Spinach Quiche

Spinach Quiche

whole sweet onion, chopped
bag of baby or salad spinach 
6 eggs
1/2 c milk or cream (or half n half)
freshly ground black pepper
1 1/2 -2 cups shredded swiss cheese
pie crust (refrigerated or homemade)

Preheat oven to 375.
Saute onions (add some pepper) without browning until translucent.  Add spinach and cook until spinach is mostly done, about 8 minutes. 
In a bowl mix eggs milk and a little more pepper.
Butter quiche (or pie) pan; fit pie crust in and shape edges if desired.
Pour vegetables in and spread out in crust.
Add cheese and spread loosely over vegetables.
Pour egg mixture over and bake for 35 minute.
It should not jiggle, center should not dent when lightly pressed and it should look kind of puffed and lightly browned.

Notes:
Unfortunately I forgot to take a picture before cutting ...
This one was made without a crust...
Also good with mushrooms (add after onion is done and cook until done before adding the spinach) and /or bacon ( fried and crumbled-add to pan after vegetables are done and just cook long enough to re-warm).

Zucchini Frittata (or Quiche)

butter
½ -1 c chopped onion
1 zucchini, thinly sliced
black pepper
parmesan or romano cheese grated
chopped fresh basil
5 eggs
2 T milk
grape tomatoes, cut in half
shredded swiss cheese

Saute onions in butter. Layer zucchini, pepper, parmesan, then sprinkle chopped basil over top. Pour in beaten eggs (mixed with milk or water) over all. may need more eggs if needed to cover filling. Layer tomatoes, then sprinkle with shredded swiss. Put in over on high heat until eggs are done.

Note:
I also made this with a crust, making it a quiche.

Another options is to use roasted red pepper instead of tomatoes. 

I think  sun-dried tomatoes would be good too, but haven't tried it yet.

I want to try this with goat cheese as well.

Broccoli Cheese Soup

I am not quite sure if this qualifies as health food since it is somewhat high in fat but it does contain vegetables if thats any consolation. McDonalds is now offering broccoli soup and thats where I got the inspiration to make this recipe. I am quite certain that mine has lower sodium content since I add no salt... If you think its a little bland you may want to add some. This was my first attempt at this dish so some tweaking will likely need to be done.

Broccoli Cheese Soup

2 T butter

1/2 chopped onion

Black pepper

Nutmeg

Low sodium chicken broth

1 small head broccoli

2 c Milk

4 0z Cheddar ( shredded or cut in small pieces to facilitate melting)

Melt butter in medium saucepan. Saute onion and black pepper until soft, do not brown.

Add nutmeg and chicken broth (vegetable broth would probably be good here as well).

when almost done add milk, heat, add cheese, melt.

Notes:

Do not allow milk to boil or it will curdle. It will taste fine but the texture is somewhat repulsive...If this happens, sprinkle shredded cheddar on individual bowls of soup to disguise the texture.

It needed more cheese, so I sprinkled it on top of each bowl.

I may try adding garlic next time...maybe a combination of cheeses...

Amazingly good broccoli dish

EJ's Broccoli, Squash and Carrot Medley

1 c Broccoli, cut in bite size pieces
1 Yellow squash, sliced
2 Carrots, thinly sliced
3-4 cloves garlic, chopped
1 tsp Butter (optional)
2 T water
Black Pepper
1/2 c Shredded Cheddar Cheese
Layer carrots, squash, broccoli and garlic in skillet. Add water and butter if desired, cover and saute until tender. Top with cheddar cheese.

Notes:

Be careful not to overcook the broccoli and especially do not brown.

I put the carrots on the bottom since they take a little longer to cook.

You may need more or less water.

This one is very good even without the butter.