Unleash the Quiche

Zucchini Quiche

Ok so quiche might be considered a girly food,
but it's sooo tasty who cares?

1 deep dish frozen pie crust, thawed at room temp
1 large zucchini, sliced thin
1 Tbsp butter
1/2 C onion, chopped
3 cloves garlic, minced
dash salt and pepper
4 eggs
1 tsp Dijon mustard
1 1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
2 C Swiss cheese, shredded
1/2 C Parmesan, shredded
dash Greek Seasoning

Preheat oven to 375. In a large skillet melt butter and saute onion and garlic over medium heat about 1-2 minutes. Add zucchini and dash of salt and pepper and cook about 5 more minutes. Turn off heat and set aside. In a separate bowl beat eggs, mustard, Italian seasoning and red pepper. Whisk to combine and stir in Swiss. Add this mixture to zucchini and stir until combined. Put into pie crust and top with Parmesan. Bake 30-40 minutes or until center is set and crust is starting to brown.

Comments

Peach on Earth

We had our Office Christmas Party the other day and decided on a three ingredient no-fail recipe! It always delivers and rarely leaves leftovers. Peach-BBQ Lil' Smokies 2-14 oz package of Lil' Smokies cocktail sausages 1-16 oz jar of Peach Preserves 1-16 oz bottle of BBQ sauce Put all ingredients into a crockpot, stir and cook on high for 2 hours or low for 4 hours. Serves 12-15, I would double for larger crowds.

Cafeteria Classics-Sloppy Joes

1 pkg veggie crumbles 1/2 C onion, chopped 1/2 C kidney beans 1 pkg sloppy joe seasoning mix 1 6oz can of tomato paste 1 1/4 C of water Brown veggie crumbles, add onion and cook until clear. Add beans, Mix in seasoning, tomato paste and water. Bring to a boil and reduce heat and simmer for 10 minutes. Stir often. Serve on buns with cole slaw if desired.

A simple kind of Pizza

Hot gooey cheese, burning the roof of your mouth sauce, and crunchy, crusty bread. Yum! It started with a pizza in fifth grade home economics. The recipe was French Bread Pizza, the ingredients were simple, bread, sauce, cheese, and meat. But that was all it took, my culinary spark was lit. I went home and wanted to give my school recipe a try. The actual ingredients were French bread probably from the local grocery store's bakery. The remaining ingredients were less than wholesome, a can of salty tomato sauce, a block of mozzarella you had to shred yourself, and greasy pre-sliced pepperoni you simply had to taste. Hopefully you managed to save enough for the pizza. And Voila, I felt just like a chef! Did it matter that the only chef I knew was Chef Boyardee? Of course not, because I could make my own food. And even got to use the oven much to my mother's disapproval (for fear I would burn the house down). I didn't care because even at that moment I was a better c...

Dinner, Wine, & My Spare Time

Search This Blog