Squash Quiche

Mom and Dad have a busy weekend, so we decided to make another quiche (after all, when you have farm fresh eggs, you should use them, right?).  This time, Mom brought out a summer squash, bacon, bleu cheese and more mushrooms and onion.  Okay, challange accepted.  I decided to slice the squash very thin while Mom cooked up bacon, onion and mushroom.  Then I layered the squash with the sauteed items, sprinkled on the cheese and went from there.  Here's the recipe:

Bleu Squash Quiche

• 6 farm-fresh eggs* (note, several were smaller than normal, so I added one)
• 1 1/4 cups 1/2% milk
• 1 med yellow summer squash, thinly sliced
• 2 strips bacon, diced
• 1/4 cup onion, diced
• 1/4 cup mushroom, diced
• 1 cup sharp cheddar
• 1 oz Bleu cheese, crumbled
• salt and pepper

Sautee the bacon, onions and mushrooms over medium heat.  Layer the squash slices with the sauteed items.  Sprinkle cheddar and crumbled Bleu cheese over filling.  In a medium bowl, beat eggs, then add milk and beat until very smooth.  Season with salt and pepper.  Pour carefully over filling.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

*CSA items

Labor Day Quiche

So, today I will start out with what I cooked for breakfast.  I will be posting other recipes, but I will do them one at a time to make it easier to look them up.  This morning, I had some roasted vegetables that my mom made this week.  She roasted eggplant, potatoes, onions, red, yellow and green peppers, brussels sprouts (yep, brussels sprouts!  Yum!!!) and zucchini.  So, I picked some up thinking I could make a quiche out of it.  So, that's what I did this morning.  If I haven't mentioned this yet, I am quickly falling in love with including bleu cheese in my quiches.  I guess it's time to try Gruyere.

Roasted Vegetable Quiche

• 1 cup roasted vegetables
• 2 oz bleu cheese
• 2 oz sharp cheddar
• 5 eggs
• 1 1/4 cups 1% milk
• cayenne
• Italian seasoning

Preheat oven to 350F.  Prepare round baking pan with cooking spray.  Spread roasted vegetables in bottom of pan.  Sprinkle with cheese.  Whip eggs with milk and seasonings.  Pour over fillings.  Bake at 350F for 35 minutes.  Allow to set for 5 minutes before serving.

Moving Day Quiche

While I have been living with my parents, I have made a few quiches to share.  Last week, I was making a broccoli cheddar quiche and Dad said, "I bet this would be good with bleu cheese".  That got me thinking and I decided that I would try that for the people who were helping me move my stuff into my new house.  I thought about it for a while and decided that bleu cheese would be best with caramelized onions and bacon.  So, last night, as I was unpacking and watching the Lions game (they won!!!!), I caramelized onions and cooked up the bacon.  And then this morning, I threw that together with bleu cheese and my standard quiche egg mixture and what resulted is now my favorite quiche.  It's a bit more work than what I normally do, but oh, so worth the effort!

Bleu Cheese Bacon Quiche with Caramelized Onions

• 1/2 lb bacon
• 1 large sweet onion, sliced
• 3 Tbsp canola oil
• 4 oz bleu cheese
• 5 large eggs
• 1 1/4 cups 1% milk
• 2 tsp dried basil

Preheat oven to 350F.

Caramelize onions:
Peel onion and then cut into quarters.  Thinly slice the onions and then cut slices into thirds.  Set aside.  Heat heavy skillet over medium heat.  Add oil and heat until shimmery.  Add onions and stir until evenly coated in oil.  Cook, stirring every 1-2 minutes until the onions begin to brown.  Continuing cooking, stirring every 30 seconds to 1 minute until the onions are desired color (brown but not burned).  Set aside to cool.

Add bacon to the same skillet and cook until crisp.  Remove onto paper towels to drain fat.  Cool and then dice.  Set aside.

Assemble Quiche:
Mix cooked onions and bacon and sprinkle in bottom of prepared baking pan.  Sprinkle bleu cheese over the onions and bacon. Whip eggs with milk and basil.  Pour over fillings and bake at 350F for 35 minutes or until toothpick inserted into the center comes out clean.  Allow to set for 5 minutes before serving.