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Hash Brown-Crusted Mediterranean Quiche

Hash Brown-Crusted Mediterranean Quiche
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Ingredients
  1. 3-1/2 cups frozen shredded hash brown potatoes
  2. 1 tbsp. butter
  3. 1 cup chopped onion
  4. 1 large clove garlic, minced
  5. 1 small zucchini, quartered, thinly sliced (2 cups)
  6. 1 cup chopped drained oil-packed artichoke hearts
  7. 1 cup diced red bell pepper
  8. 4 EGGS
  9. 1/2 cup milk
  10. 1/2 cup shredded part-skim mozzarella cheese (2 oz.)
  11. 1/2 tsp. dried basil leaves
  12. 1/2 tsp. dried oregano leaves
  13. 2 cups marinara sauce, warmed
Instructions
  1. HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
  2. While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
  3. BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
  4. POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Notes
  1. Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
  2. How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Cheese and Bacon Bread Bake (Strata)

Cheese and Bacon Bread Bake (Strata)
Serves 8
Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 oz bacon, diced
  2. 6 'Rosemary Farm' eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table salt) or ½ tsp sea salt flakes or kosher salt
  5. Black pepper
  6. 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  7. 2 cups grated cheddar cheese
  8. Parsley, finely chopped (garnish - optional)
Instructions
  1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large zip-lock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
  4. Preheat oven to 180C/350F.
  5. Spray a 8" spring form cake tin. Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
  6. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
  7. Allow to rest for 5 minutes before removing the spring form and cutting into slices to serve. Garnish with parsley if using.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm https://www.rosemaryfarm.com/
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Rachael’s Spinach and Feta Frittata

Rachael's Spinach and Feta Frittata
This spinach + feta frittata is a healthy, easy meal for breakfast, lunch or dinner!
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Ingredients
  1. About ¼ cup extra-virgin olive oil (EVOO)
  2. 1 bunch scallions, whites and light green tops, finely chopped
  3. 4 cloves garlic, finely chopped
  4. About ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped
  5. 2 bunches medium-leaf spinach (¾-1 pound), stemmed and chopped
  6. Salt and pepper
  7. Freshly grated nutmeg, to taste (no more than 1/8 teaspoon)
  8. ½ lemon
  9. ¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)
  10. 1 cup Greek feta, drained and crumbled
  11. 12 Rosemary Farm eggs, beaten with salt and pepper
  12. 1 vine tomato, very thinly sliced
Instructions
  1. Preheat oven to 375°F.
  2. Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.
  3. Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. CRUST
  2. 1½ cups whole wheat flour
  3. ½ cup butter, melted
  4. 2 tbsp milk
  5. ½ tsp sea salt
  6. FILLING
  7. 4 eggs
  8. 1 cup milk
  9. pinch cayenne pepper
  10. 1 cup cheddar (or other strong tasting cheese, divided)
  11. 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  12. 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set
Adapted from Emma's Little Kitchen
Adapted from Emma's Little Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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Smoked Salmon and Leek Frittata

Smoked Salmon and Leek Frittata
Smoked salmon, leeks, and chèvre make a remarkable combination. Serve this frittata with chilled Champagne. It’s refreshing and delicious.
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Ingredients
  1. 3 large eggs
  2. 2 tablespoons crème fraîche
  3. ¼ teaspoon freshly ground black pepper
  4. 2 ounces smoked salmon, slivered (about ¼ cup)
  5. 2 tablespoons unsalted butter
  6. 1 leek (white part and 1-inch green), well rinsed, dried, and coarsely chopped (about ½ cup)
  7. ¼ teaspoon caraway seeds, crushed
  8. 3 tablespoons crumbled chèvre
Instructions
  1. Preheat the broiler.
  2. Beat the eggs, crème fraîche, and pepper together in a mixing bowl. Stir in the smoked salmon.
  3. In a 10-inch flameproof skillet over medium heat, melt the butter. When it has stopped foaming, stir in the leek and caraway. Cook, stirring, until the leeks are golden and soft, about 2-3 minutes. Remove half the leeks with a slotted spoon, and set aside.
  4. Lower the heat to medium-low, and stir in the egg mixture. Cook just until the bottom is set; the top should still be wet, about 3-4 minutes. Sprinkle with the chèvre and reserved leeks.
  5. Place the skillet under the broiler, and cook until the eggs are set and the cheese is slightly melted, about 2 minutes.
  6. Serve immediately.
Adapted from The Daily Meal
Adapted from The Daily Meal
Rosemary Farm https://www.rosemaryfarm.com/
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Pancetta, Shallot, and Cheese Deep Dish Quiche

