Quesa Quiche

Will be updated later with photos. 

I started this blog a long time ago, and I haven't updated it for more than 3-1/2 years. Its been a good place to store some recipes that my kids might use someday, but really it is THE place to get a manual for an old mixer. 5000 people have visited the Hamilton Beach Model E Mixer page. 

Quesa Quiche

• 1 ready-made pie crust (comes in package of 2)

• 6 eggs 

• 1/2 cup heavy whipping cream

• 1 package green onions, sliced from ends to about 2" into green

• 1 can diced tomatoes with green chilis, drained

• 8 oz. shredded cheddar cheese 

Bake pie crust according to directions. 

Whisk eggs and heavy whipping cream in medium bowl. 

Add onions, tomatoes and cheese. Stir until mixed. 

Add mixture to baked pie crust. 

Bake at 350° for about 35-40 minutes, or until center is set. Let stand about 5 minutes before serving.

Arizona Egg Bake

My daughter wanted "kind of runny with a nice shape eggs" for breakfast yesterday and today. That means over-easy. Over-easy is hard. 

Eggs are pretty fascinating. When I take an awful drug called Decadron, I crave eggs. I used to think it was because of the protein, but now I think its because an egg yolk is one of the few foods that has natural occurring Vitamin D. My brother told me that our family has issues with Vitamin D. Now, I am constantly hearing about the benefits of Vitamin D. My best friend says that's called a Baader-Meinhof.

My dad ate a dozen eggs a day. He apparently needed a lot of Vitamin D, or maybe it was because he had chickens and was poor. I don't know, but he sure liked eggs.

My mom gave me this recipe. I usually make it when we have overnight company.

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Arizona Egg Bake

• 3 cans diced green chiles, drained
• 1 lb. Monterrey Jack cheese, sliced
• 1 dozen eggs
• 1 16 oz. tub sour cream
• 1 tbsp. butter

Grease 9 x 13 baking dish with butter.

Spread diced green chiles on bottom of dish, arrange cheese slices on top of chiles, covering them.

Beat eggs, then mix in sour cream. Pour over chiles and cheese.

Bake at 375° for 30-35 minutes, or until a knife poked in the center comes out clean.

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Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.

Crock Pot Sunday Breakfast

If I was a nice mom/wife, I would make this right now. Aldi closes at 8 pm Monday-Saturday and I don't have enough eggs, and of course we don't have any bacon - bacon disappears here as fast as it's purchased. 

I don't like Aldi's hours, but I really shouldn't be in East St. Paul past 8 pm anyway. I thought about going to Cub in my pajamas. I am wearing scrubs and I think I could pass myself off as a tired medical worker on late shift.

Every time you lift the lid on a crock pot, you need to increase the cooking time by 30 minutes - just leave it alone, everything in there is fine.

The reason why evaporated milk is used in a recipe like this is because it doesn't curdle. Generally you shouldn't add milk, cream, cream cheese or sour cream to a crock pot until the last hour of cooking.

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Crock Pot Sunday Breakfast

• 1 bag diced potatoes with onion
• 1 lb. bacon, fried and crumbled
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cups shredded cheddar cheese
• 1 dozen eggs
• 1 cup evaporated milk
• 1 tsp. pepper
• 1 tsp. olive oil

Place olive oil and potatoes on the bottom of the Crock Pot.

Divide bacon, onions, green pepper and cheese into thirds and layer on top of potatoes, ending with a layer of cheese.

Beat eggs, milk and and pepper. Pour over the layers, cover and cook on low for 8-9 hours or on high for 4-5 hours. 

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Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.