Broccoli and Bacon Quiche in the George Foreman Evolve Grill

Image by Suzanne Pitner for DinnerMagic

Quiche is a terrific meal when you want something small and light. However, sometimes heating up the oven for just one small quiche seems like too much. I wanted to find a better way. So I tried adapting my Broccoli and Bacon Quiche recipe to bake in the George Foreman Evolve Grill. I like this grill because it has a baking pan that does a job on lasagna and other baked dishes that rivals my oven and does it in half the time.

I decided to use puff pastry that comes in sheets because they bake quickly and they fit perfectly in the grill. I also cut down on the liquid. It worked quite well and was ready in 20 minutes.

I served it with a green salad, crusty French bread, and a nice white chardonnay. Lip smacking good!

Ingredients for Broccoli and Bacon Quiche in the George Foreman Grill

• 1 sheet of frozen puff pastry
• 6 bacon slices, cooked and cut up or crumbled
• 1 1/2 cups of chopped fresh broccoli florets
• 3 green onions, chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon nutmeg (If you like it more savory, use 1/2 teaspoon of dill instead of the nutmeg. If you prefer hot and spicy, use 1 teaspoon of red pepper flakes.)
• 5 eggs
• 1/2 cup of half and half

How to make the quiche:

1. Preheat the grill to 375 degrees.
2. While the grill heats, cook the bacon in the microwave under a layer of paper towels.
3. Chop all the vegetables.
4. Whisk together the eggs, cream, and spices, then stir in the vegetables.
5. Spray the pan with cooking spray.
6. Lay one piece of puff pastry in the grill, covering the bottom.
7. Pour the egg mixture on top.
8. Close the grill and bake for 15 minutes.

Serve immediately while it's hot. It's also delicious the next day served cold. My husband likes to add hot pepper sauce on top of his quiche to kick it up. This recipe makes four servings.

If you really, really want to bake it in the conventional oven, here's the recipe for my original Bacon and Broccoli Quiche.

Broccoli and Bacon Quiche with a California Salad

This is my original recipe. I adapted it to be made in about half the time in a George Foreman Evolve grill. It's so quick, it's faster than ordering a pizza and it's healthier, too! Here's the Evolve Grill Broccoli and Bacon Quiche recipe.

Broccoli and Bacon Quiche ingredients

• 1 refrigerated, rolled pie crust
• 6 bacon slices, cooked and cut up or crumbled
• 2 cups of chopped broccoli florets
• 1 yellow onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 6 eggs
• ¾ cup of half and half

How to make the quiche

1. Mix the eggs and half and half with a whisk.
2. Add the salt and nutmeg.
3. Stir in the cooked bacon, the broccoli, and the onion.
4. Place the pie shell in a quiche or tart pan.
5. Pour the egg mixture into the quiche or tart pan.
6. Bake at 375 degrees for 20 minutes.
7. Lower heat to 325 degrees and bake for 25 minutes longer.
8. The quiche is done when a toothpick inserted in the center comes out clean.

Salad ingredients

• Spring salad mix
• ½ cup of walnuts, chopped
• ½ cup of craisins or raisins
• ½ a navel orange, peeled and sliced
• Raspberry vinaigrette
• Optional: Crumbled bleu cheese or feta cheese as a garnish

Salad preparation

1. Toss all the ingredients together with a dash of vinaigrette.
2. Top with bleu or feta cheese if desired.

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Photo/Monkeycat on Flickr

Ham and Cheese Strata with a Black Bean Salad

Wine Pairing: Sauvignon Blanc

This is an easy dish to make up the night before. You can serve it for breakfast, brunch, lunch, or dinner. Just take it out of the refrigerator about 45 minutes before you want to bake it.

Ingredients:

• 16 slices of day old bread, cut into triangles
• 1 pound grated cheddar cheese
• 6eggs
• 3 cups of milk
• 1 cup of cubed ham
• 1 teaspoon of salt
• 1 teaspoon dry mustard
• ½ teaspoon of paprika
• ½ teaspoon of Worcestershire sauce
• Optional: (1 can of diced green chiles)
• 1 stick of real butter, melted
• 1 can of black beans.
• 1 sweet red pepper, minced
• 2 green onions, minced
• 2 cups of red leaf lettuce

Preparation:
Spray a 2 quart casserole dish with cooking spray.
Mix the eggs, with milk, ham, and seasonings.
Place a layer of bread, 1/3 of the egg mixture, and 1/3 of the cheese in the pan.
Repeat the layers twice, ending with the cheese.
Pour the melted butter over the top.
Place in the refrigerator to sit overnight and allow the egg mixture to soak into the bread.

