Crustless Quiche

 Yea!  Fall has arrived and it's a wonderful time of the year to enjoy the outdoors and all the scents and flavors of the season.  I happily bought a bouquet of flowers at Trader Joe's and after reading Michael Lee's inspirational post on oregano, which can be found here , I decided to whip up a recipe, using this flavorful herb.  My pot of oregano has been a wonderful, fragrant, prolific perennial for several years now.

 This pretty teacup which has a robin, acorns and fall leaves, was given to me by my friend Rosie, from her late Mother's collection.  I've been saving it for my Fall teas. The pattern is Woodland Series, Robin, by Royal Albert.

 Please excuse the glare, but don't you just love the pretty saucer, and also the sprig of fall leaves that are inside the cup?

This crustless quiche recipe was given to me from my friend,  Bea, who got the recipe from our friend, Claudia.   It makes a large amount and would be perfect for a brunch.  What I do is, after it cools, I cut it into about 20 pieces and freeze the pieces on a parchment lined cookie sheet.  When frozen, I transfer them to freezer proof bags.  I will take out a few to use during the week and I then heat the individual piece in the microwave for 40 seconds and have it for breakfast.  This sure saves me time in the mornings and gives me my protein!

 

Crustless Quiche

1 stick butter

1/2 cup flour

6 large eggs

1 cup milk

4 cups grated cheese (such as Monterey Jack, Mexican Blend, etc.)

1 (3 oz.) pkg. cream cheese, softened (I think sour cream or plain Greek yogurt would be a good substitution)

2 cups small curd cottage cheese

1 teaspoon baking powder

1 teaspoon salt

about 1/2 lb. of cooked sausage, crumbled (my addition)

(I added some chopped fresh oregano to the mixture)

Melt butter in small saucepan, add flour and cook until smooth.  

Beat eggs, add milk, cheeses, baking powder, salt, butter-flour mixture and fresh or dried herbs, if using.

Grease a  9x13x2" baking dish.  Add the cooked, crumbled sausage to the bottom of the dish.  Pour the egg mixture on top  and bake uncovered at 350 degrees for 45 minutes.  

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Thank you for your visit!  xo

Impossible Quiche

I want to share a quiche I made in which I used my darling quiche pan that my youngest son and DIL gave me for Christmas.   The raggedy bunny was a gift from my daughter, years ago, as were the bunny and cabbage salt & pepper shakers.  My light up bunny bulb was sent from my sister.  Won't you stay awhile for a slice of quiche and a cup of tea?

Isn't this quiche dish the cutest? It's from Anthropologie and it also came with the cute server that matches.

 We will use some teacups that coordinate with the colors in the quiche pan.

When I made an impossible pumpkin pie last Fall, Judith from Lavendar Cottage, asked if I ever made an impossible quiche.  I asked for her recipe and she sent this delicious version to me.  Thank you so much, Judith!  It is soooo good and reheats very nicely.  It's great for brunch, lunch, or dinner!  I'm thinking that asparagus and ham with Swiss cheese would be wonderful, too.

Impossible Quiche

2 c chopped broccoli or cauliflower

1 medium onion chopped or several green onions

1 small red or green pepper, chopped

1 c shredded cheddar cheese

3/4 c Bisquick (I used my homemade baking mix found here )
1 1/2 c milk or buttermilk

1 tsp salt

1/4 tsp pepper

3 eggs

1/2 tsp Worcestershire sauce

Preheat oven to 400 degrees.

Cut broccoli up & microwave for 5 minutes.

Grease large pie plate & put broccoli, onion, pepper & cheese in it.  (I also added some cut up ham.)

Stir remaining ingredients together & pour into pie plate.  (I put all of the remaining ingredients in the blender.)

Bake uncovered 35-40 min until knife test

- can substitute frozen spinach thawed & squeezed out & Swiss cheese

My sweet Harper was with me when I prepared the quiche.  She loves being at Nana's!  

Happy Easter Blessings!

I am sharing this with:

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
Roses of Inspiration 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

 

Thank you for your visit!  xo

Chesapeake Crab Quiche

 

 

I'm transitioning into Fall by using my sunflower plates that I bought on clearance from Pier 1, over a year ago.  My Mom always thought sunflowers reminded her of Fall, and I'm listening to her.   I love these clear handled flatware from Ross.  Drinking glasses just have to be canning jars for this homespun table setting.

 

I made these napkins with the extra fabric from my table runner, and they're tied with burlap ribbon with some sunflowers tucked in.

 

 

My faux sunflowers make up the centerpiece topiary, tied with more burlap ribbon.

 

Back in the summer, I won this fabulous giveaway from  Mary at Home is Where the Boat is!!  Mary has the most inspirational blog and is such a generous person.  I was going to coordinate with Sarah at Hyacinths for the Soul for a party, but caring for my sweetheart took precedence.  Thank you Mary, for the beautiful gift!!  Mary also sent along some culinary lavender, which you can see tucked into the back right hand corner.  Taking a whiff of the lavender is so calming...Ahhh!  You can read about Sarah's giveaway win from Mary here. 

