Tortilla Quiche With Cottage Cheese

 Ingredients:

1 tortilla ( I used gluten free spinach)

3 eggs

1/2 cup cottage cheese

seasoning of your choice ( I used italian seasoning)

 1/4 to 1/5 cup mozzarella  - depending on how much you like cheese 😉

Direction:

Line small shallow pie dish with tortilla

Beat eggs and add cottage cheese -mix well. Add seasonings to taste

Spread shredded cheese to tortilla

Add egg/cottage cheese mixture to the top of the cheese

Place in preheated 350 degree oven for 30 minutes.

Southern-Style Egg Salad

 

Ingredients:

6 large eggs

⅓ cup mayonnaise

2 tablespoons sweet India pickle relish

2 teaspoons yellow mustard

1 teaspoon white sugar

1 teaspoon lemon juice

1/4 teaspoon salt

If you want you can add some hot sauce to taste

Directions:

Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.

Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt and hot sauce. Mix well.

Chill in the refrigerator for at least 30 minutes.

Myra- I KNOW this one is NOT for you! LOL

I've wanted to make this recipe for awhile. Not that long ago eggs were cheap and naturally I couldn't find the recipe. They have come down in price from a high of 3.29 a dozen. I wonder if we will ever see 99 cents a dozen again.

This is a good recipe. Will make it again.

Egg Drop Dead Soup*

 

This recipe is from EggDrop Dead *by Laura Childs.  It's part of the Cackleberry Club series. 

Ingredients:

2 cups chicken broth

1 tsp. ground ginger

1/2 tbsp. soy sauce

2 eggs, beaten

2 small green onions, chopped finely

Directions:

In a saucepan, bring chicken broth, ground ginger, and soy sauce to a simmer. Slowly stream in beaten eggs while stirring soup in one direction. Add chopped green onions.  Yields 4 servings.

Red Beet Pickled Eggs

 Ingredients:

1 14.5 ounce can sliced pickled beets, drain and save juice

6 hard boiled eggs peeled*

1/2 medium sized red onion- sliced in rings

1/2 cup apple cider vinegar

1/2 cup water

2 teaspoons brown sugar

pinch black pepper

1/4 teaspoon salt

Directions:

Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a medium size saucepan. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.

Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. 

* I do the eggs in my instant pot. Pressure cook on high for 5 minutes, Natural Release for 5 minutes then add to ice water for 5 minutes.

Personal note: every time I make an egg recipe I know Myra will pass on it. Sorry GF, this one is delicious and wanted to add so I can find later.

Crustless Oriental Chicken Quiche

Ingredients:

3 Tablespoons butter 
1/2 pound boneless skinless chicken breast halves, cut into ½-inch pieces 
8 pea pods, cut in strips 
2 green onions, sliced 
1/2 red bell pepper, seeded, diced 
1 to 2 tablespoon soy sauce 
1 tablespoon grated ginger
1/8 teaspoon cayenne
1/8 teaspoon pepper
5 eggs 
1 cup (4 ounce) shredded Swiss cheese 
1/4 tsp salt, if desired 
3/4 cup half and half 
1/8 tsp nutmeg 
1 tablespoon heavy cream 

Dash Worcestershire sauce 


Directions:

Heat oven to 350°F. Melt butter in large skillet. Add chicken, peas, onions and bell pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink. Stir in soy sauce, ginger and cayenne.

Add above to a prepared quiche dish or pie plate.

In medium bowl, beat eggs well. Add cheese, salt, pepper; nutmeg, cream and Worcestershire sauce; mix well. Pour over chicken and vegetables in dish.

Bake at 350°F for 45 to 50 minutes or until golden brown and filling is firm. Cut into wedges to serve.


Yield: 6 servings

CRUSTLESS QUICHE WITH MUSHROOMS, ZUCCHINI

INGREDIENTS:

1 tablespoon butter
8 oz sliced mushrooms
1 small zucchini, thinly sliced
1/4 cup sliced green onions (more for garnish)
3 cloves garlic, minced
4 large eggs
1 cup milk
1/4 cup Parmesan, grated
1/2 cup shredded Swiss Cheese

Salt and pepper to taste

Directions:

Preheat the oven to 350ºF.

 Clean the mushrooms and slice thinly. 

Chop the green onions and mince the garlic.

Melt butter in a large non-stick skillet and then add the sliced mushrooms with a pinch of salt and pepper.

 Cook until all of the moisture has evaporated from the mushrooms.

 Add the garlic, zucchini, and green onions; cook for 30 seconds to a minute or until slightly softened.

In a medium-size bowl, beat the eggs, stir in the milk, cheese. Fold in the cooked vegetables and pour into a 9-inch pie plate coated with non-stick cooking spray.

 Season with salt and pepper to taste. 



Bake at 350 F for 45 to 55 minutes or until the top starts to brown.

Used my first home grown zucchini! Ae-yun gave me a bunch of mushrooms. 

Very good. Will make again.

Korean Sauna Eggs In The Instant Pot

Ingredients: 

8 eggs
2 cups water
2 tsp kosher salt


Directions:

Put eggs, water and salt in the Instant Pot.

Place eggs on steam rack trivet with long handle.

Close the lid and turn the valve to a Sealing position.

Press the "Pressure Cook" or "Manual" button, and set the cooking time to 2 hours on High pressure.

When the Korean sauna eggs are done cooking, quick release (QR) the steam and transfer the eggs to a bowl filled with cold water and ice.

After 3 minutes in the ice water, peel the eggs.


I first saw this recipe on an instant pot facebook group. I saved it for two reasons, one I wanted to try it and the other to tell Ae-yun.  It could be something she could sell at the store.