Real Men Eat Quiche! Lobster and Halibut or do you want Vegetarian?

I've put up my quice recipe before and the egg/cream mix remains the same (If you need that recipe again, either search here or email me and I'll send it again). Jim insisted I put up two seperate quiches on Mama's site. One is made of leftover lobster and halibut. The other includes mushrooms, baby peppers, onions, and broccoli. I use different cheeses for each.

Step 1: Mix the eggs, 1 cup heavy cream and 1 cup fat free half and half. Make and roll out the pie crust and fit into dish.

Lobster and halibut are enhanced with thyme...keep that but you can also substitute dill weed instead. I added some mushrooms, but the cheeses need to be a mix of a variety of cheeses that will marry and complement each other. I used a mix of Fontina, Tuscan Cheddar and Parmagianno Regianno (to equal 1 cup).

I think I could be a vegetarian. Easily! I grew up in a farming family and never met a vegetable I didn't like. In the summer, many meals on the table didn't include meat and we didn't miss it a bit. This quiche is for me! Mushrooms, tomatoes, sauteed peppers and broccoli. The cheese you need here need to be simple and not overpowering. Use a simple Monterey Jack with 1/4 the amout of Guyerre. I used basil instead of thyme.

Point to take: You cannot go wrong with quiche. Anything you put into it will be great. Just think of seasonings that the meat or vegetables they love....parsley, thyme, basil, savory, sage, nutmeg, or whatever. The list goes on.

Vegetable Frittata

This is a fabulous recipe to make on a lazy weekend morning, hop back into bed another hour while it cooks. This one is just as good hot as it is cold. Experiment with the veggies. I would recommend using a variety of your favorites: Broccoli, asparagus, zucchini, peppers, etc. This is sort of a crustless quiche but the cream cheese takes this dish to a whole new level.

3 TBSP Extra Virgin Olive Oil
1 1/2 cups rough chop zucchini
1 1/2 cups rough chop white mushrooms
1/2 onion diced fine
1/2 cup of each: Diced red, green and yellow bell peppers
1 seeded and diced jalapeno
3 cloves garlic

6 eggs, beaten
1/4 cup fat free half-and-half cream
2 - 8oz packages fat free cream cheese, cubed
2 cups shredded Cheddar cheese or a combination of your favorite cheese
5 slices Whole Grain bread, cubed
1 tsp. Kosher salt
1/2 tsp. black pepper
1 TBSP. fresh thyme

Preheat the oven to 350. Spray a 9 x 13 dish with non-stick spray. Saute vegetables just until tender. Remove from heat and let cool. Beat together eggs and cream. Stir in the cream cheese, grated cheese, bread cubes, salt, herbs, bread and season with salt and pepper. Add the vegetable mixture in. Pour into prepared baking dish.

Bake for one hour or until set firm in the middle.