Cooking with Katie

Everything but the Kitchen Sink Quiche

This quiche is one of the most flavorful, ecclectic dishes I’ve ever made and it is SO great to make when you’re cleaning out your pantry/fridge! I call it “Everything but the Kitchen Sink” Quiche because it really does have everything but the kitchen sink in it. All the ingredients work so well together, though, and there’s so many that everyone is bound to find something that they like. But for all you picky palates, you can change up the ingredients however you want! You can use different cheeses, veggies, whatever’s about to go bad in your fridge…you get the idea!

  • 4-5 slices of bacon, cut into little pieces
  • 1 yellow onion, diced
  • 1-2 c mushrooms
  • 1/4 c diced sundried tomatoes
  • 1 little can of diced green chilies
  • 3-4 handfuls of fresh spinach, stems removed
  • 6 eggs
  • 1/2 c half-n-half
  • 1/2 c grated swiss cheese
  • 1/2 c grated gouda cheese
  • salt and pepper
  • 2 deep dish pie crusts

Cook the bacon in a skillet until it’s crispy, then set aside. Add the onions and cook until soft.

Chop up the sundried tomatoes…

The green chilies…

And the spinach.

Then throw it all in the saucepan along with the mushrooms and some salt and pepper. Let everything cook and then add the bacon back in.

Mix together the eggs, half-n-half, and cheeses and then add the vegetables.

Pour it all in your prepared pie crusts and bake it 375 degrees for about 30 minutes or until it doesn’t jiggle anymore. Enjoy!

Makes 2 quiches.


Mini Egg Frittatas

We had a snow day on Wednesday, so I got up and decided to make breakfast for everyone! I made french toast and these little frittatas. They’re basically just like little omelets made in a mini muffin pan and are very easy to throw together!

Now, the recipe calls for ham, but since we had none in the fridge, I used some left over bacon that I just crisped up before putting them in the egg mixture. You can be as creative as you like with this ingredient, and use some prosciutto or speck, which are both types of smoked italian ham, or you could even use some pancetta, an italian bacon.  Or, you could go the vegetarian route and use some diced bell peppers or anything else you like to put in your omelet. The possibilities are endless!

Mini Frittatas (Giada de Laurentiis)

  • 4 eggs
  • 1/4 c milk
  • handful of parmesan cheese
  • salt and pepper
  • 2 oz thinly sliced ham, chopped
  • 1 tbsp. finely chopped italian parsley

Whisk together the eggs, milk, cheese, and salt and pepper. Add the ham (or any of your ingredients) and parsley. Pour into a greased mini muffin pan with 24 cups and bake at 375 degrees for 8-10 minutes. Serve warm and enjoy!

Deviled Eggs

Ok, so maybe I didn’t make these, but hey, I ate them! Deviled eggs are so simple to make and are a big hit with kids, too! My mom’s been making them since…since…well since before I can remember, and we all can’t get enough of  ’em!

Deviled Eggs

  • 8 hard-boiled eggs
  • 1/2 c mayonnaise
  • 2 tbsp. sweet pickle relish
  • salt and pepper
  • paprika

Cover the eggs in cold water and bring to a boil. Cover with a lid, turn off the heat, and let sit for 15 minutes. Peel them and cut them in half, then scoop out the yolk. Mash the yolks with a fork and add the relish, mayonnaise, and salt and pepper to taste. Add more mayonnaise if not creamy enough, and add more relish if not flavorful enough. Fill the egg halfs using my Pastry Bag tip and sprinkle with paprika. Chill in the fridge until ready to enjoy!