The Pagan Heart Kitchen Witchery Recipes

August-September 2005 Issue

Kitchen Witchery Recipes     Welcome to the last Fall edition of Kitchen Witchery. Samhain is upon us, and with it the end of the harvest and the start of winter proper. Now is the time to dig into our spiritual selves and clean house. Tally up what was achieved and where you missed the mark over the last year. It's time to cleanse and purify, and also to celebrate. One way to help in this is by physical cleansing - whether a fast or a fruit and vegetable diet for one to three days. Flush out the toxins and accumulated junk of the poor eating choices and various stresses you've put your body under over the year, and fill it instead with tasty nutritious foods that help boost your immune system and heal your cells. With the cold weather usually comes those cravings for rich, creamy foods, starches, fats, and lots of protein. This is a biological remnant from our past. The cold season meant little food was available, and our ancestors lived off the various starches and meats they'd stored, eating fats and oils to help meet their dietary need for energy rich foods. Thus they survived the winter. Of course, today we don't need to pig out on fatty foods to last through the winter, but the desire to do so is still there. To help avoid overindulging fill up on grilled and baked vegetables, try substituting mushrooms or tofu for meat in some meals, and trim the fats from the meat before cooking. Low fat dairy makes a healthy change to creamy meals, and stock is a tasty alternative to oil for sauteeing. Some Fall Foods: Apples, Beets, Beef, Blackberries, Chillies, Cider, Corn, Cranberry, Garlic, Gingerbread, Gourds, Grains, Herbal teas, Mulled wine, Mushrooms, Nuts, Oat cakes, Onions, Pears, Pomegranates, Pork, Pumpkins, Rice, Root Vegetables, Seafoods, Seaweed, Squash, Tofu, Tomatoes, and Turnips.         Apple Cider Cornbread Apple Cider Syrup 5 c. apple cider Simmer cider for 8 hours until thick and dark. Will keep in a sealed bottle in the fridge for 6 months minimum Cornbread 1 egg 1 c. milk 2 tbsp. apple cider syrup 2/3 c. cornmeal 1 c. whole corn, cooked 3/4 c. white flour 1 tbsp. baking powder 1 tsp. salt 3 tbsp butter, melted Beat the egg until light. Add milk and syrup and then gradually stir in the premixed dry ingredients. Add the melted butter and cooked corn and stir briskly. Pour into a buttered 8-inch square pan and bake at 450 degrees F for 20 minutes. Apple Pancakes Makes 2-4 servings 1 c. all-purpose flour 2 tbsp. sugar 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. allspice 3/4 c. milk 1 egg 2 tbsp. molasses 1 tbsp. vegetable oil 2 apples, diced Combine the first six ingredients in a bowl. In another small bowl, beat egg, and combine with milk, molasses, and oil until well-blended. Add the wet mixture to the dry mixture and stir until just evenly blended. Stir in apples. Pour 1/4 cup of batter onto a hot, lightly greased griddle. Cook 2 to 3 minutes on each side, making certain centre is cooked through. Apple Salad Dressing: 3/4 cup sugar 1 tsp dry mustard 1 tsp salt 1/3 cup cider vinegar 1 tsp chopped onion 1/2 cup water 1/2 cup olive oil 1 & 1/2 tsp poppy seeds Salad: 1 small head of lettuce 5 oz fresh baby spinach 2 large Granny Smith apples, sliced very thin 1/2 lb Swiss cheese, grated 9 oz cashews halves or pieces Heat sugar, mustard, salt, vinegar and onion until sugar is dissolved. Do not boil. Add water, oil and poppy seeds, and then chill. Toss together lettuce, spinach, apples, cheese and cashews. Serve salad with dressing on the side. Applesauce Cookies Makes 40-50 servings Use the Applesauce made at the Equinox for added magical benefits! 