Quiche Lorraine; Polenta, Sausage, Spinach And Cheese Stacks - Xpress GTXpress 101 Instructions Manual

Quiche Lorraine

1/2 (9-inch) refrigerator pie crust, cut in 2 pieces
1 egg, lightly beaten
2 Tablespoons chopped ham
1 Tablespoon chopped onion
1 mushroom, chopped
1/3 cup shredded Swiss cheese
1/2 cup half and half or light cream
1/4 teaspoon garlic powder
1/8 teaspoon each salt and pepper
Carefully fit pie crust into wells. Cook 2 minutes. Combine
remaining ingredients and pour 1/2 of the mixture into each pie crust.
Cook 15 minutes until the mixture is set and a knife inserted 1 inch
from the center comes out clean. Serves 2.
Broccoli and Cheddar Quiche - substitute 1/4 cup chopped broccoli
for ham and cheddar cheese for Swiss.
Spinach and Muenster - substitute 1/4 cup chopped spinach for ham
and muenster cheese for the Swiss.

Polenta, Sausage, Spinach and Cheese Stacks

nonstick cooking spray
4 (3/4-inch) slices of polenta flavored with sun-dried tomatoes, herbs
or mushroom
salt, pepper and garlic powder to taste
8 baby spinach leaves
1 ounce Swiss cheese
4 fully-cooked breakfast sausage patties
Spray the wells with vegetable oil spray. Place 2 slices of polenta
into each well. Sprinkle with salt, pepper and garlic powder. Top
with spinach leaves, cheese and sausage patties.
Cook 8 minutes or until hot. Serves 2.
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