Do you ever have days where it feels like you are cooking the same ol’ things all the time but you want something easy… EASY…but satisfying but yet different than the “regulars”. That’s where I was a few days ago. SOOO I made a wonderful, satisfying quiche.
- 1 ready-made Pillsbury pie crust (found in the dairy/cold section)
- 8 eggs
- 1/4 cup milk
- 1/3 cup chopped sweet onions
- 1/3 cup chopped green peppers
- 1 cup to 1-1/2 cups cheddar cheese (we like sharp cheddar)
- 1 can drained mushrooms
- 1 large handful washed fresh spinach leaves
- a bit of olive oil for a saute
- salt and pepper to taste
- Unroll the pie crust and lay and pat in the bottom of the pie pan, working up the sides.
- Bake the pie crust at 350 degrees for about 5 minutes to slightly cook the crust before adding the egg mixture. It keeps the crust from becoming soggy.
- In a bowl mix with a wire whisk: 8 eggs, ¼ cup milk, salt and pepper to taste, and the cheddar cheese (we like sharp cheddar).
- Then saute: 1/3 cup sweet onions, 1/3 cup green peppers, a handful of fresh spinach leaves, and a drained can of mushrooms all in a bit of olive oil.
- Saute until the onions and green peppers are slightly limp and then add the veggies to the egg mixture.
- Mix enough to mix the veggies well into the egg mixture and then poured it all into the pie crusy.
- Bake at 350 degrees for about 35 to 40 minutes. The quiche is done when the center is set. I also tested it with a toothpick until it came out clean.
Optional, you can add more cheddar cheese on top the last 5 minutes.
I served it with crispy cinnamon toast and a chopped salad…Yummy and oh so good!
A recipe that showed up on Facebook that I’m making this next week. Looks so delicious and again an easy recipe! I will give a review of this recipe after it’s made!!
Stuffed Bell Peppers
- 6 medium green peppers
- 1 lb ground beef
- 1 chopped onion
- 1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
- 1 (16 ounce) can tomato sauce
- 1 teaspoon sugar
- 1 (14 1/2 ounce) can tomatoes (for use in making the rice)
- 1 cup shredded cheddar cheese or 1 cup American cheese
- Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
- Place peppers in a baking dish.
- Combine ground beef and onion and cook together until done.
- Drain and set aside.
- Prepare Rice-A-Roni according to package directions.
- When rice is done, combine it with the beef and onion.
- Fill peppers with rice mixture.
- Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
- Cover the baking dish.
- Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
- Bake uncovered for about 5 minutes more to melt cheese.
- Serve with the tomato sauce.