Quiche Anyway

Made with Colby Jack cheese, spinach plus sauteed onions & green bell peppers

Made with Cheddar cheese, ham lunch meat and broccoli

* This quiche can be made any number of different ways depending on the meat and vegetables you have on hand and your family's personal preferences. 

Serves: 5-6 (Makes 2 quiches)

12 eggs
1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1 c. shredded cheese (any variety)
1/2 - 1 c. cooked meat of your choice (optional)
2-4 additional 1/2 cups of your choice of veggies (fresh or frozen)
2 pre-made pie crusts (homemade or store bought)

Preheat oven to 400 degrees. In a mixing bowl, break eggs then add milk and whisk until well combined. Stir in salt & pepper. In 2 pie pans, lay out one pie crust in each pan. Put 1/2 cup of cheese on the bottom of each crust. Spread vegetables and meat, 1/2 cup each on top of cheese, placing the heaviest filling on top. Pour half of egg mixture into each pie crust. Bake for 25-30 minutes or until eggs are set in the middle.

Notes: There are so many ways to make quiche and that is the beauty of this dish. Some of our favorite veggies to put in quiche are spinach, broccoli, onions, bell peppers (any color) and potatoes (they must be cooked first). I have found that vegetables with a strong flavor (onions, bell peppers, etc.) can be toned down by sauteing them in a small amount of butter. Spinach is also best torn into smaller pieces and spread in the crust before the cheese.

Any variety of meat can be used such as ham, sausage, bacon or even left out altogether if you prefer your quiche to be meatless. Even without meat, there is still plenty of protein from the eggs. Also, any variety of cheese can be used as well. Cheddar, Colby Jack, Swiss and Pepper Jack are favorites of ours. We often make two different quiches for the same dinner. Enjoy!

Recipe from Stacy.

Make-Ahead Breakfast Burritos

Makes 6-8 burritos

1 dozen eggs
1/2 c. milk
1 c. Cheddar cheese, shredded
1/2 lb. breakfast meat of your choice, cooked & chopped
1 package tortillas

Break eggs into a large bowl. Add milk and whisk until scrambled In a large skillet, cook over medium-high heat, mixing in meat towards the end of cooking. For each burrito, place a tortilla on a paper towel then add a scoop of scrambled eggs and top with a handful of cheese. Wrap each burrito in the paper towel and then in a piece of foil. When finished with all burritos, put them in a zip-top bag and place in the freezer.

When ready to eat, remove burrito from foil and place on a microwave-safe plate still wrapped in paper towel. Microwave on high 2 to 2 1/2 minutes (depending on the wattage of your microwave), turning over once. Serve with salsa or taco sauce, if desired.

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Tips: It is great to have a healthy, filling breakfast ready to go in your freezer. My husband has used these several times when he had to leave the house early. The number of burritos you make will also depend on the size of tortilla you choose to use. Watch for eggs to go on sale ($1.00/dozen is a great price) then buy an extra carton for making these burritos. I also shared this recipe at We Are THAT Family's Works-For-Me Wednesday.

Recipe from Daily Essentials and Deals

Ham 'n Egg Skillet

Serves: 3-4

3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste

In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.

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Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Green Chile Frittata

Serves: 8-10

3 c. tortilla chips, coarsely crushed
1 1/2 c. green salsa
Juice from 1/2 lime
1/4 c. fresh cilantro, chopped
12 eggs
3/4 c. milk
1 c. (4 oz.) Colby Jack cheese, shredded
1 small onion, chopped
1 poblano pepper, seeded & diced
1 clove garlic, minced
Sour cream

In a bowl, combine crushed chips and salsa; stir in lime juice. In a separate bowl, whisk together cilantro, eggs, milk and 3/4 c. cheese. Add tortilla chip mixture to egg mixture; mix well. In a skillet, spray with non-stick spray and cook onion, pepper and garlic for 2-3 minutes or until crisp-tender. In a greased 13 x 9 pan, place onion mixture on the bottom. Pour egg mixture on top. (Do not stir.) Bake at 350 degrees for 25-28 minutes or until egg mixture is set in the center. Remove from oven and sprinkle with remaining cheese. Top with sour cream.

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Tips: I had never made a frittata before so I checked my dictionary for the official definition. I came to the conclusion that it is basically a fancy name for an egg casserole and this one was very tasty. I made it for dinner but it could easily be a breakfast dish as well. One cup of cooked, diced chicken can be added to the egg mixture if you prefer meat in your dish. We were even able to get my daughter to eat some by calling it a cheese and tortilla casserole (she turns her nose up at eggs). I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe adapted from The Pampered Chef Season's Best Recipe Collection (Fall/Winter 2005)

Cheese Egg Supreme

Serves: 4-6

5 eggs
1 c. cottage cheese
1/4 c. flour
1/4 t. salt
1/2 t. baking powder
1 c. (4 oz.) Monterey Jack cheese, shredded
1/2 can (4 oz.) chopped green chilies
1/4 c. butter, melted

Beat eggs in a large bowl. Add remaining ingredients and mix well. Pour into a greased square pan (8x8 or 9x9). Bake at 350 degrees for 30 minutes.

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Tips: This is a great breakfast dish with a little bit of flavor added by the green chilies but not a lot of spice. If you enjoy green chili flavor, you could choose to use the whole 4 oz. can. This recipe can easily be doubled for a larger family or a breakfast brunch and baked in a 13x9 pan for about 35-40 minutes. I often make this the night before by mixing the eggs, cheeses and green chilies in a bowl and sticking the bowl in the refrigerator overnight. Then in the morning I add the remaining ingredients and stick it in the oven. I also shared recipe at Life as Mom's Recipe Swap.

Recipe from my friend Linda A., who always makes this for college retreats.