Quiche Recipe from Judy Peerboom

Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray

Preheat oven to 375

Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard

Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese

Mix to your choice.  Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.

Vegetable Hash, Salmon, and red pepper Aioli

From Shirley Evans

This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
 Serves 6
 Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.

 Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)

 Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
 Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
 Bake until cooked through, about 12-15 minutes.

 Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
 4 tsp olive oil, divided
1 tsp garlic powder
 1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish

Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently. 
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods  for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.

Hollandaise Sauce (Great for Poached Eggs)

Makes 1 cup

4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream

Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie).  Whisk the yolk mixture steadily.  Do not let the bowl touch the water or it will curdle.  The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees.  Do not let the water evaporate.  Whisk for 5 minutes or until thick,  slowly adding the butter, piece by piece, whisking after each addition.  Season with salt and pepper to taste.  If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180.  the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.

Hollandaise sauce will hold for no more than 1 1/2 hours.

Poached Eggs

Serves 4-6

Poach more eggs that you need to be sure you have perfect eggs to serve.  If an egg yolk breaks,leave the egg in the water to cook.  When cooked through, remove and refrigerate.  Use for another purpose.

6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan.  Add water twice the depth of an egg and heat with the vinegar.  Break an egg into a small bowl.  When the water comes to a boil, swirl it into a vortex with a spoon.  Drop 1egg at a time into the pan .  The swirling water should surround the eggs.  Reduce the heat.  Simmer 3-4 minutes or let stand off the hear for 8 minutes.  By this time the white should be firm and the yolk soft.  Remove with skimmer and trim off any stringy things.  If not using the egg immediately, plunge it at once into cold water.  Store in this way up to 24 hours.  Repeat the process for each egg.  To reheat the eggs, place into simmering water for 1 minute.  Drain and serve with Hollandaise sauce

Bacon, Potato and Cheddar Frittata

Serves 2 big portions

Note:  you will need a 10"oven-safe, nonstick skillet.

6 large eggs
2 Tbl half and half
 salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.

Cook bacon and drain on paper towel. Reserve the bacon and set aside.

In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper.  Cook over medium heat stirring until potato  pieces begin to brown and are almost tender, about 10 minutes.  Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture.  Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute.  Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.


Using pot holder (skillet handle is hot) remove skillet from oven.  Let sit until the eggs in the middle are just set, about 3 minutes.  Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.

Quiche Lorraine with Bacon and Swiss

1 refrigerated pie crust
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)

Preheat oven to 325.

Prepare and bake the pie crust.

Meanwhile, in a large skillet, cook bacon until crisp.  Drain, reserving a tbl of the drippings.  Crumble bacon finely and set aside.

Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown.  Drain.

In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed.  Stir in crumbled bacon and onion.  In another medium bowl, combine shredded cheese and flour.  Toss until flour coats cheese.  Add to egg mixture.  Mix well.

Carefully pour egg mixture into hot baked pastry shell.  Bake 45-55 minutes or until a knife inserted near center comes out clean.  Let stand for 10 minutes before serving.  Garnish with tomato wedges and parsley.

6 servings
594 calories, 42 grams fat

Wine and Egg Brunch

From Maureen and Chuck Snyder

1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard.  Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese.  Heat thru.  (This freezes)

Ham and Cheese Brunch Quiche

From Prevention Magazine

Serves 8
Preheat oven to 400 with rack in center positioin


1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces


Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes.  Remove foil and weights and let crust cool.

Reduce oven temp to 350.  Whisk together milk, eggs, egg whites, and chives in bowl.  Heat large nonstick skillet coated with non-stick spray over med. heat.  Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes.  Let cool slightly and stir into milk mixture.   Scatter cheese and ham over bottom of cooled crust.  Pour in milk mixture.  Bake until filling is set,
about 40 minutes,  Let stand 10 minutes before slicing into 8 wedges.
Per serving:  228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.

Ham and Broccoli Quiche (Judy Peerboom)

From Judy Peerboom

1  9" Quiche
Preheat oven to 375

1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.

Mix together:
1  1/2 c. cubed cooked ham
1  1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.

Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.

Salad Lyonnaise

From Andie Evans
Makes 4 servings

This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.

olive oil
1 tablespoon butter
1 garlic clove, finely chopped
1/2 baguette, cut into cubes (or any other kind of yummy bread)
fine sea salt
freshly ground black pepper
4 strips bacon
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
4 large eggs
1 teaspoon white vinegar
8 ounces frisée, torn into pieces.

To make croutons, warm 1 tablespoon olive oil and butter in a sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.

Wipe out pan and return to medium-high heat. Add bacon and cook until all fat has rendered and bacon is crisp. Remove bacon to plate. Reserve remaining fat in the pan.

Crack each egg into an individual ramekin. Prepare a bowl of ice water.

Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.

In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add frisée and toss to coat.

