How to Make a Ham and Cheese Quiche Recipe

[ad#co-1]

Spinach Quiche Recipe:

Would you like a variation on your favorite Quiche Lorraine Recipe? Try adding 5-6 fresh chopped spinach leaves or 1 frozen box of spinach cooked, and drained and added to the recipe below. You will love the addition!

Total Time:  1 hr. 25 min.

Ham and Cheese Quiche Ingredients:

2 (9-inch) Deep Dish Frozen Pie Crusts

12 ounces chopped cooked ham

1 small finely chopped onion

½ teaspoon of vinegar

1/8 teaspoon of dried tarragon

1 tablespoon of finely chopped green bell pepper

1 pinch of garlic powder

1 (4.5 oz) of drained, chopped canned mushroom

1 pinch of ground nutmeg

6 eggs

1 pinch of dried parsley

Salt and pepper to taste

2 cups of heavy cream

8 ounces shredded Monterey Jack cheese

8 ounces shredded Swiss cheese

Quiche Recipe Directions:

1)      Preheat the oven to 350 degrees F and pre-bake the 2 pie crusts for 10 min.  When the pie crusts are done take them out and set them aside.

2)      Get out a large skillet, saute the green pepper, onion, and mushroom until the onions are soft and translucent. When that occurs to remove the skillet away from the heat and set aside on a cool burner.

3)      Take out a large bowl, mix the eggs and cream together, then stir in the shredded Jack and Swiss cheese, chopped ham and saute vegetables, vinegar and season with the tarragon, garlic powder, nutmeg, parsley, salt, and pepper. Begin to divide and evenly fill the 2 pre-baked pie crusts.

4)      Place the pie crusts into the preheated oven and let it bake for 55-60 min, or until the filing is set and the pie crusts are golden brown.

For more quiche recipes on Stagetecture, click here.

Healthy Mexican Recipe: Easy Huevos Rancheros

Pico de Gallo

1 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup coarsely chopped fresh cilantro

1 clove garlic, finely chopped

1/4 teaspoon salt

[ad#co-1]

Huevos Rancheros 

1 tablespoon olive oil

4 soft corn tortillas (6 inch)

1 can (16 oz) refried beans

4 eggs

2 tablespoons water

2avocados, pitted, peeled and sliced

1/2 cup crumbled queso fresco cheese (4 oz)

Easy Mexican Recipes Directions:

1. In small bowl, mix all pico de gallo ingredients; set aside.

2. In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.

3. In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.

4. Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.

5. To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.

For more Easy Mexican recipes on Stagetecture, click here.

Happy Sunday and to all the Grandparent’s out there – Happy Grandparent’s Day! If you’re looking for ways to celebrate the day, look at Stagetecture’s – Nostalgic ideas for Grandparent’s Day post.  Another great way to celebrate the day or any other Sunday is with a delicious family style brunch and this Savory Crab Quiche recipe could be just what you’re looking for.

Sunday Brunch: Savory Crab Quiche Recipe

Image via: Thrifty Fun

[ad#co-1]

Ingredients

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Image via: Canada.com

Directions

Preheat the oven to 350 degrees F.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

For more recipes on Stagetecture, click here.

Are you craving a breakfast recipe that isn’t your normal pancake or  french toast breakfast? Why not try some light and airy crepes with peach and cognac glaze? This recipe is easy enough to try at home and is the perfect breakfast or brunch to serve to your guests. Let me know how you like it! Thanks Sunset magazine for this breakfast treat!

 Cognac Glazed Peach Breakfast Crepes

Image via: Jelanie Shop

[ad#co-1]

Ingredients

Crêpe batter
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter
Cheese filling
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt
1 tablespoon butter
Peach topping
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds

Image via: Cooking Classy

Directions:

1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and almonds if desired.

For more breakfast recipes on Stagetecture, click here.

The weekend is family time where every member gathers together at home, and breakfast is a wonderful time to do this. Whether you decide to spend your weekend with a movie marathon or family leisure interest, a delectable breakfast should seal the deal. Serve this healthy granola pancakes recipe for the whole family. It’s the easiest way to enjoy tasty pancakes without backbreaking preparations.

