Crustless Quiche

This savory, crustless quiche is an elegant, yet easy, recipe! The eggs have a light and airy quality that are well-balanced with hearty bits of ham and Swiss cheese. This delicious recipe pairs easily with a salad anchoring a meal that’s satisfying enough to be called either brunch or dinner!

Savory, Crustless Quiche - Ham & Cheese
Makes one 9-inch pie

Ingredients:
1/2 large sweet onion, diced and sautéed
2 tablespoons butter
5 eggs
1/2 cup heavy cream
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1 cup ham, finely diced
1/4 cup Parmesan cheese, grated
1-2 cups Swiss cheese, grated
Fresh chives for garnishing

Directions:
1. Prepare a 9-inch pie dish by buttering all of the surfaces, or spraying with a cooking spray.

2. Preheat the oven to 350°F

3. In a skillet, saute the onion in 1 tablespoon of butter until softened. Remove from the heat and let the onions cool slightly.

4. In a large bowl, whisk the eggs until combined. Add the cream and whisk some more until combined. Add the flour, baking powder, Kosher salt, and back pepper; continue whisking. Fold in the sour cream and cottage cheese. Stir in the cooled, cooked onions.

5. Layer the diced ham in the quiche pan. Sprinkle the ham with the Parmesan and Swiss cheeses. 6. Pour the egg mixture over the ham and cheese.

7. Bake for 40-45 minutes or until the egg is set in the middle, or reaches a temperature of 165°F in the center. Let cool slightly, then slice and serve.

French Onion Chicken Skillet Dinner

This chicken dish features a rich pan sauce, loads of slowly caramelized onions, and bubbly, broiled cheeses on top - oh my! Even better, this savory dish is prepared in one large skillet. This French Onion Chicken Skillet Dinner is likely to become a new family favorite.

French Onion Chicken Skillet Dinner
Serves 4 - 6

Ingredients:
4 tablespoons butter
2 large sweet onions, cut pole-to- pole, Lyonnaise style strips
1 teaspoon sugar
2 cloves garlic
6 thin cut skinless, boneless chicken breasts
For dusting chicken: 1/4 cup flour, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, 1/4 teaspoon paprika
2 tablespoons flour, for thickening the sauce
1/4 cup white wine
1 cup beef broth
6 sprigs fresh thyme
Kosher salt
Freshly ground pepper
1 teaspoon Worcestershire sauce
8 oz Gruyère or Swiss cheese, shredded
4 oz Parmesan cheese, shredded

Directions:
1. Using a large oven-proof skillet or braiser melt the butter.

2. Add the sliced onions and cook over medium-high heat. Stir the onions every few minutes, then turn down the heat. Continue to cook the onions until they begin to turn a nice brown color. Turn the heat lower, as needed, to prevent the onions from burning. Caramelizing onions fully takes time! A true caramelized onion takes about an hour, but for this recipe giving the onions 25-30 minutes to reach a tender, caramelized state works well. Sprinkle the onions with 1 teaspoon of sugar to help with the process. To help the onions caramelize slowly, let them sit in a little pile, then stir once or twice about every 5 minutes.

3. Once the onions have caramelized, add the garlic and sauté for another 2 minutes until fragrant.

4. Remove the onions from the pan, and set aside to brown the chicken.

5. Lightly coat the chicken breasts in the flour, salt, pepper, paprika, and thyme mixture until dusted on both sides. Add up to 4 additional tablespoons of butter or olive oil while cooking the chicken to prevent sticking.

6. Brown the chicken on both sides and cook until about 150 degrees F, but not all the way done. Remove the chicken from the pan.

7. Add the onions back to the pan, and then sprinkle with 2 tablespoons of flour. Stir until coated. Add the wine, and reduce down. Add the beef broth and Worcestershire sauce, and stir until a sauce is formed. Once the sauce has thickened slightly, add the chicken breasts back in.

8. Turn the oven to broil. Sprinkle the chicken breasts with the Gruyère and Parmesan cheese and then broil until bubbling and golden brown and the chicken reaches 165 degrees F.

9. Garnish with fresh thyme leaves.

10. Serve with a side of kale Caesar salad, a side of roasted vegetable, mashed or baked potatoes, egg noodles, pasta, or cauliflower rice.