Quick Crustless Quiche

This turned out pretty well!  I need to figure out how to incorporate the flour a little better - I had some crunchy flour spots in the crust, but otherwise seemed to be a cross between a quiche and a breakfast casserole (sans potatoes/bread).  I got it from Allrecipes.com and make my own modifications (ham, mushrooms, peppers, green onions).  Delicious.

Ingredients
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

3.Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

4.Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Caprese Lasagna

This was good... but I messed it up. I should have cooked the noodles first, they were still a little crunchy, and I had added the rest of the chicken broth and baked for another 30 minutes to try and get them to cook. From Lauren's Kitchen.



Ingredients
2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons flour
1 cup milk
1 cup chicken stock
A few grates of fresh nutmeg
Salt and freshly ground black pepper
1 box oven-ready lasagna noodles
4 Roma tomatoes, thinly sliced
Half a bunch basil, chopped (about 30 leaves)
1 cup shredded mozzarella cheese

Preparation
Pre-heat the oven to 375ºF.
Place a large saucepot over medium-heat and melt the butter. Add the garlic to the pan and cook until aromatic, about 1 minute. Sprinkle the flour over the butter and garlic and cook for about 1 minute. Whisk the milk and chicken stock into the butter-flour mixture and bring up to a bubble. Add the nutmeg, season with salt and freshly ground black pepper and simmer until thickened, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/4 cup, just eyeball it) of the sauce into the bottom of a 9-inch x 13-inch baking dish and laying three lasagna noodles over the sauce. Top the noodles with about a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and about a third of the shredded cheese. Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded cheese.
Cover the pan with foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. When ready to serve, top with the remaining chopped basil leaves.

Chicken Cordon Bleu Casserole

I made Chicken Cordon Bleu Casserole Sunday afternoon. Actually, I made two - one for the freezer, one to eat. It was delicious! I also omitted the pepper and actually ended up using only 2 cups of cooked rice - that's all I had - and since I didn't have garlic, I used garlic powder. It would be better with the full amount, but it wasn't bad. I used diced grilled chicken breasts also, I don't shred chicken if I can help it. I ended up putting a ton of cheese on it - way too much for me, but Jeremy loved it. He's a big cheese fan.

This was also from Lauren's Kitchen.

2 T EVOO
1 medium onion, finely chopped
1 bell pepper, diced
1 clove garlic, minced
1/2 lb diced ham
2 c cooked, shredded chicken breasts
4 T butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice
1 c shredded cheddar
1 c shredded mozzarella or swiss

Directions:

Preheat oven to 350.I precooked the chicken by cutting it into thin strips (to cook faster) and throwing it into a skillet with a bit of oil. Then I shredded from there.Heat oil in a large, rimmed skillet over medium heat.Add the onions and peppers and cook for about 5 minutes, until tender.Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.Add the butter until it is melted, then stir in the flour, salt and pepper until combined.Slowly stir in the chicken broth, then mix in the rice.Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.Bake for 20-25 minutes. For the last 10 minutes place aluminum foil overtop for oozing cheese.