Mushroom & Cheddar Crusted Quiche

Quiche is one of those meals that is always comforting and filling, yet light and delicious at the same time and I NEVER think to make it.  I saw this recipe on the Relish! website (great menu-planning website, totally worth it) and thought it sounded so interesting with it's different type of "crust".  I usually think crusts are flaky or crisp, but with this one, the mushrooms released water, so it didn't crisp up, but it had such a wonderful flavor, it didn't bother me in the least!  I ate the leftovers the next day for lunch and enjoyed it just as much the second day.

Mushroom & Cheddar Crusted Quiche

Recipe courtesy of Relish!

Ingredients

• 6 tablespoons unsalted butter, divided
• 8 ounces whole button mushrooms, coarsely chopped
• 1/2 cup cheddar flavored goldfish crackers
• 4 green onions, chopped
• 1 cup Swiss cheese, shredded
• 1 cup shredded cheddar cheese
• 1 cup cottage cheese
• 6 large eggs
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

Directions

• Preheat oven to 350 degrees. 
• Melt half of the butter in a large skillet over medium heat. 
• Add the mushrooms, & saute 3-4 minutes. 
• Stir in crushed crackers. 
• Turn mixture into a greased baking dish & press firmly. 
• In the same skillet, melt remaining butter, add onions & saute until transparent. 
• Pour onions evenly over mushroom crust and sprinkle with Swiss & cheddar cheese.
•  In a food processor, blender or hand blender, pulse the cottage cheese, eggs & cayenne until smooth. 
• Pour mixture into crust & sprinkle with paprika. 
• Bake for 30-35 minutes or until knife inserted in the center comes out clean. 
• Let stand 5-10 minutes before serving. 

Mexican Quiche

I had some frozen pie shells taking up space in the freezer plus I was up early this morning, so I decided to put this together. I had to use up some ingredients I had, like mushrooms & leftover heavy cream, that were going to go bad soon and a can of chiles in the cabinet. The results of what I put together were delicious and satisfying on this cold Sunday morning!

Paul called it "breakfast pie" but it's really a quiche.

Mexican Quiche
Recipe courtesy of Me
Ingredients

• 7 eggs
• splash of heavy cream
• salt
• pepper
• dash of cumin
• 4 oz. can of green chiles
• 1.5 cups of shredded cheddar cheese
• 2 green onions, finely chopped
• mushrooms, chopped
• 1 frozen pie crust

Directions

• Preheat oven to 375 degrees.
• Beat together the eggs and cream, then add the seasonings, chiles, cheese, onions & mushrooms and whisk all together.
• Place pie crust on a small baking sheet, pour in the ingredients and bake for 40-45 minutes until set and golden.
• Enjoy!

What are the odds?

When I lived at home with my parents, I had seen my mother crack open some double-yolker eggs...personally, it has never happened to me. This morning, I go to make a simple breakfast of some poached eggs and rye toast. I crack an egg into a cup - look at that....a double yolk! Plop, it goes into the water.... Second crack - ANOTHER double yolk. What the heck? I need to play the lottery today. These aren't fresh from the farm, plucked from a chicken eggs...these are Meijer (our local they-have-everything grocery store) brand Jumbos. We've bought them a hundred times...today, I guess I am off to buy my lottery ticket!

My first egg - see the two bumps?

Second egg - also two bumps!!!

First egg - cooked just a TAD too long...

Second egg - cooked a lot too long... oh well!

Who's afraid of poached eggs?

Not I....anymore! I was reading this article on Smitten Kitchen about the fear of the poached egg...and I realized that never in my 29 (ok...30!) years on this planet, have I ever made a poached egg...or even attempted it! After thinking about this for a few minutes, I realized that yes, I regarded the act of egg poaching pretty darn intimidating, perhaps that is why I never made one, even with my undying love of Eggs Benedict. So, even though this isn't a recipe, it is documenting a monumental event in my cooking life - behold the poached egg.