High Protein Breakfast Bake

 Cannot seem to snatch picture of this dish, so will have to take a shot next time... I did double this recipe, this is how trusting I am of recipes from shredhappens! I used my large non-stick lasagna pan and it worked perfectly without sticking. Cook time was about 10 minutes less than what recipe called for and I tweaked a bit for personal preference. Makes for a great made ahead breakfast or lunch.

Ingredients:

• 16 large eggs
• 2 cups cooked chicken, diced
• 2 cups 4% cottage cheese or 2% if cutting calories
• 2 cups chopped fresh spinach (recipe called for 1/2 the veggies being broccoli)
• 4 scallions, thinly sliced
• 2 tablespoons paprika (called for smoked)
• 1 tablespoon thyme
• 1 tablespoon oregano
• salt and pepper to taste
• 1/4 cup parmesan cheese or more if desired

Directions

Preheat oven to 375-degrees and lightly grease the baking dish with butter.

Beat eggs and add the chicken.

Add the scallions and spinach.

Spoon in the cottage cheese and season with the paprika, thyme, oregano, salt and pepper.

Sprinkle the parmesan into. the egg mixture, leaving some for the top.

Bake 30-40 minutes or until set and golden brown on top.

Cool 30 minutes before slicing.

Spinach & Feta Tart

 Photo coming. This is from mumsfoodies on Insta. Truly yummy, easy recipe for lunch please.

Ingredients:

• 3/4 cup frozen chopped spinach
• 1 onion, chopped
• 3 eggs, beaten
• 4 scallions (green & white parts), chopped
• 2 teaspoons dill weed, parsley or herb of choice
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/3 cup grated Parmesan
• 1 cup Mozzarella cheese, shredded
• 1 1/2 cup Feta cheese, crumbled
• 1/2 cup almond flour

Directions:

Preheat oven to 410-degrees.

Heat the onion and frozen spinach in a small skillet until softened and cooked. Set aside to cool.

Combine the rest of the ingredients and then add the cooled onion and spinach.

Line a 9x13 inch sheet pan with parchement and spread mixture to fit the parchment paper. I used an icing spreader. Trick is to get fairly thin.

Bake for 20-25 minutes.

Printed

Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

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Marsala Omelet

 

This is from The Splendid Table So flavorful, great for lunch!

Ingredients:

• 2 tablespoons butter, 1/2 melted
• 4 large eggs
• 1 small onion, finely chopped
• 2 green chiles, chopped
• 1 tablespoon ginger root, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 1/2 tablespoon milk

Directions:

Place 1 tablespoon melted butter in bowl along with the remaining ingredients and whisk until combined.

Heat remaining butter in a small skillet over medium heat. Add the omelette mixture and cook until set. Turn over and cook further until done.

Printed

Instagram Lunch Quiche

 

This recipe is off of Instagram, which I still am figuring out! From calwillcookit. It is a potato crust base and is delicious. Only component I changed was addition of jalapeno and fresh basil, as I have planters of both on the patio. 

Ingredients for Potato Crust:

• 4-5 Yukon Gold potatoes, washed, patted dry
• EVO
• salt and pepper

Directions for Potato Crust:

Brush whole potatoes evenly with olive oil. Bake at 400-degree convection for 40 minutes.

Grease a 10-inch pie pan generously with canola oil.

Smash each potato in the pie pan with flat side of a one cup plastic measuring cup.

Form the smashed potatoes evenly on bottom and sides of prepared pan. I used disposable gloves.

Sprinkle generously with olive oil and salt and pepper.

Bake at 400-degrees for 30 minutes.

Ingredients for Fillling:

• 2 cups frozen spinach, cooked in microwave for 2 minutes, drain well
• 1 cup cherry tomatoes, cup in half
• 1/2 cup red onion, chopped
• 3 small jalapenos, seeds removed and chopped
• 1/4 cup chopped fresh basil
• 1 cup mozzarella cheese
• salt and pepper
• 3 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder

Directions for Filling:

Prepare all the vegetables and set aside.

Melt butter and softened cream cheese. Add to the beaten eggs. 1/2 teaspoon salt and pepper.

Once the potato crust is removed from the oven, add the beaten egg mixture.

Sprinkle prepared vegetables evenly over the top.

Add the mozzarella cheese and sprinkle on top.

Bake for another 30 minutes.

To serve: sprinkle with fresh Parmesan cheese.

Mini Crustless Quiches

 Courtesy of Jaymee Sire. These little gems maybe made ahead, refrigerated for up to 3 days of frozen. I switched out the chard for fresh baby spinach, 3 scallions for the medium yellow onion and omitted the 6 ounces of mushrooms. As you can tell, totally customizable. These made 24 mini quiches using a mini muffin tin plus some leftover; which I cooked up in a skillet for lunch. 

