This is a recipe from one of my daughter’s best friends. She says it is wonderful!

1 (9″) unbaked pie shell
8 ounces Jimmy Dean breakfast sausage
1/2 cup sliced fresh mushrooms
2 beaten eggs
1 (10-3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (4 ounces)

Line unbaked pie shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes; remove foil.

Bake for 4-6 minutes more or until golden. Remove from oven; set aside.

Reduce oven temperature to 375 degrees.

Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain.

In a medium bowl, combine the eggs, soup, onion, and pepper.

Stir in the sausage mixture, broccoli, and 3/4 cup of the cheese.

Pour mixture into the baked shell.

Bake in a 375 degree oven for 40-45 minutes or until knife inserted near the center comes out clean.

Sprinkle with remaining cheese.

Let stand about 10 minutes.

Makes 6 main dish servings.

1 cup flour
1 1/2 cup sharp cheddar cheese, shredded
3/4 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon coarse pepper
1/3 cup vegetable oil
3 eggs, beaten
8 ounces sour cream
1/4 cup mayonnaise
1/2 cup. chicken broth
2 cup chicken, cooked and cooled
1/2 cup sharp cheddar cheese, shredded
1/4 cup onion, minced
1/4 cup pecans, chopped

Combine first five ingredients.

Stir in oil and set aside 1/4 of mixture.

Put remaining in bottom of 9″ pie plate.

Bake 10 minutes at 350 degrees.

Combine rest of ingredients and put into crust.

Sprinkle remaining 1/4 of mixture on top.

Bake at 325 degrees for 45 minutes.

6 ounce pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion, chopped
1-1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg
2 large egg white
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 ounce frozen chopped broccoli, thawed and well-drained (you can substitute spinach)
1 tablespoon grated Parmesan cheese

Preheat oven to 375ºF.

Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat.

Add onion and sauté until soft, about 3 minutes.

Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt, and pepper; mix well and fold in broccoli.

Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes.

Let stand 10 minutes before slicing into 8 pieces.

POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy

You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities:

Crust
1-1/3 cups all-purpose flour
1/8 teaspoon salt
1 stick chilled butter, cut into small pieces
2 to 3 tablespoons cold water

Filling
10 strips lean bacon
4 large eggs
1-1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 cup shredded white Cheddar cheese (about 2 ounces)

To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.

Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees. On a lightly floured surface using a lightly floured rolling pin, roll the dough into an 11-inch circle. Fit into 9-inch pan. Trim edge, leaving 1/4-inch overhang. Fold under to form stand-up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.

Bake for 10 minutes. Remove the foil and weighs. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.

Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and Cheddar cheese.

Bake at 375 degrees until golden and custard is set – about 30 minutes.

Serve warm.

Makes 8 servings.

Just add a tossed green salad or some fruit, and you have a wonderful breakfast or lunch.

You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:

1 unbaked 9-inch pastry shell
6 eggs, lightly beaten
8 slices bacon, cooked, drained, and crumbled (or substitute 1/2 pound diced ham)
1 cups shredded Swiss cheese
1-1/4 cups 1/2 and 1/2
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper

Brush pastry shell with a small amount of beaten egg. Prick bottom and sides of pastry shell with fork.

Bake shell at 450 degrees until shell is golden brown – about 5 minutes. Cool on wire rack.

Sprinkle bacon and cheese in pastry shell.

Combine remaining ingredients, and beat until thoroughly blended. Pour into pastry shell.

Reduce oven temperature to 375 degrees.

Bake 35 to 40 minutes or until knife inserted in the center comes out clean.

Let stand 5 minutes before serving.

Serves 6.

I used to always make this recipe with the Bisquick crust as the recipes calls for, and the flavor is excellent. I guess I am getting lazy in my old age, but I will probably buy a pie crust when I make it after Christmas. It is a perfect way to use up some of the ham after Christmas dinner!

Crust:
1 cup Bisquick
1/4 cup light cream

Filling:
1/2 pound ham, diced (or 1/2 pound bacon crisply fried and crumbled)
1 cup (4 oz) shredded Swiss cheese
1/3 cup onion, chopped
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Stir Bisquick and 1/2 cream to a soft dough. Gently smooth dough into a ball on a floured cloth-covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9″ pie pan. Ease into pan and flute edge.

Sprinkle ham, cheese, and onion in crust.

Beat remaining ingredients until blended. Pour over ham mixture.

Cover edge with 2-3″ strip aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 15 minutes at 425 degrees.

Reduce oven to 300. Bake 35 minutes or until knife inserted 1 inch comes out clean. Let stand 10 minutes before cutting.

This is a recipe from my daughter Dawn. She is NOT a grandma, but I am listing one of her really good recipes. I figure if she has put up with me for all these years, her recipe can be included in my recipes!

4 eggs
2 cups ham, chicken, or small shrimp (about 3/4 pound precooked shrimp)
1/2 pound sliced mushrooms
2 tablespoons butter
1/2 cup chopped onions
1 cup cottage cheese or ricotta cheese
1 cup sour cream
2 cups monterey jack cheese, shredded
1/2 cup parmesan cheese
1/4 cup flour
1/2 teaspoon salt

Beat eggs.

Saute mushrooms and onions in butter.

In another bowl, combine sour cream, cottage cheese, monterey jack cheese, parmesan cheese, flour, and salt.

Mix all ingredients, and pour into a greased quiche pan.

Bake at 350 degrees for 40 to 45 minutes.

Let set for 5 minutes before serving.

1 cup whipping cream
2 eggs, beaten
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/2 package frozen spinach or chopped broccoli
3/4 cups diced chicken or ham
Chopped onions
Sliced mushrooms
Salt
Pepper
Pie shell

Combine all ingredients. Pour into pie shell.

Bake at 350 degrees for 35 to 45 minutes or until the center is firm.

Let set for about 15 minutes before serving.