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  • Suzenne Connelly

    MUSHROOM CRUST QUICHE from Sunset 5 Tbs butter 10 oz button mushrooms 1/3 cup dry bread crumbs (or matzah meal) 2 Tbs wheat germ 2 large shallots, thinly sliced 1/4 tsp salt 2 cups shredded Monterrey jack or Swiss cheese 1 cup cottage cheese 3 eggs 1/4 tsp thyme paprika Preheat oven to 350F. Grease a 9-inch pie pan. Finely mince the mushrooms (this is easiest in a food processor). Melt 3 Tbs butter in a frying pan. Add mushrooms and cook until limp. Remove from heat and add the bread crumbs and wheat germ. Put mixture in the pie pan and press up the side and on bottom. In frying pan melt remaining 2 Tbs butter and add the shallots. Add 1/4 tsp salt and cook until just golden. Add the the pie pan and spread around the bottom. Add the shredded cheese. In food processor blend eggs and cottage cheese with thyme. Pour over prepared crust and cheese. Sprinkle with paprika and put in oven. Bake for 35-45 minutes.

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CRUSTLESS QUICHE •8oz fresh mushrooms •½ tsp minced garlic •as needed non-stick spray •1 (10 oz.) box frozen spinach •4 large eggs •1 cup milk •2 oz. feta cheese •¼ cup grated parmesan •½ cup shredded mozzarella •to taste salt & pepper

S’mores Ice Cream Cake

BACON JALAPENO POPPER QUICHE •9 inch frozen pie crust •½ cup cream cheese, room temperature •2 jalapenos, diced (deseed for less heat) 350 degrees 30 min, jalapenos on top, and cheese 12-15 more minutes •1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well) •3 slices bacon, cooked crisp and coarsley chopped •½ cup whipping cream •½ cup half-and-half •5 large eggs •1 teaspoon paprika •salt •½ cup shredded cheddar cheese •optional-light sour cream

MUSHROOM CRUST QUICHE from Sunset 5 Tbs butter 10 oz button mushrooms 1/3 cup dry bread crumbs (or matzah meal) 2 Tbs wheat germ 2 large shallots, thinly sliced 1/4 tsp salt 2 cups shredded Monterrey jack or Swiss cheese 1 cup cottage cheese 3 eggs 1/4 tsp thyme paprika Preheat oven to 350F. Grease a 9-inch pie pan. Finely mince the mushrooms (this is easiest in a food processor). Melt 3 Tbs butter in a frying pan. Add mushrooms and cook until limp. Remove from heat and add the bread crumbs and wheat germ. Put mixture in the pie pan and press up the side and on bottom. In frying pan melt remaining 2 Tbs butter and add the shallots. Add 1/4 tsp salt and cook until just golden. Add the the pie pan and spread around the bottom. Add the shredded cheese. In food processor blend eggs and cottage cheese with thyme. Pour over prepared crust and cheese. Sprinkle with paprika and put in oven. Bake for 35-45 minutes.

BROCCOLI CHEDDAR QUICHE WITH BROWN RICE CRUST Ingredients 2 cups cooked brown rice 1/4 cup cheddar cheese, finely grated 5 eggs 1 cup milk 2 cups broccoli, cut into bite sized pieces and blanched 1 cup sharp cheddar cheese, grated 4 green onions, sliced 1 pinch nutmeg (optional) Salt and pepper, to taste Instructions Mix the rice, finely grated cheese and one egg in a bowl. Press the rice mixture into a pie plate, about 1/4 inch thick. Bake in a preheated 450 degree F oven until the edges and bottom just start turning golden brown, about 5 to 7 minutes. Mix the remaining eggs, milk, broccoli, sharp cheddar cheese and green onions in a bowl and season with salt and pepper. Pour the egg mixture into the pie crust. Bake in a preheated 375 degree F oven until golden brown and set in the center, about 30 to 35 minutes.

KALE FRITTATA with Garlic and Pecorino Romano.....A Healthy Breakfast Casserole Ingredients 8 large organic eggs 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided ¼ teaspoon coarse kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup) 1 garlic clove, minced

Vegetable Tart with Cheddar Cornmeal crust Cornmeal crust: Olive oil spray 1 c yellow cornmeal 4 ounces Cheddar, grated 1 t sugar 1/2 t salt 1 large egg 1⁄3 c (2%) milk 1 1/2 T evoo 3 small tomatoes, sliced 1 bunch spring onions or green onions, trimmed and halved lengthwise 2 portobello mushrooms, sliced 2 small red bell peppers, cored, seeded and cut into strips 1T evoo Salt 4 oz Cheddar, grated About 8 enoki mushrooms 2T grated Parmesan

BACON CHEESE QUICHE... 1 Pie Crust 8 slices Bacon, crumbled 2 1/2 C Swiss Cheese, shred 2T Flour 4 Eggs 3/4c Cream 3/4 c 1/2'n1/2 1/2t Salt DashPepper Preheat oven (350°F) Cook bacon, cool, Prepare crust in pie pan. Combine cheese and flour – mix well. Beat eggs slightly, add cream, half'nhalf, salt, pepper, bacon, and cheese mixture. Mix well. Pour into crust-lined pie dish. Bake 30-45 min or until knife comes out clean. Let stand 10 min. Serves 6-8.