Ingredients:

• Nonstick cooking spray ( I just used a silicon brush & canola oil)
• 1 tablespoon olive oil
• 3-4 scallions, both white & green parts, thinly slice
• 2 large cloves garlic, minced
• 1 bunch fresh baby spinach, stems removed, chopped
• 6 ounces mushroom, cut into bite size pieces ( did not use this round)
• 12 eggs
• 1/4 cup Parmesan cheese, grated, plus extra to sprinkle on tops
• 2-3 dashes hot sauce
• salt, pepper & I used some Chili Rub spice mix

Directions:

Preheat the oven to 375-degrees. Spray or use brush to grease muffin tin cavities with vegetable oil. 

Place a large skillet over medium-high heat and once heated add the olive oil. Add the scallion and cook until softened, about 4 minutes. Add the garlic and cook 1 minutes. At this point I added 1/2 teaspoon chili rub. Add the spinach and mushrooms (if using) and cook until spinach wilts and mushrooms release their moisture. About 5 minutes. Season with salt and pepper.

In a bowl with a spout, whisk the eggs with the 1/4 cup Parmesan and add few dashes of hot sauce. Season with salt and pepper. 

Evenly divide the spinach mixture between muffin cups. Pour the egg mixture over the top, filling the muffin cavities. Sprinkle more Parm on tops.

Bake about 18 minutes or until cake tester comes out clean.

Potato, Zucchini Frittata with Cherry Tomatoes

 

This is courtesy of Rachael Ray. It is made in a 10-inch oven-proof skillet. 10-inch = 10 eggs. The cherry tomatoes really make this dish. I bought an Italian spice blend fro Spice House on line and so flavorful did not need to add the fresh basil as a garnish. 

Ingredients for Cherry Tomato Topping:

• 2 tablespoons EVOO
• 12 ounce bag cherry tomatoes, stemmed and halved
• 2 cloves garlic, finely minced
• 1 teaspoon Italian blend spices
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds

Ingredients for Fritatta:

• 1 small firm zucchini, shredded
• salt and pepper
• 1 potatoe , russet or yukon gold, shredded
• 10 large eggs
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 2 cups shredded mozzarella or bufala mozzarella, dried with towel and thinly sliced
• Italian spices for garnish

Directions for Cherry Tomato Topping:

Preheat oven to 400-degrees.

Heat the skillet you will be using over medium-hight heat and add EVOO. Add tomatoes and toss 4 minutes.

Add garlic, Italian seasonings, red pepper flakes and fennel, then stir and toss 1 minutes.

Remove from the skillet.

Directions for Frittata:

Place shredded zucchini on a towel, sprinkle with a little salt. Allow to stand then squeeze out any liquid.

Whisk eggs until frothy, season with salt and pepper, then add the Parmigiano and stir to combine.

Heat EVOO and butter in skillet on medium-high and add the shredded potato. Season with salt and pepper and brown for 3 minutes.

Add the zucchini and brown a few minutes more.

Cover with the egg mixture.

Place in oven for 15 minutes. 

Add mozzarella and then tomato topping and roast an additional12 minutes, until lightly brown and firm.

Allow to stand 10 minutes before serving. Sprinkle with Italian spices.

Delizioso!!!

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Leek and Spinach Frittata

 

Frittata makes an easy lunch. This was from Katie Lee Biegel of The Kitchen on Food Network. It is yummy. I did not use the 1/2 cup basil leaves, but substituted Italian parsley. The 1 cup fresh aspargus tips (blanched) would have been great as well; but I substituted green chilies I had in the freezer. As you can tell the recipe maybe tailored for you!

Ingredients:

• 2 tablespoons unsalted butter
• 2 leeks, whites only, thinly sliced
• 8 eggs, beaten
• 3 cups cooked spinach (2 cups if adding the asparagus tips)
• 1 cup blanched asparagus tips
• 4 ounces goat cheese, crumbled
• 1/2 cup basil or Italian parsley, chopped
• 1/2 cup Parmesan cheese
• salt and pepper 
• oil for greasing pan
• 1/4 cup dried breadcrumbs

Directions:

Preheat the oven to 350-degrees.

Melt the butter in a medium skillet over medium heat. Add the leeks and saute 10 minutes, stirring occasionally. Remove from heat and cool completely.

In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.

Spray a 9-inch cake pan or springform pan with cooking oil. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.

Bake until solid and a toothpick comes out clean, 30 to 35 minutes.

Cool for 5 minutes.

