Chris & Pepper’s Crispy Christmas Quiche
This tasty recipe by Pepper & Chris Gould, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

1 (24 oz.) package frozen, shredded hash browns, thawed
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham (or 1 lb. bacon)
½ cup half & half
2 eggs
¼ teaspoon salt

Press thawed hash browns between paper towels to remove moisture.
Pat hash browns into greased 10 inch pie plate, forming a solid crust.
Brush crust with melted butter making certain to brush top edges.
Bake at 425 degrees for 25 minutes. Remove from oven.
Sprinkle cheeses and ham (or bacon) evenly over bottom of crust.
Beat half & half with eggs and salt. Pour over cheese and ham (or bacon).
Bake covered at 350 degrees for 30-40 minutes until knife comes out clean.


Jerri’s ‘Kiss of the Gods’ Frittata
This tasty southwestern breakfast dish is from Jerri Hagman of Homestead Inn, just outside Joshua Tree National Park in Twentynine Palms, CA. Read more.

1/2 tomato
1/2 green bell pepper
1/2 red bell pepper
1/2 onion
2 jalapeno peppers or green chilies
1/2 cup shredded sharp cheddar cheese
1 1/2 dozen eggs
1 pint sour cream
1 avocado (optional)
1 stalk of celery
6 large white mushrooms
6 flour tortillas (taco size)
1 tsp. pinch of salt
1 tsp. pinch pepper

Finely chop and set aside in it’s own pile - the red bell pepper, green bell pepper, celery, onion and tomato. Slice mushrooms and set aside. Whip eggs - 3 at a time setting each batch aside in it’s own separate container. Warm tortillas in microwave for 12 seconds. Place each tortilla into it’s own tortilla baking dish, and shape it into the dish’s mold. Pour each batch of whipped eggs into each tortilla. Add the variety of chopped ingredients peppers, onion, tomato, celery and mushroom slices. Sprinkle each tortilla with salt and pepper, and cover with shredded cheese. Bake in the oven at about 350’, for about 15 minutes or until the egg has set. (Shake the oven grill to see if egg has set in it’s form.) When ready take tortillas out of oven and set aside to cool. Take the tortillas out of their dishes. Top the frittata with a dollop of salsa and sour cream, and serve on a plate garnished with jalapeño peppers, and fresh slices of avocado and melon. Serves 6.


Roughley Manor Quiche
This delicious breakfast dish is from Jan & Gary Peters, Innkeepers of Roughley Manor Bed & Breakfast Inn, located just outside of Joshua Tree National Park in Southern California. Read more.

½ Pkg. Fresh shredded hash brown potatoes (Simply Potatoes or similar found in deli section) or frozen shredded potatoes.
8 oz. Monterey Jack Cheese
8 oz. Monterey Pepper Jack
½ Cup Mild Cheddar (Fancy shredded)
2 Eggs
½ lb. Jimmy Dean Hot Sausage or similar
½ Cup Milk
½ Green, yellow and red bell pepper (can eliminate yellow depending on price of peppers)
9 Inch Pie plate

Spray pie plate with Pam. Line plate with 1/2 package of potatoes (if you use frozen shredded potatoes, thaw enough to line plate by running warm water over frozen potatoes).

Press firmly, lining sides and bottom evenly. Spray potatoes with butter flavored Pam. 
Cook in oven at 350 degrees for 20 minutes or microwave on high for 7 minutes.

While potatoes are cooking shred Monterey Jack and Pepper Jack cheese and combine them. 
Cook sausage until brown (be sure to cook thoroughly).

Slice bell peppers into very small diced pieces. Place in glass pie plate or bowl.

Put small amount of water in bowl or plate and cover with plastic wrap.  Microwave for approximately 7 minutes until diced peppers are soft.

Remove potatoes from oven or microwave.  Put one layer, about 1/4 of shredded cheese over potatoes.
Next spread bell peppers over the top and then spread sausage over the bell peppers.
Then sprinkle 1/2 cup of mild cheddar over the bell peppers.
Finally put the remainder of the shredded Monterey Jack and Pepper Jack cheese over the top, mounding it.

Next, mix into a "pouring" measuring cup; 2 eggs, 1/2 cup milk.  Beat until blended.  Pour evenly over the top of quiche.

Cook at 350 degrees for 30 minutes.  Turn off oven and let set in oven for 15-30 minutes so quiche will set up. 

Garnish with greenery and serve.  Makes four to six servings.


Sour Cream Quiche

This quiche recipe from Teresa Johnson is great for brunch, especially served with fresh fruit and muffins. It tastes even better the next day. When using deep-dish quiche pans, be sure to add more time for baking.  Enjoy!
Lemon Pastry:
1½ cups flour
½ teaspoon salt
¼ cup ice water
9 tablespoons butter or margarine
1 rounded teaspoon shortening
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind

Combine all ingredients in food processor or with pastry blender. 
Form a ball and roll out on lightly floured board. 
Place in pie or quiche pan and bake for 10 minutes at 450 degrees preheated oven.

Filling:
6 strips of lean bacon, cut into ½-inch pieces
1 medium onion, chopped
1 clove garlic, minced
1 ½ cups shredded Gruyere or Swiss cheese
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups sour cream
¼ teaspoon nutmeg
Salt and pepper

Fry bacon until crisp.  Remove bacon and sauté onion and garlic in drippings.  Drain and mix with bacon. 
Combine cheese, eggs, sour cream, nutmeg, salt, and pepper. 
Spread half the bacon mixture in bottom of pastry shell.  Pour in cheese mixture and top with remaining bacon. 
Bake for 30 minutes at 350 degrees.  Can be set aside for several hours and reheated for 20 minutes or serve immediately. 