Asparagus and Mushroom Frittata

Caramelized Onion and Goat Cheese Tart

Blueberry Girl: Quiche - it's low fat!

Veggie-Packed Strata Recipe -- peppers, onions, squash, bread, eggs and cheese

Spinach & Cheese Strata

TOMATO/FETA CHEESE STRATA 4 large eggs 1/2 cup low-fat yogurt 3 tablespoons chopped parsley 1 tablespoon extra-virgin olive oil 1 medium onion, thinly sliced 1 large garlic clove, thinly sliced 2 tablespoons finely chopped sage 1/2 teaspoon crushed red pepper One 16-ounce can diced tomatoes with their juices Salt and freshly ground pepper 5 ounces whole wheat peasant bread, cut into 1-inch cubes (4 cups) 2 ounces feta cheese, crumbled Preheat the oven to 450°. In a medium bowl, whisk the eggs, then whisk in the yogurt and parsley. In a 10-inch ovenproof skillet, heat the olive oil. Add the onion, garlic, sage and crushed red pepper and cook over moderately high heat, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the tomatoes and their juices, season with salt and pepper and bring to a simmer. Stir in the bread and sprinkle with the feta. Pour the egg mixture on top and bake for 20 minutes, until golden brown. Let cool slightly, then serve. Notes One Serving 303 cal, 13 gm fat, 4.6 gm saturated fat, 32 gm carb, 3 gm fiber.

CARMELIZED ONION, MUSHROOM, GRUYERE QUICHE W/OAT CRUST (I would chop the mushrooms smaller, reduce the thyme, and add a sprinkle of nutmeg to eggs and milk) For the crust: Cooking spray 3/4 cup rolled oats 1/2 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons cold, unsalted butter, cut into small pieces 3 tablespoons cold, lowfat buttermilk For the filling: 4 teaspoons olive oil 1 large onion, sliced thinly into half moons 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dry mustard 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry) 3 large eggs 3 egg whites 1 cup evaporated fat-free milk (not condensed milk) 2/3 cup grated Gruyere cheese (about 1-ounce)

Goat Cheese Quiche with Hash-Brown Crust

Broccoli & Cheese Quiche

CARAMELIZED LEEK QUICHE All-purpose flour, for work surface 1/2 recipe Pate Brisee 2 tablespoons extra-virgin olive oil 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick 2 teaspoons fresh thyme leaves Coarse salt and freshly ground pepper 1 1/2 cups freshly grated gruyere cheese 3 large eggs 1 large egg yolk 1/2 cup milk 1/2 cup heavy cream

MAPLE-BACON QUICHE All-purpose flour, for dusting Pate Brisee 8 strips bacon (about 6 ounces) 1 tablespoon extra-virgin olive oil 1 small onion, halved and thinly sliced (1 cup) 3 tablespoons pure maple syrup 1 tablespoon water 3 large eggs 1 cup heavy cream 2 teaspoons chopped fresh thyme leaves 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

ZUCCHINNI QUICHE All-purpose flour, for dusting Tart Dough 2 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon minced garlic 12 ounces zucchini (about 2 medium), trimmed and cut into 1/2-inch cubes 1 cup frozen shelled edamame, thawed Coarse salt and freshly ground pepper 2 large eggs 1 cup heavy cream 1/2 cup milk 1 cup finely grated Pecorino Romano cheese (about 3 ounces)

SWISS CHARD QUICHE 6 tablespoons all-purpose flour, plus more for work surface 1/2 recipe Flaky Tart Dough 10 large eggs 2 cups creme fraiche 2 cups whole milk 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh thyme 2 heaping cups torn Swiss chard leaves 1/2 cup Gruyere cheese

CHEESE MINI QUICHES (MUFFIN CUPs) 1 small broccoli spear (about 4 ounces) 1 package ready-made pie crust with two crusts (9-inch) 5 large eggs 3 tablespoons milk 3/4 cup grated cheddar cheese, plus more for garnish 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper

GOAT CHEESE QUICHE W/HASH-BROWN CRUST 2 tablespoons butter, softened, plus more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt and ground pepper 1 1/2 cups reduced-fat sour cream 1 package (4 to 5 ounces) soft goat cheese, room temperature 4 scallions, thinly sliced

CRUSTLESS BROCCOLI-CHEDDAR QUICHE Butter, for ramekins Coarse salt 1 package (10 ounces) frozen broccoli florets 6 large eggs 1/2 cup half-and-half Ground pepper 1/8 teaspoon ground nutmeg 3/4 cup shredded cheddar cheese (3 ounces) Crusty bread and mixed salad (optional)