Invert the frittata onto a plate and then flip right-side up onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.

Serve warm or at room temperature.

Christine's Quiche

The Boulder Farmer's Market is at it's peak and I am a sucker for patty pan squash. We are leaving for the British Isles soon and thought I would concoct a dish to freeze with the patty pan purchase, the leftover goat cheese and cream cheese (that I bought too much of for a cheesecake). I decided to add Boulder Sausage's hot Italian Sausage; to add to kick and substance. Will be great heated up and served with a soup and salad.

Ingredients:

• 12 eggs, beaten till creamy
• 4 small patty pan squash
• 12 ounces fresh baby spinach, chopped
• 1 pound Hot Italian sausage
• 2 ounces cream cheese
• 2 ounces cherve of choice, crumbled
• 2 ounces feta cheese, crumbled

Directions

Slice the patty pan lengthwise into thick slices. Brush both sides with a light coating of olive oil and place on a shallow baking sheet.
Roast at 400-degree oven for about 10 minutes. Turn the slice over and roast an additional 5 minutes.

Once cooled cut into small cubes.

In a skillet brown the Italian sausage. Using a paper towel, dab up excess fat from the cooked sausage. Add the cream cheese and incorporate until smooth. Add the spinach, patty pan, cherve and feta cheeses. Stir until mixture is combined.

Grease a 13x9-inch glass baking pan and add the Italian sausage mixture and smooth out evenly.

Add the beaten eggs.

Bake at 350-degree oven for about 30-40 minutes.

Sausage and Butternut Squash Frittata

Found this recipe on cookeatpaleo.com We are having a family brunch this Sunday for Rob's birthday and one of my daughter-in-laws, Valerie, does not do dairy very well. Hope everyone likes the frittata as much I do! The frittata can be tailored to your tastes.

Ingredients:

• 2 tablespoon bacon fat
• 6 ounces Italian sausage, cooked and chopped
• 1/4 cup onion, diced
• 1/2 of a butternut squash, cubed and roasted
• 6 large eggs
• salt and pepper to taste

Directions:

Preheat oven to 350-degrees.

Beat eggs and add salt and pepper in a small bowl.

Add the bacon fat to a large skillet and saute onions until soft. Add the cooked sausage and butternut squash.

Grease a 10-inch glass pie pan and add the sausage mixture to the pan and then the beaten egg on top.

Bake for about 20-30 minutes until eggs are set and top is golden.

You may also cook on top of the stove in an oven-proof skillet and finish under the broiler for 3-5 minutes.

Spinach and Cheese Egg Bake

This is so easy and so good! I changed up the original recipe from kalynskitchen.com to suit what I had in the refrigerator. The recipe called for 1/3 cup thinly sliced scallions, which I did not have on hand. So I substituted two slices of cooked bacon, crumbled on top. She also used mozzarella cheese and I used cheddar goat cheese. I love recipes that you can tailor to your own or not... This is good both warm or cold and I am sure would have Freezer Queen stamp of approval. If you do freeze; I would unthaw completely in the refrigerator and to heat up; do so in the oven, not the microwave.

Ingredients:

• 5 ounces fresh spinach, cut-up
• 1 teaspoon olive oil
• 1- 1 1/2 cups cheese of choice, shredded
• 2 slices nitrate-free bacon, cook till crisp and crumbled
• 4 eggs, beaten
• salt and pepper to taste

Directions:

Preheat oven to 375-degrees. Grease a small baking pan. Mine was 10x7-inch.

Heat the oil in large skillet over medium-high heat and add the spinach all at once and stir until just wilted, about 1 minute.

Transfer the spinach to the baking pan, spreading evenly over the bottom. Layer cheese and bacon on top.

Pour the eggs over the spinach/cheese combination and salt and pepper to taste.

Bake for 20-30 minutes or until mixture is completely set and starting to lightly brown. 

Allow to cool 5 minutes before cutting.

If you do reheat; do so in the oven, rather than the microwave.

Crustless Spinach Quiche

I bought two bunches of fresh spinach and needed to use before it saw better days. I was thumbing through my old printed recipe books and ran across this recipe; which I believe I never made... I have been madly making Green Chili Sauce (blog: 4/15/13) from last years frozen roasted green chilies and had some unthawed in the refrigerator. The original recipe called for 10 ounces of frozen spinach. I just wilted the chopped two bunches of spinach in a little olive oil in substitute. I also used one large shallot in place of the onion.  Below is the original recipe. I have been eating this for lunch; high in protein and packed with vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup roasted green chilies, chopped or 1 jalapeno, chopped
• 2 medium zucchini, grated
• 3/4 cup onion, chopped
• 4 large garlic cloves, chopped
• 10 ounces frozen spinach, thawed and squeezed dry or fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped
• 7 large eggs, beaten
• 2 cup whole milk ricotta cheese
• 1 cup feta cheese, crumbles or 1 small block feta, chopped
• salt and pepper to taste

Directions:

Spray or grease a 10-inch springform pan with canola oil. I had to dust my pan off as have not used it in a LONG time! Preheat oven to 350-degree.

