Egg Recipes


Nothing could be simpler that a tasty quiche.  Very simple to prepare.  Get the unbaked piecrust from your supermarket frozen food section.  Use your favorite pesto recipe and you will have a delicious breakfast treat.  If you don’t consume all of the quiche in one session reheat the quiche in a toaster oven on bake at 300 degrees for about 20 minutes.


  • 4 tablespoons pesto
  • 1 (9 inch) unbaked piecrust
  • 4 tablespoons crumbled goat cheese
  • 3 eggs
  • ½ cup half-and-half
  • 1-tablespoon all-purpose flour
  • 8 oil-packed sun-drie3d tomatoes drained and cut into strips
  • Salt and freshly ground pepper to taste.

DIRECTIONS: Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the piecrust.  Sprinkle goat cheese over pesto.

In a large bowl, beat together eggs, half-and-half cream, and flour.  Season with salt and pepper.  Pour over goat cheese in pie crust.  Arrange sun-dried tomatoes on top.

Bake in preheated oven for 30 minutes, or until done.   From the Medford House “Ultimate Pesto Cookbook”


This is a variation of Quiche that can be served buffet style as an appetizer rather than as a main course.


  • 1 unbaked 10″ pastry shell
  • 4 slightly beaten egg yolks
  • 1-1/2 cups light cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 4 egg whites
  • 6 oz. swiss cheese shredded


  • 7-1/2 oz can crab meat
  • 2 tablespoons butter
  • 2 teaspoons flour
  • 1/8 teaspoon salt
  • 1 cup light cream
  • pinch of dill

DIRECTIONS: SWISS PIE: Bake pie shell in a 450 degree F oven for 7 minutes; remove. Reduce temperature to 350 degrees F.  Combine egg yolks, cream, salt and nutmeg.  Beat egg whites till stiff peaks form; fold into yolk mixture. Fold in cheese. Pour into pastry shell.  Bake in a 350 degree F oven for 40-45 minutes or till knife inserted just off-center comes out clean.  Let stand for 5 minutes.  Cut into wedges.  Serve with crab meat sauce.

DIRECTIONS: CRAB MEAT SAUCE: Open a 7-1/2 oz crab meat can; drain and flake.  Heat crab meat in 2 tablespoons butter.  Blend in 2 teaspoons flour and 1/8 teasopon salt.  Add 1 cup light cream, cook and stir till thickened.  Place finished sauce in a small chafing dish and garnish with a pinch of dill.  Allow your guests to spoon sauce on wedges of Swiss Pie.  Serves about 6.  From the Medford House “Holiday Entertaining Cookbook” Excerpt from Holiday Dinner for Six.