Mexi-Greek Quiche

This is my own recipe, thrown together when I needed to get rid of some eggs and set myself up with healthy lunches for the week. It’s Mexican because I put a jalapeno pepper in it, and it’s Greek because of the feta, garlic and spinach combination. I guess it’s also a little French. Maybe I should name it Euro-mutt quiche. –AnglophileLV

Mexi-Greek Quiche

3 Eggs
1 pie crust
4 pieces bacon
½ red onion
1 Jalapeno, chopped fine
2 Tb. Chopped sundried tomatoes
1 bag spinach
1 C. chopped Cauliflower
1 clove garlic
1 C. garlic and herb feta
A few sprigs fresh parsley
½ C. cottage cheese
½ tsp. mustard
½ tsp parmesan

1. Preheat the oven to 375 degrees.
2. In a large skillet, cook the bacon until crispy and set aside.
3. Chop the ½ C. red onion and cook in the bacon grease. Add the Jalapeno.
4. Add the spinach and cook, stirring, until just wilted. Turn off the heat from the skillet.
5. In a large bowl, combine the eggs, sundried tomato, feta, cottage cheese, mustard, cauliflower, garlic (chopped fine), and parsley. Mix well. Add the mixture in the skillet. Crumble the bacon and add to the bowl. Blend well.
6. Put everything into the pie crust and top with a light sprinkling of parmesan.
7. Cook for 45minutes until the top is lightly browned.

Fettuccini Carbonara

Fettuccini Carbonara is one of those dinners you can slap together with what you probably already have in the fridge and it still looks and tastes gourmet as hell. And men love it. I first learned the recipe from my old boyfriend, who knew how to cook precisely two things for the sole purpose of impressing women. It worked, but not for long. I ditched the boyfriend, but kept the recipe. It was a good trade in my opinion. --AnglophileLV
Fettuccini Carbonara for 2

2 slices bacon, fried and broken into pieces
2 eggs
¼ c. parmesan
½ c. milk
Pepper to taste (don’t need salt—the parmesan is salty enough)
Parsley for garnish

You will need a metal bowl and a big pot that the metal bowl can rest on.

Boil the fettuccini according to package directions, about 8 minutes. While this is boiling, beat the eggs, cheese, pepper and milk in the metal bowl until well blended. Place the bowl over the boiling pot and stir CONSTANTLY until it thickens. This is the tricky part, because you need to make sure that it does not turn into scrambled eggs. This means taking it off the heat if curds start to form. If you stir constantly, the consistency should start to get thick and creamy. At this point it’s cooked, and the pasta is probably done also. Drain the water from the pasta and put the pasta back into the big pot. Pour the sauce over the pasta and toss with the bacon bits and some chopped parsley. That’s it! You’re done. And making your own cream sauce is way impressive.