Quick Dinners for January

Discussion in 'Kitchen Chatter' started by cmerth, Dec 31, 2018.

  1. cmerth

    cmerth Well-Known Member

    MrsSoup, Gingerbug and Minta like this.
  2. AuntJamelle

    AuntJamelle Well-Known Member

    I don't know why, but I have been OBSESSED with pinning recipes lately!!!

    Have been working my way through the blog Lord Byron's Kitchen - found a TON of new cookie and bar recipes to try!

    As to meals, I eat so simply and DH is on Keto so I'll be trying to make things for him. Made a couple of crustless quiches yesterday and they turned out pretty good. Did one with ham, Swiss and freshly grated parmesan - added ground mustard, S&P and parsley to egg/cream mix. The other with bacon and ground beef with sharp cheddar and aged white cheddar. Added S&P, onion powder and chives to the egg mix.
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  3. MrsSoup

    MrsSoup Well-Known Member

    I saved a couple of those recipes Carrie!

    AJ- Those sound really good! Can you share the recipes please?
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  4. cmerth

    cmerth Well-Known Member

    Aunt Jamelle, I will have to check out that blog. Oh... I love a crustless quiche.
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  5. AuntJamelle

    AuntJamelle Well-Known Member

    Quiche is so nice because recipe is so basic and forgiving. Each quiche had 6 eggs, beaten and then mixed with 1 cup of cream - you could use milk or half and half or even evaporated milk right from the can.

    Mix eggs and cream or milk then add 3/4 to 1 tsp of ground mustard, S&P to taste and either dried parsley or freeze dried chives to taste - maybe 1.5 tsp? Really any seasonings you think would be good!

    To make crustless quiche I just sprayed glass pie dish with cookie spray and piled int he meats and then topped with cheeses. Poured the egg mixture over and used a fork to make sure the egg mixture got down into all the meat and cheese. Baked at 350 until done - took almost an hour though!

    I do not blind bake my crust if I use - I just put in the pie dish and proceed with assembling quiche as noted above. I do have a pie crust shield that I use to keep the edges from browning too much before the quiche is done - you can use foil if you don't happen to have a shield.
  6. MrsSoup

    MrsSoup Well-Known Member

    Thanks AJ!
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  7. cmerth

    cmerth Well-Known Member

    Oh, I may try to make one for Saturday brunch. Sounds so good.

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