Crustless Spinach Quiche

INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
2 cups fresh spinach, chopped
5 eggs, beaten
3 cups Muenster cheese, grated
1/4 teaspoon salt
1/8 teaspoon black pepper

1.  Preheat oven to 350 degrees F.  Lightly grease a 9 inch round pie pan.

2.  Heat oil in a skillet over medium heat.  Add onions and stir until lightly brown.  Stir in spinach and cook for about five minutes until excess moisture has evaporated.

3.  In a large bowl, combine the eggs, cheese, salt and pepper.  Add the spinach mixture and stir until well blended.  Pour into pie pan and bake for 30 minutes.  Allow to cool down for about 10 minutes before serving.

Mini-Quiches

INGREDIENTS

8 eggs
1/2 cup milk
1 teaspoon baking powder
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper

cheese, grated or cubed, whatever your favorite is
optional: cooked pepperoni, chopped

1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large tomatoes, chopped

1.  Preheat oven to 375 F degrees.  Grease a 12 cup cupcake tin.

2.  Saute the onion, peppers and tomatoes in a large frying pan.

3.  Mix together the eggs, milk, baking powder, oil, salt and pepper.

4.  Place a table tablespoon of the sauteed vegetables into each cup cake tin.  Next, layer in a tablespoon full of grated or cubed cheese, (add optional pepperoni).  Finally, pour the egg batter into each cup cake tin until just full.  Bake for 20-25 minutes, or until the tops of the egg cakes turn a golden brown.  Remove from oven and allow to cool for about 5 minutes before serving.

If you make enough in advance, you can freeze them, or store the egg cakes in the fridge for up to four of five days, and enjoy them daily for breakfast. 

French Toast with Goat Cheese

INGREDIENTS

French Toast
1/2 loaf of day old french bread
6 eggs
1 tablespoon milk
1 shot banana liqueur, or brandy
1 tablespoon sugar

Goat Cheese Topping
4 oz soft goat cheese
1/4 teaspoon cinnamon
1/2 tablespoon bourbon
1/2 tablespoon agave nectar or honey

1.  Prepare the goat cheese topping by mixing all of the goat cheese ingredients together in a medium size bowl.  Refrigerate until needed.

2.  In a large bowl combine the eggs, milk and banana liqueur.  Slice the french bread into inch thick slices and soak each slice in the egg mixture.  Pre-grease a large skillet with olive oil, and then lay out the bread slices.  Cook on medium heat until each side turns a golden brown.

3.  Transfer two slices per plate.  Generously spread the goat cheese mixture over each slice.  Liberally sprinkle powdered sugar over the french toast, and serve.