Tuesday, October 13, 2009

Eggs before Halloween

I have been craving eggs. Egg dishes, eggy sandwiches and eggs on salad.
So it's only recently that I have re-discovered quiche. I truly love the custardy savory egg in a slice.
Sliced eggs. Like an omelette but going vertically, out of a gluten free crust.
O, and now that I am wheat free, I will be pulling out some idears for wheat free options, so I don't get bored. Wheat free for me!

So onto a quickie quiche recipe! I hope to make it vertically visual and tasty, but for now, this Rx is only enough for a regular pie pan. I will be trying to vertically challenge quiche in the upcoming months and see how it goes.

4 eggs
8 oz. HC
8 oz. Milk
1/2 tsp. salt
1/4 tsp. b. pepper
1/8 tsp. nutmeg!

1 1/2 c. swiss-shredded

Filling--pretty much an onion and some sort of punchy ingredient
4 oz. bacon-cooked and chopped up
1c. onion-cut in some fashion
1tsp. veg. oil

combine all and then dump in prepared-but not par-baked pie dough, toss in 325 degree oven til done.

Old eggy breakfast casserole..like quiche, but with bread in it, not under it. From mrs. Sarah K. Haney.
Aptly named by one of her south side family members as Chicago Eggs. This whole thing I made up at Fish Lake last year, and to much delight, it was very delicious in the morning. Think thick quiche, but with cheddar and sausage, and bread baked in! Very easy to make vegetarian.
So now I give the world..
Chicago Eggs

Mix-but don't beat!
9 eggs
3 c. milk
1 tsp. salt
1/2 tsp. dry Mustard
1 1/2c. cheddar cheese-shredded

1# sausage-brown it!

Dump eggy mixture in brownie pan, toss in 3 slices of bread-broken up. spread in sausage evenly.
Cover and let sit overnight in fridge.

Bake in 350 degree oven for about 1 hour.