3/4 cup soft shortening 1 cup packed light brown sugar 1 egg 1/2 cup applesauce 2 1/4 cups all-purpose flour, sifted 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground cloves 1 cup seedless raisins 1/2 cup chopped walnuts Cinnamon sugar Preheat oven to 375 degrees. Stir shortening, sugar and egg thoroughly. Mix in the applesauce. Mix all dry ingredients and stir into the shortening mixture. Add raisins and walnuts. Dollop the batter by spoonfuls on a lightly greased cookie sheet and sprinkle a little cinnamon sugar over them. Bake for 10 to 12 minutes. Bulghur Wheat with Garbanzo Beans (vegetarian dish) 3/4 cup medium bulghur wheat 1 1/2 cup water 1/3 cup dried currants or raisins 2 tsp honey 3/4 tsp salt 3/4 lb small zucchini, sliced 15 oz gabanzo beans, drained and rinsed 1/3 cup onions, chopped 1/3 cup lemon juice In a large saucepan, stir together the bulghur, water, currants, honey, and salt. Cover and bring to a boil over high heat. Stir in the zucchini and simmer for 5 minutes. Stir in the chickpeas and chopped onions and bring to the boil. Remove from heat and stand, covered, for 10 minutes. Fluff with a fork and serve with lemon juice on the side. Cajun Corn, Rice and Red Beans (vegetarian dish) 1 large green pepper, chopped 1 large red pepper, chopped 1 medium onion, chopped 2 garlic cloves, diced 15 oz canned red beans, drained 1 tbsp olive oil 1 tspn Cajun seasoning or chili powder 2 cup instant white rice 15 oz vegetable broth 16 oz frozen corn kernels Salt and pepper to taste hot pepper sauce to taste (optional) Heat the oil over high heat until hot and saute the peppers, onion, garlic, and Cajun seasoning. Stir to coat vegetables with oil and then cook until softened slightly. Add the rice and stir again then pour in the broth and bring to a boil, covered. Mix in the corn and beans remove from the heat. Stand 5 minutes, covered. Season to taste. Chicken Paprika 4 chicken breasts with rib meat, skinless 3/4 tsp salt 1/2 cup chicken broth 1/4 tsp pepper 2 tbsp olive oil 1 large onion, thinly sliced 2 tbsp paprika 8 oz sour cream 8 oz mozzarella cheese, grated Sprinkle chicken with salt and pepper. Heat oil and cook chicken, covered, turning once, until golden. Transfer to plate and put aside. Saute onion in same pan over medium heat until softened. Sprinkle the with paprika and cook another minute. Return chicken to pan and add broth. Cover and cook at a fast simmer for 15 minutes. Stir in sour cream and simmer 2 more minutes. Serve with steamed vegetables and noodles. Easy Zucchini Lasagne (vegetarian dish) 4 medium zucchini, thinly sliced 1 large egg 8 oz part-skim ricotta 2 tsp dried basil Salt and pepper to taste 26 oz marinara sauce 2 cups dried seasoned bread stuffing 8 oz mozzarella cheese, grated Mix together the egg, ricotta, basil, and salt and pepper. Spread 1 cup of the marinara sauce over the bottom of a casserole dish. Layer half the zucchini slices over the sauce. Spread half the ricotta mixture over the zucchini. Sprinkle with 1 cup of breadcrumb stuffing, then half the mozzarella. Repeat with all ingredients. Cover with a vented lid and microwave on high for 10 to 12 minutes. Let rest for 2 minutes before cutting and serving. Golden Harvest Soup 12 oz lean boneless pork, trimmed and cubed 1 tbsp. cooking oil 2 cloves garlic, minced 1 stalk celery, sliced 1 onion, diced 2 tsp. curry powered 30 oz reduce-sodium chicken broth 3 c. butternut squash, cubed and peeled 1 1/2 c. carrots, diced 1 1/2 c. sliced parsnips 1 large sweet potato, peeled and cubed 1 large green cooking apple, cored and cut into 3/4 inch pieces 1 tsp. basil 1 tsp. oregano 1/2 tsp. rosemary 1 tsp. cracked black pepper extra water In a 4 quart Dutch oven heat oil, brown pork in hot oil, stir in garlic, celery, onion, and curry powder, and cook 1 minute longer. Stir in broth and bring to the boil. Reduce to a simmer, cover and cook about 45 minutes until meat is almost tender. Add squash, carrots, parsnips, sweet potato, apples, and herbs, and extra water to cover. Bring to a boil again. Cover, reduce heat, and simmer for 30 minutes more until squash is falling apart. Healthy Autumn