Oh Quiche.  What an easy friend, willing to take on any ingredients you may have on hand.  And this friend doesn’t mind stopping by for breakfast, lunch or dinner.

This is a favorite in our house.  Served with fresh fruit for breakfast, or a light salad for dinner.  Bacon and cheese, pancetta and spinach or tomatoes and zucchini, its all wonderful.  Below is my basic recipe and a few variations.

quiche Collage


prepared 9 inch pie crust
5 large eggs
3/4 c milk
1/4 c water
Spices to taste:
salt, pepper, chili powder, mustard powder, onion powder, celery seed, paparika

Pancetta & Spinach
4 oz chopped Pancetta
1 sm onion, finely chopped
1 c spinach
– thawed from frozen, or wilted fresh spinach
1 c grated cheese

Bacon, Mushroom and Cheese
5-7 slices of bacon, browned and drained
1 cup roughly chopped mushrooms
1 cup shredded cheese

Tomato, Zucchini and Cheese
Layer ingredients from the bottom up, until the layers reach right below your pie pan lip.
Tomatoes (round slices)
Zucchini (round slices)
Grated Parmesan cheese
Italian Seasoning
Once layers have been completed, pour egg mixture over the top.

quiche 1

Heat oven to 375 degrees.  If using bacon or pancetta, brown and drain.  Place the pie crust in your pan.  Whisk together eggs, milk, water and spices.  Add other ingredients and pour into pie crust.

Bake for 40-45 min, until the middle is firm and a knife inserted in the center comes out clean.  Let rest for 5 minutes before cutting and serving.

quiche 2

Cheesy Corn Puffs

I made these to go along with a soup and salad night.

This recipe is from Food Network Magazine, November 2011.

I altered the recipe slightly, noted below.

cheesy corn puffs

Cheesy Corn Puffs

1 cup canned cream-style corn
4 tblsp unsalted butter
1 tsp salt
1 3/4 c all-purpose flour
3 large eggs
1/2 c shredded pepper jack cheese, plus more for topping – I used Trader Joe’s 3 cheese blend (mozzarella/monterey jack/cheddar)
1 tblsp chopped fresh chives – I left this out

Preheat oven to 400 degrees.  Line 2 backing sheets with parchment paper.  Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat.  Reduce the heat to low, add the flower and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.

Scrape the dough into a bowl; let cool slightly.  Add the eggs, one at a time, stirring well between each addition.  Stir in the cheese and chives.  Chill the dough 15 minutes.

Scoop tablespoon size mounds of dough onto the prepared baking sheets, about 2 inches apart.  Sprinkle with more cheese.  Transfer to the over and bake until golden brown and puffy, 20 to 25 minutes.  Serve warm.

cartoon-strawberry-9I didn’t add the chives only because I didn’t have any on hand.  As you can see above, mine spread a little and weren’t very pretty, but tasted wonderful.  They were a good compliment to a soup and salad evening.

Four Cheese Scalloped Potatoes

I signed up to bring potatoes to an early Thanksgiving dinner, and wanted to try these out.

This recipe is from Food Network Magazine, April 2011.

I altered the recipe slightly, noted below.

Four Cheese Scalloped Potatoes

1 1/2 tblsp unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 c shredded mozzarella cheese
1/3 c shredded asiago cheese
1/3 c shredded raclette or comte cheese – I used my favorite parm/asiago blend from Trader Joes
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 c heavy cream
1/4 tsp freshly grated nutmeg
4 fresh bay leaves – I used dried
1/4 c grated parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees.  Generously brush a large skillet with butter, then rub with the garlic.  Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over med-high heat.  Add half of the potatoes, spreading them out.  Sprinkle with 3/4 tsp salt, half of the cut-up butter, half of the shredded cheese blend and pepper to taste.  Arrange the remaining potatoes on top.  Sprinkle with 3/4 tsp salt and pepper to taste.  Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.  Dot the potatoes with the remaining butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
*Sliding the potatoes from the skillet to the baking dish wasn’t easy. I would use a spoon or spatula to transfer next time.

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend.  Bake until golden, about 25 minutes.  Let rest 5 minutes before serving.  Discard the bay leaves.

These were some serious scalloped potatoes.  Heavy cream, full fat cheese, butter – makes me drool thinking about it.  Everybody loved them and I came home with an empty pan.

Sausage and Cheese Breakfast Casserole

We love this casserole.  I have made it for work functions, family breakfast’s, book clubs, you name it.  Super easy and so good.

This recipe is from Cooking Light, April 2008.

I alter the recipe slightly, noted below.

Sausage and Cheese Breakfast Casserole

Cooking Spray
12 oz turkey breakfast sausage – I used pork this time
2 c 1% low fat milk – I used 2%
2 c egg substitute
1 tsp dry mustard
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tps ground red pepper – I used chili powder
3 large eggs
16 (1 oz) slices white bread – I used a 16 oz loaf of sweet italian bread
1 c (4 oz) finely shredded reduced-fat extrasharp cheddar cheese – I used a 3 cheese blend
1/4 tsp paprika

Heat a large nonstick skillet over med-high heat.  Coat pan with cooking spray.  Add sausage to pan; cook 5 min or until browned, stirring and breaking sausage to crumble.  Remove from heat; cool.

Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

Trim crusts from bread.  Cut bread into 1-inch cubes. Add bread, sausage and cheese to milk mixture, stirring to combine.  Pour bread mixture into a 13×9-inch baking dish coated with cooking spray, spreading mixture evenly.  Cover and refrigerate 8 hours or overnight.

Remove casserole from refrigerator; let stand 30 minutes.  Sprinkle evenly with paprika.  Bake at 350 for 45 minutes, or until set and lightly browned.  Let stand 10 minutes.

Like I said before, we love this casserole.  It’s a great recipe to have on hand for visitors or a holiday morning.