Spinach and Cheese Quiches- Everyday Food with Sarah Carey
An outstanding quiche relies on a few simple elements: a creamy egg custard, a buttery homemade crust, and flavorful cheese and vegetables.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Quiche Lorraine | Southern Living
Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers’ obsession. Here, in our favorite version, the egg filling gets studded with flecks of green onions and bacon along with a generous helping of Swiss cheese. Instead of Swiss cheese, you can also feel free to swap in Cheddar or American cheese, or skip the cheese altogether and add more veggies like bell peppers, tomatoes, and zucchini. Quiche Lorraine is the perfect dish for just about any meal. It would be a welcome addition to a brunch buffet but also makes a great lunch or light dinner served with a side salad.
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Ingredients:
1/2 (14.1-ounce) package refrigerated pie crusts; 1 pound bacon, cut into 1/2-inch pieces; 1/4 cup green onions, chopped; 8 ounces Swiss cheese, grated and divided; 6 large eggs, beaten; 1 cup heavy cream; 1/2 teaspoon table salt; Dash of ground red pepper; Dash of white pepper; 1/8 teaspoon ground nutmeg
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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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Breakfast Casserole
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
???????????? BREAKFAST CASSEROLE
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
10 eggs
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F or 177 C uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
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Easy Breakfast Quiche with Grits Crust
Learn how to make a DELICIOUS fast breakfast that is so GOOD. Fast to grab n go for the next few mornings too! This is an easy recipe that you can add whatever ingredients to the filling to make it yours. But the crust is what makes it!
Ingredients:
1/2 cup of Grits (doesn't matter what kind)
1 2/3 cups of water for grits
2 Tbsp of butter
1/2 cup of shredded cheese (any kind)
5 eggs
1 cup of milk or heavy cream
2 oz of cream cheese
1/2 onion sauteed in butter
2 tsp of garlic
ham
bacon
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded colby jack cheese
salt and pepper to taste
Directions:
Heat oven to 350.
In a pot on stove, bring 1 2/3 cups of water to a boil.
Add 1/2 cup of grits, salt, and 1 tbsp of butter.
Let cook for about 5 minutes until grits are done.
Add 1/2 cup of shredded cheese to grits.
Spread those grits in a buttered pie dish, press up a bit from the bottom all around.
Melt 1 Tbsp of butter and drizzle that over top of grits in pie dish.
Put in oven at 350 for 7-8 minutes.
In pan on stove, sautee 1/2 diced onion, and add in 2 tsp of garlic.
Mix 5 eggs, 1 cup of milk or heavy cream, 2 oz of cream cheese, sauteed onion and garlic, ham, bacon, cheese, salt and pepper.
Pour into pie dish on top of grits crust.
Sprinkle some cheese over the top.
Bake at 350 for 35 minutes.
Serve that goodness up with a smile and a strong cup of coffee.
Easy Grits Casserole - Perfect for Breakfast on Busy Mornings!
RECIPE BELOW. When we're busy as a family and need a hearty breakfast on the go, Grits Casserole is our go-to solution. It's tasty and filling, and you can also dress it up with your favorite sauce or salsa (I eat mine with roasted Hatch Chiles, but if you've been around this channel, you probably knew that).
Recipe:
1 cup Grits, cooked (slow cooked are best, but quick grits are just fine)
8 eggs
8 oz (1pkg) Shredded Cheddar Cheese (add more if you want)
4 oz (1/2 pkg) Shredded Monterey Jack Cheese (add more if you want)
1 lb Breakfast Sausage, cooked and drained
Salt & Pepper to taste.
Cook grits according to package directions, and cook off the Breakfast Sausage (sausage can be done the day before). Mix Sausage into Grits. In a large bowl, beat the eggs and add the cheese. Then add the Grits & Sausage and mix well. Spread into a 9x13 pan prepped with cooking spray. Cover with foil and bake at 350˚F for 60 minutes. Remove foil and cook 10 more minutes to brown the top. (If it still seems a little wet, cook 10 more minutes or until done. Let cool and serve or store in the fridge in squares for quick breakfasts!
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Chicken ham and cheese quiche