As I mentioned I wilted the chopped spinach in a little olive oil and removed from skillet to cool.

Add the 2 tablespoons olive oil to the skillet over medium heat. Add the onion, garlic and zucchini. Saute to crisp tender. Remove and cool.

Add the roasted green chilies to the cooling zucchini mixture.

Combine the beaten eggs to the ricotta and feta cheeses. Salt and pepper to taste.

Add the cooled remaining ingredients to the egg mixture and combine well.

Pour into prepared pan, placing the pan on a baking sheet.

Bake 45-50 minutes until slightly brown on the edges and middle is set.

Allow to cool for 10 minutes before removing from springform ring. I ran a spatula around the edges before releasing.

Simple Vegetable Frittata

Found this on Pinterest: livingwellspendingless.com The base of this frittata is excellent, butter and half and half. Ha! You can chose whatever vegetables and herbs you have on hand. The frittata is cooked entirely on the cooktop. Mushrooms, shallot. chopped, fresh parsley, and extra sharp cheddar was my ingredients of choice. Reheat in the oven at 350-degrees; as I think the microwave makes egg dishes soggy. With just the two of us, the toaster oven is perfect. Great to wake up on a Saturday morning and breakfast is in10 minutes

Ingredients:

• 2-3 cups chopped. fresh vegetable of choice
• 1/4 cup or more chopped, fresh herbs of choice
• 2 tablespoons unsalted butter
• 8 eggs, beaten
• 3/4 - 1 cup half and half (may use milk)
• 1 1/2 cup shredded cheese of choice
• salt and pepper to taste

Directions:

Combine the beaten eggs, half and half, shredded cheese, fresh, chopped herbs and salt and pepper.

Melt butter in a non-stick pan over medium heat. Add chopped vegetables of choice and saute till soft and all the butter is absorbed. Distribute the cooked vegetables evenly in the pan.

Slowly add the egg mixture on top of the vegetables. Cook covered over medium heat until eggs are set and puffy. About 20 minutes.

Indian Spiced Quiche

I am continuing my theme of trying new recipes. I am batting 2 for 2! This quiche is delicious... Recipe includes healing spice turmeric, and is high in protein and calcium. Could be eaten for breakfast, lunch or dinner. I did tweak a few ingredients. For the 1/2 cup of buttermilk; I heated 1/2 cup water and added 5 ounces of garlic and herb soft goat cheese (Whole Foods brand) stirring to mix and substituted shredded provolone cheese for mozzarella. Also for the 1 cup frozen spinach; I used fresh, chopped spinach. The original recipe is from Pinterest.

Ingredients:

• 6 eggs
• 1/2 cup buttermilk (see intro for substitution)
• 1 cup mozzarella (see intro for substitution)
• 1 small shallot or onion, chopped
• 1 large white potato, peeled and small diced
• 1 cup frozen spinach, unthaw with water squeezed out (see intro for substitution)
• 1 1/2 teaspoon curry powder (Madras Curry Powder (blog: 4/23/13)
• 1 1/2 teaspoon coriander powder 
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon garam masala (Garam Masala (blog: 4/23/13)
• 1 teaspoon turmeric
• 1/2 teaspoon coarse salt
• margarine or butter
• flour or almond flour

Directions:

Heavily grease a glass pie pan with margarine or butter and coat with flour or (GF )almond flour.

Fill a saucepan with the diced potatoes and cover with cold water. Bring to a boil and cook until fork tender; about 15 minutes. Drain and set aside.

In a skillet over medium heat add one tablespoon oil. Add the spices, onion, and spinach. Cook until onions are soft, 5 minutes. Toss in the cooked potatoes, coating with the spices.

In a large bowl, beat eggs and buttermilk. Mix in the cheese. Add the potato mixture and stir to combine. Pour egg mixture into prepared pie plate.

Bake in a preheated 375-degree oven for about 35 minutes; until eggs are set.

Frittata

Those who have eliminated eggs out of their diet; sure are missing out. Rob and I eat A LOT of eggs. This recipe has Freezer Queen stamp of approval. Nothing better than have breakfast already made and delicious. Just unthaw and reheat (lightly grease glass pan) in a 350-degree oven till pipping hot. Frees up your weekend mornings to do an early hike!

