I made this breakfast sandwich the other morning using leftover crust less asparagus quiche that I had made the day before.  My kids LOVED it. 

 

 

 

Ingredients:

for crust less quiche:
7 eggs
1 bunch of asparagus
1 1/2 cups shredded cheddar cheese
1/2 cup milk
1 tablespoon fresh sage, chopped
salt and pepper to taste

for grilled cheese sandwich:
2 slices of any kind of cheese you like (I used American cheese)
2 slices of any kind of bread you like (I used whole wheat bread)
butter or margarine, softened

Preparation:

Cut off bottom 1/3 of asparagus and discard.   Cut asparagus into small bite size pieces and place in a microwave safe bowl and add a tablespoon of water.  Steam in microwave on high for 60 seconds.  Meanwhile, beat eggs with milk in a large bowl.  To egg mixture add chopped sage, salt and pepper to taste.  Now add steamed asparagus pieces and shredded cheese.  Mix everything together and pour into a small casserole dish that has been greased with non-stick cooking spray.  Bake at 375 degrees F. for 45 minutes, remove from oven and let cool slightly.

To assemble sandwich; cut a small square of quiche and set aside.  Spread softened butter or margarine on one side of each slice of bread.  Place a small frying pan on stove on med/high heat.  Add one slice of bread butter side down in hot pan.  Next, add one slice of cheese, then a square of crust less quiche, another slice of cheese and lastly add the second piece of bread butter side up.  Brown bread for a minute or two and flip and then brown the other side of bread.  Watch this carefully so you don't burn the bread.  Once both sides of bread are brown and cheese is melted remove from pan and cut sandwich in half or quarters and Enjoy!

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This was a first time trial at this recipe and as Nanci and I discovered, it will be a staple in our recipe repertoire for the many years to come.  Wow this was good!  Not to mention how beautiful it looks with the bright red tomatoes, yellow custard filling and green specks of chives throughout the pie.  The texture comes out light and creamy, like a custard.  It was a nice departure from the everyday quiche we usually make.  Nanci and I taste tested this pie at our monthly scrap-booking get together with friends this past Sunday.  It was very well received.  We all went back for a second "taste". 

Ingredients:

1 frozen pie shell

4 eggs

1 cup of milk

3 ripe plum tomatoes

1/4 cup of chives, roughly chopped

1/2 cup crumbled blue cheese

1 cup of shredded mozzarella cheese

salt and pepper

 Preparation:

Preheat oven to 425 degrees.  Beat eggs and milk together in large bowl.  Season with salt and pepper.  Add chives and cheese, mix.  Pour into a prepared pie shell.  Slice tomatoes and arrange in concentric circles around the pie to make a pretty design.  Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes longer until set.   Serve warm.

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Honestly this blog is making me gain weight. So for today's lunch I made a delicious egg white quiche loaded with grilled vegetables and very little cheese.  It was DELICIOUS!

Ingredients:

1 lowfat premade pie crust

8 egg whites

1 1/2 cups of cubed grilled vegetables (eggplant, zuchinni, yellow squash, mushrooms, roasted red peppers)

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup low fat cheddar cheese

1/4 cup of skim milk

Preparation:

Slice veggies 1/4 inch thick, preheat1 tablespoon olive oil in grill pan and add vegetables and grill on both sides until soft and slightly charred.  Removes from pan and cube and set aside.  In a medium bowl whisk eggwhites, skim milk, salt and pepper and whisk until frothy.  Add cheese and veggies and stir to combine.  Pour mixture into prepared pie crust.  Bake for 1 hour, cool slightly before cutting.



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This is a standard Brunch recipe for our family.  It's super easy, it always comes out good and every loves it. 

Ingredients:

6 eggs
1 16 oz package of frozen, chopped spinach
1 package of sliced fresh mushrooms
1 medium onion, chopped
1-2 T. oil
1 frozen deep dish pie crust
1 ½ cups of shredded cheddar cheese
Salt and pepper to taste
Preparation:

Thaw frozen spinach and drain very well. Saute onions and mushrooms in a skillet until lightly brown. Add spinach and warm through. Beat eggs in a large bowl. Combine spinach mixture, beaten eggs, cheese, salt and pepper and pour into frozen pie crust. Bake at 350 degrees for 1 hour or until set. Cool slightly before serving.
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