, 2009
Blueberry French Toast Casserole from Christi Kelsey
12 slices day old bread
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.
Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.
Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.
Sunday, March 22, 2009
March Cooking Club
We had a very successful cooking club this month. The "theme" was breakfast foods and everything was so yummy! Here are the recipes that were shared that evening.
1 cup warm milk
¼ cup warm water
2 eggs
¼ cup butter/margarine, softened
¼ cup sugar
5 cups bread flour, may need more
2 ¼ tsp. dry yeast
Filling:
2 TBLS. butter/margarine melted
1/3 cup sugar
1 TBLS. ground cinnamon
Glaze:
1 cup powdered sugar
4-5 tsp. milk
½ tsp. vanilla
Mix yeast with water and sugar, add the eggs, butter, milk, salt, eggs, and the enough flour to make a soft dough. Knead for 6-8 minutes. Divide in half. Roll each portion into a 10x8 rectangle. Brush with the 2 TBLS. melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.
Blueberry Coffee Cake - Anna Despain
1 egg
½ cup sugar
2 TBLS. sugar
2 tsp. baking powder
1 ¼ cup flour
¾ tsp. salt
1/3 cup milk
3 TBLS. melted butter
1 cup fresh blue berries (I have used frozen and it turned out great)
In a mixing bowl, beat egg. Gradually add the ½ cup sugar, mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in the butter. Gently fold in blueberries. Pour into a greased 8 in. square pan. Sprinkle with the remaining sugar. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Note. Can be prepared the night before and refrigerated; sprinkle with the sugar just before baking.
Sweet Dough- Anna Despain
2 c. warm water ½ c. sugar
2 T. or 2 pkgs. Yeast 2 eggs
¾ c. oil 6 c. flour (about)
¼ c. melted butter 2 tsp. salt
Set yest in sugar and water. Add oil, melted butter, eggs flour and slat to make a soft dough. Knead until smooth (6-8 minutes). Let rise until doubled (about an hour). Roll ¼”-1/2” thick.
Cinnamon Rolls- Roll dough about 20”x8”x ½”. Spread with melted butter, then sprinkle with cinnamon and sugar. Roll lengthwise tucking last edges up and pinching closed. Using floss to cut off rolls every two inches. Bake at 325 for 25-30 minutes. To make a Christmas wreath form a circle with your rolled dough (this is the step before cutting them off with floss)pinching together where ends meet in center. Cut through the ring most of the way about every 1”. Tip each slice slightly. Bake the same as the rolls. After they have cooled some frost the tops with a powdered sugar or cream cheese glaze.
Brunch in One - Anna Despain
2 lb. bacon or 11/2 lbs. ham or ready cooked sausage 1 dozen eggs
6-8 slices of bread 1 cup of milk
2 c. shredded cheddar cheese salt and pepper
Brown and crumble bacon or sausage (If ham is used, it doesn't have to be pre-cooked). Line a 9x13 in. greased pan with slices of read from which the crust has been removed. Sprinkle Bacon or other meats over bread. Sprinkle with 2 cups cheese. Beat dozen eggs and 1 cup mile, salt and pepper to taste. Pour over above. Refrigerate 12 hours or overnight. Bake at 325 for one hour.
Maple Syrup – Loralee Warner
4 cups sugar
½ cup brown sugar
2 cups water
2 tbs. corn syrup
1 tsp. vanilla
½ tsp. maple flavoring
Combine first four ingredients in a saucepan and stir to dissolve the sugar. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and stir in vanilla and maple flavoring. Allow to cool completely in the pan before transferring to container. (Syrup will thicken as it cools). Syrup can be stored in the pantry for up to three weeks or in the fridge for up to 6 weeks.
Oven Pancakes – Loralee Warner
2 tbs. butter or margarine
1 cup flour
½ tsp. cinnamon
½ tsp. salt
8 eggs
1 cup milk
Heat oven to 425 degrees. Melt margarine in 9 x 13 pan in oven. Beat eggs, flour, milk, salt and cinnamon in blender until frothy. Pour into pan with melted butter and bake for 20-25 minutes until puffed in the center. Serve with maple syrup.
