Cookie Sheet Quiche

Note: If you are looking for the original recipe for one quiche click here.

Party size quiche - I make day ahead and refrigerate it to warm up just before the party.

Size Pans I use
14.75 x 20 Roll out crust
13 x 18 Bake Quiche

Cook bacon day before - I bake it 350° on a cookie sheet. It was thick cut so it took 45 minutes. But watch that it doesn't burn after 30 minutes.

Crust:
2 heaping cups plus 1/2 cup flour
2 1/2 sticks butter
Ice water - can't measure

Cut very cold butter into small chunks

In food processor flour and butter. Process until well mixed. Add water while running until it just forms a ball. I shake it while it's running. Firm into a flat log on plastic wrap. Cover and refrigerate.

Filling:
2#  shredded Colby cheese
12 large eggs
3/4 cups milk
1# bacon already cooked and cut into pieces
2 small packages frozen broccoli and cheese
2 cups fresh broccoli flowers with large stems cut off
2 TBS flour
2 TBS dill
1 TBS Mrs. Dash
Enough nutmeg to sprinkle lightly on top
Salt and pepper - I added 24 twists of ground pepper and 18 twists of salt - I would usually put 1 and a half twists of salt and 2 twists of pepper on 1 egg so I twist counting as I go along.  This is an easy way to know how much seasoning to add by how many eggs I use.

Microwave pouches of broccoli. Cut up fresh broccoli and steam separately in microwave. I drain and press the cheese sauce out of the packages. You can make soup or sauce later with it. It still adds flavor to the quiche, but is too runny if you leave it in. Mix all the broccoli together.

Whisk eggs, milk and spices except for nutmeg.

Roll out dough on the light floured larger cookie sheet or turned over on the back if it has sides. Run a metal spatula around the edges to loosen. Slide it a little at a time onto the cookie sheet you'll bake the quiche in. Form sides and crimp.

Cover bottom with cooked bacon pieces.
Add broccoli on top of bacon.

Pour egg mixture on top.
Sprinkle a few TBS of flour on top of egg mixture.
Top with cheese
Sprinkle lightly with nutmeg

Bake in 400° oven until set. Let cool.

Cover with foil. Refrigerate.

To warm for party. Take out of refrigerator. Cut into pieces. Warm in 350° oven for 30 minutes.

This is not a WW friendly recipe! Probably 13-15 pts for a small piece. Our granddaughter is getting married and we're having breakfast tomorrow, so I'm living life one day at a time, 3 days after making goal!!! I'm eating the chicken salad and taking one bite of quiche. When I get below goal and after I got lifetime, I'll make a quiche and have a small piece.

Making Omelettes

Omelettes... Is there anything more perfect? If you think it's too difficult then this post is for you!

This morning, my husband requested a veggie omelette. As I was cutting up the peppers and onions I thought about taking pictures.

I always have yellow, red and orange peppers cut into slices in the refrigerator. I diced up almost a cup of peppers and 3/4 cup sweet onions.

Warning! Not for the faint of heart! Don't add unless you like heat! Delicious with or without!

In a Pam sprayed pan saute with salt and pepper and if you like a little heat I added just a smidge of Harissa I bought at Trader Joe's. (And when I say a smidge I mean just the tip of a spoon, maybe 1/8 of a teaspoon.) Or maybe a small sprinkle of hot pepper flakes.

While they are cooking break 2 eggs for each person and mix with a couple TBS milk or Fat Free Greek yogurt, salt and pepper.

Take the veggies out and set aside. Spray with Pam and add the egg mixture - cook on medium heat, push the edge in and let liquid fill in the space. Do this all around the pan until the uncooked eggs no longer run into the space.

Add the veggies back onto the eggs, keeping them spread on 1/2 the pan. Sprinkle with 1/4 cup FF Cheddar cheese.

Swirl the pan to make sure the eggs are not stuck. Slide onto a dish, folding over the empty side of the omelette on top.

Cut in portions, this is mine and Pat's served with CarbMaster milk which makes this breakfast 1 point.

I love omelettes!

Salmon Omelette

Leftover Deliciousness

Serves 2

1 Freestyle Point Each Serving

Egg Mixture

4 Eggs

1 TBS Fage FF Greek Yogurt

Salt, Pepper, Dill

Cheese Mixture

2 Laughing Cow Cheese Wedges

1 TBS Fage FF Greek Yogurt

1/2 Cup Leftover Cooked Salmon 

In a bowl combine egg mixture. Whisk or use fork to mix well 

Combine cheese mixture and microwave for 10 seconds. Mix well.

Turn flame on medium on a nonstick pan. Spray lightly with Pam olive oil. Mix eggs again and pour into hot pan. Turn down flame to low. As the edges begin to cook, push the egg from the side a little towards the middle and tilt the pan so uncooked egg fills the empty space. Do this all over the pan until all the egg mixture is used.

Add little piles of cheese mixture on half the omelette. Layer flaked Salmon on top. Shake the pan to make sure the bottom is loose in the pan.

Gently begin to pour the omelette onto a plate and fold the last half over the bottom half.

Cut in two. Delicious for breakfast, lunch or dinner.

Aunt Janie Eggs

One time when we went to visit the Noble Family, my sister made the most delicious scrambled eggs. She added cream cheese and dill.  Over the years they came to be known as "Aunt Janie Eggs."

Many years later my sister had breakfast at our house and I told her we were going to have "Aunt Janie Eggs." She didn't remember making them. What? All those years she was famous at our favorite breakfasts and she didn't even remember them!

Here is an updated Weight Watcher version.

Eggs, Dill, Salt, Pepper, Mrs. Dash and 

1 wedge of Laughing Cow Cheese

for each person.

         I always end up adding more dill

Cook the eggs smashing and smushing the wedges of cheese to incorporate it into the eggs. When the eggs are still very wet, but mostly set, turn off the flame. Continue stirring the eggs and plate them while they are still creamy.

Eggs - 1 pt

Joseph's Pita Bread - 1 pt

4 slices Al Fresco Chicken Bacon - 1 pt

3 Freestyle Smart Points 

Yum!