Crustless Potato Quiche

Crustless Potato Quiche from cooks.com is an elegant egg dish whose ingredients may surprise you. I know, I know, what more do you need than egg, cheese and bacon for a fantastic breakfast dish. Well what if I told you cottage cheese, green onion and hot sauce are a part of this unbeatabely easy quiche!

Crustless Potato Quiche
5 beaten eggs
1 12oz. pkg. frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp salt
1/8 tsp pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Recipe Tip: I have mistakenly put the bacon into the mixture before baking and it has turned out just fine; but I do recommend following the recipe for best results.

Preheat oven to 350 degrees F. Combine first 8 ingredients, stir well. Pour into lightly greased 9" pie plate. Sprinkle top with paprika. Bake at 350 degrees for 25 minutes or until set. Sprinkle bacon evenly on top and bake for 5 more minutes.

Maryland Crab Quiche

This past summer, my family visited my best friend and her family. This reunion was made even more memorable by the fantastic food that was prepared with care. The recipe I am about to share was based on a recipe from allrecipes.com  My friend took this good recipe to the next level and gave it a WOW factor which has now put it at the top of my all time favorite breakfast dishes.

Maryland Crab Quiche
1 Tbsp canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese, Asiago &  Mozzarella
1/4 tsp salt
1/8 tsp pepper
Approx. 1-2 cups crab meat seasoned with Old Bay (preferably from a crab feast the night before)

Recipe Tip: If you do not have crab meat, this quiche is still awesome, just substitute 10 pieces of bacon cooked and crumbled. I have made this recipe a variety of ways using different ingredients. I have always been pleased with the results.

Preheat oven to 350 degrees F. Spray a 9 inch pie pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture is gone.
In a large bowl, combine eggs, crab, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before cutting and serving.

I must give credit to the crab. Without the crabfeast the night before; our quiche would not have come to be.

Crabfeast 2010

Cupcake Quiche

Readers Choice: Morning
In the second Gluten Free and You poll, readers voted morning as their favorite time of day. I promised to share a variety of recipes for the early risers who voted. I am also including in this special tribute some of my favorite gluten free breakfast products. Without further ado, thank you to all who participated in the poll. 

The first recipe is Cupcake Quiche!

Cupcake Quiche
12 pieces bacon, crisply cooked
1 cup shredded cheddar cheese
6 eggs
1 cup half and half
salt and pepper

Recipe Tips: I prefer not to use muffin papers. Also, during baking quiche will puff up a bit; upon cooling quiche will shrink a little.

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Combine crumbled bacon and shredded cheese and then divide evenly among muffin tin. In a separate bowl beat eggs, add half and half and blend to combine. Salt and pepper egg mixture to taste. Carefully pour egg mixture into tins evenly. Bake for 30 minutes. Quiche are done when a knife inserted in the center comes out clean.