Eggs

Ingredients
4 eggs
2 tablespoons milk, half and half, heavy cream, or some combination
2 slices Swiss cheese, cut into small pieces
2 tablespoons Parmesan cheese, shredded or grated
¹⁄₄ teaspoon salt
Freshly ground black pepper, to taste
1 (8 ounce) tube Pillsbury crescent rolls
1 pat butter, melted
¹⁄₄ cup ham, cut into small cubes

Instructions
1. Heat oven to 375*F.

2. Mix 3 eggs, milk, Swiss cheese, Parmesan cheese, salt and pepper together in microwave safe bowl. 

3. In 30-60 second intervals, microwave egg mixture, stirring after each interval.  You’re aiming for slightly scrambled but still slightly runny eggs.  In my weak microwave, this took about 4 minutes, but if your microwave is stronger, it will take less time. 

4. Open tube of rolls.  Pinch seams of two triangles together to make rectangle and roll until thinner.  Rectangle should be roughly 6 inches by 6 inches. 

5. Brush insides of 2 4-inch ramekins with butter.  Carefully line each ramekin with rectangle of dough, letting excess dough hang over edges. 

6. Divide ham between ramekins then pour equal amounts of egg mixture into each.  Fold dough over egg mixture. 

7. Whisk remaining egg and brush the top of dough with egg.  Place ramekins on baking sheet lined with parchment paper.  Bake 15 minutes. 

8. Prepare extra crescent roll dough as instructed on packaging.  Remove baking sheet from oven and place crescents around ramekins.  Return baking sheet and bake another 10 to 12 minutes or until crescent rolls are nicely browned and soufflés are golden brown and cooked through. 

9. Let soufflés cool 5 minutes, and then serve. 

Comments
This recipe is from Bluebonnets and Brownies.  It’s a recipe made to emulate Panera’s breakfast soufflés and it was super tasty!  I believe that the original recipe used ramekins that were a bit wider and shorter than the ones I used, but my little Creuset ones worked out really well.  These were very filling – I tripled the recipe so we each had two apiece and we were quite full.  I think that one and a half would have been a perfect serving for dinner.

I only used 10 eggs total, because 1 egg was sufficient to brush the tops of all of the soufflés. 

This recipe seems like it will be super easy to modify and tweak in the future, just like recipes for quiche.  As long as you keep the milk/egg mixture the same, and don’t add too many fillings, you could make these however you want.  Sausage and cheddar, broccoli, bacon and swiss, green onion and red bell pepper… you name it, you can do it.

Internet - Bluebonnets and Brownies

Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own if desired)
8 ounces smoked salmon, flaked or cut into small pieces
3 eggs
³⁄₄ cup half and half
³⁄₄ cup milk
¹⁄₂ cup parsley, chopped
¹⁄₄ cup Parmesan cheese, grated or shredded
1 bunch green onions, chopped
1 tablespoon flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper

Instructions
1. Preheat oven to 425*F.

2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Bake 10 minutes. Remove from oven and remove weights.

3. Decrease oven temperature to 325*F.

4. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. Add cheese, flour, salt and pepper and mix well.  Pour into baked pie crust and bake quiche 45 to 60 minutes or until completely set. Cool for 10 minutes before serving. 

Comments
This recipe is from Miss in the Kitchen and it’s a delicious quiche variation for someone who is craving smoked salmon all the time.  Like me.  I have no idea why I’m on this smoked salmon kick.  I can go for years without eating it and then, BAM, I want it every day.  So strange.  Smoked salmon quiche is fantastic – great for brunch, dinner, breakfast or lunch!  My only regret is that I didn’t go ahead and make two like I usually do when I make quiche.

Internet - Miss in the Kitchen

Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own if desired)

Custard for one quiche
3 eggs
1 ¹⁄₂ cups milk (I use 1%)
¹⁄₂ teaspoon Worcestershire sauce
¹⁄₂ teaspoon salt, or to taste
¹⁄₄ teaspoon pepper, or to taste

Filling Variety #1
1 ¹⁄₂ cups cheddar cheese, shredded
12 ounces center cut bacon, chopped, sautéed until just crisp, and drained
1 cup broccoli, cooked and chopped from fresh or frozen
¹⁄₂ cup green onions, thinly sliced

Filling Variety #2
8 ounces brie, sliced ¹⁄₄-inch thick
1 cup frozen peas, thawed
1 cup sliced deli ham, cut into small cubes
¹⁄₂ cup green onions, thinly sliced

Instructions
1. Preheat oven to 425*F.

