Quiche - Lexie

• 1 Pie crust unbaked in a pie tin

Egg Mixture

• 6 large eggs
• 3/4 cup milk
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Quiche Filling 

• 1 cup cheese shredded (ie: aged cheddar) 
• Additional 1/2 cup cheese shredded set aside for top
• 1 cup veggie (ie: bell pepper)
• 1/2 cup additional veggie (ie: zucchini) 
• 1/4 cup garlic scapes chopped (optional) 

1. Preheat oven to bake at 375 
2. Place pie dough in pie tin.
3. Combine egg mixture - whip together thoroughly 
4. Fill with quiche filling
5. Poor egg mixture on top of quiche filling
6.  Top with the additional 1/2 cup shredded cheese
7. Bake at 375 F for 30-40 minutes
8. Let cool 5-10 minute before serving 

Overnight Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 can of artichoke hearts (drained and roughly chopped)

- 1 lb ground sage-flavored sausage, cooked and fat drained (substitute with additional 1-2 cans of artichoke hearts for meat-free option)
- 4-5 medium garlic cloves, diced
- 1/2 cup onions, diced
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1 Tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp dry, ground mustard

1. Cook ground sausage and drain of fat

2. Grease 9x13 pan with butter
3. Spread croutons on the bottom
4. Chop and spread artichoke hearts and cooked meat over croutons
5. Sauté garlic and onions until fragrant (optional)
6. In a separate bowl, mix the remaining ingredients and add garlic/onion mix
7. Pour over the top of the croutons/meat/artichokes
8. Level, cover, and refrigerate overnight
9. The next morning, preheat oven to 325 (deg F) and bake for 55-65 min
10. Insert toothpick to make sure it is cooked all the way through
11. Let sit 5 min. to solidify
12. Serve, and graciously accept praise

Overnight Sausage/Bacon Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 lb. spicy pork sausage (or bacon)
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Cook and crumble sausage (or bacon) on top of croutons
4. In a separate bowl, mix the remaining ingredients
5. Pour over the top of the croutons and sausage
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min. to solidify
10. Serve, and graciously accept praise