Roasted Red Pepper and Italian Sausage Frittata

I had a bunch of eggs in the fridge and was looking for a recipe to use some of them up.  I recently rediscovered the blog Closet Cooking and was busy bookmarking tons of recipes.  This one was perfect since I  already had sausage in the freezer.  Of course, I roasted my own red pepper for this recipe.  You do NOT need to roast your own pepper.  Since the pepper is mixed in with the a lot of other ingredients I felt that the effort was unnecessary.  However, this dish is totally worth making!  It's really tasty and besides me roasting the pepper, was quick and easy too!  We all enjoyed this. 

Roasted Red Pepper and Italian Sausage Frittata
recipe from Closet Cooking

Ingredients:
1 tablespoon olive oil
1/2 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
6 large eggs
1/2 cup parmigiano reggiano, grated
1 large roasted red pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup marinara sauce
1 cup mozzarella, grated
1 handful parsley, chopped, optional

Directions:
1.Heat the oil in an oven proof pan over medium heat.

2.Add the sausage and cook until it has just browned all over, breaking it apart as you go.

3.Add the onion and saute until tender, about 5-7 minutes.

4.Add the garlic and saute until fragrant, about a minute.

5.Mix the eggs, parmigiano reggiano, roasted red pepper, sausage, onions, garlic, salt and pepper in a large bowl.

6.Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.

7.Transfer the pan into a preheated 400F oven and let the eggs finish cooking, about 10 minutes.

8.Pour the marinara sauce over the frittata, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.

9.Serve immediately, garnished with chopped parsley.

Family Rating: 1 1/2 thumbs up.

Overnight Ham and Cheese Breakfast Enchiladas

This was the other recipe that I ended up using the leftover ham for.  I know I've mentioned plenty of times how breakfast for dinner is always a hit in my house.  Since I get to sleep in on the weekends I don't end up making these types of dishes for breakfast. Since the kids are such great breakfast eaters I try to serve a breakfast for dinner type meal every week or two.  The nice thing about these enchiladas is that they are made the night before.  So when you're ready to eat you just stick the covered dish in the oven for 30-40 minutes.  These enchiladas were really tasty and a dish that we all enjoyed.  I served this with some fresh fruit to round out the meal.  

Overnight Ham and Cheese Breakfast Enchiladas
recipe from The Girl Who Ate Everything  adapted from Look Who's Cooking Now

Ingredients: 2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Directions:
1.In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

2.Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

3.In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.

4.Serve with salsa, sour cream, and additional green onions.

Family Rating: 1 1/2 thumbs up.

This post is shard at:
Tasty Thursdays @ The Mandatory Mooch
Foodtastic Friday @ Not Your Ordinary Recipes
Showcase Your Talent Thursday @ What's Cooking Love?
Tasty Creations Link Party @Michelle's Tasty Creations
Recipe Sharing Monday @ Jam Hands

Avocado Egg Salad

A couple of weeks ago I realized that I had a lot of eggs in the fridge.  I decided to hard-boil some since I knew that during the week my husband would take some with him to work for breakfast.  I decided to make myself some egg salad for lunch with a few of them.  I remember seeing a post somewhere in blog land using avocado in egg salad.  So I searched allrecipes and found this one.  I thought that this was really flavorful with the addition of the red onion and sweet pickles.  It was a nice change from the traditional egg salad that I normally make.  Note that the ingredient amounts are kind of odd because I ended up halving the original recipe.  This made enough for me to have lunch for two days.

Avocado Egg Salad
Recipe from allrecipes.com - courtesy of ANGELAANDJAKERS

Ingredients:
3 hard-boiled eggs, peeled
1 avocados - peeled, pitted, and cubed
1/4 cup minced red onion
1 tablespoon and 1-1/2 teaspoons chopped sweet pickles
1-1/2 teaspoons prepared yellow mustard
2 tablespoons and 2 teaspoons mayonnaise
salt and pepper to taste

Directions:
Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.


My Rating: 1 1/2 thumbs up.

Mexican Chicken Quiche

Our family loves Mexican food.  More specifically we love tortilla chips and salsa.  Add some guacamole and sour cream and I'm in heaven!  I found this recipe and thought that the kids would enjoy it.  It included their favorite chips and salsa as well as eggs which they also love.  Minus the pre-cooking of the chicken, this dish was so easy to put together.  Unfortunately, it does require an hour of cooking time, so this may not be an appropriate meal for a busy weeknight.  We all (including the kids!) enjoyed this dish and I'd make it again.

