I had said I wasn't going to put this recipe out just yet because it was ugly.. ie.. "rustic" but I just heated up a leftover slice for my lunch and I've completely changed my mind. It is delicious! And it's not all that ugly. I was just pouting because it wasn't perfect. The crust shrunk a little bit on one side making the egg over flow on that side and the top got a little more brown than I would have liked. I wasn't watching it in the oven or I could have prevented that. But that's my fault- not the recipe's fault!
So tell me what you think? Ugly or pretty??
Let's start with the crust. I sometimes use ready made crust but this really is worth a little extra effort.
I used my food processor with the dough blade and it mixed perfectly.
9 tablespoons butter, cut into small pieces and chilled, plus extra
1-1/2 cups all-purpose flour
3/4 teaspoon salt
5 to 7 tablespoons iced water
Cut butter into 1/2-inch cubes, place in a small bowl and chill in freezer or fridge. Place flour and salt in food processor and pulse a few times to combine.
Add butter to flour mixture and pulse several times, until it resembles a coarse, crumblike meal.
Add 4 tablespoons of iced water and pulse several times. Add 1 or 2 more tablespoons of water and pulse again, with slightly longer pulses. If necessary, add more iced water, a tablespoon at a time, and pulse until mixture forms large dough balls.
Form the dough as pictured above, work quickly and handle the dough as little as possible. Cover with plastic wrap and refrigerate at least 1 hour and up to 3 days.
Par-bake the crust. Preheat the oven to 375F. Grease a quiche or pie pan lightly with butter Roll the dough out on a lightly floured surface to about a 1/8-inch thickness. It needs to be larger than your pie plate. Gently transfer it to the pie pan and gently press it into the bottom and inner edges of the pan.
With straight-sided tart pans and quiche plates, lightly press the sides of the crust so the dough extends 1/8-inch or so above the edge of the plate, again because of inevitable shrinkage during baking.
Prick the bottom of the crust with a fork. Lightly press a sheet of aluminum foil inside the crust and fill it with pie weights or uncooked rice or dried beans. Bake for about 20 minutes, until edges are slightly colored.
6 slices of bacon, cooked (I used peppered bacon)
1/2 of onion
2 leeks, cleaned and sliced
8-10 eggs, beaten
1 1/2 cup of fat free half and half
1/2 pound of Swiss cheese, grated
1 tsp salt
1/4 tsp dry mustard
1 tsp. Herbs de Provence (I used 1 1/2 tsp)
I cut my bacon into pieces and cooked over low heat while I was preparing the crust and cutting up veggies.
Cook until crispy and drain on a paper towel.
Reserve some of the bacon drippings to saute the veggies.
For you folks who've never had a leek. Don't be scared. It looks like a gigantic onion and although it's in the onion family it has a very mild flavor.
The biggest thing to be aware of is they can trap sand between the layers when they are growing so you are going to want to wash them very well to ensure you don't get any grit.
The part you are going to use is not very big. Just some of the white and some of the light green.
I turn it on end and cut it in half and then turn it to cut it again. Sort of the same way you'd cut a cucumber when making small chunks. Then lay it on it's side and cut it into pieces. This is when I put mine in a strainer and rinsed it off.
Then using your reserved bacon drippings cook the chopped onion and leeks for about 5 minutes until it is tender.
Mix eggs, half and half, and spices
Add the onions and leeks to the bottom on the pan on top of the crust. Then add bacon and cheese and pour egg mixture over the top.
Bake at 375 degrees for an hour. Using your instant read thermometer make sure the temperature of the eggs is 145 to ensure it is cooked thoroughly.
Remove from oven and let sit for 15 minutes. And obviously watch you quiche! Don't make a rustic quiche like me! heehee. If the top is browning a little to fast you can lay a piece of aluminum foil gently over the top.
This is wonderful served with a garden salad on the side, some skillet potatoes, or fresh fruit. If you really want to sin serve this with some crusty buttery bread! Enjoy!
I found another recipe on Pinterest I had to try. This time it was for a breakfast pizza. Here's the link:
You guys know that I have a problem following directions though! I couldn't help but tweak it a little. And this may not sound good to you at all... but I felt like the pizza lacked a "sauce" so I decided to add gravy. I happened to have just about all of the ingredients and also had a packet of gravy mix (I used the Pioneer Brand Peppered white gravy mix).
I decided that trying to make a round pizza wasn't worth the effort so I grabbed this cake pan and sprayed it with Pam cooking spray the opened a can of crescent rolls and pressed the seams together and pressed it out until it reached the sides of the pan. Then I sprinkled one cup of frozen hash browns on the crust and baked the preheated oven @375 for 5 minutes. I added the hash browns for 2 reasons. I'd read comments about the crust shrinking and hoped this might help, and also I didn't think undercooked potatoes sounded very good.
My husband helped me out by browning some sausage and making the gravy for me. After the crust had baked for 5 minutes I took it out and added the gravy to the crust for my sauce, then sprinkled on sausage, and cheddar cheese. In a mixing bowl I mixed a carton of egg beaters with a splash of milk, and salt and pepper. Then poured the egg mixture over the pizza. Then I put the pan back in the oven for 25 more minutes.
This was so easy to make and I could've used even more shortcuts by using precooked sausage and buying using already shredded cheese.
This recipe is a keeper!
