1 (9-inch) baked pie shell*
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup diced cooked lean ham or turkey ham
1/2 cup shredded, reduced-fat Cheddar cheese
6 large eggs
1 cup skim milk
1/2 teaspoon salt, optional
1/2 teaspoon paprika
Onion slices separated into rings, optional
Green onion curls, optional

1. In small skillet over medium heat, cook celery, pepper, and onion in butter until tender but not brown, about 6 minutes. Sprinkle vegetables, ham, and cheese into pie shell. Beat together eggs, milk, salt, if desired, and paprika until well blended. Pour over vegetable mixture.
2. Bake preheated 375 º F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.
3. Garnish with onion rings and onion curls, if desired

Makes 2 to 4 servings.

*If frozen use deep-dish style

2 large eggs, slightly beaten

1/2 cup sour cream

1/2 cup milk

2 tablespoons butter, melted

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup crab meat

1 cup shredded Swiss cheese

1/2 cup chopped green onions

1 (9-inch) pie shell, unbaked (see recipe)

1. Preheat oven to 350*F (175*C).
2. In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended. Fold in crab, cheese and onions, blending well. Spread into prepared pie shell.
3. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

Makes 4 to 6 servings.

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Crab Quiche 2

1 cup (4-ounces) shredded Swiss cheese
1 (7-ounce) can crabmeat
2 green onions, chopped
3 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon grated lemon peel
1/4 teaspoon dry mustard
1/8 teaspoon ground mace
1/4 cup sliced almonds

1. Preheat oven to 325°F (160°C).
2. Layer shredded Swiss cheese, canned crab, and chopped green onions in a 9-inch unbaked pie shell.
3. In a small bowl combine eggs, cream, salt, pepper, grated lemon peel, dry mustard, and mace; mix well. Pour into the pie shell then sprinkle with sliced almonds.
4. Bake for 45 minutes, or until set. Let stand for 10 minutes before serving.

Makes 6 servings.

2 (6.5-ounce) packages STOUFFER'S® One Dish Favorites Creamed Chicken, defrosted according to package directions
1 (9-inch) pre-baked pie crust
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1/3 cup sliced green onion
3 large eggs, lightly beaten
3/4 cup half-and-half
1 cup shredded Swiss cheese

1. Preheat oven to 350°F.
2. Melt butter in medium skillet; add mushrooms and onion. Cook until tender and liquid has evaporated. Combine mushroom mixture, creamed chicken, eggs, half-and-half and cheese; pour into pre-baked crust.
3. Bake for 50 minutes or until set.

Makes 6 servings.

5 large eggs
1 (12-ounce) package frozen hash brown potatoes
1 cup shredded Swiss cheese
1 green onion, chopped
1/2 cup cottage cheese
1/8 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon paprika
6 strips of bacon

1. In a large bowl mix together eggs, thawed hash brown potatoes, shredded Swiss cheese, chopped green onion, creamed cottage cheese, liquid hot pepper sauce, salt, and pepper. Pour into a lightly greased 9-inch pie plate and sprinkle with paprika.
2. Bake at 350°F (175°C) for 25 minutes, or until the center is set.
3. Meanwhile, cook strips of bacon until crisp; drain and crumble on top.

Makes 6 servings.

A cross between a Spanish tortilla and a quiche, this savory vegetable dish starts with a colorful bunch of fresh vegetables, held together with cracker crumbs and eggs. Serve it as a side dish, a light lunch or a brunch entrée.

2 tablespoons olive oil

1 cup sliced peeled zucchini
1 cup sliced peeled carrot
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3/4 cup crushed saltine crackers
1 teaspoon baking powder
1/4 teaspoon crushed red pepper flakes
5 teaspoons butter, chilled
6 large eggs
1 1/2 cups milk

1. Preheat oven to 400°F (205°C). Grease a 9-inch pie plate and set aside.
2. Heat oil in a non-stick skillet over a medium heat. Add zucchini, carrots, onion and red pepper and sauté until tender, stirring occasionally, about 5 minutes. Spoon into pie plate.
3. In a large bowl, combine crackers, baking powder and red pepper flakes; cut in butter until mixture resembles coarse crumbs. Whisk in eggs and milk until well blended. Pour over vegetable mixture.
4. Bake for 30 minutes or until puffed and golden. Remove from oven and let stand for 5 minutes prior to serving.