Mexican Chicken Quiche
recipe slightly adapted from Cassie Craves, adapted from Pillsbury

Ingredients:
1 pie crust
4 eggs
1 cup milk
1 1/2 cups cooked shredded chicken
1 1/2 cups broken tortilla chips
3 cups shredded Mexican-blend cheese
1 cup salsa
Sour cream, salsa, and cilantro for serving

Directions:
1. Preheat the oven to 350 degrees. Place the pie crust in a 9-inch pie pan.

2. In a medium bowl, beat the eggs with a wire whisk. Beat in the milk. Stir in chicken, tortilla chips, cheese, and salsa. Pour into the crust-lined pan.

3. Bake 55 to 65 minutes, or until crust is light golden brown and a knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Sprinkle with cilantro and serve with sour cream and salsa.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Full Plate Thursday @ Miz Helen's Country Cottage
Creative Thursday @ Michelle's Tasty Creations
Foodjacabradalidocious Friday @ Not Your Ordinary Recipes

Potato Breakfast Casserole

Have I mentioned how much my kids love breakfast?  I always know that breakfast for dinner will be a hit.  I'm sharing this recipe because the kids loved it a lot!  So much that my daughter asked for leftovers for lunch the next day and then had some for breakfast the day after!  It's a very hearty breakfast that requires a bit of prep and cooking time, so it's not for a busy weeknight.  And as much as I LOVE bacon, you do not need a whole pound.  If I were to make this again, I'd only use half a pound. 

Potato Breakfast Casserole
recipe from Confabulation in the Kitchen, adapted from allrecipes.com

Ingredients:
1 pound bacon, diced
1 white or yellow onion, chopped
6 large eggs, beaten
4 cups frozen shredded hash brown potatoes, thawed*
2 cups shredded cheddar cheese
1.5 cups cottage cheese
1 1/4 cups shredded Swiss cheese

Directions:
1. Preheat oven to 350 degrees. Spray 9x13 casserole dish and set aside.

2. In a large skillet over medium heat, cook bacon and onion until bacon is crisp, then drain and set aside. In a large bowl, combine the remaining ingredients, then stir in bacon mixture. Transfer to a prepared casserole dish.

2. Bake 35 to 40 minutes or until golden at edges and bubbling. Let cool 10 minutes before cutting.

* I find the texture of frozen hashbrowns to be too hard so I like to shred them myself. But, for the sake of time and perhaps your sanity, by all means use frozen!

Family Rating: 1 1/2 thumbs up.

Ham and Cheese Breakfast Bake

Happy Thanksgiving! If you've noticed I haven't posted any traditional Thanksgiving day recipes.  Fortunately for me, this is one holiday that I don't host and cook for!  My sister, down in Maryland usually hosts the family, but she's due to have her second child any day now!  When we don't go down to Maryland we head up to my husband's aunt's house near New Paltz for Thanksgiving dinner, so that's where we will be this year.  I did earn a free turkey from Shoprite that's sitting in my downstairs freezer, so eventually I will be using some of the tasty looking recipes I've been seeing on the blogs.  So for you today I have an Apple Sausage and Cheese Breakfast Bake.  We had this for breakfast for dinner.  However, this would make a great weekend brunch dish.  We all enjoyed this a lot, although almost all breakfast type dishes go over well with the kids. 

Ham and Cheese Breakfast Bake
recipe adapted from Confabulation in the Kitchen

Ingredients:
1 20-ounce bag frozen, shredded hashbrowns, thawed overnight in fridge
1/3 cup unsalted butter, melted
4  Apple Chicken Sausage links, diced
1.5 to 2 cups shredded Monterey Jack cheese
4 large eggs
1 cup heavy cream
A few dashes of hot sauce

Directions:
1. Preheat oven to 425 degrees.

2. Squeeze moisture out of thawed potatoes then put them in a large bowl. Pour melted butter over potatoes and stir until well-combined. Line ungreased casserole dish with buttered potatoes, and press to make a crust. Bake 10 minutes or until potatoes are just crisped and brown on the edges. Remove dish from oven and set aside.

3. In a medium bowl whisk eggs and cream.

4. Sprinkle sausage over potato crust. Then add cheese. Pour cream and egg mixture over ingredients.

5. Bake 30 minutes or until set and gold and bubbling at edges.  Sprinkle with hot sauce to taste.

Family Rating: 2 thumbs up!

