Category: Eggs


Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

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Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

I try to make a breakfast/brunch every Sunday.  A busy schedule led to frozen breakfast sandwiches on BOGO.  Today, I felt inspired to use the pie crusts that had sitting in the fridge for too long, and the diced ham I bought on BOGO for the corn chowder, which ended up having the leftover chicken or turkey or whatever in it instead.  I bought berries intending to make a berry salad.  There’s some endive from our salad the other night.  Lots of Banh Mi style veggies still.  Setting everything out and letting everyone visit the table like a salad bar/buffet was great!  It looked kind of nice, too.

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The quiche were asparagus ham or spinach ham.  Both used tofutti cream cheese substitute and vegan mozzarella shreds, for a healthier take.

2 pie shells (I like to buy Immaculate brand, but any will do).  These will be baked before filling at 375 for 10 minutes, or as directed on the packaging.  Pierce them with a fork to prevent lifting and cracking.  Turn oven down to 320 when you take the crusts out.  The quiche cook at a lower temperature.

Filling:

8 eggs

1 container tofutti cream cheese substitute

4 Tbsp. butter

1 package mozzarella shred vegan cheese

2 (8 oz) packages diced ham, drained and dried

1 can spinach, well drained (ideally overnight)

1 can cut asparagus, drained

  1.  Place drained asparagus in one bowl and the spinach in another.
  2. Melt butter in dutch oven over medium heat.  Add in ham and cook and caramelize a little  to richen the flavor.
  3. In the meantime, you can crack four eggs over each bowl of vegetables.

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  1. Stir in cream cheese and melt over low heat, stirring regularly.
  2. Spread half of the cream cheese ham mixture into each baked pie crust.
  3. Whisk eggs and veggies.  Add in mozzarella shreds and pour over ham mixture.

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  1. Bake at 320 for about 45 minutes.   They never seem completely set because of the cream cheese, but they are done when they don’t jiggle.

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Gearing up for Thanksgiving – trolling the web for recipes of ideas.  I came across this on delish.com.  We love deviled eggs, and these will be so cute to put out!  Great for Halloween get togethers too!

Pumpkin eggs2

Ingredients:

  • 12 large eggs
  • 1/2 c. mayonnaise
  • Juice of 1/2 lemon
  • 1 1/2 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. paprika
  • 4 chives, cut into small pieces

Directions:

  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  2. Crack shells and carefully peel under cool running water.
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.  I also like to add sweet pickle relish, but that’s just me!
  4. Spoon mixture evenly among egg whites and smooth top, or if you’re really OCD use a pastry bag!
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.

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2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

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3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

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Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

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Chop defrosted sausage into small pieces and top egg mixture.

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Sprinkle with shredded cheese.

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Bake at 350 for 15-17 minutes.

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8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

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Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

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Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

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Layer potatoes and onions next.

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Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

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