Seafood and or Veggie Souffle

6 eggs beat
1 small cartoon of heavy whipping cream
1 tsp yellow mustard
1 tsp of cayenne pepper
1/2 tsp salt
Black pepper to taste
3/4 cup of caramelized onions
1/2 cup of sharp cheddar cheese
1/2 cup of grilled or woked broccoli, seasoned to taste
1/2 cup of Amish Swiss Cheese
1 pkg of Organic Maple and Apple Chicken Sausage – sliced and browned in skillet
Optional:
Quiche Version – Pie Crust
Savory Bread Pudding Version – Hawaiian Sweet rolls placed in pan prior to pouring the egg mix over it. If not using crust or rolls add two extra eggs to mix.

-Broccoli can be substituted with spinach, asparagus and/or mushrooms.

Grill/brown your sausage, broccoli and sweet onions. Place crust in bottom of deep dish pie pan, poke with fork and bake in oven until lightly browned. Or use cubed rolls as a filler or for a more eggy dish, add two extra eggs and omit rolls or crust. Once cool, make a layer of the broccoli, caramelized onions and sausage on crust. Top with cheeses. Make another layer and top that with cheese (save a few sprinkles of cheese to put on top of quiche after you pour the batter in). Beat eggs, heavy cream, mustard, cayenne and black peppers and salt. Gently pour over the goodies in the pie pan. Sprinkle with cheese. Bake with crust cover for 35 min at 350. Test center, remove crust cover and finish until wooden toothpick comes out of center clean.

Click here to view some of LMA/Lardworks Studio Lunch Recipes

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