Meatless Monday: Crock-Pot Huevos Rancheros Casserole

I'm always looking for slow cooker recipes. This recipe was a double plus because it was "breakfast for dinner" which the kids love so much.  I don't think I had ever made or eaten Huevos Rancheros before this, so I wasn't exactly sure what it was supposed to look or taste like.  I took the original recipe found here and adapted it to what I had and what I thought the kids would eat (the original sounded a bit spicy).  This was super easy to put together.  I had it prepared mid-afternoon and by the time we came home from tae kwon do it was ready.  I served this with yellow rice and we all enjoyed it. 

Crock-Pot Huevos Rancheros Casserole
recipe adapted from Crock-Pot Ladies

Ingredients:
8 Large Eggs
1/4 Cup milk
1 cup salsa
1 – 14.5 Ounce Can Black Beans, Rinsed and Drained
1 Teaspoon Cilantro
1/2 Teaspoon Black Ground Pepper
8 flour Tortillas, Soft Taco Size
sour cream (optional for topping)
1 avocado, diced (optional for topping)
shredded cheddar cheese (optional for topping)

Directions:
Spray non-stick spray inside of your crock-pot.

Crack eggs into medium bowl, add milk and pepper and whisk.

In another bowl, mix beans, salsa, and cilantro.

Place two tortillas at bottom of crock.

Spoon about a third of the salsa/bean mixture on top.

Pour about a fourth of the egg mixutre on top of that.

Top with two more tortillas and repeat layering 3 times so egg is your top layer.

Cover and cook on low for approximately 8 hours.

Cut and serve with desired toppings.

Family Rating: 1 1/2 thumbs up.

This recipe is shared at:
Mangia Mondays @ Delightfully Dowling
On The Menu Monday @ StoneGable
The Bulletin Board @ Mrs. Happy Homemaker

Biscuit-Crusted Sausage-Egg Pie

My kids love eggs and breakfast for dinner is always a hit in our house.  Unfortunately, this was one of those recipes that sounded quick and easy, but that I should have read through to plan out my timing.  When I went to make this at 5:30 after taking the kids to tae kwon do, I discovered that there was quite a bit of prep work AND almost a half hour of cooking time involved.  So, by the time this was on the table it was about 6:45 that we were eating.  Fortunately, we all enjoyed this alot!  Even my daughter, who hates pretty much all cheese, ate all of her piece and even asked for some for lunch the next day.  I guess she didn't taste the feta! Because this recipe only called for 4 pieces of biscuit dough and 2 ounces of feta and the biscuits came in 8 pieces and the feta came in 4 ounces, I just doubled everything and made two.  Then we had leftovers for breakfast for a couple of days.

Biscuit-Crusted Sausage-Egg Pie
recipe very slightly adapted from EveryDay with Rachael Ray, May 2009

Ingredients:
1 1/2 teaspoons extra-virgin olive oil
1/2 pound bulk pork breakfast sausage
1 teaspoon oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
4 large eggs
1/2 cup milk
Salt and pepper

Directions:
1.Preheat the oven to 375 degrees . In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage, until just browned, about 5 minutes. Drain and let cool.

2.Grease a 9-inch pie pan with the remaining 1/2 teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

3.In a large bowl, combine the cooked sausage, onion and feta; spread evenly over the crust. In a medium bowl, beat the eggs, milk, and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cool for 10 minutes before serving.

Family rating: 2 thumbs up!

Mexican Breakast Hash

A few weeks ago I had a bunch of different ingredients left over that I thought would make a great breakfast for dinner meal.  Breakfast for dinner is always a huge hit in our house and I'm guaranteed that the kids will eat all of their dinner.  This dish was no exception.  The chorizo was a little spicy for them but otherwise they enjoyed this.  I know hash is normally made with fried eggs.  My husband made some fried eggs for his when he got home.  But since I hate egg yolks, (especially runny ones) I made scrambled eggs for the kids and I.  This was a nice hearty meal that used a bunch of leftover ingredients up!

Mexican Breakfast Hash
my own recipe

Ingredients:
2 Tbsp. olive oil
4 Eastern potatoes, peeled and diced
1 medium onion, chopped
1 chorizo link, casing removed and crumbled
1/2 cup canned black beans, drained and rinsed
1/2 cup salsa (more for topping)
 shredded cheddar cheese for topping
6-8 eggs scrambled

Directions:
Heat oil in cast iron skillet (or large frying pan) over medium heat. 

