Easy Gourmet Quiche

Prior to tasting quiche, I thought it was one of the most difficult dishes to make. Watching my step mom make it for the first time, I was convinced I’d need a DOZEN eggs…minimum! It was so so delicious! She used so much gooey cheese, flakey crust! I was in heaven! I was torn, her recipe was exhausting!

Several weeks later I stumbled across a recipe in the newspaper of all places and my world was forever changed. Since 1998 this is the ONLY  quiche recipe I’ve every used. The beauty of this recipe is the versatility. You can make this dish your very own. Use this recipe for breakfast, brunch, or even dinner! Crustless or  individual quiches using a muffin tin this is the PERFECT recipe and you’ll never need another recipe ♥

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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees
  2. Combine mayonnaise, evaporated milk, lightly beaten eggs, and flour in a large bowl mix well.
  3. Add any combination of other ingredients i.e. broccoli or ham or spinach*
  4. Pour mixture into the pie crust
  5. Bake for 45-50 minutes

*I have several combinations that are a big hit with family and friends:

Tuna, onions, and mozzarella cheese

Veggie quiche

Broccoli, ham cubes, and cheddar cheese

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Glazed Carrots with Dill

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If you have a can of lemon-lime soda and a carrot, you have the beginning of an unexpected side that’s perfect for a busy week night or an elegant meal. As a lover of vegetables, it doesn’t take much for me to eat my veggies. A recent trip the farmers market in Charlotte lead to long conversations over the different types vegetables from India, how they look, and how to cook them. Any who…back to the carrots and soda. If you love glazed carrots, but you never master the art of the perfect sugar or honey ration to water, lemon-lime soda is the answer! Take a peek at this gourmet recipe made easy and leave your comments! Enjoy!

Ingredients:

2 lbs. carrots, sliced

12 oz. lemon-lime soda

1 Tbsp butter

¼ tsp fresh dill weed

salt and pepper to taste

Directions:

Slice the carrots uniformly to promote even cooking. I prefer a mandolin, yes this is one of my favorite kitchen tools ♥. In a medium sauce pan, add the carrots and lemon-lime soda over medium-high heat cover and bring to a boil.  Reduce the heat and continue to eat for 10 minutes. Uncover the pan and continue to cook until the carrots are tender and the liquid is almost evaporated.  Add the butter stir until melted and add seasons.  Salt and pepper to taste.

Makes 4 cups. 110 calories per ½ cup