Evelyn Chartres Author
Parmesan

Three Cheese Breakfast Quiche

A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection,  add some bacon, toast, and cretons to make things interesting!

Ingredients

  • 5 ounces (150 ml) of chopped spinach (thawed and drained)
  • 1 tablespoon (15 ml) of butter
  • 1 tablespoon (15 ml) of olive oil
  • 1 can (285 ml) of canned sliced mushrooms (drained)
  • ½ teaspoon (2.5 ml) of ground cumin
  • ¼ cup (60 ml) of onions
  • 2 cloves (5-10 g) of crushed garlic
  • 2 ounces (55 g) of crumbled feta
  • 1 cup (235 ml) of milk
  • 4 large eggs or equivalent in egg whites
  • ¼ cup (60 ml) of grated Parmesan cheese
  • ½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning
  • ½ cup (120 ml) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.
  3. Using a medium pan, melt butter over medium heat.
  4. Add mushrooms and cumin. Sauté until mushrooms are lightly browned.
  5. Add onions and garlic to the pan. Continue to sauté until the onions are transparent.
  6. Remove from heat, drain of any remaining oil. Line pan tin with contents.
  7. Crumble feta cheese over spinach and mushroom mix.
  8. In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.
  9. Pour contents of bowl into the pie tin. Top with mozzarella cheese.
  10. Place in the oven for 40 to 50 minutes or until top is a golden brown.

Garlic and Parmesan Scalloped Potatoes

Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.

Ingredients

  • 1 pound (450 g) of potatoes
  • ½ cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of butter
  • 2 cloves (5-10 g) of crushed garlic
  • 1 tablespoon (15 ml) of flour
  • 1 tablespoon (15 ml) of grated Parmesan cheese
  • 1 can (355 ml) of evaporated milk
  • Salt
  • Pepper
  • ½ cup (120 ml) of shredded cheddar cheese

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Peel and then cut potatoes into thin slices.
  3. In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over reach layer.
  4. In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
  5. Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, sauce will remain on heat until cheese is melted.
  6. Add salt and pepper to taste.
  7. Remove from heat and pour into the stoneware pot. Top with shredded cheese.
  8. Bake for 60 minutes covered. Remove lid and bake for another 20 to 30 minutes until top is a golden brown.
  9. Remove from heat and let sit for 10 minutes before serving.