To bake the ham and cheese strata:
Set the oven temperature to 350 degrees.
Place the casserole in a pan with water and allow it to sit while the oven preheats.
Bake in the pan of water for 1 hour and 15 minutes.
If the strata begins to get too brown on top, cover it with foil.

Make the bean salad:
While the strata is baking, mix the beans, peppers, and onion in a dish.
Place the beans on a bed of lettuce.





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Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.






This is a nice wine from a vintner near my home. It's a small, local, independently owned winery.

San Francisco Style Eggs and Potatoes with Cranberry Pineapple Bread

We have eggs for dinner sometimes, although this meal works perfectly fine as a brunch or breakfast. The eggs are combined with crisp mustard or collard greens to give them a tangy taste. The pineapple cranberry bread can be made in the bread machine the night before. Add some cream cheese and some jelly to the bread for a delightful taste.

Ingredients:

    * 8 eggs
    * 2 tablespoons half and half
    * Salt and pepper to taste
    * 1 onion, chopped
    * 4 cups of chopped mustard greens or collard greens
    * 2 tablespoons real butter (not margarine)
    * 1 tablespoon olive oil
    * 1 package of frozen hash browns (or make your own if you prefer)



Preparation:

1. Place the hash browns in a pan and cook in the oven according to package directions.
2. Cook the onion in the oil until tender.
3. Add the butter to the pan and cook the greens until tender.
4. Whip the eggs with the half and half and sprinkle with salt and pepper.
5. Add to the pan and cook until set.
6. Cut the cranberry pineapple bread into triangles and toast before serving.
   

Here is the recipe for the pineapple cranberry bread.

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Spaghetti Carbonara

Spaghetti Carbonara
Caesar Salad

Ingredients:

1 pound of spaghetti
1/2 pound of bacon
1 onion, chopped
6 eggs, beaten
2 tablespoons cream
Grated Parmesan cheese
4 cups of chopped romaine lettuce
Croutons
1/4 cup Caesar salad dressing

Preparation:
Place the romaine lettuce in a bowl and toss with the Caesar salad dressing.
Top with croutons and grated Parmesan cheese. Set aside until the spaghetti carbonara is done.
Cook the spaghetti according to package directions.
Cook the bacon and reserve 2 tablespoons of the grease. Chop the bacon.
Cook the onion in the bacon grease. Add the bacon back into the pan.
Add the hot spaghetti and toss to coat.
Add the eggs and cream and continue to toss until the eggs are cooked.

Mangia!

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

MexItalian Zucchini Frittata

MexItalian Zucchini Frittata
Spring Mix Green Salad
Fruit Salad
French Rolls

Ingredients:
6 eggs
3 zucchini, shredded
1 onion, chopped
½ cup of cilantro, chopped
½ tsp salt
½ tsp pepper
½ cup of Parmesan or Romano cheese
1 small can of mild green chilis
1 small can of sliced black olives
1 avocado, sliced
2 Tbsp olive oil
4 cups of spring mix
2 tomatoes
1 cantaloupe, cut into cubes
½ cup of blueberries
2 peaches, cut into cubes

Preparation:
Set the table.
Mix the fruit salad together.
Mix the spring greens with the tomatoes.
Cook the onions in 1 Tbsp oil until tender.
Whisk the eggs in a large mixing bowl with the salt and pepper.
Add the zucchini, cilantro, cheese, chilis, and onion to the eggs.
Heat 1 Tbsp of oil in a pan. Pour the eggs in the pan.
Cover and let cook for 5 minutes over medium heat, or until set. Do not stir.
Heat the broiler.
Place the frittata under the broiler in an oven proof dish to brown the top.
Garnish the frittata with avocado, black olives, and cilantro.