This weekend I've had a small crowd to feed and the easiest way to do breakfast is to make a casserole. We had one yesterday morning and today we needed a different type of casserole.
The Fiesta breakfast bake uses frozen hash browns as a base and has spicy veggies and an egg and cheese topping.
1 bag of frozen hash browns, shredded style
1 jalapeno, diced
1/2 bell pepper,diced
1/2 tomato, diced
2 green onions, diced
sausage or bacon, cooked and crumbled.
2 cups of cheese, shredded (pepper jack would be awesome!)
2 T. flour
Salt & Pepper
1/2 stick butter
Take the hash browns and place them in a bowl and cover with hot water. Once the hash browns are thawed, which should just take a minute or two you can drain the water. I actually used my salad spinner to get as much water off of the potatoes as I could.
Mix 1/2 cup of melted butter with the hashbrowns and toss to coat. Then add one egg, beaten to the mixture and toss to coat.
Using a casserole dish that has been sprayed with cooking spray add the potato mixture and press into the pan and up the sides of the pan. Salt and pepper the potatoes. Then place in the oven at 375 for 25 minutes.
While the potatoes are in the oven you can begin to prepare the rest of the ingredients.
1. Sprinkle sausage or bacon on the hash browns, then sprinkle on the veggies.
2. Sprinkle on your cheese
3. In a mixing bowl beat the remaining eggs and then add the 2 T. of flour and whisk into the
egg mixture. Pour over the top of the casserole.
4. Bake at 375 for 45 minutes or until the eggs are no longer wobbly. As usual,I inserted a thermometer to ensure that the eggs are fully cooked. I'd feel bad if I poisoned my guests.
Let sit for a few minutes before cutting. Serve with some cheese shreds as garnish, or green onions. You can add a spoon full of sour cream and/or salsa. And enjoy!
I decided that I would definitely prefer bacon with this recipe. I used sausage this time. I also went a little light on the salt and pepper. But that can always be added when served. Lori decided she needed more kick. She would have used more jalapeno, pepper jack cheese, AND hot sauce because that's how she rolls! She's a spice girl.
I love breakfast casseroles! They are so easy to make and guests always give such great feedback. I usually make the same two over and over.. but this is a new one to my family.
How easy is this?
Layer cooked sausage on the bottom of a casserole dish that's been sprayed with cooking spray. Drain the juice off of a can of Rotel. Sprinkle the tomatoes on top of the sausage. Add 2 cups of shredded cheese. You can add any other veggie you like.. mushrooms, etc. but I just used tomatoes. Salsa would be good if you don't have Rotel.
Beat 12 eggs, then add 2 cups of milk, and whisk together. Then add 1 1/4 cup of bisquick. Whisk together until most of the lumps are gone. Add seasoned salt and pepper to taste. (I used maybe 1/2 tsp. each) Then pour mixture in pan over the sausage and cheese. Top with chopped green onions and parsley for garnish.
Place in preheated oven at 350 for about 45 minutes until it is not wobbly. I usually insert a thermometer in the center to make sure it's cooked in the middle.
Let cool before cutting and serving! :)
I have grown to love cheesy grits. My mom used to make a cheese grits souffle from time to time when I was little, but it wasn't one of her regular dishes. Then many years later when I was older my sister made cheese grits souffle (See Great Grits recipe in old recipe section) and it was so good! It's just cheesy comfort food. I think maybe I lived in the deep south in a former life because I am crazy about it! It is soul food for sure.
I'm always looking for a crowd pleasing casserole to serve when we have company and this is perfect for company, holidays, or brunch. It sounds like it has a lot of steps but it really is easy to make. I made a huge casserole dish and there is hardly any left. Which reminds me... this is just as good and maybe even better left-over.
The full recipe will be printed at the bottom. Preheat your oven at 350 degrees. You want to prepare your grits according to package directions. Once the temperature is lowered you can take the time to get your garlic cloves and press them. Then add hot sauce to taste. The recipe calls for a dash. I used several dashes. Once the grits are cooked and are thickened you will add your butter, garlic, and hot sauce and stir well.
Remove 1/2 cup of the cooked grits and let them cool slightly. You're going to add these to your beaten eggs. This is called "tempering". If you were to put your eggs into the hot pan of grits it would begin to cook them right away and you don't want them to cook just yet.
1. Spray your cooking pan with non-stick spray and add your cooked sausage.2. Add your cheese to the grits 3. whisk the cheese in. I think whisking helps it blend faster. 4. Add your tempered eggs tot he mix, blend well then pour the grits mixture over the sausage.
Bake at 350 for 45 minutes to 1 hour. Grits should be set. Let cool slightly before serving.
1 cup of quick grits
4 cups of water
1/2 tsp salt
1 1/2 cups of shredded pepper jack cheese
1/2 cup of butter (1 stick) cut into pieces
2 cloves of garlic minceddash of hot sauce4 eggs, beaten1 pound of cooked sausage.
In a large saucepan bring water to a boil, add salt, and gently add grits stirring so that they don't clump. Return to a boil then reduce heat to a simmer and let cook for 10 minutes, stirring occasionally.Remove from heat. Whisk in butter, garlic, hot sauce. Then cheese and tempered eggs.Spray large casserole dish with cooking spray and add cooked sausage. Then pour prepared grits mixture over the sausage. Place in the oven at 350 degrees for 45 min. to 1 hour. Let cool slightly before serving.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
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