2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Bake 10 minutes. Remove from oven and remove weights.

3. Decrease oven temperature to 350*F.

4. In a large bowl, beat the eggs lightly. Add the milk, Worcestershire sauce, salt, and pepper; beat until combined.

5. Prepare filling variety of your choice, place filling into pie shell and toss gently.  Pour in custard mixture. 

6. Bake 50 to 60 minutes or until puffy and slightly browned on top. Let stand 10 minutes before slicing.

Cheddar, Bacon, Broccoli Quiche

Brie, Peas, Ham Quiche

Comments
I feel like posting more quiche recipes is a bit of a cheat, since they’re all just variations on a theme.  I got the idea for the Brie, Peas, Ham Quiche from the movie Waitress.  It’s one of the pies that Keri Russell’s character dreams up and names Bad Baby Pie.  It’s one of our favorites.

1,000 Vegetarian Recipes

Ingredients
12 eggs
1 teaspoon baking soda
12 ounces center-cut bacon
1 bunch green onion, sliced or chopped
1 pint grape tomatoes, quartered
¹⁄₂ cup mayonnaise
1 teaspoon dried mustard
Salt and freshly ground black pepper, to taste

Instructions
1. To hard-boil eggs: Place eggs in a large pot. Add water to cover by two inches. Add baking soda. Bring water to a boil and boil for 12 minutes. Immediately remove pot from heat, pour off hot water, and cool eggs with cold water and ice. Once cool, peel and chop.

2. Slice bacon into ¹⁄₂-inch pieces and fry until crisp in a skillet over medium heat. Drain well.

3. Combine all ingredients and stir well to combine. Adjust seasonings to taste. Chill for a few hours to allow flavors to meld before serving.  

Comments
I love egg salad, but I’ve never been a huge fan of egg salad that is just mayo, mustard and egg.  Art also has a dislike of mayo-heavy foods, so this salad was born from attempts to find something everyone would enjoy.  It’s very easy to modify based on your own likes and dislikes as well as what you’ve got in the house.  Avocado, tuna fish, celery, ham… add what you like and remove what you don’t.  

I’ve always had problems peeling eggs.  Not too long ago I ran across a YouTube video of a guy who boils eggs, removes a bit of shell at the top and bottom of the egg, and then simply blows the egg out of the shell.  The trick is to use baking soda.  While I never managed to get the egg to blow out, I have found them infinitely easier to peel if I boil them with baking soda.

Person - Gwen

Ingredients
Pastry for two 9-inch pies (I use Pillsbury, but you could make your own if desired.) 
6 eggs
3 cups milk (I use 1%.)
1 teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
¹⁄₂ teaspoon pepper, or to taste
3 cups swiss cheese, shredded or chopped
24 ounces center cut bacon, chopped
1 cup green onions, thinly sliced

Instructions
1. Preheat oven to 425*F.

2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Repeat with second pie shell.  Bake 10 minutes. Remove from oven and remove weights.

3. Decrease oven temperature to 350*F.

4. In a skillet over medium heat, saute bacon until just crisp.  Drain on paper towels.  In a large bowl, beat the eggs lightly. Add the milk, Worcestershire sauce, salt, and pepper; beat until combined.

5. Sprinkle half of the cheese into the bottom of the pie shell. Add half of the bacon and green onions, and toss gently to combine. Pour in half of the egg mixture.  I just eyeball this, it doesn’t need to be an exact division. 

6. Bake 50 to 60 minutes or until puffy and slightly browned on top. Let stand 10 minutes before slicing.

Comments
This recipe can easily be halved to only make one quiche and, the recipe I’ve adapted is indeed written for only one quiche.  However, I’m bad at following measurements and always end up with too much filling, so now I just make two quiches whenever I make quiche.  Quiche freezes wonderfully after baking and cooling and is easy to reheat in an oven at 350*F for 45 minutes or so without needing to be thawed.  Making two means I can freeze one for later and have an easy dinner.   

Quiche is very easy and versatile.  The basic preparation method is always the same.  Mix up milk and egg mixture, put quiche ingredients into pie shell, stir and pour milk mixture over.  Then bake until done.  There are infinite variations to try and enjoy.

1,000 Vegetarian Recipes