Stuffed Cod Rolls with Fresh Zucchini Sauce

Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.

In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.

In Italy, it is served in many ways, especially breaded and fried.

In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.

In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.

In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.

In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—

Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.

Print Recipe
Stuffed Cod Rolls with Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
  2. Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
  3. Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
  4. Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
  1. In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.

Roasted Potato with Red Pepper/Asiago Sausage Quiche

Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.

Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.

EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.

In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.

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Roasted Potato with Red Pepper/Asiago Sausage Quiche
Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
  2. I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Filling
  1. Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
  2. In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
  3. In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
  4. Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
Recipe Notes
  • The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.

Coconut Rice Crepes with Seafood Filling

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our Mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

It is also with love, Brion and I celebrate his mother Dolores, for all of her kind and loving ways.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking crepes.

The crepe has its roots in Malaysia and is called ‘Roti Jala’ which literally translates to ‘Net Bread or Crepe’. The intricate lacy pattern is created with a special mold or ladle that has five nozzles.

Roti Jala is eaten with a chicken curry, generally a spicy one, which is the perfect accompaniment to these coconuty pancakes. Usually homemade, this crepe is served at events such as weddings or festivals in Malaysia, Sinapore and Indonesia. It has also become a popular tea time snack and street food.

There are a few methods for preparing the batter, some use coconut milk, others with regular milk. The use of rice flour in the batter produces a very light and tender crepe.

Since neither Brion or I enjoy the taste of curry, I gave these crepes a seafood/veggie filling and served them over a Gouda sauce. I think they make such a special, lacy little crepe for brunch.

Print Recipe
Coconut Rice Crepes with Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Instructions
Coconut-Rice Crepes
  1. In a bowl, whisk together flour, cornstarch & salt. In another bowl or pitcher, lightly beat eggs, add coconut milk & oil; stir to combine. Pour this over flour mixture & stir until a smooth batter is achieved. Allow to stand for at least 20 minutes or as long as two hours. ( If leaving more than 30 minutes, cover & refrigerate until 10 before using.)
  2. Place an 8-inch non-stick skillet over high heat. When it is hot, lower heat to medium & rub a paper towel oiled with coconut oil over the cooking surface. Transfer the batter to a large squeeze bottle or a traditional Roti Jala maker. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up & down motion, then move to the top of the pan making a left to right motion to create that net look.
  3. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over & cook for another 30 seconds. Turn out onto a rack & repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one.
Gouda Sauce
  1. In a small dish, combine spices. Grate cheese & set aside. In a skillet, melt butter, stir in flour & cook until bubbly but not browned. Whisk in milk, chicken broth & spices, stirring until smooth & bubbly. Stir in grated Gouda. Cover with a piece of plastic wrap & set aside.
Seafood Filling
  1. In a skillet, heat oil & saute shrimp & scallops for a few minutes. Add zucchini, green onions, garlic, mushrooms & peppers & saute for another minute or two. Add ginger, soy sauce & water; cover & cook over low heat for several minutes until cooked. Do not overcook. Divide mixture between warm crepes, carefully roll. Ladle some Gouda sauce onto each serving plate & top with filled, rolled crepes.

Overnight Shrimp Newburg Strata

Brunch has been sometimes been thought to be distinctly North American but probably started in 16th century Vienna. At that time, the custom was to have five official meals a day. Early breakfast was mostly liquid like hot chocolate or other beverages. The mid morning meal was called ‘gabelfruhstuck’, meaning  fork breakfast. The custom of having fork food in the middle of the morning supposedly spread throughout Europe among the wealthy classes before coming to North America.

Whatever its specific origin, ‘brunch’, as it has become known as, is always the combination of breakfast and lunch foods. It seems to increase and wane in popularity but never really goes out of style. It is always open to new interpretations as well as just staying with the classics.

One such iconic brunch meal is Shrimp Newburg Strata. Evolving from the original, Lobster Newburg that was served at New York’s famed Delmonico restaurant in the United States. It became a standby of the after-theater suppers that were in vogue at the time. 

The limitless choices that can be made for brunch have always made it one of my favorite meals to prepare. Overnight strata is the perfect choice to serve for an Easter brunch. This Shrimp Newburg pairs well with a Waldorf salad and hot cross buns.


Print Recipe


Overnight Shrimp Newburg Strata

Course Brunch, Lunch
Cuisine American, European

Servings

Course Brunch, Lunch
Cuisine American, European

Servings


Instructions
  1. In a large skillet, heat oil & saute mushrooms & onion for 3 minutes or until tender. Set aside.