Cake Makes 12 servings 1 large orange extra oranges to taste 20 oz low-fat dairy-free spread 1 c. Splenda 1/3 c. slivered almonds 2 eggs 1/3 c. almond meal 1 c. wholemeal self-raising flour 2 tbsp. no-fat soy milk spray cooking oil (to make the "unhealthy" version, substitute the dairy free spread with butter, Splenda with sugar, and soy with whole milk) Suggestions for Decorations: If you can obtain them, some acorns in the shell look wonderful placed atop the cake. Fresh "turned" autumn leaves make a wonderful setting. Arrange them to cover the serving plate in a sea of colour. Place the cake atop. Preheat oven to moderately slow and grease and line a shallow 9-inch cake pan Grate 1/2 tsp. orange rind. Slice 1 tbsp worth of thin strips of rind. Reserve the rind. Squeeze the orange and reserve 2/3 c. of juice. Peel the other oranges and separate into segments. With electric mixer, beat dairy-free spread, 1/3 c. Splenda and the grated rind in small bowl until pale and creamy. Add eggs and beat until combined. Add almond meal, flour, 1 tbsp. juice and soy and stir to combine. Spread batter into cake pan and bake uncovered for 20 minutes Combine remaining juice and Splenda in small saucepan over heat without boiling until Splenda dissolves. Bring to boil and reduce heat. Simmer uncovered about 3 minutes until syrup thickens slightly. Remove cake and stand 5 minutes in cake pan. Turn on wire rack and use a skewer to pierce several times in evenly spaced places. Brush with 1/4 cup of the hot syrup and sprinkle with almond slivers. Serve hot or cold with warmed syrup and orange segments. Hominy Casserole 30 oz cans yellow or white hominy, drained 4 oz can green chilies 1/2 cup grated onion 8 oz carton low-fat sour cream 1 1/2 cups grated sharp cheddar cheese 6 strips crispy cooked bacon, crumbled Salt and pepper to taste Preheat oven to 350 degrees. Mix together all ingredients, except cheese, and spoon into a lightly greased 8-by-8-inch casserole dish. Sprinkle cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until golden and bubbly. Irish Rarebit 2 tbsp butter 2 tbsp flour 1 tsp Dijon mustard 1 tsp honey 1/2 cup milk 1/2 cup Guinnesss Stout 1 cup cheddar cheese, grated Salt and pepper Melt the butter in a heavy pan and slowly stir in the flour to make a roux. Cook on low heat for 1 minute - don't let it brown. Remove from heat and gradually stir the milk into the roux. Return to heat and stir until it thickens, then mix in mustard, honey, and finally the Guinness. Simmer fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat until all the cheese has melted. Remove immediately, spread thickly on four slices of toast, and brown under the grill. Lentil Salad (vegetarian dish) 30 oz lentils, cooked and drained 11 oz canned mandarin oranges, drained 1 small red onion, minced 1/2 cup parsley, chopped 1/2 cup olives, pitted and chopped 2 garlic cloves, minced 1/3 cup extra virgin olive oil 2 tbsp fresh lemon juice 1/2 to 1 tsp ground cumin 1 tsp salt Freshly ground black pepper to taste 8 oz good goat cheese Combine the garlic, olive oil, lemon juice, cumin to taste, salt, and pepper in a bowl. Gently fold in the lentils, oranges, onion, parsley, and olives and combine well. Slice the goat cheese into 1/2-inch-thick rounds and arrange over the top. Maple Corn Submitted by: Bill Wolfe 7 1/2 quarts plain popped popcorn 1 cup chopped pecans 2 cup brown sugar 1 cup butter 1/2 cup maple syrup 1 tsp salt 1 tsp baking soda Preheat the oven to 200 degrees. In a saucepan, melt butter with sugar, corn syrup, and salt. Bring to the boil, stirring occasionally. Boil for 5 minutes and remove from heat. Stir in baking soda then pour the mixture over popcorn and nuts and mix until evenly coated. Bake for 1 hour in large, greased roasting pan, stirring every 15 minutes. Mushroom Curry 6 cloves garlic, diced 1/2 large onion, diced 1 tsp cumin 1 tsp ground coriander 1 tsp chili powder 