I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Veggie Quiche

1 pie crust OR 8 saltine crackers
1 to 2 cups vegetables, fresh or frozen, microwaved to soften, and well-drained., such as broccoli, spinach, onion, chard, carrots, beans, and/or peas
3/4 cup shredded cheese, divided, such as mozzarella, havarti, swiss, or cheddar
4 eggs or equivalent Egg Beaters (or half of each)
1 1/2 cups fat free Half 'n Half, milk, or fat free evaporated milk
2 Tbsp. Fresh herbs, if desired
1/2 tsp. Salt
1/4 tsp. Nutmeg
Pinch of pepper

If using pie crust, fit into pie pan and crimp edges. Fill with pie weights or beans and bake for 8 minutes. Let cool. For no-crust quiche, spray pie plate with non-stick cooking spray. Roughly crush saltines and spread in bottom of pie plate. Spread vegetables over crust or crackers, and then spread 1/2 cup of the cheese. Mix eggs, milk and seasonings. Pour over vegetables and cheese. Sprinkle remaining cheese on top. Bake at 400 degrees for 30 minutes.
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