Crustless Bacon Cheese Quiche

Cheesy bacony deliciousness in every bite. Perfect for a lazy late breakfast, brunch or even a light dinner. 

Ingredients:

Spray oil

1 cup cottage cheese 

6 eggs

1 tsp original Mrs Dash seasoning or salt and pepper

1 cup shredded Gruyère, cheddar or mozzarella 

3 tbsps chopped sundried tomatoes

5 slices of bacon, cooked and chopped

1/2 cup cooked, diced potatoes

1 tsp dry parsley 

Preheat oven to 350°F. Blend cottage cheese, eggs and seasoning together. Then fold in the cheese, sundried tomatoes, cooked bacon, potatoes and parsley. Pour into an oiled 9" pie plate and bake for 45 minutes or until a knife into the center of the quiche comes out clean. Let sit 5-10 minutes before cutting. Approximate protein in each serving is 36 grams. Serves 4

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Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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Chili Oil Eggs

Easily up your fried egg game. You may never go back to plain old fried eggs again! 

Ingredients:

eggs

spicy chili oil

I can't even call this one a recipe. Just swap out your regular butter or oil that you normally fry an egg in with spicy chili oil. Boom! Flavour explosion!

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Ramekin Tortilla Eggs

For breakfast, lunch or even a light dinner. These baked eggs are totally customizable so you can add spinach, bacon, different cheeses... whatever floats your boat! Here's what we added to ours.

Ingredients:

2 - 6" whole wheat tortillas

2 tsps salsa, pesto, tomato or meat sauce

2 eggs

salt and pepper to taste

1/2 small tomato, diced

2 tbsps finely diced bell pepper

1/4 cup shredded cheddar or mozzarella

sour cream, plain or with add taco seasoning to dollop

red pepper flakes ands fresh cilantro or parsley to garnish

First preheat. I used the air fryer function in my oven preheated to 380°F. I suspect regular oven temp would be the same.

Oil two ramekins. Brush a teaspoon of your choice of sauce on each tortilla and press them into the ramekins.

Break an egg into each and add salt and pepper to taste. Add tomato and bell pepper then top with cheese.

Placed my ramekins in the air fryer basket and into the oven for 10-15 minutes. Start to check your eggs at about 8 minutes if you like your eggs runny.

Once baked to your liking add red pepper flakes and your choice of cilantro or parsley along with a nice little dollop of sour cream. Carefully lift your crispy tortilla out of the ramekin or serve in the baking dish but just be careful when handling it while it's hot!

Makes 2 servings

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Caprese Fried Eggs

Sweet summer tomatoes and basil are just begging to go into this feels-so-fancy breakfast!

Ingredients:

3/4 - 1 cup shredded mozzarella 

2 eggs

Cherry tomatoes or thinly sliced tomato 

Black pepper to taste

Fresh basil leaves

Some lemon zest 

Balsamic glaze (or a nice substitute is 1 tbsp balsamic vinegar mixed with 2 tsps honey)

Parmesan (optional)

Heat a non-stick skillet to medium, spray with cooking oil then make a layer of shredded cheese. When it just starts to bubble crack the eggs on top. Add the tomatoes, black pepper and basil. If you like sunny side up eggs then you're pretty much good to go, but I prefer to put a cover on the pan for 2 minutes to cook the top of the yolks just a touch.

To serve, sprinkle with a little lemon zest and drizzle balsamic glaze.

You can also add a bit of parmesan 😋 and I would not be opposed to some hot sauce!

Adapted from: thekitchn.com 

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Pepperoni and Sausage Pizza Quiche

I like quiche but it is infinitely better when you turn it into meat lovers pizzahhhh! 

Ingredients:

1/4 cup finely chopped onion

2/3 cup diced red and green bell pepper

3 thinly sliced mushrooms

2 tsps minced garlic

2 tsps olive oil

6 eggs

1/2 cup milk

salt and pepper to taste

1/2 tsp oregano

pinch fennel seeds

1/2 lb hot Italian sausage meat

12 - 16 pepperoni slices

1 cup shredded mozzarella cheese

3 tbsps pizza or tomato sauce

fresh chopped parsley or basil

pie dough for 1 - 9" pie

First, press dough into quiche pan or pie plate. Prick all over and bake at 425°F for 10 minutes. Remove and set aside.

In a large skillet cook and break up the sausage meat on medium high heat 5 minutes. Then add 2 tsps olive oil along with the onion, peppers and mushrooms. Cook 1-2 minutes before adding the garlic. Stir and remove from heat to cool. To speed that up spread the mixture on a plate and pop it in the fridge or freezer for a few minutes.

In a large bowl whisk the eggs and milk together with the salt, pepper, oregano and fennel seed. Distribute the cooled sausage/veg mixture over the crust then pour the egg mixture in.

Top with cheese and pepperoni and drizzle on the pizza sauce.

Add chopped parsley or basil.

Bake at 425°F for 30-35 minutes or until center is set and a knife comes out clean.

Cool 5-10 minutes before cutting to serve.

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Shakshuka

This North African dish of poached eggs in spicy, simmering tomatoes is surprisingly easy to make and can be eaten for breakfast, brunch or really any meal of the day. 