“Fruit and Veggie” Muffin Recipe - Lucy Jesse
1 cup whole wheat flour1 cup white flour3 T vegetable or canola oil3 T applesauce2/3 cup sugar4 eggs1 teaspoon baking soda2 teaspoon baking powder2 teaspoon cinnamon2 cup mashed or grated fruit/veggie ***See ideas below!1/4 - 1/2 cup chopped nuts (optional)
1. Preheat oven to 350.2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Mix well with whisk, hand blender or KitchenAid.3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Fold in nuts if you like.4. Pour into muffin cups.5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-20 minutes. Tops will turn golden.6. Cool on cooling rack and then serve to hungry little people!
Fruits and Veggies Options2 cup mashed banana with walnuts or1 cup sweet potatoes and 1 cup bananas or1 cup grated apple and 1 cup grated pear or1 cup squash and 1 cup grated apple or1 cup grated carrots and 1/2 cup raisins or2 cup peeled and grated zucchini or1 cup blueberries and 1 cup bananas or1 cup bananas and 1 cup strawberries or2 cups pears with 1/2 cup chopped pecans
…or 2 cups of any other fruit or veggie you like…just mash or grate them up! The possibilities are endless…
Note: These freeze beautifully! Thaw in just 10 seconds in the microwave, or in a few minutes on the counter.
http://happytobeathome.net/fruit-and-veggie-muffins/
Peach Puff Pancake - Lucy Jesse
Ingredients:
6 Tablespoons butter or margarine
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt (optional)
1 cup milk
1 teaspoon vanilla extract
1 large can sliced peaches (2 cups), drained
Directions:
-Heat oven to 375. Spray 2 ½ quart casserole or 9x13 baking dish with cooking spray. Melt butter in baking dish in oven.
-Beat eggs slightly in large bowl with wire whisk or beater. Beat in flour, sugar, salt, milk, and vanilla until smooth.
-Stir peaches into butter in baking dish; return to oven 2-3 minutes or until sizzling.
-Pour batter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with powdered sugar, peach preserves, or maple syrup.
BAKED MEXICAN QUICHE - Necia Gooch
1 lb. breakfast sausage, browned
1/2 cup melted butter (use a little to butter the dish)
1/2 cup flour
dash salt
2 cups cottage cheese
12 eggs
1 tsp. baking powder
8 ounces chopped mild green chiles
4 cups grated Monterey Jack cheese
**Butter a 9 x 13 baking pan. Set aside. In a large mixing bowl, beat eggs and add flour, baking powder, and salt, and mix well. Add melted butter, leaving the pan buttered. Add chiles, sausage, and cheeses. Mix together and pour into baking pan. Back uncovered at 350 for 45-60 minutes. Test for doneness with a knife.
Breakfast Orange Rolls - Melanie
3 packages of Pillsbury Buttermilk Biscuits (the "pop open" can)
1 Cube butter
1 Cup sugar
1/3 can Orange Juice Concentrate
Melt butter, sugar, and OJ concentrate in medium sauce pan. Stir until sugar is dissolved but do not boil. Arrange buttermilk biscuits in a bundt pan one by one, layer by layer (slightly over lapping each other). When all the biscuits are in there, the bundt pan will be about half full. (Pretty much if you just throw the biscuits one at a time into the bundt pan, they will turn out!) Then pour the hot orange sauce over the biscuits and bake at 350 for 35-45 minutes until golden brown on top. When done, flip bundt pan over onto large serving platter and sprinkle with powdered sugar.
GRANOLA- Melanie
Dry Ingredients:
15 C. Old Fashion Oats
1 C. Coconut
1 C. chopped nuts (walnuts, almonds, pecans)
1/4 C. Sesame Seeds
1 TBS Cinnamon
1 TBS Salt
Sauce:
1 1/2 C. Honey
3/4 C. Molasses
3/4 C. Oil
3/4 C. Water
1 TBS. Vanilla
*Warm all the "Sauce" ingredients in a sauce pan over medium heat. Stir occasionally. While that is heating, mix together all dry ingredients. When honey and molasses have melted together, pour over dry ingredients and bake.
*For CRUNCHY granola bake at 300 for 30 minutes (stirring every 10 minutes)
*For CHEWY granola bake at 350 for 14 minutes and immediately store in air tight container
I think everyone left with happy tummies and a lot of fun, new recipes. Thank you ladies for sharing this fun night with us!
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