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Quiche

Crustless Quiche Recipes - Crustless Spinach Quiche

By Brandy Summers

A healthy crustless quiche featuring spinach and cheese.

1 tablespoon vegetable oil

1 onion, chopped

1 (10 oz.) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster or Swiss cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.

In a large skillet, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend.

Scoop into prepared pie pan.

Bake for 30 minutes until eggs have set. Let cool for 10 minutes before serving.

Crustless Cheese Quiche

This is a savory cheese quiche that features cheddar cheese, eggs and bacon.

3 eggs

1 1/2 cups milk

1/2 cup biscuit/baking mix

1/2 cup butter or margarine, melted

1/8 teaspoon pepper

6 bacon strips, cooked and crumbled

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Grease a 9-inch pie plate.

In a bowl, combine eggs, milk, biscuit mix, butter/margarine and pepper. Beat on low speed for 3 minutes or until blended.

Transfer to pie plate. Sprinkle with bacon and cheese. Lightly press bacon and cheese down into batter.

Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Crustless Bacon and Cheese Quiche

Enjoy this hearty breakfast quiche featuring eggs, bacon, mushrooms and two kinds of cheese.

1 cup green onions, slices

1 cup tomatoes, chopped

12 slices of bacon

1 cup mushrooms, sliced

12 eggs

1/3 cup sour cream

1 cup cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

Directions

Preheat oven to 325 degrees. Grease a 9x13-inch baking dish.

Reserve 2 tablespoons onions and tomatoes.

In a large skillet, cook bacon. Reserve 1 tablespoon drippings and saute mushrooms 2 minutes. Chop bacon and add to mushrooms along with tomatoes and onion.

Beat eggs and sour cream with whisk and pour into baking dish. Top with bacon mix and cheeses.

Bake for 30 minutes or until set. Sprinkle with reserved onion and tomatoes.

Let stand 5 minutes before serving.

Delicious Recipes for your busy lifestyle - make awesome meals!

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Article Source: http://EzineArticles.com/?expert=Brandy_Summers


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How to Make Danish-Style Almond Glazed Rolls

By [http://ezinearticles.com/?expert=Shelly_Hill]Shelly Hill

If you like to bake Danish-Style Almond Glazed Rolls but...you want to do it in a more modern short-cut way, I think you will enjoy this recipe.

Instead of spending an hour making your own dough, you cut down the time by using crescent rolls. When it comes to applying the glaze, let the rolls cool down but yet still very warm, before you drizzle the glaze onto the rolls. This recipe will make 8 servings.

Danish Almond Glazed Rolls Recipe

Dough:

2 (8 ounce) cans crescent dinner rolls
1 egg white
1 teaspoon tap water
1/4 cup sliced almonds

Cream Cheese Filling:

6 ounce cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioner's sugar
1/2 cup sliced almonds

Glaze Topping:

2/3 cup confectioner's sugar
1/4 teaspoon almond extract
4 teaspoons cold milk

Preheat oven to 350 degrees F. In a small bowl, cream together the cream cheese, almond extract and confectioner's sugar to make the cream cheese filling. Use an electric mixer and beat until filling is creamy and smooth. Hand stir in the chopped almonds and set aside.

Separate 1 can of crescent dinner rolls dough into 4 rectangles. Firmly press perforations to seal. Press or roll each to form a 7 x 4" rectangle. Spread each rectangle with about two tablespoons of the cream cheese filling to within 1/4" of the edges.

Starting at the longer side, roll up each rectangle, firmly pinching edges and ends to seal the dough. Gently stretch each roll to 10" in length. Coil each roll into a spiral with the seam on the inside, tucking the end underneath. Place on an ungreased baking sheet or a baking sheet lined with a silicone nonstick baking mat. Repeat with remaining can of dough and cream cheese filling.

In a medium bowl, combine the egg white and water, brush egg mixture over the rolls. Sprinkle the rolls with 1/4 cup of finely chopped almonds.

Bake in a 350 degree oven for 15-21 minutes or until they are golden brown.

In a small bowl, blend together all of the glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle glaze over the warm rolls.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her Shakin 'N Bakin recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Article Source: http://EzineArticles.com/?expert=Shelly_Hill http://EzineArticles.com/?How-to-Make-Danish-Style-Almond-Glazed-Rolls&id=2738403

Mississippi Caramel Mud Cake

By [http://ezinearticles.com/?expert=Cristie_Will]Cristie Will

MISSISSIPPI CARAMEL MUD CAKE

2-packages Caramels (about 100)
1⅓-cups Evaporated milk
2-sticks Butter, softened
2-tablespoons Cocoa
1-cup Coconut, shredded
16-ounces Marshmallow cream
2-cups Sugar
4-large Eggs
1-teaspoon Vanilla
1½-cups Chopped pecans

Instructions:

Preheat oven to 350°. Spray 9x13-inch baking pan with cooking spray with flour.

Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.

While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and mixture is creamy.

When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).

Ingredients and Instructions for Chocolate Frosting:

1-stick Butter
⅓-cup Cocoa
½-cup Evaporative milk
1-box Powdered sugar
1-teaspoon Vanilla

Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.

Serves 12

You can find many more of these wonderful recipes at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Check out her spices, Ring It, Bling It, and Zing It. If you like to read then you will want to read her novel "11.11.11" by TJ stokes.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: http://EzineArticles.com/?expert=Cristie_Will http://EzineArticles.com/?Mississippi-Caramel-Mud-Cake&id=306047