Breakfast
INGREDIENTS
9 inch pie crust (I use frozen one)
1 cup of cubed ham
1/2 cup shredded Swiss cheese
1/3 cup of whipped cream cheese
1/3 cup of finely diced sweet onion (any onion you have would be fine)
4 large eggs
2 cups heavy cream
2 dashes of red pepper flakes (more or less to your taste, we like a bit of heat)
Salt
Pepper
1 cup asparagus – roasted
1 or maybe 2 slices of cooked bacon (optional) one for the quiche, one for the dog whatever works for you!
DIRECTIONS
Preheat oven to 350 degrees. Roast your asparagus. I do this under the broiler. I toss the asparagus in a small amount of olive oil, salt and pepper and then cut into 1/2 inch pieces. You can cut the asparagus prior to roasting. Layer your pie crust with onion, ham, roasted asparagus and bacon (if your using it). Top with your Swiss cheese. Whisk eggs, cream, salt, pepper, cream cheese and the red pepper flakes together in a medium size bowl until combined. Pour egg mixture into the pie crust. Bake for 45 minutes COVERED with foil.
Remove foil and cook for 10-15 more minutes until set. Remove from oven and let it rest 10 minutes before slicing.
NOTES
Bake on a baking sheet covered in foil making clean up easy if there is an overflow. At my house that happens more often than not as I don’t always like to measure!
If you want to make it look even prettier…roast a few extra pieces of asparagus but don’t cut them, leave them whole and when you take the foil off after cooking for 45 minutes lay the whole roasted asparagus on top of the quiche in a circular design and continue that last 10-15 minutes until set.
Adding roasted red peppers would also be a nice colorful addition.
Well, the weather outside is frightful and I am not going anyplace warm soon, so what is the next best thing? TROPICAL GRANOLA of course!!! This is a favorite of family, friends, neighbors and workplace co-workers!
INGREDIENTS
1/2 cup light brown sugar
1 tablespoon of vanilla extract
1/8 teaspoon Kosher salt
2 1/2 cups bran flakes cereal
3 1/2 cups old fashioned oats
2 1/2 cups sliced almonds
1 cup shredded sweetened coconut
3/4 cup unsalted butter
2 teaspoons ground cinnamon
1/2 cup dried pineapple
1/2 cup dried cherries
1/2 cup dried mango
1/2 dried papaya
DIRECTIONS
Preheat oven to 275 degrees. Line two rimmed baking sheets with foil. In a small saucepan over medium heat, melt butter, whisk brown sugar and salt into butter until mixture is blended smooth and sugar has dissolved. Remove from heat. In a large bowl combine oats, flake cereal, coconut, almonds and cinnamon. mix well. Stir in vanilla extract into butter and sugar. Pour butter mixture over dry ingredients and mix until combined. All dry ingredients should be coated with butter mixture. Divide granola between the two baking sheets, spreading it into an even layer. Bake for 30 minutes. Stir granola, rotate pans and bake an additional 20 to 30 minutes until granola is golden. WATCH CAREFULLY during the last ten minutes as the granola can burn easily at this point. Pour granola into large mixing bowl and stir in all of your dried fruit. Chop fruit if necessary. Let cool at room temperature. Store in an airtight container. Serve with your favorite yogurt! As you can see from the above image, this granola does not last long in my house!
Enjoy,