Ingredients:

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced

2 tsps minced garlic

28 oz can diced tomatoes

1 tsp cumin

1 tsp smoked paprika

1 tsp dry parsley or coriander

1/4 - 1/2 tsp chili powder

salt and pepper to taste

4-6 eggs

1/2 cup crumbled feta

Heat olive oil to medium heat in a large oven safe skillet. Cook the onion and red pepper until onion is translucent, then add the garlic for 1 minute. 

Stir in the tomatoes, cumin, paprika, dry parsley, chili powder, salt and pepper. Bring to a boil, then reduce heat to simmer for 10-15 minutes. Sprinkle in the feta. Form a well in the sauce for each egg. Carefully crack the eggs into the wells and salt and pepper to taste. 

Bake in a 375°F oven for 8-12 minutes, until cooked to your liking. 

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Loaded Potato Frittata

Frittatas are one of those meals you can pull out of your back pocket when you need a quick and hearty meal any time of the day. And you can use up some bits and pieces leftover from other meals... add some roasted veggies, or chopped meat as long as the total adds up to 2 cups (substituting some of the potatoes for the add-ins).

Ingredients:

4 eggs

2 cups cooked, diced potatoes (great use of leftovers!)

salt and pepper to taste

1 bell pepper, diced (save a slice for the top if you want to get fancy)

1/4 cup finely chopped onion

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp turmeric 

2/3 cup shredded cheddar or mozzarella cheese

2 tbsps freshly chopped parsley

1 tbsp olive oil

Whisk eggs, salt, pepper, garlic, paprika, turmeric and parsley together. Stir in the cheese. A lot of frittata recipes add cream but this one does not. (I figured if the Pioneer Woman can make a frittata without cream then so can I!)

Heat olive oil to medium heat in a 9" cast iron pan or use a non-stick skillet. Either one will work to ensure the eggs don't stick, just make sure you use an oven-safe pan. Add onion and bell pepper and cook 4-5 minutes. Add potatoes and cook 1 minute. I used some leftover boiled, skin on new potatoes here. Next distribute the veggies evenly over the bottom of the pan then pour in the eggs. Salt and pepper all over.

As it cooks lift the edges to let uncooked egg from the top run to the bottom to cook. When top is no longer runny put the pan in the oven at 400°F for 4-5 minutes.

Let stand 3-5 minutes before slicing to serve.

Serves 4 with a nice side salad.

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Bacon Veggie Quiche

Eggs are usually associated with breakfast egg-cept when you make this savory egg custard meal in a pie for supper!

Ingredients:

4 slices of bacon

1/2 cup chopped onion

1/2 cup chopped red pepper

1 cup roughly chopped baby spinach

2 green onions, sliced

4 eggs

2 cups shredded cheese (gruyère, cheddar or mozzarella)

1 1/4 cups milk

1 tsp smoked paprika

1 tsp onion powder

1 tsp Mrs Dash original blend (or salt and pepper)

2 tbsps crumbled feta

10" pie shell

If you don't already have a store bought and baked pie shell, just roll out your favourite pie dough and place it in a 10" pie plate. Prick all over with a fork then line with parchment and place a glass pie plate inside (or use beans or pie weights). Place in the fridge 15 minutes then trim the extra overhang of dough. Blind bake in a 425°F oven for 10 minutes. Remove from oven and carefully take out the extra pie plate and parchment. Return to the oven for 5 minutes.

While the pie shell bakes fry the bacon, then remove from pan to cool and crumble. Add the onion and red pepper to the same pan and cook just to soften. Cool.  Whisk the eggs, milk and seasonings together. Add the spinach and sliced green onions.

Sprinkle the bacon, onion and red peppers on the bottom of the pie. Top with shredded cheese then pour in the egg mixture. Sprinkle with crumbled feta and more tops of green onions if you like. 

Bake at 375°F for 45 minutes then let stand 10 minutes before slicing. Can be served hot or at room temperature.

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Caramelized Onion and Potato Frittata

Fully customizable frittata for breakfast, brunch or dinner. I went meatless with this one, but you could always add chopped pancetta or cooked bacon. Leftover cooked veggies in the fridge? Toss them in too just squeeze out any excess water first. 

Ingredients:

2 tsps olive oil

1 medium onion, chopped

4 medium potatoes

6 eggs

3 tbsps milk or half and half

sea salt and pepper (or Mrs. Dash) to taste

1 cup shredded cheese (mozzarella, gruyère, cheddar)

1 tbsp dry parsley

2 tbsps fresh soft cheese like Boursin (optional)

Heat olive oil in a skillet and cook the onion on medium to medium high heat for about 20 minutes or until golden and caramelized. Meanwhile, cut potatoes in chunks and boil in a pot of water until tender. Then drain, cool and roughly chop.

Oil a 9" tart pan and place some of the onion in the bottom. Add some potatoes and some cheese. In a bowl, lightly whisk the eggs, milk, salt, pepper and parsley together and pour into the prepared dish.

Top with the remaining potatoes, onions and cheese. If you're using Boursin just scatter dollops of it randomly.

Bake in a 350°F oven for 25-30 minutes or until a knife in the center comes out clean.

Cool 5-10 minutes before slicing.

Great alone, or with a salad. Or how about with a side of baked beans? Here's the link to my recipe:

https://hotandcoldrunningmom.blogspot.com/2014/01/old-fashioned-baked-beans.html

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