1/2 tsp turmeric 1 tsp ginger, chopped 2 tbsp soy sauce 8 oz mushrooms, sliced 1 tsp cracked pepper 3 tbsp chopped fresh cilantro olive oil rice Saute the onion in olive oil until soft and then add garlic and saute for an additional minute. Stir in the cumin, coriander, chili, turmeric, ginger, and soy sauce and continue to cook, stirring, over medium heat for 4-5 minutes. Add water if the mixture becomes dry - just enough to unstick the mixture. Stir in the mushrooms and pepper. Add 1/3 cup of water, bring to a simmer, cover, and allow to cook until the mushrooms soften - check and stir periodically Stir the cilantro through and then serve over cooked rice Mushroom Risotto 7 cups chicken stock 5 ounces dried wild mushrooms 2 tbsp olive oil 4 shallots, minced 2 cups arborio rice 1/2 cup dry white wine 2/3 cup grated Parmesan cracked black pepper Bring 2 cups of stock to the boil and add the mushrooms. Set aside for 1 hour. Drain out the mushrooms, reserving liquid. Use cheesecloth to strain the stock free of dirt and then add to remaining chicken stock. Heat to a simmer >Saute mushrooms with 1 tablespoon of the olive oil. Set aside Heat remaining olive oil in a large, heavy saucepan, add shallots and cook until soft. Add rice and cook until it becomes translucent, about 3 to 5 minutes - stirring continuously. Add the wine and stir until it is absorbed by the rice Mushroom Sauce 2 tbsp butter 1/2 tsp fresh rosemary 4 cloves garlic, minced 3 cups chopped fresh mushrooms 1/4 cup fresh parsley 3 tbsp vegetable stock 1 tsp cornstarch 1 tbsp whiskey cracked black pepper Melt butter in a large pan and saute rosemary and garlic until tender. Add mushrooms and saute until juices run. Stir in the parsley. Simmer, stirring occasionally, until mushrooms are tender. Stir in stock and then cornstarch. Cook for 2 minutes to thicken, and then add whiskey and cook for 1 minute more Mushroom Tea 7 cups chicken stock 1 ounce dried shitake mushrooms enough boiling water to cover the mushrooms 5 teabags of black or green tea Pour the water over the mushrooms and teabags and leave to steep for 5-10 minutes. Strain the water and drink. Mushroom tea is an aquired taste, but contains many healthy benefits for the drinker Oaten Bread 1 cup flour 1 tbsp sugar 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp butter, diced 3/4 cup oatmeal flakes, uncooked 1 egg 1/2 cup buttermilk Preheat oven to 425 degrees F. Mix flour, sugar, baking powder, baking soda and salt and then cut in the butter until mixture resembles breadcrumbs. Stir in oats and toss to combine. In a second bowl beat egg with buttermilk. Make a well in the dry ingredients and pour in the egg mixture. Stir well with a fork until the crumbs hold together. form dough into a ball and place on a floured surface. Knead very well, adding flour if it becomes too sticky. Pat dough into an 8-inch round and transfer to a greased baking sheet. Score three deep cuts into the bread bottom ends crossing to resemble oat stalks. Bake for 15-20 minutes till brown and hollow sounding. Pumpkin Bread 1 3/4 c. flour (fertility and prosperity) 1 1/2 c. sugar (love and passion) 3/4 tsp. salt (protection) 1 tsp. baking soda 1 1/2 tsp. ground cinnamon (protection) 1/2 tsp. ground nutmeg (luck and health) 1/2 tsp. allspice (luck and healing) 1/2 tsp. ground clove (protection and love) 1 (15oz.) can of pumpkin (abundance) 1/3 c. water (cleansing) 2 large eggs (fertility) 1 tsp. vanilla (love and mental prowess) 1/4 c. vegetable oil 1/2 c. chopped walnuts (optional) (health and wishes) Mix all the dry ingredients together in a large bowl. In another bowl, mix pumpkin, water, eggs, vanilla, and oil. Add dry ingredient mixture slowly to wet ingredient mixture and mix well. Stir in nuts (optional) and pour batter into 2 greased loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 20 minutes before removing from pan. Makes 2 loaves. Pumpkin Brownies