Spanish Frittata with Fruit Salsa
A great time-saver that can be prepared the night before, this tasty southwest frittata by Ruth Munko, is from the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

Frittata:
8 oz. cheese-onion bread, cheese –jalapeno bread or any savory bread cut into ½ inch cubes.
9 eggs
2 cups whole milk, reduced-fat milk or non-fat milk
1 (7 oz.) can diced green chilies, drained
1 cup shredded Monterey Jack Cheese
1 cup shredded Cheddar cheese
½ cup onion, cut into 4 inch pieces
¼ cup seeded, fresh Anaheim chilies, cut into 4 inch pieces
¼ cup cilantro, finely chopped
¾ tsp. salt
Sprigs fresh cilantro
Sliced Avocado

Fruit Salsa:
1 firm, ripe mango, peeled and coarsely chopped
3 or 4 Roma tomatoes, coarsely chopped
2 cups thinly sliced green onions
½ cup fresh cilantro, chopped
3 Tbsp. lime juice
2 Tbsp. minced fresh Anaheim chilies
1 garlic clove, crushed
Salt to taste

For the frittata, spread the bread cubes evenly in a buttered9 x 13 inch baking dish.
Whisk the eggs and milk in a bowl, until just blended.
Stir in the green chilies, Monterey Jack cheese, Cheddar cheese, onion, Anaheim chilies, ¼ cup chopped cilantro and salt.
Pour the egg mixture evenly over the bread cubes. You may chill, covered, at this point for 8-10 hours before baking.
Bake at 350 degrees for 45 minutes or until the center barely moves when shaken gently and the top is light brown.
Top each serving with sprigs of cilantro and sliced avocado.
Salsa: Combine the mango, tomatoes, green onions, cilantro, lime juice, Anaheim chilies, garlic, and salt, in a non-reactive bowl and mix gently. Serve with the frittata. Serves 8.

Strawberry Creek Inn Corn Strata
This recipe can save you time by being prepared the night before. It is from Rodney Williams, Innkeeper of Strawberry Creek Inn, located up in Idyllwild, a popular mountain destination in Southern California. Read more.

7 Slices of bread, crusts removed, torn into chunks (or cut into cubes).
2 scallions, chopped
7 oz each of sharp/extra sharp Cheddar (a 4- or 6-year cheddar is a special treat, when you can find it!) and Pepper Jack cheeses, grated. You could also use regular jack cheese instead of the Pepper Jack and add 4 oz. of your favorite chiles, diced.
2 ears of fresh white corn, cut off cob (you can substitute one small can of corn niblets, but it won't be as good!)
4 Tablespoons Fresh basil or thyme, chopped
8 eggs, slightly beaten
2 1/2 cups Milk (we use Organic Whole Milk)
Kosher Salt & Fresh-ground Pepper, to taste
1 9"x13" oven-proof casserole dish, well-buttered

Layer bread, scallions, corn, cheese, herbs, salt, and pepper in baking dish and repeat until all ingredients are used. Try to end with a layer of cheese. At the Inn, we start off with the bread in a checkerboard pattern (using cubed bread instead of chunks), layer the other ingredients, then, reverse the checkerboard pattern with the next layer of bread. This is a bit more time consuming, but it seems to create a more even distribution of ingredients, a slightly prettier presentation, and a little more structure. However, the "random-layering" method works beautifully as well.
Mix eggs and milk and pour over casserole.
Cover and refrigerate overnight (or at least until liquid mixture is well absorbed into bread).
Bake at 350 degrees Fahrenheit for one hour, or until golden brown.
Remove from oven, go around the edges of the casserole with a knife to prevent sticking, and serve immediately with your favorite salsa.
Serves 8 to 10

Sunrise Frittata
This frittata is from Dawn Glass. Dawn and her husband Ed own and operate Butterfield Bed & Breakfast and Black Oak Cabin – both tucked under majestic cedar and oak trees on a serene ivy-covered hillside within the quaint historic district of Julian, CA. Read more.

1 30-oz. bag shredded hash brown potatoes, defrosted
2 Tbsp. olive oil
1 12-oz. package bulk sausage
1 bunch green onions, sliced, top only
1 zucchini, chopped
1 bunch asparagus or 1 - 14oz. can artichoke hearts drained, chopped
1 8oz container sliced mushrooms, chopped (optional)
10 eggs
2 Tbsp. prepared mustard
¼ cup butter, melted
2 cups milk
1 ½ cups Monterey Jack cheese, grated

Preheat the oven to 350° F.
In a large 12” skillet, heat the oil.
Add the hash browns and sauté on medium-low heat until browned.
Pat the browned hash browns in the bottom of the pan to make a crust.
In a separate skillet, brown the sausage.
Add the sliced onions and sauté until softened.
Add the zucchini, asparagus, and mushrooms, cooking until tender.
Remove from heat and drain any fat.
Beat the eggs and mustard together. 
Add the butter and milk, beating until well blended.
Spread the sausage and vegetable mixture evenly over the potato crust.
Gently pour the egg mixture over the top of the sausage and vegetable mixture so as not to disturb.
Sprinkle the grated cheese evenly over the top of the egg mixture.
Bake for 1 hour in the center of the oven…too close to the oven floor will burn the potato crust.
Cut into wedges and serve with Sweet Tomato Salsa or warmed cheese sauce.