 

The detail on the Blue Crab Stoneware is just amazing!  I'll be using this beautiful dish for many recipes. 

The delicious quiche recipe was included in the recipe book.  It is sooo tasty!

1 can Bay Beyond Crabmeat

Quiche and spinach salad...YUM!

1 nine-inch pie shell
2 T. onion, chopped
2 T. butter
1 cup heavy cream
3/4 cup Swiss cheese, grated
1/8 t. ground nutmeg
2 eggs, slightly beaten

Preheat oven to 375 degrees.  Sauté onion in butter.  Whisk eggs, cream and sautéed onion.  Season with nutmeg, salt and pepper (if desired).  Spread drained crabmeat and cheese in bottom of pie shell.  Pour egg mixture over top of crab and cheese.  Bake 30-40 minutes or until golden, 
Optional:  garnish the top with Chesapeake Bay Seasoning. 

Serves 4

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Thank you for your visit!  xo

Hashbrown Potato Quiche Lorraine

 

My hubby and I have eaten breakfast in bed for years now.  However, since he retired, he has been sleeping in much later!!  I actually have to eat out in the kozy kitchen sometimes and bring his breakfast in later. 

How's this for rise 'n shine?  I used a napkin as a placemat for color.  The clear handled flatware is from Ross, along with the plate and mug.  I think he'll love it, don't you??

 

 

The knock-out roses are from our garden along with a couple of sprigs of rosemary.  Candles are always a nice addition, as long as they're not overpowering. 

I nice sized mug holds our morning tea.



 

While shopping at Costco, I came across these new hashbrowns that can be stored in the pantry. You rehydrate them with hot water and then fry them in a skillet. I'm a sucker for new foodie products. The Emile Henry pie plate was from a gift card from one of my sons.  I love the fluted edge.  Here's the recipe that was included with the hashbrowns:

This small carton reconstitutes into 6 servings. 

1- 4.2 oz. carton of hashbrowns
2 T. Oil
3 T. cooked chopped bacon
1/4 cup caramelized onion (I just used a little chopped chives)
1/2 cup shredded Swiss cheese
1/3 cup Parmesan cheese
3 eggs, beaten
2/3 cup milk
2/3 cup heavy cream
1/4 t. salt
1/8 t. pepper

Preheat oven to 375 degrees. Refresh potatoes by adding hot water. Let stand 10 minutes.

Butter a 9" pie pan.

Heat the oil in a nonstick skillet over medium high heat, drain potatoes and cook on one side until brown at the edges, about 5 minutes. Press the potatoes into the pie pan to make a crust. Arrange the bacon, onions, and cheeses over the crust.

Beat the eggs, milk, cream and salt and pepper and pour over all. Bake for 25 minutes or until set.
Serves 6

NOTE:  I made this the night before and then cut up slices, reheated slightly in the microwave and served.  I lightly sprinkled mine with bloggy buddy Lynn's, at happierthanapiginmud.blogspot.com/, new favorite Lawry's Chile and Garlic Coarse Ground Blend.  Wow, did that ever wake up the flavor!  Lynn has me hooked on that stuff!!  Next time, I'll use that in place of the s & p. 


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My recipe was featured!

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Thank you for your visit!  It is truly appreciated.  xo

Asparagus and Smoked Gruyere Quiche

I love eating quiche and trying new variations.  This recipe was in a community magazine and is from a chef at a local grocery store.  Hubby and I both loved it!  Now who says real men don't eat quiche??!

1  pie crust, 9-10"
                                                                                   
Filling:
                                                                                       
1 T. olive oil
1 lg. shallot, sliced thin
8 asparagus spears, cut into 1" pieces
8 oz. ham or Pancetta, small dice
1/2 cup grated Smoked Gruyere

Quiche Mix:

4 oz. softened cream cheese
1/2 cup heavy cream
1/2 cup half-n-half
3 eggs
2T fresh chopped parsley
freshly ground pepper
Kosher salt to taste

Preheat oven to 325 degrees.  Pre-brown the crust by first pricking with a fork and bake for 8 minutes, until shell begins to firm.  Remove from oven and cool on rack.

Prepare the Filling: 

Heat olive oil over medium in a saute' pan.  Add the shallots and cook for 2 minutes.  Add asparagus and cook for 5 more minutes.  Add ham (or pancetta) and cook for 1 minute.  Remove from the heat.  Pour this mixture into the pie shell.  Sprinkle cheese evenly over mixture.

Place softened cream cheese in a mixing bowl.  Using a hand held mixer, whip the cream cheese.  Add the heavy cream, half-n-half, eggs, parsley and salt and pepper and beat until smooth.  Pour quiche mix over the asparagus and cheese mixture in the pie shell.

Put quiche on a sheet pan and place into the oven.  Cook for 45-60 minutes until the center of the quiche is set and browned on top.  Remove from the oven and cool slightly and serve. 

I am sharing this with:
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