Give a classic quiche southwestern flair with chilies and tomatoes to make the occasional indulgence festive. This slightly spicy version is perfect for a brunch or supper menu.

1 unbaked pie crust, 9 to 10-inches in diameter
6 eggs
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 cups whipping cream
1/3 cup onions
1/3 cup fresh tomato
1/3 cup canned chilies
1-1/2 ounces sharp Cheddar cheese
1-1/2 ounces Monterey Jack cheese

Preparation:
Finely slice and dice the onions, tomato and chilies. Grate the Cheddar cheese and the Monterey Jack cheese. In a bowl, add the salt, nutmeg, cayenne and eggs; beat well. Add the whipping cream and beat to mix well.

Assembly:
Spread the onions, tomato and chilies on the bottom of the pie crust. Gently pour the egg and cream mixture into the pie crust. Sprinkle the top with the grated cheeses.

Cook:
Bake for approximately 60 minutes or until done. A wood pick inserted near the center will come out clean. Allow to rest and set for 10 to 15 minutes before cutting and serving.

Yield: 6 – 10 wedges.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Creamed eggs are a thrifty and fast-fix meal. Whether you serve this for weekend breakfast or a quick light supper, this satisfying recipe will be recalled by your family as one of the comforts of your home.

1/4 cup butter
1/2 cup flour
3 cups milk
Salt
Pepper, freshly ground
10 hard-boiled eggs
8 slices whole grain toast
2 – 4 tablespoons parsley or green onions, washed and chopped
Paprika

If the eggs are not already hard-boiled, you can make the sauce while they cook. If your eggs are already cooked, remove the shells and chop into small pieces.

To make the sauce, place the milk in a saucepan and heat until very not but not boiling. While the milk heats, in a separate saucepan, melt the butter and then stir in the flour. Stirring constantly, cook for 1 – 3 minutes; until very hot but not brown. Continue stirring and add the hot milk; bring to a boil. Add salt and pepper, adjust to taste and reduce the heat to low. Continue stirring and cook for 2 – 3 minutes, until very smooth and creamy.

If your eggs are already prepared, stir them into the sauce until thoroughly heated. If your eggs are not ready, turn off the heat and cover the saucepan to keep the sauce hot while you shell and chop the hard-boiled eggs into small pieces. Turn the heat on low beneath the sauce, stirring constantly until the sauce is very hot again. Add the eggs to the sauce and stir to blend.

To serve, cut toast on the diagonal and arrange 4 pieces to a plate, on warmed plates. Spoon the creamed eggs over the toast. Garnish with a dash or two of paprika and a sprinkling of chopped parsley.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Recipes for using leftover holiday ham are great to have on hand. You can enjoy this Sherried Ham and Eggs with Swiss cheese for breakfast, brunch or a quick supper.

8 slices ham, cooked
16 eggs
1/2 cup half-and-half
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 cups grated Swiss cheese
2 tablespoons freshly chopped parsley, optional garnish

Preheat oven to 400°.

Butter 8 ramekins and place a slice of ham in the bottom of each and place on a baking pan. Without breaking the yolks, break two eggs into a small bowl. Slide eggs, two by two, onto the ham in each ramekin. Breaking into a small bowl will allow for easier removal of broken yolks or stray egg shell. If your egg breaking skills are superior, skip the extra bowl :-)

Stir together the half-and-half, sherry, Worcestershire sauce and cayenne. Drizzle 1 tablespoon of the mixture over the eggs in each ramekin.

Place the pan of ramekins in the hot oven and bake for approximately 6 minutes. You’re looking for sunny side up eggs with set, but not cooked, whites. Add a sprinkling of grated cheese to each ramekin and continue baking for 3 – 5 minutes. Now you’re looking for firm whites, but you don’t want them or the yolks to become hard.

Warm the remaining cream and sherry mixture (I set the bowl near the oven exhaust vent) and pour a little of the warmed mixture over each ramekin, garnish with parsley just before serving.

Yield: 8 servings

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