The CuisiNerd

Beat the Egg Mix together:

• 4 eggs
• 1 can (13 oz) evaporated milk
• 3/4 teaspoon sugar
• 3/4 teaspoon salt
• dash of paprika or cayenne pepper

Filling:

This is where you get creative, but the base is:

• 1/4 c chopped onion
• 1 cup shredded cheese

For a Quiche Lorraine, use swiss cheese and add 10 strips of cooked and crumbled bacon (or more if you like bacon)

You can also use broccoli, ham, sausage, peppers, you name it. It’s a quiche.

Put the filling in the bottom of the pie plate, starting with the onions and ending with the cheese and pour the egg mixture on top.

Cook in the microwave as follows:

• 3 minutes
• Stir with a fork
• 3 minutes
• Stir
• 6 minutes
• rest for 10-12 minutes

It’s been cold and icy for a few days. This weather calls for soup. Thick, rich soup that sticks to your ribs. I give you this:

chop 2 lbs potatoes and boil for 15 minutes. Drain and set aside. If you time it right, they should be done about the time you finish the next step.

Take 1 lb bacon, partially frozen, and slice across the strips in 1/4″ pieces, and slice again in the other direction about 3/4″ apart, and cook until crisp. Remove the bacon bits to a bowl lined with a paper towel and keep the fat in the pan. Add chopped garlic and chopped onions and saute. When the onions and garlic are cooked, add 2/3 cup flour and make a roux. Add 4 cups chicken broth and 2 cups milk. stir until smooth and heat until it begins to thicken. Add chopped green onions and/or chives and stir. Add the potatoes and bacon and 1/2 lb grated cheddar. Stir until smooth and add salt and pepper to taste. Simmer until ready to eat. Stir in 1 cup sour cream before serving.

This stuff ends up pretty gloopy, so it helps to add milk when reheating the leftovers.

Note: The cooking method above for the bacon also works well for making bacon crumbles for salads and other recipes.