Makes 6 servings.

Vegetable cooking spray
10 ounces Canadian bacon, sliced
8 large eggs, beaten
1/3 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon ground white pepper
1 cup (4-ounces) shredded Monterey Jack cheese
1/4 cup mayonnaise
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 teaspoon parsley, chopped

1. Preheat oven to 350°F (175°C).
2. Coat a 9-inch deep-dish pie plate or quiche pan with vegetable cooking spray. Line the bottom and sides with sliced canadian bacon.
3. In a medium bowl combine beaten eggs, 1/3 cup mayonnaise, grated Parmesan cheese, and white pepper. Pour over the bacon and bake for 25 minutes, or until the eggs are almost set.
4. In a saucepan combine Monterey Jack cheese, 1/4 cup mayonnaise, oregano, paprika, and parsley. Heat until melted and pour over the almost cooked eggs, return to the oven and bake 5 more minutes.

Makes 6 servings.

1 package STOUFFER'S® Creamed Spinach, defrosted
1 (9-inch) baked pie crust
4 large eggs, beaten lightly
1/4 cup all-purpose flour
6 strips bacon, cooked until crisp, drained and crumbled
2/3 cup shredded Swiss cheese
1/2 cup milk
1/4 cup chopped onion
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

1. Preheat oven to 350°F (175°C).
2. Combine eggs and flour until smooth in medium bowl. Add Creamed Spinach, bacon, Swiss cheese, milk, onion, nutmeg and pepper; stir well to combine. Pour into pie crust.
3. Bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Makes 6 servings.

*Defrost Creamed Spinach in microwave on 50% power for 5 to 6 minutes.

1 cup onion, chopped
2 tablespoons vegetable oil
1 1/2 cups chopped broccoli
1 cup milk
1 cup shredded cheddar cheese
2 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup wheat germ
1/8 teaspoon paprika
1 (9-inch) unbaked pie shell

1. Preheat oven to 350°F (175°C).
2. Saute onion in oil. Add broccoli and saute another minute.
3. In a small bowl, mix together milk, cheddar cheese, eggs, Parmesan cheese and wheat germ. Place the onion/broccoli mixture in the unbaked pie shell, pouring the egg mixture on top. Sprinkle with paprika.
4. Bake 40 to 45 minutes, or until the center is set. Cool before cutting.

Makes 6 servings.

1 teaspoon vegetable oil
1 (10-inch) burrito-size flour tortilla
5 ounces longaniza-style chorizo or breakfast sausage, casing removed, crumbled
1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
5 large eggs
1/2 cup whipping cream or milk
1 cup shredded Monterey Jack
1 tablespoon chopped fresh cilantro

1. Preheat oven to 375°F (190°C).
2. Heat vegetable oil in large skillet over medium-high heat. Place tortilla in skillet. Cook for 1 minute on each side or until golden and slightly crisp. Place tortilla on bottom of lightly greased 9-inch pie plate. Add chorizo to skillet; cook over medium-high heat, stirring frequently, for 3 to 4 minutes or until cooked through; drain. Spoon 1/2 cup salsa over tortilla; top with chorizo.
3. Combine eggs and cream in small bowl; add cheese and cilantro. Pour egg mixture over chorizo.
4. Bake for 25 to 30 minutes or until knife inserted in center comes out clean. Cool for 5 minutes on wire rack. Cut into wedges; serve with salsa.

Makes 6 servings.

1 (10-ounce) package STOUFFER'S® Welsh Rarebit, cooked according to package directions
1 (9-inch) unbaked pie shell
4 large eggs, lightly beaten
1/4 teaspoon ground black pepper
5 strips bacon, cooked, drained and crumbled
1/2 cup shredded Swiss cheese
1 tablespoon sliced green onion

1. Preheat oven to 350°F (175°C).
2. Combine Welsh rarebit, eggs and pepper in medium bowl; add bacon, cheese and green onion. Pour mixture into pie shell.
3. Bake for 40 minutes or until knife inserted near center comes out clean.

Makes 6 servings.