The Sweet Magnolias Cookbook (30 page)

2 cups milk

4 large eggs, beaten

¾ cup biscuit baking mix (such as Bisquick)

4 tablespoons butter, softened

½ teaspoon freshly ground black pepper

2 cups chopped, steamed crisp-tender broccoli

1 cup canned French-fried onions

1 cup grated Parmesan cheese

1 cup grated Swiss cheese

1 cup grated cheddar cheese

Preheat oven to 375°F.

Grease a 10" quiche pan.

In a large mixing bowl using an electric mixer on low speed, blend together the first 5 ingredients.

Stir in broccoli, French-fried onions and the 3 grated cheeses. Transfer mixture to the prepared quiche pan.

Place in the center of the oven. Bake 45–50 minutes, until center is set and top is golden brown.

Remove from oven, and let stand 5 minutes before serving.

CRUST

1½ cups finely crushed Ritz crackers

6 tablespoons unsalted butter, room temperature

FILLING

4 slices thick-sliced bacon, cut into thin strips

3 cups thinly sliced sweet onions

1 cup half-and-half

3 large eggs

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

6 ounces (1½ cups) grated Gruyère or Swiss cheese

GARNISH (OPTIONAL)

¼ cup minced fresh parsley

In a skillet over medium heat, cook bacon until crisp. Reserving drippings, use a slotted spoon to transfer bacon to a plate lined with paper towels.

In drippings, cook onions until tender, cooking away all liquid from onions. Arrange onions in cracker crust.

Beat half-and-half, eggs, salt, pepper and nutmeg in a medium bowl until blended. Pour egg mixture over onions in crust. Sprinkle cheese and cooked bacon over filling.

Bake until knife inserted into center comes out clean, about 40 minutes. Garnish with parsley, and serve.

3 cups Bisquick baking mix

1 cup sour cream

½ cup melted butter

2 tablespoons minced fresh dill weed or 2 teaspoons dried

Preheat oven to 425°F.

Lightly grease or parchment-line a baking sheet.

Combine all ingredients in a medium mixing bowl. Stir to blend using a wooden spoon.

Turn dough out onto a lightly floured work surface, and knead several times.

Roll dough to ½" thickness. Cut into rounds with a 2" biscuit cutter. Place on prepared pan, allowing 1" space between each.

Bake about 8 minutes, until tops are golden brown.