There is nothing better than feeling warm and cozy on a chilly winter day, so we found a couple of savory recipes guaranteed to take the chill off! The Ham, Caramelized Onion, and Gruyere Quiche recipe is perfect for breakfast, lunch or dinner, and will surely be a favorite any time of year. Although we often think of omelets for breakfast, the Northwoods Omelet recipe is also delicious for any meal. Both recipes will be sure to satisfy your craving for some savory goodness!
Ham, Caramelized Onion, and Gruyere Quiche
Recipe by Honeybee Inn, Horicon:
For 5-6 individual tart quiches.
Your favorite homemade pie crust or refrigerated pie crust
1 medium-large onion, cut into medium slices
2 T. butter
1/2 cup Gruyere cheese, grated
1/4 cup smoked ham, cut into small pieces
1/4 cup milk
1/4 cup evaporated milk or cream
1 T. fresh thyme, stripped from the stems or 1/2 t. dried thyme
1/4 t. dry mustard
1/2 t. kosher salt
1/4 t. black pepper
Roll out pie crust. Press into the pans. Prick bottom of dough with fork. Now bake empty shells at 400 degrees F for about 9 minutes. Saute sliced onions in butter until caramelized. They will take 20-25 minutes. Chop ham into small pieces. Grate cheese. Make egg mixture. Add cheese to bottom of each pastry. Add some ham. Add some caramelized onions. Now ladle egg mixture over each tart. Bake uncovered at 350 degrees F for about 20-25 minutes.
Sweet Autumn Inn's Northwoods Omelet
Recipe by Sweet Autumn Inn, Lake Mills:
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Swiss cheese
Sweet Red & Ancho Chili Pepper Relish, for garnish
Northwoods Filling Ingredients:
1 rib celery, diced
3-4 chopped green onions, or 1/4 cup chopped yellow onion
1 1/2 - 2 cups cooked wild rice
1 cup sauteed sliced Portobello mushrooms, (optional)
12 ounces bulk breakfast sausage
1/3 cup Craisins, (optional)
Beat the eggs with a fork and add in a pinch of parsley. Pour the eggs into a piping hot omelet pan sprayed with non-stick cooking spray. Cook the omelet and top with the cheeses. Spread 1/2 cup Northwoods filling on half of the omelet. Fold the omelet over the filling and slip from the pan onto a warm plate. Sprinkle with paprika, garnish with sour cream and relish, and sprinkle with chives and parsley. Serve warm with toast and jam.
For the Northwoods filling: Cook the rice according to package directions. Saute the celery and onion until soft. Remove from pan and keep warm. Saute the mushrooms in a bit of butter and olive oil. Remove from pan and mix with the celery and onion. In a large saute pan, brown the sausage until no longer pink. Drain well. Stir in the wild rice and the celery mixture; set aside but keep warm. If using the Craisins, soften 5 minutes in enough hot water to cover. Drain, chop, and add to the wild rice mixture. You will have enough filling for several omelets.
What are some of your favorite savory recipes to beat those winter chills? Share them with us on our Facebook Page!
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