Add potatoes and onions and cook until browned, stirring every once in awhile for approximately 20 minutes.

Add chorizo crumbles and cook an additional 2-3 minutes.

Add black beans and salsa and cook for 3-5 minutes until heated through. 

Spoon hash on plate, pile scrambled eggs on top, top with a couple of pinches of cheese and additional salsa if desired.

Family Rating: 1 1/2 thumbs up.

Crockpot Hash Brown Breakfast Casserole

Although I have had this breakfast casserole bookmarked for awhile, I recently made the Velveeta Cheesy Bacon Hash Brown Bake first.  This was only because I was trying to use up a block of velveeta.  I figured the family wouldn't mind another breakfast casserole so soon though because the kids are such big fans of breakfast for dinner. Although this was super quick and easy, I have to say that we enjoyed the other breakfast casserole a lot more.  This lacked quite a bit in flavor.  The kids were dipping their casserole in ketchup while my husband and I were pouring hot sauce on top of ours.  Overall, it was just okay and I recommend the other slow cooker casserole over this one.

 Crockpot Hash Brown Breakfast Casserole
recipe from Stephanie O'Dea's A Year of Slow Cooking

Ingredients:
30 oz package of plain frozen shredded hash brown potatoes
4 chicken and apple sausage links, sliced
1/2 onion, diced
1 1/2 cups shredded cheese
12 eggs
1 cup milk
1 tsp kosher salt
1 tsp black pepper

Preparation:
Spray the inside of crockpot with cooking spray. Pour hash browns in bottom, breaking up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and onion. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit.

Family Rating: 1 thumb up.

Velveeta Cheesy Bacon Hash Brown Bake

I found this recipe in a "velveeta recipes" internet search.  I thought it was perfect since we hadn't had breakfast for dinner in awhile.  Plus, it had bacon in it.....and my family LOVES bacon! This was pretty easy to put together, but it does need to cook for 40 minutes.  I didn't need to give the kids a shower tonight, so it was nice to play a game with them and then let them relax by watching a little television before dinner.  This was surprisingly tasty to me (since I'm not a big fan of the cheese!) and the kids ate theirs up, minus the mushrooms.  This made enough for us to have plenty of leftovers.  My daughter took some for lunch the next day, while it made a nice breakfast for my husband and I. 

Velveeta Cheesy Bacon Hash Brown Bake
from Mommy's Kitchen

Ingredients:
8 - slices bacon, chopped
2 - cups frozen shredded hash browns, thawed
1/2 lb. - fresh mushrooms, sliced
1 - onion, chopped
12 - eggs
1/3 cup -sour cream
3/4 lb. (12 oz.) - Velveeta Pasteurized Prepared Cheese Product, thinly sliced

Preparation:
HEAT oven to 350ºF. COOK bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, and onions to drippings; cook approximately 10 min.  until onions are crisp-tender, stirring occasionally. SPREAD vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and VELVEETA. BAKE 40 min. or until center is set and casserole is heated through.

Family Rating: 1 1/2 thumbs up!

Cabbage and Potato Frittata with Bacon

I had half a head of cabbage left over from the Cabbage Pancakes I had made earlier in the week and didn't want it to go to waste, so I decided to make this frittata.  I ended up making this for lunch on Super Bowl Sunday, since my husband was going out with some friends to watch the game, and I didn't really feel like making dinner for just me and the kids.  (We had a  picnic dinner -Chinese take-out and ended up watching the other blue men....The Smurfs movie!).  This was pretty quick and easy to make, minus the peeling and chopping of the veggies.  The kids really didn't like it, except for the bacon!  There was a lot leftover so my husband and I both ended up having this for lunch a couple of days.  The frittata was still pretty hot when I added the sour cream on top, as seen in the "melty" picture below!

Cabbage and Potato Frittata with Bacon
Every Day With Rachael Ray, September 2010

Ingredients:
10 eggs
Salt and pepper
8 slices bacon
2 baking potatoes (about 10 ounces), peeled and cut into 1/2-inch cubes
2 carrots, cut into 1/2-inch cubes
1/4 head green cabbage, cored and thinly sliced
1/2 onion, cut into 1/2-inch pieces
Sour cream, for serving
1 scallion, thinly sliced

Directions:
1.Preheat the oven to 375 degrees . In a large bowl, beat the eggs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large, ovenproof nonstick skillet, cook the bacon over medium-high heat until crisp, 5 to 7 minutes; drain on paper towels. Crumble the bacon. Reserve 3 tablespoons bacon fat in the pan and discard the rest.