Makes 12 servings 15 oz can of pumpkin 1 cup vegetable oil 4 eggs 2 cups sugar 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp salt Topping: Cream cheese frosting Chopped pecans Preheat oven to 350 degrees. Mix together eggs, oil, pumpkin and sugar. Stir in remaining ingredients. Pour into a greased and floured 9-by-13 inch baking dish. Bake for 30 minutes. Cut into squares and top with a cream cheese frosting and chopped pecans. Rosemary Chicken 1/3 cup light sour cream 1/6 cup dijon mustard 1/2 tsp salt 1 sprig rosemary, chopped 2 lbs chicken pieces, skinned 1 cup bread crumbs 1/8 cup butter, melted 1/2 cup sweet white wine 1 tsp black pepper Mix sour cream, mustard, salt, rosemary and pepper in a ziploc bag. Add chicken and shake well until coated thoroughly. Place breadcrumbs in a bowl and roll chicken to cover. Lay out in a shallow casserole dish and drizzle with the wine. Bake for 30 minutes at 375 degrees F. Drizzle with butter and bake until chicken is golden brown and cooked through. Serve with wild rice and steamed vegetables. Solstice Cake It is tradition in many British homes to bake cakes and puddings a few months ahead of the Yuletide celebrations and age them in air-tight tins, soaked in rum or brandy. By the time the celebrations roll around, you have a rich and fragrant cake that delights all five senses. For some Pagans the tradition of Yuletide cake baking takes on a deeper meaning. Samhaine - a night of mystical power - is the perfect time to prepare this dish. Dried fruits are filled with the power of both the sun and earth, while brandy is often considered to be liquid fire. Invest the powers of the night into the cooking, dedicate the cake to your deity of choice, and put it away to age - just as the Summer King is spending the months growing in the belly of the earth. When you broach the tin for your Solstice celebrations you bring the power of the sun and earth into your celebrations. Fruitcake itself is thousands of years old - although its form has changed somewhat over the years with the discovery of yeast and baking powder and such. The Romans wrote of their fruit and nut cakes, soaked in wine, and eaten at festivals. Their version was probably closer in style to the Panforte - which is dense, fragrantly spiced, and divine! I'll be sure and include my Panforte recipe in next issue's Kitchen Witchery. Make sure you include cinnamon and peel in yours to invoke the Sun. I, not being a fan of candied peel or citron, like to grate lemon and orange peel and toast it in the oven - I add this instead and it imparts a nice citrus fragrance and taste to the mix without that nasty artificial aftertaste or the bite most shop-peels leave. 1 lb mixed nuts, unskinned and toasted - almonds, hazelnuts, and walnuts 2 tbsp cinnamon, nutmeg, ginger, and coriander 1 tsp finely ground pepper 1 tbsp bittersweet cocoa powder 1 cup sugar 1/2 cup honey, raw if possible 1 lb mixed dried fruits - figs, apricots, apples, raisins, prunes 1 tbsp peel 1 1/2 cups flour 1/4 cup brandy (or dark rum) Dusting Powder: 1/2 cup powdered sugar 2 tbsp cinnamon, nutmeg, ginger, and coriander Mix the fruit and nuts together and toss with the flour, spice mixture, and cocoa powder. Heat the sugar and honey until boiling and boil for 1 minute. Remove from heat and stir in the dried fruit. Line a 9 inch cake tin with parchment paper. Pour in the mixture and bake for 15 minutes at 350 degrees F. Drizzle the brandy over the cake as it cools. Wrap it in baking paper and place in an air-tight cake tin and seal. Store in a dark cool cupboard until the Solstice. Mix sugar and spices and dust the unwrapped cake. Decorate with holly leaves and berries - this makes the cake a symbol of the Holly King. Slicing the cake symbolises his coming death at the hands of the Oak King whose birth day is celebrated at the Winter Solstice. Spiced Popcorn 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/4 to 1/2 tsp. salt Dash cayenne pepper Dash ground cinnamon 12 c. popped plain popcorn Nonstick cooking spray In a small bowl stir together cumin, chili powder, salt, cayenne pepper, and cinnamon. