Wed, May-07-03, 13:54
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Plan: Atkins
Stats: 468/371/275
BF:
Progress: 50%
Location: Chicago, IL
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My quiche recipe
Breakfast Quiche (good any time of day)
I also make a "make-ahead" quiche that I really like. I like this recipe because it has some bulk behind it. It sticks to my ribs and gets me through the morning. It also cuts well, freezes well and is good re-heated in the microwave. I enjoy it for breakfast or at other meals with a salad. I now make 2 of these at a time and freeze it in squares. I get 8 squares per batch (large baking dish). The other nice thing about this recipe is that you can substitute in so many ways. For a year, I made it with chopped spinach. Now I enjoy it with chopped broccoli. Here’s the way I make it:
1 dozen extra large eggs
8 oz softened cream cheese
1.5lbs browned meat (I use mild Italian sausage)
1 or 2 packages (I use the frozen stuff in boxes) chopped spinach or broccoli, drained 1 bunch finely chopped green onion to taste (I use mostly the greens)
3 cups shredded cheese (your choice-I use cheddar/jack mix)
In large mixing bowl, mix softened cream cheese and eggs until well blended (I use a hand mixer, others use a blender) and lumps are nearly gone (I sort of like the lumps). Add chopped green onion and vegetables and mix thoroughly. Add shredded cheese and mix all together with spoon. Add the browned (and cooled) meat of your choice and mix all together with a spoon. Pour into sprayed baking dish (large one) and cook at 350 for 50 minutes. I like mine a little brown on top. Let stand for 10 minutes if you’re eating it right away. If freezing it, let cool completely and cut into pieces.
Again, the beauty of this is that one can make so many variations. I like the cream cheese addition to the egg mixture because it makes it a bit heartier. I think it would also be a good dish to take and serve at a potluck sort of thang. Give it a try!
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