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Egg Dishes

Spinach Quiche

   3 jumbo or 4 large eggs

   3 ounces softened cream cheese

1/2 tsp salt

  1 cup grated cheddar cheese

1 pkg (10 oz) frozen chopped spinach, thawed, well drained

  1/4 cup chopped scallion (green onion)

2 Tbsp dried or 4 Tbsp fresh chopped parsley

Blend together eggs, cream cheese, and salt. Add cheddar cheese, spinach, onion and parsley.Pour into greased casserole dish about the size of a pie pan (or unbaked pie shell if making to share with carb-eaters.) Cover top with thin slices of fresh tomato and   1/4 cup grated parmesan cheese Bake at 450 for about 35 minutes.

 

 

Pizza Quiche

1 cup grated Swiss cheese

4 eggs

1 1/2 cup half-and-half or cream

1/2 tsp. Salt

1/8 tsp. Basil

1/8 tsp. Cayenne

1/8 tsp. Pepper

1/2 tsp. Oregano

12 Pepperoni slices

1 large onion, sliced thinly

1 can whole tomatoes, undrained

1/4 tsp. sugar or sugar substitute

1/2 tsp. dried thyme

1/4 pound shredded Mozzarella

12 pitted black olives, optional

Preheat oven to 375-degrees. In bottom of pie pan sprinkle 2/3 of the grated cheese. In a medium bowl, beat eggs with cream, salt, cayenne, pepper and oregano until smooth. Pour into pie pan. Bake for 30 minutes or until golden and a knife inserted in the center comes out clean. Meanwhile, in a medium skillet sauté onion with oil until tender. Add tomatoes, basil and thyme; simmer stirring 15 minutes or until mixture thickens. Top the quiche with mozzarella and tomato mixture. Place pepperoni, balance of grated cheese and black olives decoratively on top. Bake 5 minutes longer to melt cheese. Let stand 5 minutes. Serve warm.

 

 

Hearty Breakfast Quiche  

1 teaspoon olive oil
1/4 cup heavy cream
1/4 pound Cheddar Cheese, grated
2 cups sliced mushrooms
1 cup diced cauliflower
Dash dried basil
Paprika to taste
Ground black pepper to taste
2 eggs, lightly beaten
1 cup chopped leftover cooked steak or chicken (optional)
1/2 package frozen spinach, thawed, liquid squeezed out

Preheat oven to 325º F.   Oil the bottom and sides of a 9-inch glass or ceramic pie pan.   In a medium saucepan, heat cream until hot, but do not let boil.  Remove from heat and quickly stir in grated cheese.    When cheese is melted, add mushrooms, cauliflower, basil, paprika, and pepper.   Cool for 5 minutes.  Add one egg at a time, meat or chicken, and the spinach.  Mix well after each addition.   Pour into oiled pan and bake until the custard is set, 45 to 50 minutes.

 

 

Tea Eggs  (Appetizer)

12 large eggs, at room temperature
1/4 cup Chinese tea leaves
1 quart water
1 teaspoon 5-spice powder
1/2 teaspoon salt
2 teaspoons soy sauce

  Put the eggs in a saucepan of water to cover and bring the water slowly to a simmer.  Let the eggs simmer, uncovered, for half an hour.   Have ready a bowl of cold water and put the eggs into it when they come off of the fire.  Crack them all over very gently- the shell should stay intact but be cracked all over in a spiderweb fashion.   Bring the quart of water to a boil and add the tea leaves.  Let steep for 8 minutes- the tea should be very strong-then strain out the leaves.  Return the brewed tea to the saucepan and add the 5-spice powder, the salt, soy and the cracked eggs.  Simmer the eggs gently, uncovered, for 1 hour, replacing water as necessary.   Let cool before removing the shells.