Divide the greens among four plates. Top each salad with croutons. Crumble 1 strip bacon per plate.

Carefully remove eggs from water bath and blot with a paper towel. Remove any lacy edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.

Clark's Quiche

From Dana Schrader

Makes 16 servings (2 pies)

1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste


Directions
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Bacon and Egg Risotto

From BA 4/11
Time 50 minutes
Makes 6 servings

Ingredients

6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Preparation


Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Nutritional Information
One serving contains:
Calories (kcal) 397.2
%Calories from Fat 32.6
Fat (g) 14.4
Saturated Fat (g) 5.1
Cholesterol (mg) 231.6
Carbohydrates (g) 46.1
Dietary Fiber (g) 1.2
Total Sugars (g) 2.6
Net Carbs (g) 44.9
Protein (g) 17.9
Sodium (mg) 413.5

Toad in a Hole

From Shirley Evans

Makes 1 serving

1 slice of bread                       

1 egg                                  

1 Tbs. butter

Cut out the center of the bread with a biscuit cutter or the top of a glass. Spread both sides of bread with softened butter. Crack the egg into the hole in the bread and cook over medium heat until firm enough to be flipped. Flip egg and bread and cook until done.

Modifications: Top with a slice of jack cheese and it's called a One-Eyed Jack. I do the same thing with a slice of American cheese and call it a One-Eyed American. Gruesome, but tasty.

To make Joe-safe, use dairy-free butter and bread.

The Italian Scramble

From Shirley Evans

Makes 4 to 6 servings

1 Tbs. olive oil                                          

1 medium potato, cubed

1/2 lb. sweet Italian sausage                 

1 small onion, chopped

1 small green pepper, chopped                 

1 small red pepper, chopped

8 eggs                                                          

2 Tbs. milk

1/8 tsp. oregano                                        

1 firm, ripe tomato, seeded and chopped

1/4 c. shredded mozzarella 

1/4 c. grated cheese

chopped fresh parsley for garnish
hot Italian bread

Heat olive oil in a large frying pan and add the potato; cook over medium heat, stirring occasionally. Remove sausage casings and crumble meat into the frying pan, cooking and stirring until lightly browned. Add onion and peppers and cook until onion is limp and the potato cubes are done.

Beat the eggs together with the milk and oregano. All at once, add the tomatoes, egg mixture and mozzarella to the frying pan. Lower the heat and cook, stirring lightly until eggs are soft and fluffy, and I do mean soft and fluffy … not hard and stiff. The mozzarella should stretch and bring you great happiness. Top with grated cheese and parsley and serve with hot Italian bread.

Eggs Benedict

Posted by Shirley Evans 

From Canterbury Inn, Rochester, MN

Makes 6 servings

6 English muffins                  

1 dozen eggs                               

12 very thin slices ham

3 egg yolks                              

2 Tbs. lemon juice           

1/2 tsp. salt

dash hot pepper sauce          

1/2 c. melted butter         

1 tsp. Dijon mustard

Blend egg yolks, lemon juice, salt and hot sauce in blender briefly. Add hot butter while blender is still running, with Dijon mustard. The Hollandaise can be made ahead and frozen or refrigerated. It never fails. To reheat, heat only to lukewarm or it will stiffen and seize up.

Toast English muffins, top with a slice of ham, a poached egg and Hollandaise sauce.

To make Joe-safe, use dairy-free butter.

Spinach and Mushroom Strata (Overnight Casserole)

From Shirley Evans

Makes 6 to 8 servings

6 to 8 slices bacon                                  

2 to 3 Tbs. butter                    

1/4 c. finely chopped shallots                 

10 slices white bread

2-1/2 c. shredded Swiss cheese                 

9 large eggs, lightly beaten

3 c. milk                                                      

2 Tbs. Dijon mustard

1 tsp. dried thyme                                   

salt

freshly ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish or two shallow 1-1/2-quart casseroles.

In a skillet or microwave, cook the bacon until crisp. Drain it and let cool. Break the bacon into 1-inch pieces and put into a large zip-type plastic bag.

In a small skillet, melt the butter, add the shallots, and sauté. Set aside to cool slightly.

Trim the crusts from the bread slices and cut the slices into 1-inch pieces. Add to the plastic bag.

Add to cooled shallots and the cheese to the plastic bag and shake to combine.

In a large mixing bowl, whisk together the eggs, milk, mustard, thyme and salt and pepper to taste. Pour the egg mixture into the plastic bag and seal, carefully squeezing out the excess air. For safety, slide this bag, zipper end first, into a second zip-type plastic bag and seal. If possible, refrigerate overnight.

An hour before serving, pour the mixture into the baking dish or casseroles and spread evenly. Bake, covered with a lid or foil for 30 minutes. Uncover and bake another 30 minutes. May be refrigerated several days or frozen up to 3 months.

To make Joe-safe, use dairy-free butter and cheese, or skip the cheese.