The incredible edible egg!

The incredible edible egg! It isn’t any wonder that this slogan fits the food. For a long time eggs got a bad rap as a cause of high cholesterol. The more the egg is researched the more we find out how amazing it is. It’s one of few foods that has all of the enzymes to break it down and utilized it most completely in the body! It’s a complete protein and actually helps to disarm free radicals that try to invade your system. So let’s get crackin and whip up a delicious, nutritious meal!

Here are some simple recipes to get you started. These can be made ahead and reheated.


Chiche

1 cup chopped onion
1½ Tbsp. butter
salt and pepper
2 cups grated Swiss cheese
½ cup grated Parmesan cheese
1½ tsp. unbleached flour
1 cup half-&-half
2 eggs
1 large tomato, chopped

Preheat oven to 400°. In a small skillet, sauté onion in butter. Add salt and pepper. In a medium bowl, combine Swiss cheese, Parmesan cheese, and flour. In a small bowl, beat eggs lightly and add the half-&-half. Spread onion in bottom of 9-inch pie plate. Cover with cheese mixture. Pour egg mixture over cheese. Place tomatoes on top. Bake at 400° for 15 minutes, then at 325° for 30 minutes.



Ham and Cheese Quiche

1(9-inch) pie shell
1 cup Virginia baked ham, diced
1 cup grated Mozzarella or Jack cheese
1 Tbsp. chopped fresh basil or 1 tsp.
dried basil leaves
1 Tbsp. mustard
3 eggs
¾ cup half-&-half
dash black pepper
1 Tbsp. Parmesan cheese
sliced tomatoes, for garnish
basil leaves or parsley, for garnish

Pre-bake pie shell for 5 minutes at 400°. Mix ham, cheese and basil leaves. Spread mustard on bottom of pre-baked pie shell. Sprinkle with ham-cheese mixture. Beat eggs, cream and black pepper. Pour mixture over ham and cheese in pastry shell. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° on middle level of oven for 30 to 35 minutes until filling is set and lightly browned. Garnish with fresh basil leaves or parsley and sliced tomatoes. Serve immediately. Serves 6.


Breakfast Pizza

1 lb. cubed ham
1 (8 oz.) tube crescent rolls
1 cup hash browns
4 cups mushrooms and onions, sautéed
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
5 eggs
¼ cup milk
½ Tbsp. Parmesan cheese

Preheat oven to 350°. In a small skillet, lightly brown ham. Separate rolls and place on pizza pan with points to center. Press over bottom and up sides. Spoon ham over top. Sprinkle with hash browns, onions and mushrooms; top with Ched­dar and Mozzarella cheeses. Beat eggs and milk together. Pour over all and top with Parmesan cheese. Bake for approximately one hour.



Broccoli Quiche

4 slices bacon
4 eggs
1 cup half-&-half
1 cup grated Swiss cheese
2 cups broccoli flowerets
¼ tsp. sea salt
⅛ tsp. garlic powder
⅛ tsp. lemon pepper


Preheat oven to 350°. Cook bacon until crisp, set aside. Beat eggs with half-&-half and Swiss cheese. Stir in broccoli, salt, garlic pow­der and lemon pepper. Crumble bacon. Stir half of crumbled bacon into egg mixture. Pour mixture into a 9-inch pie plate. Bake at 350° for 30 to 35 minutes or until a knife inserted halfway between center and edge comes out clean. Top with remaining bacon. Makes 4 servings.
Spinach Quiche

1 (10 oz.) package frozen chopped spinach
¾ cup half-&-half
3 oz. cream cheese
1 cup Colby-Jack cheese, grated
6 eggs
1 T. Kick’n Chicken
1 Tbsp. unbleached flour
1 Tbsp. butter, melted
1 (9-inch) unbaked pie shell

Preheat oven to 350°. In a large mixing bowl beat together spinach, half-&-half, cream cheese, Colby-Jack cheese, eggs, Kick’n chicken flour, and butter. Let set for 5 min­utes. Pour into unbaked pie shell. Bake for 50 to 60 minutes. Place on wire rack and let cool for 5 minutes. Cut into wedges. Great brunch with fruit and muffin