Pancetta, Shallot, and Cheese Deep Dish Quiche
Serves 8
This make-ahead dish is perfect for Christmas morning. It'll fill your tummy, and there's very little clean-up. This means you can get right back to gift opening, Christmas movie watching, cookie eating, and indulging in all the chocolate you found in your stocking moments. Enjoy!
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
  1. 5 thin slices pancetta
  2. 1 tbsp olive oil
  3. 1 large shallot (or 2 small)
  4. ½ cup sharp cheddar cheese, grated
  5. 6 eggs
  6. 1½ cup whole milk
  7. pinch of pepper
  8. 2 tsp fresh thyme (or ½ tsp dried thyme)
  9. 70 g (2.5 oz) goat's cheese
Instructions
  1. Take one disc of prepared pie dough (use your favorite pie dough recipe) and roll it out. Fit it into either a deep dish pie plate or use a quiche dish with a removable bottom which is what is used in the photos). Once it is rolled out and in the preferred vessel, put it in the fridge until the filling is ready.
  2. Preheat the oven to 425 F and set the rack on the lowest level.
  3. Thinly slice the shallot into half moons and set aside.
  4. Cut the pancetta into bite size pieces, about 2 cm, and sautee in a frying pan with the olive oil until the pancetta is crispy.
  5. Remove the pancetta but leave the oil in the pan and sautee the shallot in the oil until soft and starting to brown slightly. Set the cooked shallot aside with the pancetta.
  6. In a large glass measuring bowl, crack in 6 eggs and lightly beat with a fork.
  7. Pour in the milk and mix it around with the fork as well. Then add the cheddar, pancetta, shallot, and thyme.
  8. Pour the filling into the prepared pie dish and add the goat's cheese by pinching off pieces of it and dotting it around the savoury custard.
  9. If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up). If you don't, then the fat will drip out onto the bottom of your oven and smoke like crazy or catch fire. If you are using a regular glass or ceramic pie dish then the cookie sheet isn't necessary.
  10. Bake the quiche at 425 F for 12-15 minutes and then reduce the temperature to 350 F and bake for a further 25-35 minutes. It is done when it is getting a little golden on top, starts to souffle around the perimeter and the center is set (not runny anymore).
  11. Let it sit 10-15 minutes before serving.
Adapted from Strawberries For Supper
Adapted from Strawberries For Supper
Rosemary Farm https://www.rosemaryfarm.com/
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Mini Mexican Wonton Quiche

Mini Mexican Wonton Quiches
Yields 18
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays.
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Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Ingredients
  1. ½ lb lean ground beef (about 2 cups once cooked)
  2. 1 teaspoon chili powder
  3. ¾ teaspoon cumin
  4. ½ teaspoon garlic powder
  5. ½ teaspoon salt
  6. ¼ teaspoon dried oregano
  7. ⅛ teaspoon paprika
  8. ½ cup finely diced red pepper
  9. 2 tablespoons green onion, chopped
  10. 36 wonton wrappers (about 3" in diameter)
  11. 5 large eggs
  12. ½ cup milk
  13. ¼ teaspoon salt
  14. 1 cup cheddar cheese, shredded
  15. 1 cup shredded lettuce, optional, for serving
  16. 1 cup finely diced tomatoes, optional, for serving
  17. 1 cup salsa, optional, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  3. In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
  4. In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.
  5. In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
  6. Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  7. Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
Notes
  1. *Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!
Adapted from The Recipe Rebel
Adapted from The Recipe Rebel
Rosemary Farm https://www.rosemaryfarm.com/
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Broccoli Quiche in Colorful Peppers

