I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.
1 8 ounce container sliced white mushrooms
3 cups of spinach leaves
1 medium onion, sliced
2 teaspoons sugar, optional
4-6 ounces of Swiss Cheese, grated
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
4 eggs, plus 1 yolk
1 cup of heavy cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.
In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat oil and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.
In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.
In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!
When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.
6 eggs, I used extra large
1 1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4- 1/2 cup Onion, I did 1/2 cup
6 strips of Bacon, cooked crisp and crumbled
4-6 ounces Swiss Cheese*, grated
1- 1 1/2 cups Ham, cut into bite size pieces
Preheat oven to 350 degrees. Spray quiche pan with Pam.
In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.
Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.
*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.
I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
I love eggs. I love egg salad sandwiches. Recently, a sweet friend sent me a gift, an egg cooker. This machine prepares eggs soft, medium and hard boiled. It even poaches and makes omelettes. It’s easy and I had no trouble peeling these eggs at all. In appreciation, I created a sandwich in her honor. Thank you Lisa Thaxton!
6 hard boiled eggs, peeled
1/4 cup mustard, I used yellow
1/2 cup mayonnaise
salt and pepper to taste
Smash eggs with a fork, potato masher, whatever you prefer. Add mayonnaise and mustard and mix to combine. Season with salt and pepper to taste.
6 slices of bread, I used pumpernickel, 3 for each sandwich
Tomato, thinly sliced
4 pieces of bacon, cooked
1 avocado, sliced thin
Prepared egg salad
On first slice of bread, generously spread egg salad and layer 2 slices of bacon. Top with next slice of bread. Add tomato slices, avocado slices and lettuce. Stick toothpicks in the bread and slice. Makes 2 sandwiches. Enjoy!
One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way! For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.
8 eggs (room temperature)
Salt and pepper to taste
3 Tablespoons Mayonnaise
3 Tablespoons Mustard (your choice, yellow, Grey Poupon, grainy, whatever you prefer)
Paprika, or McCormicks Salad Supreme
Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water. ( in the past I used cold eggs, cold water) boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old! I was so happy!
Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl. Mash egg yolks with fork or potato masher. Add salt and pepper. I used about 1/8 teaspoon of each. Add mayonnaise and mustard and mix well. Spoon egg mixture back into egg whites. Top with Paprika or Salad Supreme and chives, optional. *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time! Enjoy!
These are not your standard deviled eggs by any means. My challenge was red, white and blue food for our theme. I do like to think out of the box and I think I really did this time. The bleu cheese and celery really make these devil eggs eggcellent!
8 hard boiled eggs, I used jumbo
2 Tablespoons Wing Sauce, I used Sweet Baby Rays
1/4 cup mayonnaise
Salt and pepper to taste
McCormick’s Salad Supreme for garnish (found in spice isle at the grocery store)
Bleu cheese crumbles
Celery hearts and celery leaves
Split peeled hard boiled eggs in half. Remove yolks and put in a separate bowl. Mash yolks and add salt and pepper. Put the wing sauce in first. You may want to adjust your mayonnaise amount. Scoop egg yolk mixture back into the egg white halves. Sprinkle the Salad Supreme on top of the eggs. Add bleu cheese crumbles. Snip celery hearts and and celery leaves on top of eggs. Enjoy.
This is one of those great recipes that you make ahead of time and bake later. This recipe is great for breakfast or for dinner paired with a salad. You can substitute ham in place of the sausage if you wish.
1 pound ground pork sausage
1 teaspoon ground mustard (the dry spice)
1/2 teaspoon pepper
1/2 teaspoon salt
4 eggs beaten
2 cups milk (any kind but skim)
6 slices of stale or day old white bread cut into pieces
8 ounces of sharp cheddar cheese
Crumble and cook sausage until brown and drain.
In a medium bowl, combine eggs, milk, pepper, salt, and mustard. Add sausage, bread cubes and cheese. Stir well to combine. Cover and place in fridge for 8 hours (minimum) or best yet, overnight.
Bake in a preheated 350 degree oven for 35 minutes or until done. Enjoy!