Meri Coash's Crustless Quiche

Here's the recipe for my crustless quiche:

5 eggs

1 1/2 c. heavy cream (but you could probably use something less fat if you wanted to)

Then the rest is left to your imagination.

Today I sauted broccoli and mushrooms (fix more than you think you will need because they shrink when you saute them) in garlic-seasoned olive oil. And for one I used Mediterranean-seasoned feta cheese (crumbled) and for the other one Provencial-seasoned feta cheese (crumbled).

Different options to add: crumbled bacon, cut-up ham, sausage, chopped onion

Another one I've made is adding a can of chopped green chilies and jack-colby shredded cheese.

I use a convection setting on my oven and bake it for 10 minutes at 400, then reduce heat to 350 for maybe 20 minutes??? I didn't even use a timer. I'm just lucky, I guess, they didn't overcook. Anyway, keep an eye on it, and when a knife stuck in the middle comes out "clean," it's done.

Country Breakfast Strata

INGREDIENTS


* 8 ounces turkey or chicken breakfast sausage, uncooked
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
* 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices
* 1 tablespoon chopped fresh rosemary
* 2 1/2 cups whole milk
* 8 eggs
* 1 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 tomatoes, sliced into 1/4-inch slices
* 12 ounces Fontina or Swiss cheese, grated (4 cups)


Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.

In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.

In a medium bowl, whisk milk, eggs, salt, and pepper, and set aside.

Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.

Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

Date Nut Cake or Cupcakes

Date Nut Cake or Cupcakes

Christmas Coffee Cake

Christmas Coffee Cake

Coffee Cake Page 2

Another Version?

Popovers

Plain Popovers
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing

Preheat the oven to 425F.
Grease a 12-cup muffin tin well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixture and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F for 25-30 min.
Makes 12 popovers.

Update: I've gotten better at these. Here's exactly what I do now.

I walk into the kitchen and I put hot water from the tap in a medium bowl about half full.

I put the 2 eggs (don't crack them yet) just put the cold eggs in the shell in the bowl and fill a glass measuring cup with 1 cup milk and I set that in the bowl - this makes them come to room temp quickly.

I turn on the oven to preheat. When the oven is hot enough I put the muffin tin in the oven,

I microwave a spoonful of Earth Balance Whipped Organic Butter spread in a small dish for 30 seconds.

I pour out the bowl of hot water into the sink and crack the eggs and put that in the same medium bowl with the salt and milk and whisk until mixed thoroughly.

I dump in a cup of flour and wisk until smooth - don't aerate, just mix, otherwise it's not as custardy in the middle when it's done.

I pour that mixture into the glass measuring cup that housed the milk - so you can pour into the muffin tin more easily.

Take the muffin tin out and brush each spot in the muffin tin with the melted butter using a silicone pastry brush.

Then quickly pour the batter about half way up the muffin cups.

Pop back into the oven for about 27 minutes and then eat immediately.

I saw on a tv cooking show that you can cut a little slit with a knife in each popover and put back in the oven to stay warm and you can do that but I found that they got tough. If you eat them right away they're great.

Chicken Breakfast Sausage

2 pounds ground chicken breast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Combine ground chicken with all other ingredients and chill for 1 hour. Form into 3-inch round patties. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Dutch Baby

This is from an Old Sunset Magazine cookbook--Favorite Recipes II. The important thing is to use a shallow container (no more than 3 inches tall). I also use a non-stick pan and that I would think is so important to getting it out of the pan. These are so good and so easy and is just the best thing in the morning.

For 2-3 qt pan:
1/4 C butter
3 eggs
3/4 C Each milk and flour

Place butter in pan and set pan in a 425 oven until butter is melted and foamy.

Meanwhile, Throw it all in the blender! Eggs first, once blended add milk with motor running, then slowly add flour. Keep the blender going for at least 30 seconds after the last of the flour.
Remove pan from oven (butter should be foamy).
Pour batter in pan and return to oven, bake for 20-25 minutes or until puffy and well browned.


My favorite way to eat this is ?
Dusting of freshly ground nutmeg, powdered sugar and a squeeze of lemon. Yum!

You could also just put fruit or syrup on it too.


Here are the proportions for other sized pans.
3-4 qt pan
1/3 C Butter
4 Eggs
1 C each flour/milk

4-4 1/2 qt pan
1/2 C
5 eggs
1 1/4 C each

4 1/2-5 qt
1/2 C
6 eggs
1 1/2 C each

Whole Grain Buttermilk Pancakes

2/3 cup whole wheat flour, unsifted
1/4 cup oat bran (or part flax meal and wheat germ)
1 tablespoon cornmeal
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons corn oil
nonstick cooking spray

1. In a medium size bowl, combine the whole wheat flour, oat bran/flax/wheat germ, cornmeal, sugar, baking powder and baking soda, cinnamon and salt. In another bowl, combine the buttermilk, egg yolks and oil.
2. In a large bowl, beat the egg whites until stiff peaks form.
3. Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.
4. Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.
5. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.