Category Archives: Eggs

Summer’s Bounty Quiche

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summer bounty quiche

From a recent visit to our friends in Sewanee we came away with armloads of fresh out-of-their-garden produce!

Pepers cucs onions farmers market

We don’t have a garden this year and the summer’s bounty was such a lovely gift!  I did the usual cucumber and onion salad,  a luscious southern squash casserole, and then a super vegetable stir fry.  But, if you have been with me on My Daily Bread for very long you will know I love to make Quiche.  Quiche meets a ton of quick meal criteria:  easy, can use of leftovers from the refrigerator, almost always have the basics of milk and cheese on hand and then the best part — the family oohs and aahs over a tasty, lovely Quiche.

summer's bounty quiche

This is a crustless Quiche, which was necessary because my sous-chef dish-washing mom had just made an awesome peach pie and we sometimes have to draw the line and go crustless!  🙂

I filled this Quiche with fresh veggies, chopped ham, a couple different cheeses I had on hand!  Quiche is synonymous with create!
Use your favorite ingredients and you won’t be disappointed.

I have found there are just two basics for me:
4 large eggs
1 1/2 cups whole milk
(and  1/2 cup cream is optional
if I have it on hand.)

Then the add-ons make your Quiche really pop!

Cheese – mix and match your favorite up to 1 1/2 cups – I almost always use some combination that includes pepper jack!

Vegetables – saute’ onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots and more!

Add in crispy bacon, chopped ham,  or shredded chicken … about 1 cup is usually enough.

Yum – no crust needed.  Just pour into the pan, slice some fresh tomatoes on top and pop in the oven!

Have a bountiful and blessed week,

Psalm 65:11
Psalm 65:11

Summer's Bounty Quiche
Prep time
Cook time
Total time
This versatile quiche is so pretty and equally delicious!
Recipe type: Breakfast, Brunch, Light Supper
Serves: 6 to 8 servings
  • 4 large eggs
  • 1½ cups whole milk
  • ½ cup cream* optional
  • 1½ cup shredded cheese: i.e. cheddar, pepper jack, Colby, asiago,
  • 1½ cup chopped vegetables, mix it up: i.e.saute' onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots
  • Optional: 1 cup chopped ham, crispy fried bacon, or cooked shredded chicken
  • Salt and pepper to taste, ¼ tsp cayenne pepper optional.
  • Garnish with slices of fresh tomato
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, whisk eggs until well blended. Add in milk (and cream) and continue to whisk until all is blended.
  3. Saute' chopped vegetables in 1 tablespoon of butter or oil just until translucent (3 to 5 minutes).
  4. Add vegetables to egg/milk mixture. Stir in meat (optional). Add shredded cheeses.
  5. Salt and pepper to taste.
  6. Pour mixture into 9" or 10" pie plate, lightly sprayed with cooking oil.
  7. Thinly slice a fresh tomato and garnish.
  8. Bake at 375 degrees F. for 25 to 30 minutes until quiche is lightly browned and cooked all through.
  9. Let set for 5 minutes before serving.



Butternut, Potato and Onion Crustless Quiche

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Butternut, Potato and Onion Quiche, The Orgasmic Chef
Butternut, Potato and Onion Quiche, The Orgasmic Chef

I know, you know, I never met a Quiche I didn’t like.  So imagine my excitement when I saw this picture from Maureen at The Orgasmic Chef.  It is autumn in the United States and pumpkins and spice and all things nice are dancing in my head.  This includes butternut squash!

Maureen begins her blog post by saying, “The other day I was reading Chris Scheuers post about crustless mini-quiches. It was about 11am and I was determined to make one for lunch.”    I just smiled when I read that because I am totally one of those “I want to make that NOW” kind of cooks.  Birds of a feather and all that.

But wait there’s more! Click to continue reading

Bacon, Egg & Biscuit Casserole / Breakfast, Brunch or Dinner / John 21:12

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Pretty much every Thursday I make breakfast food for dinner.  It is that time of the week where I am out of ideas, just plain tired, or I am hungry for a breakfast that doesn’t begin and end with oatmeal.

This past week I knew I had eggs, cheese, a little bit of leftover bacon, and a cup of (leftover) turkey sausage.  In my freezer I had some Pillsbury frozen biscuits.  (Don’t judge me … I keep them for an emergency … or for whenever I want a great biscuit fast!)


Sitting in front of my computer I decided to Google “eggs, biscuits, and sausage recipe”.  If you haven’t ever done that I highly recommend it.  Just search using whatever main ingredients you have on hand.  You never know what will pop up and in this case … a really fantastic recipe called Sausage, Egg and Biscuit Casserole from my


I used some crumbled bacon and turkey sausage, mozzarella and cheddar cheese, eggs, milk and cut up frozen biscuits.  Oh my word was I surprised by this recipe!  My sous-chef dish-washing mom loved it and the Chief said “this is really great!”

You can easily start with the basic recipe and add or subtract anything you want or don’t want.  I can see this as an all-cheese recipe, onions and green peppers added, or how about some spicy Chorizo sausage served with salsa?

Whether it is 8 a.m. on Saturday morning, Sunday brunch, or Thursday night dinner … your family with love this casserole!

Happy Baking!

John 21:12

“Jesus said to them, “Come and have breakfast.” Now none of the disciples dared ask him, “Who are you?” They knew it was the Lord.”

Bacon, Egg & Biscuit Casserole
Prep time
Cook time
Total time
This versatile casserole will feed a hungry crew whether it is morning or night!
Recipe type: Breakfast, Brunch, Dinner
Cuisine: American
Serves: 6 servings
  • 1 can buttermilk biscuits or 6 frozen biscuits
  • ½ pound sausage, pork or turkey, cooked, drained and crumbled
  • 1 cup cooked, drained, and crumbled bacon
  • 6 eggs
  • ¾ cup milk
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • Salt and Pepper to taste
  1. Preheat oven to 425 degrees F. Grease 8" x 8" baking dish.
  2. Cut biscuits into fourths. Place in greased pan.
  3. Sprinkle cooked sausage and bacon over the biscuits.
  4. Beat eggs and milk together. Add salt and pepper to taste. Pour mixture over the meat and biscuits. Sprinkle both cheeses over the top.
  5. Bake at 425 degrees. F for 30 to 35 minutes or until top is brown and casserole is set. Let sit 5 minutes before serving.
I think you can start with the basic recipe and add or subtract anything you want or don't want. I can see this as an all-cheese recipe, onions and green peppers added, or how about some spicy Chorizo sausage served with salsa?

Let your imagination and taste buds run a little wild with this tasty casserole!

Adapted from


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