  2. In a buttered, shallow baking dish, arrange half of bread slices. Peel & devein raw shrimp & coarsely chop. Top bread with half of the mushroom mixture & half of the shrimp. Arrange remaining bread slices over shrimp; top with remaining mushroom mixture & shrimp. Sprinkle strata with grated Gruyere cheese.

  3. In a bowl, whisk together milk, eggs & spices; carefully pour over casserole. Cover & chill at least 8 hours or up to 24 hours.

  4. Preheat oven to 350 F. Bake, strata, uncovered for 55 minutes or until a knife inserted near the center comes out clean.

Ham & Olive Bread with ‘Spanish’ Omelettes

About six years ago, I tasted this popular French cake au jambon et aux olives for the first time.  The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.

This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.

In this recipe I used  a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.

Print Recipe
Ham & Olive Bread with Spanish Omelette
Instructions
Olive Bread
  1. In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.
  2. Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.
Omelette Topping Sauce
  1. In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.
Omelettes for Two
  1. Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.

Pork & Pepper Quiche Cups w/ Onion Mushroom Twists

When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.

I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.

Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

Print Recipe
Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
Instructions
Onion-Mushroom Twists
  1. In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
  1. In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
  2. In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
  3. Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.

Salmon / Artichoke Potato Crusted Quiche

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. About a 20 minute drive inland from Monterey Bay is the tiny agricultural town of Castroville. It is surrounded by robust fields of artichokes. When you enter into the town you will see a sign that says ‘Artichoke Center of the World’. 

As the Italians migrated in large numbers to the United States in the early 1920’s, they brought with them some of their cherished and favorite foods. One of them was the globe artichoke. Landowner, Andrew Molera was approached to grow artichokes. The idea was encouraging because they were very expensive and looked like he could make better money than with his current crop of sugar beets.

The loamy, well drained soil and cool foggy summers were a good match for this crop. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply comes from California and nearly two thirds are still grown in Castroville.

Today, I’m using artichokes in a quiche with a potato pastry. This type of pastry was very popular during WWII, as rationing was tightened. It enabled homemakers to stretch their flour ration with potatoes from their gardens. I think potato pastry makes the perfect crust for this kind of quiche. The Red Pepper Puree is the ‘icing on the cake’, as they say.

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Salmon / Artichoke Potato Crusted Quiche
Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. 'Blind' bake until lightly golden.
Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.
Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is 'set'.
  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.
Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.

Seafood Avocado Omelette

I had no idea when I completed my studies in the commercial food industry that there would be some food items I would make so many times. One such item was an omelette. 

In the early years of my career, my first position was a short order chef. It all sounded pretty easy until it came to the weekends. On Sunday morning alone, you could use anywhere from 90-120 DOZEN eggs. A large percentage of them were made into omelettes with various fillings. All this would be made and served in the course of 4-5 hours as individual breakfasts in the hotel restaurant. That job definitely taught you the perseverance you would need to survive in the industry. 

Omelettes have a long history dating back to 16th century France. Most are made with just simple egg and dairy ingredients. The fluffiest omelettes use whole eggs or all egg whites, which are beaten with a small measure of cream, milk or water. I even recall adding just a tiny bit of pancake batter to give them more body.

Legend has it that when Napoleon and his army were travelling through the south of France, they spent one night near Bessieres. Napoleon ate an omelette prepared by a local cook and enjoyed it so much that he ordered the townspeople to gather all the eggs in the village and prepare a gigantic omelette for his army the next day.  Since 1973, every year on the Monday following Easter, people in Bessieres, France make a giant omelette, using 15,000 fresh eggs.

I have added some pictures of this huge omelette as well as one of a cook dumping egg shells in a pile.

The recipe I am including is an adaptation of an omelette I enjoyed at a restaurant called Mariah’s sometime in the eighties. At the time it was located in the seaside town of Carlsbad, California, USA.

Print Recipe
Seafood Avocado Omelette
Course Brunch, Main Dish
Cuisine American, French
Servings
Course Brunch, Main Dish
Cuisine American, French
Servings
Instructions
Guacamole
  1. In a small dish, combine all guacamole ingredients; set aside.
Omelettes
  1. Preheat an electric flat griddle to 325 F. Saute mushrooms, green onions & shrimp in margarine keeping each separate from each other. Remove from griddle. Carefully pour beaten eggs onto griddle forming two large circles. Divide guacamole, mushrooms, cheese, crab meat & shrimp between the two omelettes.
  2. Cover with a large sheet pan for a few minutes until all is cooked, being careful not to over or under cook. Fold each omelette over & place on serving plates. Top with sauteed green onions. Add some fruit for a garnish if you prefer.

