
BOOK CATEGORIES














LINKS
Famous Authors (View All Authors)

Click below to download : Eggs - Zucchini Quiche (Format : PDF)
Eggs - Zucchini Quiche
3 small Zucchini, chopped1/4 cup chopped onion
Vegetable oil
5 Tbsp butter, divided
1/2tsp oregano
1/4 tsp salt
9 Eggs
1-1/2 cup Milk
1/2 cup Parmesan Cheese
1/2 cup Bisquick
Preheat oven to 375.
In a frying pan, saute zucchini and onions in vegetable oil and 1 Tbsp butter with oregano and salt till tender (about 5 minutes).
In blender, mix eggs, milk, cheese, Bisquick, and remaining melted butter. Mix well, about two minutes. Pour into 13-inch dish or pie plate. Spread zucchini mixture over top.
Bake 30 to 40 minutes.
Yield: 8 Servings
NEXT BOOKS
6 oz cream cheese, room temp.6 eggs hard boiled, chopped1/2 tsp. dill weed1 tsp. minced celery leaves1/4 tsp celery seed4 T fresh parsley1/4 C minced onion 1/4 C minced celery 1/4 C MayoCracked black pepper and salt to taste*for a spicier mix, add 2 T. Horseradish and/or Bacon.
Eggs - Ann's Egg Salad
6 oz cream cheese, room temp.6 eggs hard boiled, chopped1/2 tsp. dill weed1 tsp. minced celery leaves1/4 tsp celery seed4 T fresh parsley1/4 C minced onion 1/4 C minced celery 1/4 C MayoCracked black pepper and salt to taste*for a spicier mix, add 2 T. Horseradish and/or Bacon.
PREVIOUS BOOKS
1 (11 ounce) box of piecrust mix 1 teaspoon dried thyme 2 tablespoons butter 1 small onion, diced 2 large cloves garlic, minced One and one-half tablespoons dried chives (or parsley) One-half cup white wine 1 cup canned chicken stock Three-quarters cup heavy cream 6 ounces Stilton, crumbled One-quarter teaspoon salt and dash of pepper One to one and one-half tablespoons good quality horseradish 2 egg yolks and 4 egg whites, beaten 32-36 whole walnuts, toasted Preheat oven to 350 degrees F. Empty piecrust mix in a medium bowl. Add thyme and toss with a fork. Add water according to manufacturer’s
Eggs - Quiche - Savory Custard Shortbread
1 (11 ounce) box of piecrust mix 1 teaspoon dried thyme 2 tablespoons butter 1 small onion, diced 2 large cloves garlic, minced One and one-half tablespoons dried chives (or parsley) One-half cup white wine 1 cup canned chicken stock Three-quarters cup heavy cream 6 ounces Stilton, crumbled One-quarter teaspoon salt and dash of pepper One to one and one-half tablespoons good quality horseradish 2 egg yolks and 4 egg whites, beaten 32-36 whole walnuts, toasted Preheat oven to 350 degrees F. Empty piecrust mix in a medium bowl. Add thyme and toss with a fork. Add water according to manufacturer’s
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Eggs - Ann's Egg Salad
- Eggs - Bacon-horseradish Egg Salad
- Eggs - Salad - Creamy Egg Salad
- Eggs - Deviled Egg Salad
- Eggs - Egg Salad Continental
- Eggs - Egg Salad Mold
- Eggs - Egg Salad Supreme
- Eggs - Salad - Egg Salad In Pita Pockets
- Eggs - Salad - Egg Salad On Mini Rye
- Eggs - Salad - Rich And Creamy Egg Salad
LEAVE A COMMENT