She: Non-Desserts

Recently I talked to my sis, who said she hadn't tried any of my recipes since they were mostly desserts. (eep) Weeeeelll, I DO cook, but I just like desserts, so I tend to post those. But I will henceforth scatter my recipes with entree blogs as well. For tonight, I'm making quiche.

Quiche was one of the few things my mom would make that I loved as a kid. Usually she made it with shrimp, crab and cream cheese. Yummy, but laden with calories, so I try for other stuff instead. I wanted a meal I could eat for breakfast, lunch or dinner and something that had lots of protein, and this fit the bill. Now, this recipe calls for tabasco sauce, but don't think that makes it spicy. It just gives the dish a very very subtle zing. Same goes for the garlic salt, too.

Here's the list of ingredient: 1 frozen pie shell (I'm feeling lazy), 4 eggs, 1 cup milk (or soymilk), 1/8th tsp tabasco, 1/8th tsp salt, 1/4th tsp garlic salt, dash of pepper, 1 cup sliced mushrooms, 1 small diced onion, 6 or 7 chopped basil leaves. I also added 1 oz mozzerella in blocks.

Instructions: First, put the onions in a frying pan over medium heat with cooking spray or oil and cook til translucent. When they are, add the mushrooms and toss them in the pan til golden brown, then remove from heat. In a bowl whisk eggs, milk and tabasco, then mix in the salt/pepper. Place half the onion/mushroom mix in the bottom of your pie shell, then add on half the basil. Pour in the egg mixture, then put the rest of your veggies, including basil, ontop. Put in the oven and cook at 375 for 35 minutes, or until knife comes out clean. You can replace the mushrooms/onions with anything--I also like bell peppers, sun-dried tomatoes and scallions and a bit of goatcheese. See? I can write healthy!