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat. For Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except substitute 1/2 tsp. curry powder, 1/2 tsp. garam masala, 1/4 tsp. ground turmeric, and 1/4 tsp. black pepper for the cumin, chili powder, cayenne pepper, and cinnamon. Squash Bread 3 eggs 2 cups sugar 1 cup cooking oil 2 tsp. vanilla 3 c. self-rising flour 1 tbsp. cinnamon 2 c. squash, finely grated 1 c. pecans, chopped Whisk eggs in a large bowl until fluffy. Stir in sugar, oil, and vanilla, and then slowly mix in flour and cinnamon until just combined. Stir in squash and pecans until evenly mixed. Pour into a well-greased 9x13-inch baking dish. Bake for 45 minutes at 325 degrees F, until bread is firm and light brown. Stir-fried Beef Makes 4 servings Submitted by: Avril H. 1 lb beef, in thinly sliced 1/2 cup teriyaki sauce 1 tbsp cornstarch 1 lb mixed vegetables 1/2 can baby corn spears 1 packet vermicelli, cooked Mix the teriyaki and cornstarch and set aside. Heat some oil in a frypan over high heat, add beef and stir-fry for 2 minutes, stirring regularly. Add all vegetables and cook, still stirring, a few minutes until vegetables are crisp and brightly coloured. Add the liquid, bring to the boil, and cook until the sauce thickens somewhat. Serve over the vermicelli. Stuffed Bell Peppers (vegetarian dish) Couscous: 2 cups vegetable broth 1 tbsp Olive oil 9 oz plain couscous Vegetables: 6 medium red peppers 1 medium zucchini, chopped 1/2 cup chopped fresh cilantro, chopped 16 oz gabanzo beans, drained and rinsed 1/2 cup chopped scallions 1/4 cup rice vinegar 2 tsp ground cumin 2 tbsp Olive oil Salt and pepper to taste Bring the broth and olive oil to a boil over high heat and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes then fluff the couscous with a fork. Scoop it out into a large bowl and let cool. Cut the tops off the peppers, reserving them. Core and seed the peppers and trim their bases enough so they will sit upright. Dice the trimmed tops and bottoms and add to the couscous. Add the zucchini, cilantro, gabanzo beans, vinegar, cumin, olive oil, salt and pepper to the couscous. Toss well and spoon into the pepper shells. Optional: spoon some crumbled feta or salsa on top of each stuffed pepper and bake in the oven at 350 degrees for 15 minutes. Wild Rice Soup Makes 8 servings 2/3 cup uncooked wild rice, rinsed 1 cup finely grated potatoes 1 medium onion, minced 2 cups water 2 tbsp butter 1 quart milk 2 tbsp all-purpose flour 1 and 1/4 tsp salt 1/4 tsp pepper 1/4 tsp cayenne pepper 1 tsp parsley flakes 8 oz soft, mild, meltable cheese 10 strips bacon, browned, drained and crumbled Cover wild rice with water and simmer about 40 minutes until rice is barely tender. Drain and set aside. Combine water and butter in a soup kettle. Add potatoes and onions and milk (reserving 1/4 cup milk). Bring to a fast simmer and cook, stirring often to avoid scorching. Mix the flour with the remaining milk, and stir into soup. When potatoes and onion have softened and cooked, season with salt and peppers, and stir in rice, parsley flakes, cheese and bacon. Heat until cheese melts. Zucchini Slice Makes 6 servings 2 packed c. grated zucchini 3/4 c. self raising flour 3 c. mixed vegetables (no starch based ones - corn, peas, celery, mushrooms, capsicum/pepper, carrot, etc) 1 & 1/2 c. grated cheddar cheese 2 whole eggs 3 egg whites 1 diced onion 1 c. diced ham salt and pepper to taste In a large bowl mix all ingredients except cheese. Add 2/3 of cheese and mix well. Grease lasagne/quiche dish and then fill with mixture and sprinkle remaining cheese over top. Cook 35-40 minutes at 350 degrees F.

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