CookWomanFood.com

Our school loves to teach. We also love to eat! Amazingly our staff members are quite fit! Goes to show, anyone can eat and still look good! I received a notice of our March 17 Buffet, St. Patrick’s Day celebration. Great. Green food! Doesn’t bring a pleasant image to my mind but then again when I start thinking of green foods I can come up with quite a few that I can actually taste as I write. I’m going to start to post some of these thoughts in case any of my colleagues visit my site and make the decision to try one of them . Pretty smart on my end: I might get to eat my favorite “green foods” and we all know that food always tastes better if someone else makes it!  My first “green” recipe will be an appetizer as my friend, colleague, and neighbor Beth, recently asked me for some appetizer recipes. She usually doesn’t ask for much (hmm)  so I shall indulge her wishes.

St. Patrick’s Day Quiche Delights

1/2 pound mushrooms
1/4 cup diced green onions
1/4 cup diced green peppers
1/2 cup chopped cooked bacon
salt & pepper
3 large eggs
2 large egg whites
2 tbsp. light cream
1 tsp. mustard-Dijon works best
1/4 cup shredded Swiss cheese

1. Preheat oven to 325 degrees and line mini muffin tins. Place 18 sliced mushrooms into a single layer in a greased skillet (cast iron works great). Brown, turn, and brown the other side. Set aside for later.
2. Chop mushrooms, onions, peppers, and bacon. Add salt and pepper and cook in butter until onions are soft and all moisture has evaporated.
3. Mix eggs, cream, and mustard. Add mushroom mix and cheese. Stir together.
4. Fill mini tins. Bake for 20-25 minutes or until set. When baked, decorate with sauteed mushroom.