Broccoli, Ham and Cheese Quiche

1 (10oz) pkg frozen chopped broccoli
14 lb. cheddar cheese
1 small onion
1 prepared pie shell or 1/2 c. flour
1 1/2 cup milk
3 eggs
1 tsp salt
1/4 tsp pepper
1/4 lb. chopped or cubed ham

Mix broccoli, ham, onion, and cheese Put in lightly greased pie shell.
Mix remaining ingredients in blender and blend on high speed 15 seconds. Pour into pie plate with ingredients.
Bake at 400 for 50 minutes until golden brown and when inserted knife comes out clean.
Let stand 5 minutes before cutting.

- if no using pie shell, add 1/2 cup flour to blender mixture.

Source: Grundy Ave cookbook

Bacon and Swiss Quiche

2 unbaked pie shells
2c. heavy cream or half-n-half
4 eggs
1/2 lb. grated swiss
1/2 lb bacon, cooked and crumbled
1/2 cup sauteed onions
pinch nutmeg
1/2 tsp slt
14 tsp pepper
1 T soft buter
10 oz. spinach (optional)

1. Preheat oven to 425.
2. Rub butter on pie shells.
3. Fry bacon, drain and crumble. Saute onions.
4. Sprinkle pie shells with bacon, onion, and cheese- equal amounts of each.
5. Combine all other ingredients and mix until blended. Pour into pie shell.
6. Bake on top shelf of oven at 425 for 15 min, then turn down oven to 300 degrees and bake
30-40 minutes. Quiche is dow when inserted knife comes out clean.

Sourc: Grundy Ave Cookbook

Veggie Frittata

6 eggs

a splash of milk

salt & pepper

a small handful of Parmesan cheese, plus more for sprinkling on top

olive oil

2 medium potatoes, washed well and cubed

2 small white onions (or 1 medium), diced

1 zucchini, diced

1 clove of garlic, minced

a few big handfuls of arugula

Preheat your oven to 350 degrees.
In a medium bowl, beat together the eggs, milk, salt & pepper, and cheese (and whatever other spices you like in your eggs). I think we added a few dashes of Tabasco sauce as well! Set aside.
In a frying pan over medium high heat, sauté the potato in some olive oil until starting to turn golden. Transfer to a large bowl.

Add a little more olive oil to the same pan and sauté the onions until translucent and starting to turn golden. Transfer onions to the same large bowl.
Sauté the zucchini and also add to the bowl.

Finally, add the minced garlic (add more oil, if needed) and cook for 1 minute. Then add the arugula and cook until wilted, stirring frequently. Add the garlic and arugula to the bowl.
Allow the veggies in the bowl to cool a little bit, then pour into a buttered baking dish (we used a 9” round glass baking dish). Pour the egg mixture on top of the veggies, making sure the egg is evenly distributed. Sprinkle the top with some more cheese.

Bake until set, about 50 minutes. If the top is still not set, you can turn on the broiler to finish it off at the end, but be sure to keep an eye on it.

Slice and serve warm or at room temperature

Source: http://oishiifood.wordpress.com

Caramelized Onion, Mushroom and Bacon Quiche

I just found this recipe and man it sounds good! Perhaps next weekend! It is an Emeril Recipe.

1 pie crust
8oz bacon (chopped)
3 cups thinly sliced sweet onion
8oz thinly sliced mushrooms
1 t dried thyme
1 t minced garlic
1 t salt
1/4 t black pepper
1/2 cup heavy cream
5 eggs
6 oz mozzarella/provolone blend shredded

1. Preheat oven to 375
2. Press crust into a pie pan
3. Cook the bacon untl crispy. Remove to drain on paper towel
4. Add onions to the bacon grease. Cook until they start to wilt (8 minutes)
5. Add mushrooms, garlic, thyme, salt and pepper to onions. Cook until they carmelize (8-10 minutes)
6. Remove onion/mushroom mixture with a slotted spoon (to drain excess grease) Allow mixture to cool.
7. Add chopped bacon to onions and mix. Pour into pie pan
8. Sprinkle 1/2 of the cheese on top of onion mix
9. In a separate bowl Beat 5 eggs with the heavy cream until frothy
10. Pour over onion mixture in pie pan
11. Top with remaining cheese
12. Place pie pan on a cookie sheet. Bake 35-40 or until golden brown. Rotate pan 1/2 thru

Source: http://recipechick.blogspot.com/

Rosemary Potato Frittata

1/4 cup extra-virgin olive oil
1 large clove garlic crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream
1/2 cup Parmigiano-Reggiano

Heat oven to 450 degrees F.
Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

Source: Rachael Ray

Lighter Ham & Cheese Quiche

Place the pie plate on a baking sheet in case the filling bubbles over.
1 (7-ounce) can refrigerated breadstick dough Cooking spray 3/4 cup (3 ounces) grated Swiss cheese 3/4 cup chopped reduced-fat, low-salt ham (about 1/4 pound) 1/2 cup chopped onion 1/8 teaspoon salt 1/8 teaspoon pepper 1 cup evaporated milk 1/2 cup egg substitute Cherry tomatoes, quartered (optional)

Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust; set aside.
Preheat oven to 375°.

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add ham, onion, salt, and pepper; cook 4 minutes. Arrange ham mixture over cheese.
Combine milk and egg substitute; stir well with a whisk. Pour over ham mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

Makes 6 servings

Bacon, Spinach, Mushroom, Swiss, and Vidalia Onion Quiche

1/2 recipe for Pata Brisee **recipe in blog
4-5 strips of bacon, sliced into 1 inch pieces
1 vidalia onion, diced
1-2 cups of fresh spinach leaves
1 package of mushrooms, sliced
1/2 cup milk (I used 2%)
2 large eggs
1 egg yolk
freshly grated nutmeg
salt
pepper
1 package of shredded swiss cheese

Prepare the pate brisee. Roll out the dough and place in the bottom of a tart pan. Cover and refrigerate.

Fry the bacon until crispy. Drain and set aside. Remove most of the bacon grease, leaving enough to cover the bottom of the pan. Add the vidalia onion and saute for about 10 minutes. Then add mushrooms and saute until the onions are translucent and the mushrooms have released their liquid (about 5-10 more minutes). During the last minute, add the fresh spinach leaves and heat until they wilt.

In a large bowl, combine milk, eggs, egg yolk, freshly grated nutmeg, salt, and pepper to taste.In the prepared tart pan, add 1/2 of the shredded cheese. Cover with the bacon, then the onion/mushroom/spinach mixture. Top with remaining cheese. Pour the egg mixture evenly over the tart shell.

Bake at 375 for 30-35 minutes.

*This pie crust recipe is my all time favorite crust recipe. If you put all the ingredients in the refrigerator, the crust is even flakier.