Over a week ago, we welcomed a few good friends to our home for brunch. One of the items on the menu was Crustless Quiche.
|Ham and Crisscross Potatoes.|
2 Tablespoons snipped fresh basil, oregano, rosemary, and/or thyme
4 eggs, slightly beaten
1 1/2 cups milk, half & half, or light cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup chopped cooked ham, roasted or grilled chicken, and/or steamed or stir-fried vegetables
1 1/2 cup shredded cheese - or - 4 oz. cubed Brie
1 Tablespoon flour
Lightly coat a 9-inch pie plate with cooking spray. Sprinkle 2 T. herbs on bottom of plate; set aside. Stir together eggs, milk, salt, and pepper. Stir in meat or vegetables. In a small bowl, toss togethre cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into prepared pie plate. Bake in a 325 F. degree oven for 40-45 minutes, or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Cut into wedges. Six servings.
I have had this recipe for a number of years. It was in a Better Homes and Gardens magazine more than 10 years ago, and I don't remember the issue.
1 package frozen sliced strawberries, thawed
1 can peach pie filling
1 15-oz. can chunk pineapple, drained
1 large banana, sliced
Combine strawberries, pie filling, and pineapple. Stir until blended. Refrigerate until ready to serve. Add sliced banana just before serving.
Baking Potatoes, halved, the number depends on the servings desired.
Melted butter, salt, pepper
Halve baking potatoes (that have been washed, of course). With a knife, mark the cut side of the potatoes in a diagonal fashion, just barely through the surface, until you have crisscrossed the potato surface. Brush with melted butter. Bake at 350 F. degree oven for 45 minutes. Salt and pepper as desired. Sprinkle with paprika, and bake for 15 more minutes.
On the subject of recipes, I was given the day off this month for cooking for the adult day care program at our church, something I have been doing on the first Tuesday of the month. The day care was closed on New Year's Day, and that was the first Tuesday. February is fast-approaching, though, and I will be cooking for Tuesday, February 5. More recipes are on the way in a few days.
The next post - Saying goodbye....
Thank you for reading. I appreciate your comments.