Broccoli Quiche in Colorful Peppers
Yields 4
Bring some color to the table with these easy to make stuffed peppers filled with egg, broccoli florets and Italian seasonings.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Ingredients
  1. 4 medium red, yellow OR green bell peppers (4 oz. each)
  2. 1 cup frozen broccoli florets, defrosted
  3. 4 EGGS
  4. 1/2 cup milk
  5. 1/2 tsp. garlic powder
  6. 4 tsp. dried Italian seasoning
Instructions
  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.
  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.
  3. BAKE in center of 325°F oven until knife inserted near center comes out clean, 60 to 70 minutes. LET STAND 5 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Apple and Gouda Mini Frittatas

Apple and Gouda Mini Frittatas
Yields 12
Give the egg, apple, and cheese combo a go..you won't be disappointed!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 cups baby spinach
  2. 1 tsp. coconut oil
  3. 1 medium onion, diced
  4. 1 medium apple, diced
  5. 6 large eggs
  6. ⅓ cup 2% milk
  7. ½ cup Gouda cheese, shredded
  8. ½ tsp. salt
  9. ¼ tsp. ground pepper
Instructions
  1. Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  3. Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, Gouda, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.
Adapted from Running with Spoons
Adapted from Running with Spoons
Rosemary Farm https://www.rosemaryfarm.com/
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Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs
Serves 3
This simple sweet potato hash with asparagus, onions, and eggs will become a fast favorite. It’s suitable for large brunches or to enjoy as a weeknight dinner.
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Ingredients
  1. 2-3 tbsp extra virgin olive oil
  2. 1 small yellow onion
  3. 2 medium sweet potatoes
  4. 1/2 bunch of asparagus
  5. 3-4 eggs
  6. Salt and freshly ground pepper, to taste
  7. Fresh parsley, optional
Instructions
  1. Dice the onion. Peel and dice the sweet potatoes. Trim the ends off the asparagus and cut into 1-inch pieces.
  2. Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 5-6 minutes to slightly caramelize.
  3. Turn the heat up to medium and stir in the sweet potatoes. Add one more tablespoon of olive oil and sprinkle with salt and pepper. Cover and cook, stirring occasionally, for 7-8 minutes.
  4. Add the asparagus and cook, covered, for 4-5 minutes, stirring regularly. Add more olive oil if necessary. The asparagus should become barely fork-tender and the potatoes should start to soften.
  5. Make three or four small wells in the sweet potato mixture. Carefully crack the eggs into the wells and cover the skillet. Cook for an additional 5-6 minutes or until the egg whites are set, checking often. Serve immediately, topped with fresh parsley for garnish if desired.
Notes
  1. If you do not have asparagus, no problem–add more of the other ingredients, or use zucchini, or bell peppers.
  2. Want more protein? Add some crumbled sausage to the skillet. Or serve with a side of bacon.
Adapted from The District Table
Adapted from The District Table
Rosemary Farm https://www.rosemaryfarm.com/
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Chicken Sausage Omelet with Greens and Cheese

Chicken Sausage Omelet with Greens and Cheese
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Ingredients
  1. 2 tablespoons unsalted butter, divided
  2. 4 large eggs, beaten to blend, divided
  3. Kosher salt, freshly ground pepper
  4. ⅓ cup Muenster cheese, shredded, divided
  5. 4 ounces loose chicken-apple sausage, cooked, divided
  6. ⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided
Instructions
  1. Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
  2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
  3. Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.
Notes
  1. Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Adapted from Bon Appetit
Adapted from Bon Appetit
Rosemary Farm https://www.rosemaryfarm.com/
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