Recipe: Broccoli Cheddar Quiche

I like to use deep dish frozen pie crusts when baking quiches. I can be sure that I won't have overflow or spillage when baking them. Since the custard base for the quiche is practically enough for two quiches, I make this one with the spinach feta, putting the vegetables in the crusts and then pouring the quiche custard over portioning it for both pie crusts.



Ingredients

• 1 10 ounce package of frozen chopped broccoli, thawed
• 1 medium chopped onion
• 2 tablespoons butter
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces cheddar cheese shredded (use can use packaged shredded cheese if you wish)
• 1 frozen deep dish pie crust
  

Directions

1. Saute broccoli and onion in a pan with the butter until onions are tender. Set a side to cool.

2. In a large mixing bowl, mix together the eggs, half & half, salt & pepper.

3. Place vegetables on the bottom of the crust. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded cheddar cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Recipe: Light Shepherd's Pie

When 10 oz. boxes of frozen vegetables are on sale, stock up on them! I especially buy the frozen spinach, broccoli, cauliflower, peas, and peas & carrots. They come in handy at a moments notice to bulk up a dish or even make my lighter version of the classic Shepherd's Pie!

Still have potatoes from St. Patrick's Day grocery shopping? Left over mashed potatoes? This dish will be a cinch!

Ingredients

• 1 frozen deep dish pie crust
• 1 1/2 pounds lean ground turkey
• 2 tablespoon vegetable oil
• 2 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots (defrosted)
• 4 potatoes, peeled, boiled, and mashed
• 1 cup finely chopped onion
• 1/2 cup skim milk
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Brown ground turkey and sauté onions in 2 tablespoons vegetable oil until golden. Add defrosted peas and carrots and continue to sauté for a minute. Stir in Worcestershire sauce, salt, and pepper to taste. Set a side to cool.

Whip the skim milk, garlic powder, salt, and pepper into hot mashed potatoes with a whisk making them fluffy and light.

Fill the frozen deep dish pie crust just to the top with the meat filling then top with mash potatoes. Drag a fork along the top of mash potatoes back and forth or from the center out to make ridges and bake at 350° until potato topping is puffed and browned, and pie crust golden and flaky about 25 to 35 minutes.

Shepherd's Pie is traditionally made with ground lamb and is baked in a casserole dish. It's called Cottage Pie if made with ground beef. I made up this version after tasting my brother's recipe and lightened it up using ground turkey, frozen vegetables, skim milk and omitting the eggs. Using a frozen pie crust makes it easier to take a slice with you to work to microwave for lunch. I like to use Oronoque Brand frozen pie crust (it's made by Mrs. Smith's).