BBQ Chicken Pizza al taglio

Pizza al taglio (Italian for pizza ‘by the cut’) is a variety of pizza baked in large rectangular trays and generally sold by weight with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy.

Roman pizza al taglio came into existence in the 1960’s. These large slabs of pizza are generally thicker and softer. The main emphasis being not so much upon the visual aspect of the pizza, rather the taste and convenience of the process being the priority. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer’s desire.

Years ago, growing up on a farm, pizza was not a usual meal for our family. This was until my mother acquired a nice, little, glossy covered recipe book put out by  Fleischmann’s Yeast Company. Among numerous good recipes it contained one for PIZZA!  My mother baked bread every week so she had yeast baking down to a science.

I really don’t recall what it was topped with, just that it was sooo…… good! Brion and I refrain from ‘ordering’ pizza very often. Not because we don’t like it but rather just the opposite — we love it. The only problem is the calorie count is just too high. That being said, it doesn’t stop me from making a homemade version from time to time.

Today I used the crust recipe from that Fleischmann’s book and a copycat filling from Boston Pizza’s BBQ Chicken pizza. Yum!

Print Recipe
BBQ Chicken Pizza al taglio
Instructions
Pizza Crust
  1. Measure into bowl, 1 cup lukewarm water. Stir in 1 tsp sugar; sprinkle with the pkg of yeast. Let stand for 10 minutes, THEN stir well. Add 1 tsp salt & 1/4 cup oil; stir in 1 1/2 cups flour. Beat until smooth. Stir in additional 1 1/4 cups flour. Turn out dough on a lightly floured work surface. Knead until smooth & elastic. Place in a greased bowl; brush top with melted butter. Cover. Let rise in a warm place free from draft until doubled in bulk, about 45 minutes.
Toppings / Sauce
  1. In a skillet, saute onion, red & green pepper & mushrooms in a small amount of butter. Shred mozzarella & cheddar cheeses. Chop cooked chicken. To BBQ sauce add water to make sauce consistency.
Assembly
  1. Preheat oven to 400 F. When dough is doubled in bulk, punch down. Press into a 16 x 12 x 1" baking pan. Spread BBQ sauce & water mixture over crust. Top with sauteed vegetables, chicken, mozzarella & cheddar cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until crust is golden & cheese is melted.

Mushroom Quiche Lorraine

Are you aware that today, May 20th, the USA celebrates ‘National Quiche Lorraine Day’. It is one of their many ‘fun food holidays’. Who makes up these holidays is not clear but it gives a great excuse to enjoy this classic quiche.

In a strict sense, there are no national holidays in the United States. Each of the 50 states has jurisdiction over its own holidays. The federal government proclaimed ten holidays that most states observe on the same dates. These are called ‘legal’ or ‘public’ holidays.

Fun food holidays usually originate from and are promoted by industry groups, clubs, health organizations and occasionally individuals.

Over 50 years ago, Julia Child introduced us to French cuisine with her cooking series, The French Chef, on PBS television. Among the many dishes she introduced was the original or classic Quiche Lorraine.  

Quiche Lorraine (named for the Lorraine region of France) was originally an open pie with a filling of custard and smoked bacon. It was only later that cheese was added to this quiche. Today we have many variants to the original that include a wide variety of ingredients. Myself, I could eat quiche anytime, for any meal. This fun food holiday sure seems like a great idea. To our quiche Lorraine I am adding some mushrooms for a little extra flavor since we both enjoy them.

Print Recipe
Mushroom Quiche Lorraine
Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Instructions
  1. In a skillet, fry bacon. Remove from skillet & lay on paper towel. In bacon drippings, saute mushrooms, onions & garlic until moisture evaporates. Crumble bacon. Grate cheese.
  2. Preheat oven to 350 F. In a bowl, whisk together eggs, milk, salt, pepper & thyme. In the bottom of quiche shell place half of the grated cheese. Top with bacon, mushrooms, green onion & garlic. Carefully pour egg mixture over all. Bake for 35-45 minutes or until quiche tests done in center. Allow to sit for 5 minutes before serving.
Recipe Notes
  • If your using milk it will take a bit longer to bake but does cut down those calories.