In the last newsletter I wrote, “If you know of something to wrap the burritos in other than foil to heat them to go, I’d love to hear from you. I like to use as little foil as possible because of aluminum’s implication in Alzheimer’s.” I received several replies suggesting I use parchment paper. Thank you! I thought maybe the rest of you would like to know, too.
Speaking of those wonderful eggs, I decided to put my basic quiche recipe in this newsletter. I would say it is probably our family’s favorite way to eat eggs. It is a never-fail recipe with its silky texture and savory flavor. This is also a great way to use leftovers. It is a great main dish for breakfast, lunch or dinner.
1/2 pound sausage, bacon, hamburger or meat of your choice, fried
1 cup shredded cheese (or more)
Your choice of veggies: sauteed onions, mushrooms, tomato slices, steamed broccoli, olives, wilted spinach or kale, eggplant, zucchini slices, sauteed garlic, etc.
4 eggs, beaten
2 cups light cream
1 Tbsp. mustard
3/4 tsp. salt
1/8 tsp. black pepper
Unbaked 9-inch pie crust
In the bottom of the pie crust, layer the meat, then the veggies of your choice and top with the shredded cheese. In a mixing bowl mix together the eggs, mustard, salt and pepper. Add the cream and mix. (A stick blender works beautifully.) Pour into the pie crust over all. Bake 15 minutes at 425 degrees. Then reduce oven temperature to 300 degrees and bake 30-35 minutes more until knife comes out clean when inserted in center. Let stand 10 minutes before cutting. Serves 6. Enjoy!
Maybe you have a favorite egg recipe you’d like to share. I’d love to hear from you!