Easy Quiche

SUBMITTED BY: Michele Dodge
"This is an easy mix it up in one bowl and cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish."

Original recipe yield:
1 - 10 inch quiche

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

INGREDIENTS

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1 cup grated Parmesan cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 391

• Total Fat: 27.4g
• Cholesterol: 182mg
• Sodium: 690mg
• Total Carbs: 12.7g
• Dietary Fiber: 1.3g
• Protein: 23.8g

Breakfast: Strawberry Banana Crepes

Strawberry Banana Crepes

SUBMITTED BY: Shelly Soule
"My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. Shelly Soule Las Vegas, Nevada"
Original recipe yield:
18 crepes

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups milk
• 2 eggs
• 1 tablespoon butter
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup confectioners' sugar
• TOPPING:
• 2 cups sliced fresh strawberries
• 2 firm bananas, sliced
• 1/4 cup sugar (optional)

DIRECTIONS

1. In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
2. In an 8-inch nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
3. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
4. In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 355
   Total Fat: 18.6g
   Cholesterol: 81mg
   Sodium: 128mg
   Total Carbs: 41.9g
   Dietary Fiber: 1.9g
   Protein: 6.9g