Ingredients:

• 12 large eggs, whipped till fluffy with a Wonder Whisk ( love it!)
• 1/2 cup chopped red onion
• 2 small zucchini, grated
• 4 ounce chopped green chili
• 8 ounces shredded Pepper Jack cheese
• 5 slices cooked bacon (400-degree oven for 15 minutes), cut into pieces
• 1/2 cup half and half
• salt and pepper to taste

Directions:

I use a Nordic nonstick lasagna pan ( purchased at McGuckins Hardware in Boulder) (cooks evenly and NEVER sticks!) rubbed with a thin layer of margarine. 

Combine all ingredients in a large bowl and pour into a prepared pan. 

Bake at 350 degree oven for 30-40 minutes until toothpick comes clean in the middle.

Cool on rack.

Variation:  12 eggs, 2 small chopped red sweet pepper, 1/2 cup chopped red onion, and 2 Hot Italian sausage links (Boulder Sausage is the BEST) with skin removed and cooked, 8 ounces Pepper Jack Cheese, 1/2 cup half and half, and salt and pepper to taste.

Mexican Quiche Appetizer

This recipe originated in Denver Junior League-Colorado Cache Cookbook; published in 1978. Great for Sunday Brunch. This serves 6-8 folks and freezes successfully. That is if any is left!
Ingredients:

• 1/2 cup butter (melted)
• 10 eggs
• 1/2 cup King Arthur cup for cup or all purpose flour
• 1 teaspoon baking powder
• dash salt
• 8 ounces chopped mild green chilies
• 2 cups cottage cheese 
• 4 cups grated Monterey Jack cheese (1 pound)

Directions:

Preheat oven to 350-degrees.

Grease a 9x13-inch pan well and set aside.

Combine the flour and baking powder. Beat with one of the 10 eggs until well combined and all lumps are smooth.

In a separate large bowl beat the remaining 9 eggs, add the cornstarch/egg mixture and beat again. Add the melted butter, add the chilies, cottage cheese and Jack cheese. Mix together until combined.

Pour into prepared baking pan and bake for 45-60 minutes. Test center with a knife blade; knife should come out clean when quiche is set.

Allow to cool slightly before cutting into desired squares.

Enjoy!

Printed

Deviled Eggs

I wanted to put deviled eggs on my blog, not so much for the recipe, cause that is pretty much an "add to taste" thing. But to give some tips on how to make the perfect hard boiled egg and to share a terrific method of filling the egg whites with the mashed, prepared yolks; use a small cookie scoop. This is one food my entire family likes; well grandkids, not just yet. Giving a wedding shower brunch in May and thought we would serve deviled eggs with a sprig of dill. Something a little different and a great "finger food".

You want to start out with eggs that are not fresh, in other words, look at the expiration date and use eggs that are close to that date. Place eggs in a large saucepan and cover with 2-inches of cold water. Bring the water to a boil and boil for 1 minute. Cover the pan and remove from the heat. Allow to stand for 18 minutes. Remove the eggs with a slotted spoon and place in ice cold water for at least 15 minutes. Refrigerate until you are ready to peel them.

Cut the eggs lengthwise and remove the yolk from the whites.
My mother-in-law taught me to mash the yolks with a fork on a plate, no need to get the mixer out. Add  mayonnaise, Dijon mustard, a splash of vinegar, salt and pepper to taste. This is where "add to taste comes in". Start with a spoonful of mayo and 1 teaspoon Dijon and go from there. You will know when you have reached that creamy consistency.

Refrigerate until ready to serve. May sprinkle sweet paprika on top.

Basic Quiche

This recipe was found in the local Boulder paper. I have made this for Easter and Christmas, wedding and baby shower brunches. I like it because it is gluten-free, has few ingredients and always turns out delicious. I took the photo right out of the oven; so you can see the fluffy souffle-like appearance. But like a souffle, the quiche does fall. I have reheated and froze the cooked quiche with great results. Simply thaw and reheat at 350-degrees till hot. I like to reheat in the oven rather that the microwave.

Ingredients:

• 6 large eggs, beaten
• 1 cup heavy cream (I prefer Organic Valley)
• 1 cup grated cheese ( such as Swiss, Gruyere or Cheddar; I like Gruyere)
• 1/2 cup crisp bacon or ham (Applegate bacon is great); optional

Directions:

In a medium bowl beat eggs till fluffy and then add the cream and beat once again. Fold in cheese and bacon and pour into a buttered pan. A 10-inch glass pyrex pie dish works great.

Bake at 350-degree oven for 40 minutes until middle is set and top is golden brown.