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2000 EGGtoberfest quiche recipe
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JJ
Posts: 951
This is what I cooked for breakfest at EGGtoberfest. Leg of Lamb in the afternoon,[p]JJ's 5 cheese Quiche [p]Ingredients:[p]
• 1 teaspoon butter[p]• 8 ounces pork sausage, crumbled
• 1 pound mushrooms, cleaned, gemmed and thinly sliced[p]• freshly ground black pepper[p]• 3 ounces cream cheese (room temperature)[p]• ½ pound ricotta cheese (room temperature)[p]• ½ cup flour[p]• 1 tablespoon baking powder[p]• 1/2 teaspoon salt[p]• 9 large eggs, beaten[p]• ½ pound Monterey Jack cheese, grated[p]• 1/4 pound Sharp Cheddar cheese, grated[p]. 1/4 pound Parmesan Cheese, grated [p]• 2 cups chopped chives[p][p]Directions
t. Spray large rectangular pan with pam[p]2. In a skillet over medium heat, brown the sausage for 4 to
6 minutes. Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly.[p][p]3. In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.[p]
4. Preheat oven to 350 degrees Fahrenheit.[p]
5. Remove mixture from refrigerator and bake for about 45 minutes — or until golden brown and the ante, slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.[p][p][p][p]
Makes 8 to 10 servings
• 1 teaspoon butter[p]• 8 ounces pork sausage, crumbled
• 1 pound mushrooms, cleaned, gemmed and thinly sliced[p]• freshly ground black pepper[p]• 3 ounces cream cheese (room temperature)[p]• ½ pound ricotta cheese (room temperature)[p]• ½ cup flour[p]• 1 tablespoon baking powder[p]• 1/2 teaspoon salt[p]• 9 large eggs, beaten[p]• ½ pound Monterey Jack cheese, grated[p]• 1/4 pound Sharp Cheddar cheese, grated[p]. 1/4 pound Parmesan Cheese, grated [p]• 2 cups chopped chives[p][p]Directions
t. Spray large rectangular pan with pam[p]2. In a skillet over medium heat, brown the sausage for 4 to
6 minutes. Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly.[p][p]3. In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.[p]
4. Preheat oven to 350 degrees Fahrenheit.[p]
5. Remove mixture from refrigerator and bake for about 45 minutes — or until golden brown and the ante, slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.[p][p][p][p]
Makes 8 to 10 servings
Comments
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JJ,
Sounds wonderful and I will soon try it, BUT 2 cups of chopped chives? That sounds like an awful lot - the directions don't mention them either. [p]Tim
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Tim M,[p]JJ's quiche was excellent early in the morning and washed down with a couple of Bud's (couldn't find PBR in ATL)[p]K~G
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JJ,[p]Thank you for the recipe. I was willing to eat it during the prep and was lucky enough to enjoy the finished result.[p]Spin
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JJ,[p]Delicious! Can't wait to try it here![p]K
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JJ,
A wonderful dish. This should go in the BGE cookbook.
Thanks JJ.[p]Grillin Bill
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Grillin Bill,
Steve ate mine. I think that he fell in love with your wife as well....JCA
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