2.Add the potatoes and carrots to the pan and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in the cabbage and onion, season with salt and pepper and cook until browned, about 5 minutes.

3.Stir the eggs into the vegetables. Cook until the edges begin to set but the center is runny, about 3 minutes. Transfer to the oven and bake until the eggs are set in the center and the edges are golden brown, about 10 minutes. Invert the frittata onto a large plate, then re invert onto a serving platter; cut into wedges. Serve with the sour cream, bacon and scallion.

Family Rating: one thumb up.

Meatless Monday: Egg and Hash Brown Tacos

Another breakfast for dinner that's quick and tasty!  As my husband commented, these have a lot going on, but somehow it all kind of works together and is tasty. 
Now I'm not a big bean eater.  Don't know if it's a taste thing or a texture thing, but I've never really enjoyed eating them.  Unfortunately, I don't end up making beans of any kind very often because of my aversion to them.  I fear though that I'm not giving my kids the opportunity to decide if they like them. Surprisingly, with all of the other "stuff" in these tacos the beans kind of blend in with all of the other flavors.  Everyone ate and enjoyed these.....including me! As you can see from the picture I served these with some cut up fresh pineapple and strawberry slices.

                        
Egg and Hash Brown Tacos
Food Network Magazine, October 2011

Ingredients:
2 tablespoons unsalted butter
2 cups frozen shredded hash browns (about 8 ounces)
1/2 small onion, finely chopped
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1/2 cup prepared salsa
8 large eggs
Kosher salt and freshly ground pepper
1/3 cup shredded monterey jack cheese
8 6-inch flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4 cup chopped fresh cilantro

Directions:
Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.

Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.

Family Rating: 1 1/2 thumbs up.

Meatless Monday & Recipe Repeat: Broccoli and Cheddar Skillet Flan

Going through my folder of recipes that I've cooked before, I found this one.  I know my husband, a.k.a. "the weekend chef" already made quiche over the weekend, but I had my recipe already picked out and on the menu first!  I have to say that it was definitely missing something.  Possibly the nutmeg that I omitted.  I rarely use nutmeg anymore due to a mac and cheese recipe that was ruined, in my opinion, due to the addition of the spice!   I needed to add hot sauce to my piece to enjoy it.  The kids had theirs with ketchup.  So, although this was definitely quick and easy, I don't think I'll be making this one again. 

Broccoli and Cheddar Skillet Flan
Gourmet, February 2007

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.


Ingredients:
6 large eggs
1 cup whole milk
1/4 teaspoon black pepper
Rounded 1/8 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup grated sharp Cheddar
1/3 cup grated Parmigiano-Reggiano
3 tablespoons olive oil
1 large shallot, chopped
1 (1-lb) bag frozen hash browns, thawed in a microwave oven
1 (10-oz) box frozen chopped broccoli, thawed

Directions:•Put oven rack in middle position and preheat oven to 375°F.

•Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in cheddar and 3 tablespoons parmesan.

•Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.

•Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

Family Rating: 1 thumb up. 

The Weekend Chef: Quiche Lorraine-ish

Saturday, my husband, the weekend chef, played his version of Chopped.  I asked what he wanted to make for dinner and he opened up the fridge, looked and said, pie crust, bacon, eggs, swiss, done! I'm making a quiche. 
I only had red onion in the house, which would probably have been fine if he had sauteed it first before mixing it in.  I love onion, so for me to say there was a lot of onion, there was a LOT! 

Quiche Lorraine-ish
The Weekend Chef

Ingredients:
1 pie crust, we used Pillsbury's
4 eggs
1 1/2 cups milk
1/2 pound bacon
1/2 red onion chopped
1/2 cup shredded swiss cheese
1 small can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper
Directions:
1. Preheat oven to 350 degrees.

2. In a skillet, cook bacon until crisp.

3. While bacon is cooking whisk eggs and milk in a bowl. Stir in the cheese, mushrooms, and onion.  Add the salt and pepper.

4. Lay pie crust in a 9-inch pie pan. 

4.  Let bacon cool and then crumble into egg mixture.  Pour the egg mixture into the pie crust.  Cook in oven for 35-40 minutes until quiche is set in the middle.  Allow to cool for ten minutes. You may need to add salt and pepper to taste. 

Family Rating: 1 thumb up. (I had to pick out the onions and mushrooms for the kids and like I mentioned previously, it was a little too oniony.)