Thursday, May 27, 2010

Lisa's Quiche

I buy the crust because I have not mastered how to make pie crust.
I have a big quiche dish so I use:

5 or 6 scrambled Polyface eggs,
1 cup of milk or heavy cream,
cup of any kind of meat, cup of cheese,
3-4 spring onions

Bake at 350 for a little over an hour.
I make it different every time, but the last one was breakfast sausage, swiss cheese and spring onions but the combinations are endless. You can eat any time of the day hot or cold.

Store bought pie crust has to sit on the counter for 15 minutes so during the 15 minutes: preheat the oven to 350, scramble the eggs and add 1 cup of milk or cream, cut up the meat, cheese and vegetables. Spread pie crust in dish, spread out vegetable, meat, cheese evenly on the bottom pour egg/milk mixture over it. add any seasoning salt, pepper, dill, whatever else. bake for an hour or hour and 15 minutes. bake until knife comes out clean.

It can be eaten for lunch or dinner with a salad.

Submitted by Lisa M - Occoquan

Spinach Quiche

8 oz. cheese (I use mozzarella to get my kids to eat it; otherwise I like to add some asiago)
2 Tb flour
3 eggs (Polyface, of course!)
1 cup half-and-half (I use 1% for lower-fat)
1 box frozen chopped spinach, cooked & well-drained
1 deep dish pie crust
salt & pepper to taste
dash nutmeg
(For added zest, you can add just about anything from crumbled bacon, ham, onion, shrimp, etc~whatever your kids will eat!)
~Toss cheese w/flour. Combine eggs, cream & seasonings. Add cheese & spinach & mix well. Pour into crust & bake at 350 for 45 minutes. Serves 6.

Submitted by Wendy - Polyface Gatekeeper

Banana Pancakes

We are on a restricted diet due to food allergies. One of my kids favorite breakfast items is banana pancakes. They sound strange, but drizzled with honey, they are absolutely delicious!

1 ripe banana mashed well (the riper the better)
2 Polyface eggs

Beat the eggs with the banana and spoon out onto a greased hot skillet. Cook as you would pancakes, serve hot with honey, a different sweetener or just enjoy them alone...they are that good! Be sure to make the pancakes small so they are easy to flip. Enjoy!

Submitted by Meg - Springfield

Gingersnap Meringue Cookies

Gingersnap Meringue Cookies

Only make these on cool days with low humidity or they won't work. Start early in the day.

Beat until foamy: 3 Polyface egg whites, room temp., 1/4 tsp cream of tartar, 1/8 tsp salt
Beat in, 1 T at a time: 1/4 cup granulated sugar
Beat in, 1 T at a time: 3/4 cup powdered sugar
Beat mixture until stiff peaks form. Gently fold in 2/3 cup crumbled gingersnap cookies (12) and 1/3 cup semi sweet chocolate mini-morsels.
Drop by tablespoonfuls onto a baking sheet lined with parchment or sprayed with regular Pam. Bake at 200 for 1 1/2 hours. Turn oven off. Let cool for several hours in oven.

Submitted by Maria S. - Williamsburg

Lemon Pie Bars

Lemon Pie Bars

1 1/2 stick unsalted butter, softened
1 1/2 cup flour
1/2 cup powdered sugar
3 lightly beaten Polyface eggs
1 1/2 cup sugar
3 T lemon juice
3 T flour

Combine the first 3 ingredients. Press into 7x11 pan. Bake 20 minutes at 350. Blend other ingredients and pour over crust. Bake 20 minutes at 350. Sprinkle with powdered sugar while hot. Cut while cool. Makes 18.

Submitted by Maria S. - Williamsburg

Puffy Sweet Omelet

Puffy Sweet Omelet
2-4 servings

6 Polyface eggs, room temp, separated
1/8 tsp salt
1/8 tsp cream of tartar
2 Tb sugar
2 Tb unsalted butter
2/3 cup cherry preserves (or sweet filling of your choice)


Preheat oven to 350. Beat yolks in medium bowl until thick and lemon colored. Set aside. Beat egg whites with salt and cream of tartar in a large bowl until soft peaks. Beat in sugar 1 Tb at a time until whites are thick and glossy. Gently stir 1/4 of the whites into yolks, then fold yolks back into whites.
Melt butter in heavy 12" skillet over medium high heat, tilting pan so butter coats sides. When butter stops foaming, add egg mixture all at once, smoothing with metal spatula. Immediately transfer to oven and bake until omelet is puffed and browned and top feels firm to the touch (inside will be creamy), about 15 minutes. Make shallow cut down center of omelet. Spread 2/3 cup filling over one half and fold over. Slide omelet onto heated platter and serve immediately by cutting into wedges with serrated knife.

Submitted by Maria S. - Williamsburg

Potato Basil Frittata

Potato Basil Frittata

8 Tb unsalted butter, divided
2 cups peeled and 1/2 inch diced boiling potatoes (about 4)
8 large or 12 medium Polyface Eggs, or 8 medium J&L Green Farm Duck eggs
15 oz ricotta cheese
3/4 lb Gruyere cheese, grated
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
3/4 cup chopped fresh basil
1/3 cup flour
3/4 tsp baking powder


Heat oven to 350 degrees. Melt 3 Tb butter in a 10 inch ovenproof pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes. Melt the remaining 5 Tb butter in a small dish in the micro.
Meanwhile, whisk the eggs, then stir in the ricotta, gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted into it should come out clean. Serve hot. Serves 8.

Submitted by Maria S. - Williamsburg

Breakfast Casserole

Breakfast Casserole:

1 1/2 pounds Polyface Bulk sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 Polyface eggs
1 tsp salt
2 cups milk
1 tsp dry mustard
4 oz mushroom pieces
1/4 cup green bell pepper, diced
1/4 cup green onion, diced


Saute vegetables until just tender. Brown sausage, drain. Layer bread in bottom of a 9x13 inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 for 45 minutes.
Note: other ingredients may be added or substituted for the vegetables
Serves 8

Submitted by Maria S. - Williamsburg

Perfect Hard Boiled & Deviled Eggs

Perfect Hard Boiled and Deviled Eggs:

Cover eggs in 1" salted water and bring to a boil over high heat. Remove from heat and let stand, covered, for 17 minutes. Place eggs in bowl of iced water for 10 minutes. Replace in boiling water for 10 seconds. Remove and put back in iced water until completely cool. All this loosens the shell from the egg and makes them easy to peel.

For deviled eggs: Halve 6 hard boiled eggs. Mix yolks with 1/4 cup light mayo, 1 t. Dijon mustard, a pinch of salt and a dash of cayenne. Put yolk mixture back in eggs. Sprinkle with paprika.
Variations include adding grated onion, sweet pickles, chopped herbs, or a dash of specialty vinegar like chardonnay.

Submitted by Maria S. - Williamsburg
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