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Spring Veggie Quiche

I cheat, I sometimes use ready made refrigerated Pie Crust.

 

2 Pie Crusts, One per Each Pie Pan

8 Ounces Spinach, Medium Fine Chopped

1 Large Bunch Green Onion, Medium Fine Chopped

1 Cup Carrot, Shredded

8 Ounces Parmesan Cheese, Shredded

8 Ounces Ramona Cheese, Shredded

8 Eggs

2 Cups 1/2 & 1/2 Cream

1 – 2 Tsp Garlic, Fine Chopped

1/4 Tsp Nutmeg

Salt & Pepper to Taste

1 0r 2 Thai Birdseye Pepper, Dry, Crushed Fine

 

Put your pie crust, whether homemade or ready made into two pie pans.

Bake at a 425 degree Oven

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Spinach, Capers & Mushroom with Poached Egg

This is an easy, yummy, ‘night time’ snack after the bars, or a nice light lunch.

1 Medium Onion, sliced thin

1/2 Large Sweet Red Bell Pepper, course chop

1 Clove Garlic, crushed

4 ounces White Mushroom, course chop

4 ounces Baby Spinach, course chop

2 Teaspoon Capers in Salt

2 to 3 Teaspoon Fresh Marjoram, course chop

Salt & Pepper to taste, I don’t add Salt, the Salt in the Capers is enough for me.

2 or 3 Glugs Olive Oil

2 Large Eggs

1 to 2 Tablespoons Bleu Cheese Crumbles

Start by sauteing the Onion, Red Pepper,

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