Quiche in the Slow Cooker

Ingredients:

  • 1 dozen eggs (this freezes wonderfully so I make a full dozen!)
  • 1 cup almond milk
  • 1 cup Bisquick
  • 16 0z. spinach
  • Optional: Baker’s Joy or equivalent cooking spray

Directions:

  1. Whisk eggs until thoroughly beaten.
  2. While still whisking slowly add milk then Bisquick until completely incorporated.
  3. Add spinach (if it’s still frozen, break apart before adding).
  4. -Optional- This recipe tends to stick to the cooker so a release agent here is helpful.  If you use one, apply it to your cooker now.
  5. Pour entire mixture into slow cooker.
  6. Set your cooker to high for 3 hours.
  7. Your quiche is done when it starts to pull away from the sides of the cooker and/or a toothpick inserted in the middle comes back dry.
  8. Serve with a dollop of sour cream and sprinkled with garlic powder.

This was the most moist quiche I’ve ever had and I plan on expanding on this recipe in the future.

Hard Cooked Eggs in the Oven

During our last grocery delivery (yes, I have our groceries delivered, it saves time, money and gas but more on that later), I had a very large batch of eggs delivered.  60 egg count to be exact.  No, we don’t eat THAT many eggs but I discovered that you can freeze eggs!  I’ll create a blog post for that later though.  This one is about the eggs I haven’t frozen.  Instead I want to talk hard boiled…er… baked.  First, let me just say that of all my culinary accomplishments, boiling the perfect egg is not one of them.  I don’t know why I fail at this nearly every time but I do. From undercooked to overcooked to half the white coming off with the shelling, I just don’t seem to have that knack.  Until now.

I’ve seen a few posts come across my feed suggesting baking eggs instead of boiling them and I just had to try it.  It’s ridiculously easy.  Here’s the instructions:

  1. Pre-heat oven to 325 degrees.
  2. Place eggs in the pockets of a muffin pan or something similar so they don’t roll around.
  3. Once your oven has finished heating, place eggs in the pan on the middle rack and set your timer for 30 minutes.
  4. After 30 minutes, remove from the oven and place eggs in an ice water bath using tongs.
  5. Allow to fully cool (roughly 10 to 15 minutes) and peel.

That’s. It. Right?  Who knew?!  Well now we do!  And I have to say, that peeling them was MUCH easier and the yolks seem less dry or somewhat creamier than boiled.  So it looks like I have a new way to make some tasty hard cooked eggs for deviled eggs, egg salad, with just salt & pepper or in cobb salad!  Oh yeah… we might end up eating eggs a bit more often at this rate.

The eggs will get little brown specks on them while cooking, this is completely normal.

 

Spinach & Ricotta Quiche with Seitan

I didn’t take pictures this time around (yes, I know, I’ve been so bad with that lately) but I have an excuse!  We had company last night and I get distracted whenever there is someone in our home.  Anyhow… I wasn’t entirely sure this would work as nicely because I was using Seitan instead of the traditional bacon or ham.  And… I kind of, sort of, didn’t measure everything because I was purposefully making a very large batch and sort of winging it.  So the below is guesstimates  Hey!  I said from the beginning that this blog was more so I could keep track of what I cooked than it was to help others cook.  You still love me, right?  RIGHT?!

Ingredients:

  • 1 dozen eggs
  • 1 & 1/2 cups Bisquick mix
  • 16 oz. package of frozen spinach
  • 32 oz. Ricotta cheese
  • 1 lb. mozzarella cheese
  • 1/2 almond milk
  • sour cream
  • garlic powder
  • Beef Flavored Seitan – roughly the amount 2 cups of VWG can make

Directions:

  1. In a food processor, chop your spinach and cooked seitan into fine pieces then transfer it into a large bowl.
  2. Fully incorporate mozzarella, ricotta and Bisquick to the spinach/seitan.
  3. In a separate bowl, whisk eggs and milk thoroughly.
  4. Add the egg & milk mixture to your large bowl and again, fully incorporate.
  5. Pour mixture into glass/ceramic casserole dish (this makes a large batch so you might need two) about an inch deep.
  6. Preheat oven to 350 degrees.
  7. Cook casserole for 30-45 minutes or until mixture starts to pull away from sides and becomes quite firm.  Careful not to overcook this as it becomes dry quite easily!
  8. Allow to cool, cut into squares and serve with a dollop of sour cream sprinkled with garlic powder.