Quiche Lorraine

This was a staple of my childhood, I love a great quiche.  The pie crust makes it so much better than an egg casserole.  Yum.

 (with mushrooms)

(regular)

Quiche Lorraine

1 pint half & half
8 eggs
1 cup cheddar cheese
1 cup swiss cheese
1/4 cup onion - chopped
8 slice bacon - cooked & crumbled
1/2 small can mushrooms - chopped - optional
dash salt & pepper
2 pie crusts

Mold the pie crusts into the pans, prick the crusts with a fork, then pre-bake them at 400° for 10 minutes. Whisk eggs, half & half, cheese, onion, bacon, and salt & pepper in a large bowl. Pour into prebaked pie crusts. Bake at 375° for 35-40 minutes.

(1 pie)
1 cup half & half
4 eggs
1/2 cup cheddar cheese
1/2 cup swiss cheese
1 T onion - chopped
4 slice bacon - cooked & crumbled
dash salt & pepper
1 pie crust

Ham, Cheese, and Potato Bake

This is another new recipe from The Modern Dutch Oven Cookbook.  It was a nice breakfast dish, maybe slightly bland, make sure you add enough salt & pepper.  We served it with tortillas, but it suggested serving it on English muffins in the cookbook, and it is fine just plain too.

Ham, Cheese, and Potato Bake

4 cup hash browns - diced
8 oz ham - diced
1 cup cheddar - shredded
1 bell pepper - diced
1 onion - diced
6 eggs - beaten
1 can cream of mushroom soup
1/2 cup milk
dash salt & pepper

Combine hash browns, ham, cheese, pepper, and onion in a Dutch oven.  In a medium bowl mix eggs, soup, and milk.  Season with salt & pepper and pour into the Dutch oven.  Cover and bake at 325° for 1.5-2 hours.

Deviled Eggs

This is my parents' recipe for deviled eggs that I am bringing to Easter lunch tomorrow.

Deviled Eggs

8 eggs
2 T mayo
2 tsp vinegar
1/4 tsp mustard
1/2 tsp onion salt
dash pepper
1-2 T sugar
dash paprika

Place the eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover by about 1". Cover and bring the water to a boil over high heat as fast as possible. Then remove from heat. Let the eggs stand in the pan, still covered, for 15 minutes for large eggs, 18 minutes for jumbo, and 12 minutes for medium. Drain the eggs and run cold water over them until completely cooled. To peel eggs, rub on the counter to crack shell, peel under cold water starting from the large end.  Cut each egg in half lengthwise. Remove yolks and mash with a fork. Add mayo, vinegar, mustard, onion salt, pepper, and sugar.  Mix together until smooth. Refill eggs whites with yolk mixture and sprinkle with paprika.

Dad's World Famous Scrambled Eggs

Growing up, dad always called these his World Famous Scrambled Eggs.  I totally believed him.  They are delicious after all.  We have passed the name down, and Leila calls them Papa's famous world eggs.  She got it out of order a bit, but how cute is that?

World Famous Scrambled Eggs

9 eggs
1/4 cup milk
4-5 slices velveeta cheese
salt & pepper

Crack eggs into a skillet and scramble.  Add milk and salt and pepper and stir together.  Rip cheese into small pieces and add to pan.  Cook on high scraping the sides of the pan until done.  You can adjust the amounts based on how many people you are serving.