Wednesday, April 15, 2009

Eggs:Day 3

I wanted to show you our pile of eggs. This is 3 days worth and does't include the 2 dozen in the fridge. I took this yesterday after I washed some so some are still wet. :0)

Today I am making a couple of sidedishes for hubby for a meeting he is having tonight. The first is a 7 layer salad
A see through container so you can see the layers
a layer of lettuce cut up small or shredded I add a spring mix with iceburg
a layer of tomatoes
a layer of ham or bacon ( I use bacon bits)
a layer shredded carrots and chopped celery
a layer of peas thawed if frozen
a layer of cheese
a layer of eggs chopped
and then mix a little sugar in with mayo. Mix up enough mayo to cover the top of the salad a tsp of sugar for every 1 cup of mayo. Or about, I eyeball it, most of the time it is less.

I sprinkle some cheese and bacon bits on top sometimes I add a sliced egg or 2 on top as well. This is all depending on what you have in your fridge. I don't always have all the above layers I omit tomatoes most of the time. I use this alot for potlucks it makes up easy the night before and it doesn't have to be heated.

Then I am making a potato salad with eggs and deviled eggs. LOL Lots of eggs going, going, gone!

But the recipe I wanted to share is a Quiche recipe we love during the summer we serve it with an all veggie dinner. All fresh from the garden. Baked yellow squash with vidalias and baked butternut squash.

Quiches are fairly simple to make and there are any number of combinations. I have made this one with broculli run thru the food processor and added bacon to it.

But here is the original that we just love! I make my quiches without the crust I don't like pie crusts so have always omitted it.
Spinach Quiche
1/2 cup butter (again I use smart balance)
3 cloves garlic chopped
1 small onion chopped
1 (10 oz) package of frozen spinach
1 (4.5 oz) can mushrooms drained
1 (6 oz) package of herb and garlic feta cheese crumbled ( Love this stuff)
1 (8oz) package shredded cheddar cheese (I use sharp)
salt and pepper to taste
1 9 inch unbaked deep dish pie crust ( we omit this)
4 eggs beaten
1 cup milk
salt and pepper to taste

Preheat oven 375
In medium skillet melt butter over medium heat sautee garlic and onion in butter until lightly browned. Stir in spinach, mushrooms, feta and 1/2 cheddar cheese. Season with salt and pepper. Spoon mix into pie crust.
In medium bowl which eggs and milk together season with salt and pepper and pour over spinach mixture. Allow egg mix to throughly combine with spinach mix.
Bake in oven for 15 minutes then sprinkle remaining cheese and bake for additional 35 to 40 minutes until set in center. Allow to stand for 10 minutes before serving.
from allrecipes

We love this recipe and eat lots of it in the summer.

Joyful Nine had a wonderful quiche recipe on her blog here. If you have a wonderful way of using your eggs up let me know or if you have a recipes that uses lots of eggs let me know I would love to hear how others are using this inexpensive protein.

For Day 1 and Day 2 click and for last weeks recipe click here. And this post is linked to WFMW at We Are THAT Family.

1 comment:

  1. I totally love layered salad! I was wondering how you bake your squash with vidalias. Perhaps you could share on a future WFMW?


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