Here’s how to cook the Sunday Healthy Granola Pancakes Recipe:

Sunday Homemade Granola Pancakes

Image via: Pinterest

[ad#co-1]

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1/3 cup uncooked multigrain hot cereal (such as Bob’s Red Mill)
• 1 1/4 cups milk
• 1 cup granola (such as Special K Low Fat Granola)
• 1 large egg, lightly beaten
• 2 tablespoons honey
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Image via: Outbox 4

Preparation

1. Bring water and butter to a boil over medium-high heat in a saucepan.
2. Remove from heat and then stir in cereal. Let stand 10 minutes.
3. Stir in milk, granola, egg and honey until properly blended.
4. Stir together all-purpose flour, whole wheat flour, baking powder and salt.
5. Gradually stir milk mixture into flour mixture just until moistened.
6. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or nonstick skillet. Cook for at least 3 minutes or until tops are covered with bubbles and edges look cooked.
7. Turn and cook for at least 2 minutes or until done. Keep warm in a 200° oven up to 30 minutes.

The whole ingredients should yield at least a dozen of delicious pancakes. You can adjust the size, as desired. This is a tasty proof that you don’t have to give up the taste for a healthy option. It’s a breakfast treat that the whole family will surely love.

For more breakfast recipes on Stagetecture, click here.

Looking for a delicious recipe this spring? Try this Frittata with Asparagus, Tomato, and Fontina recipe that you and your loved ones will surely love. This is a creamy treat that is filled with nutrients for the body. This Fritata recipe so easy to prepare and the ingredients can be just inside your fridge.

Wild Asparagus Frittata with Fontina Recipe

Image via: Local Kitchen Blog

[ad#co-1]

Ingredients

• 6 large eggs
• 2 tablespoons whipping cream
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces Fontina, diced

Image via: Sweet Sensation

Procedure

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
3. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high.
4. Add the tomato and a pinch of salt and sauté 2 minutes longer.
5. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
6. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler.
7. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Feel free to adjust the taste according to your preference. For instance, you can add pepper and spice if you want it hot. You can also use cheese instead of Fontina, if you like. The whole recipe can serve up to six persons.

For more food recipes on Stagetecture, click here.

Sticky Buns, Sticky Buns! I know we all love the smell of the warm, sugary cinnamon bread.  Rolled into a bit sized or humongous swirl of goodness ready for the eating.  And when you took that first bite you just couldn’t stop even if you had a mouth full it was as if you were trying to shove the entire bun into your mouth.  Great times! And now you can make these wonderful treats yourselves just follow the instructions below and enjoy!

Vegan Sticky Buns Recipe

Image via: Martha Stewart

[ad#co-1]

Serves: 12

Ingredients

2- ½ teaspoons of Active Dry Yeast (1 Envelope)
1 teaspoon of Granulated Sugar
1 cup of Sliced Almonds
¼ cup of Warm Water
1 cup of Coconut Milk, Warm
½ teaspoon of Salt
3- ¼ cups of White Whole Wheat Flour
2 teaspoons of Ground Cinnamon, Divided
4 tablespoons of Vegan Margarine, Melted
½ cup of Firmly Packed Brown Sugar, Divided

