With Easter less than a week away, we’ve all got eggs on our mind. So we hope you enjoy this collection of recipes inspired by the “incredible, edible egg”.
You’d think that the star of this first recipe would be cheese, but the real hero in this dish is the eggs! They make it so wonderfully fluffy. My mom often takes this dish to parties, and everyone always asks her for the recipe.
The second recipe is from Motherlode reader and friend Lynette Duncan, who said it’s her favorite quiche recipe. She got it from her friend Allyson Patrick. Looks great, ladies! We can’t wait to try it.
Website fan and friend Christy Walker also shared a quiche recipe courtesy of her mom, Joyce, that looks delicious. She said her daughter, Addie, loves it. Christy adapted the recipe to include turkey breakfast sausage.
*Note: All eggs are not created equal! We love the Great Day Omega 3 eggs or the Great Day Natural eggs because these eggs are from hens fed an all-natural diet. The yolks on these eggs are a healthy, rich golden yellow color. Love ’em!
- Butter (enough to grease pie plate)
- 1 can green chilis
- 1 8-ounce block of Monterey Jack cheese
- 1 8-ounce block of Monterey Jack cheese with jalapenos
- 3 eggs
- Use butter to grease a pie plate. Dump 1 can of green chilis into the pie plate and spread them around.
- Grate 1 block of Monterey Jack cheese and 1 block of Monterey Jack cheese with jalapenos.
- Beat 3 eggs with a fork. Pour eggs into pie plate with the grated cheese. Stir well.
- Bake at 350 degrees for 30 minutes. Serve and enjoy!
- 1 pie crust
- 2 T butter
- 1 T olive oil
- ½ C sliced fresh mushrooms
- ¼ C chopped onion
- 1 clove garlic, minced
- 1 C chicken cubed
- 2 t dried Italian seasoning
- ½ C white wine
- ⅓ C shredded fresh Parmesan Cheese
- ⅓ C Gruyere cheese (or Mozzarella)
- 1 C whipping cream
- 1 T Dijon mustard
- 3 eggs
- Heat oven to 400°. Place the crust in a 10” pie plate. Pinch the edges all the way around. DO NOT PRICK THE CRUST. Bake in the oven for 9-11 minutes or until crust appears dry and is very light golden brown.
- Meanwhile, in a medium skillet, melt butter and olive oil over medium high heat. Add garlic and onion. Cook until tender. Add chicken. Cook for 3 minutes and add the mushrooms. Stir in Italian seasoning and wine. Cook over medium heat until liquid evaporates, stirring occasionally.
- Spread chicken mixture over bottom of partially baked shell. Sprinkle with part of the Parmesan and Gruyere cheese. In medium bowl, combine cream, mustard, and eggs; beat well. Pour over cheese; sprinkle with remaining Parmesan and Gruyere cheese.
- Bake at 400° for 23 to 28 minutes or until quiche is golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving.
Makes 6 servings.
Sausage Spinach Quiche
- 10 oz pkg frozen chopped spinach, cooked and drained according to package directions
- 1/2-3/4 lb pork (or turkey) sausage, browned and drained
- 3 eggs, beaten
- 1 c cottage cheese
- 12 oz shredded mozzarella cheese
- unbaked piecrust
Combine all ingredients and pour into piecrust. Bake for 45-50 minutes at 350 degrees.