Cremini, Bacon and Shallot Crustless Quiche

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This quiche was the most popular dish at the couples shower.   I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time.  I found the recipe on the Food Network site and it’s from the Food Network Kitchens.

Gruyere cheese is really expensive but is worth it in this recipe.  I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment!  I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.

Please forgive the really lousy picture.  As you can see, I was following around behind people to try and get pictures.

VIEW PRINTABLE RECIPE HERE!

Cremini, Bacon and Shallot Crustless Quiche

8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives

Preheat oven to 350º.

Cook the bacon over medium-high heat until crisp. Drain on paper towels.

Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.

Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.

Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.

Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.

Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.

Makes about 8 or 9 servings depending on the type of pan you use.

Happy Cooking!

Easy Frittata ~ Barefoot Contessa

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Ina calls this an Omelet for 2 but it’s really more of a frittata.  Either way it’s a fairly quick and definitely easy recipe.  I make frittatas for dinner more than I do for breakfast and we really liked this one.  I served it with Raspberry-Blackberry Muffins and watermelon.

I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great.  I used large eggs but extra-large would be great, too.

Easy Frittata
Barefoot Contessa

1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
5 eggs
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated

Preheat the oven to 350º.

Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan.

Makes 2 servings.

Happy Cooking!

Horseradish Potato Salad

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I know I’ve gone on and on before about my love for horseradish and when I found this recipe, I knew I would HAVE to make it.  As I suspected, it’s delish.  It’s not too horseradishy but you definitely know it’s in there. I used bacon bits so the bacon-hater wouldn’t have a fit (and I used very few). I think that this makes much more than 8 to 10 servings so it would be great for a potluck or a barbecue. I adapted the recipe from The Coastal Living Cookbook.

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Horseradish Potato Salad

2 1/2 lbs red potatoes
2 or 3 tbsps bacon bits ~ either crumble cooked bacon or use real bacon bits
4 hard-cooked eggs, chopped
3 green onions, sliced
3/4 cup mayonnaise
3/4 cup sour cream (I used light)
6 tbsps prepared horseradish
2 tbsps chopped fresh parsley
salt and pepper to taste

Cut raw potatoes into cubes and place in a large pan. Cover with cold water, cover, and bring to a full boil. Boil for 10 minutes or until cubes are cooked through. Don’t let it over boil or you will end up with mush. Drain well and place cubes in a large bowl.

Add bacon, eggs, and green onions to the potatoes and gently mix.

In another bowl, mix the rest of the ingredients and pour over the potato mix and combine gently until all potatoes are covered.

Cover and chill in the refrigerator until cold.

Makes 8-10 servings.

Happy Cooking!

my-signature17

Super Easy Frittata

2 Comments

This frittata would be perfect for Easter morning or any weekend breakfast.  DH and I had it for dinner the other night.  Very little chopping and a little pre-cooking of the bacon makes this simple.

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Super Easy Frittata

6 eggs
1 cup milk
2 tbsps butter, melted
12 tsp salt
1/4 tsp pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Beat eggs, milk, butter, salt and pepper together. Pour into a large, well greased, ovenproof skillet. Sprinkle the onions, bacon and cheese over the top ~ do not mix in.

Bake, uncovered, at 350º for 25 to 30 minutes. Start checking for doneness at 20 minutes. If a knife inserted in the middle comes out clean, it’s ready.

Cut into wedges and serve.

Makes 6 servings.

Happy Cooking!

my-signature6

Club Sandwiches

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My absolute favorite sandwich ~ and I don’t make them nearly often enough.

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Club Sandwiches

1/2 cup mayonnaise
12 slices of your favorite bread, toasted
8 leaf lettuce leaves
8 slices American cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon

Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice.

To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast so both sides have mayo on them. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks.

Makes 4 sandwiches

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Happy Cooking!

my-signature20

Hot Off the Grill Potatoes

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I LOVE potatoes and try new potato recipes all the time. This dish is so easy to throw together and then put on the grill while you are grilling your meat. It would be very easy to make if you are camping, too. The original recipe said to put all the ingredients in an aluminum foil packet but I have found it easier to just toss it all in a disposable foil pan and then just toss the pan when we’re done eating.

Hot Off the Grill Potatoes

6-8 potatoes, cubed
1/2 to 3/4 pound bacon, crisply cooked and crumbled
1 green pepper, chopped
1 bunch green onions, sliced
8 ounces shredded cheddar cheese
salt and pepper

Mix all ingredients together in a disposable foil pan. Cover with heavy duty aluminum foil and place on the grill over medium high heat. Grill until the potatoes are tender, about 20-25 minutes.

Happy Cooking!

Grilled Jalapeno Poppers

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I am adding a photo of Neely’s Creole Potato Salad to that post ~ I made it yesterday and it is DELICIOUS!

These aren’t true poppers but close enough that you get the idea. I use a perforated baking sheet on my grill (specifically for grilling) that I bought at BJ’s. It’s worth it’s weight in gold if you like to make complete meals on the grill like we do. Anyway, the recipe is easy to make ~ the hardest part for me is getting rid of the ribs and seeds and NOT touching my face while I am doing it. Yes, I did it this time, too. I left off the bacon bits off most of them because DH doesn’t care for bacon on anything (sacrilege, I know) but I put it on a couple for myself. I found that it was easier to sprinkle the bacon bits on after the cheese started melting as it “stuck” better. They would be a great starter for a barbecue. THe recipe came from Simple and Delicious.

Grilled Jalapeno Poppers

8 ounces Monterey Jack cheese, cut into 2×1/2 inch strips
15 jalapeno peppers, halved, seeds and ribs removed
1/4 cup dry bread crumbs
1/4 cup real bacon bits

Place a cheese strip in each pepper half. Sprinkle with the bread crumbs and bacon. Grill, covered, over medium-hot heat or until peppers are tender and cheese is melted. Serve warm

30 appetizers

Happy Cooking!