Image via: Purple House Cafe

Instructions

1. Preheat the oven to 350 degrees F.  Scatter the almonds on a small baking sheet and toast the almonds in the oven for 5 minutes or until they turn a light brown.  Then, quickly remove almonds from the oven so they will not scorch.  Place the almonds on a paper towel for them to cool.
2. In a bowl with a stand up mixer fitted with a padded attachment, combine the yeast, sugar, and water.  Set that mixture aside for 5 minutes or until the entire mixture is frothy (meaning the yeast is viable).
3. In a medium bowl, whisk together the coconut milk, agave or maple syrup, and salt; then set aside.  Take out a large bowl, whisk flour and ½ teaspoon of cinnamon together.  Add the coconut mixture and 1- ½ cups of flour mixture to the mixer bowl and blend on low speed until thoroughly combined.
4. Switch the dough to hook and add remaining flour, mixing on medium-low speed until dough comes together.  Then knead for 5-6 minutes or until dough is smooth.  Lightly flour a smooth surface and dump the dough mixture on it and for the dough into a ball.  Then place the dough in a greased bowl, cover with a damp towel and set aside in a warm daft free place.  Let the dough rise for 45 minutes or until doubled in size.
5. Punch the dough down and transfer the dough onto a lightly floured surface, then roll dough into a rectangle about ¼ – inch thick.  In a small bowl, mix brown sugar, together the almonds, ¼ cup of brown sugar and remaining cinnamon.
6. Brush the dough with about 2/3 of the margarine and sprinkle with almond mixture.  Then using a sharp knife cut through the dough lengthwise into 12 strips.  Roll each strip to form a roll.
7. Spray a 10-inch round baking pan with cooking spray, place the cinnamon rolls in a pan (cut side down) and cover with a damp towel.  Let cinnamon rolls rise for 20 minutes then brush the remaining butter and sprinkle the rest of the brown sugar.  Place back in the oven for 20-25 minutes or until they are golden brown.  The serve.

For more breakfast recipes on Stagetecture, click here.

Happy Sunday FB! Is there anything better than enjoying a Mexican-inspired breakfast on a Sunday morning? Whether you are in the mood for a hand held delight that is easy to pick up or you are serving up your hungry clan, you will love these Ranchero Breakfast Tostadas!  Thanks Bon Appetit and Sara Forte for this breakfast that looks scrumptious!

Sunday Ranchero Breakfast Tostadas

Image via: Bon Appetit/Sara Forte

[ad#co-1]

Ingredients

Black Bean Mash

2 cups cooked black beans
1/4 to 1/2 cup light sour cream
2 green onions, white and green parts, chopped
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
4 slices cooked bacon, chopped (optional)

8 small corn tortillas
Extra-virgin olive oil, for brushing
1 tablespoon coconut oil or unsalted butter
8 eggs
1 cup shredded white Cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup chopped fresh cilantro
1 lime, in wedges
Hot sauce, for serving (optional)

Directions

1. Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through. Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the green onions, cumin, salt, and pepper and mash with a potato masher or a large fork until coarsely mashed but not entirely smooth. Stir in the bacon. Taste for salt and pepper, add the remaining sour cream if you’d like the beans to be creamier, then turn off the heat and keep covered until needed.

2. Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it’s fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.

3. Heat a large frying pan with the coconut oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness, covering the pan if you like your yolks more cooked through. Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, 1 egg, and an eighth of the cheese, avocado slices, and cilantro. Repeat with the remaining ingredients. Serve garnished with a slice of lime and hot sauce to taste.

For more breakfast recipes on Stagetecture, click here.

Enjoy your Easter and let me know how you love these Easter brunch recipes!

Fried Eggs with Bacon and Ramps

Image via: Serious Eats

[ad#co-1]

Ingredients

1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
1/2 cup water
2 tablespoons butter
16 ramps, washed and ends trimmed
Kosher salt and freshly ground black pepper
2 to 4 large eggs
Red chili flakes

Directions

1.) Place bacon in a 10-inch nonstick skillet and add water. Bring to a simmer over high heat and cook, stirring occasionally, until water has evaporated and bacon is well-rendered and crisp, about 15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet

2.) Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and pepper. Transfer ramps to bowl with bacon.

3.) Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.

Easter Candied Bacon

Image via: Food Network

Ingredients

10 strips thick-cut bacon
About 1/4 cup brown sugar

Directions

Preheat oven to 400 degrees F.

1.) Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.

2.) Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don’t let them burn.

3.) Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.

For more food recipes on Stagetecture, click here.

Is there any smell better than the fresh aroma of homemade biscuits baking on a Sunday morning? If you are like me, you love to fill the house full of delicious aromas on the weekend. After all, Sunday’s are a chance to kick back, relax and enjoy the day and your family. If you’re looking for a delicious recipe for fresh biscuits – try this one from All Recipes.

Flaky Breakfast Cheddar Biscuits 

Image via: Rasa Malaysia

[ad#co-1]

Ingredients

Original recipe makes 8 biscuits

2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt

Image via: Very Best Baking

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.

2. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

3. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

For more food recipes on Stagetecture, click here.