Recently my husband brought home 1 1/2 dozen brown eggs from a friend who has laying chickens on his farm. He did not know that I had a dozen eggs already in the refrigerator.

In an effort to find a use for an over-abundance of eggs, I started my search for egg bake recipes. I decided to make this recipe called Broccoli and Ham Crustless Quiche. It is a Weight Watcher recipe that I have had for years. Instead of the egg substitute, I will use 8 eggs since Google tells me that four whole eggs equal 1 cup of egg substitute.

We like quiche though, so it will be a good dish to make.

Broccoli and Ham Crustless Quiche

Ingredients

1 cup broccoli

1 cup shredded fat-free cheddar cheese

1/2 cup fat-free milk (or 1% milk)

2 cups egg substitute (or 8 eggs)

1 10-ounce package chopped lean ham

Instructions

Spray a 9-inch pie plate with non-stick spray. Put chopped ham, *broccoli and cheese into a pie plate. Mix milk and egg beaters (8 eggs) together. Season, if desired, with salt and pepper. Pour over the ham mixture. Bake at 350 degrees for 40 to 45 minutes.

*If using fresh broccoli, be sure to chop the broccoli into bite-size pieces.

Fruit Pizza

This is a great side dish, especially if you are serving quiche with it. It takes some time to cut up the fruit, but your pizza will be a hit with your family and guests. Have your children or grandchildren help make this pizza. Let them be creative by letting them design the colorful cut-up fruit on top. It is always fun to get them involved in some way with cooking.

Crust Ingredients

1 cup soft butter

1 1/2 cup powdered sugar

1 egg

1/4 teaspoon butter flavoring

1 teaspoon cream of tartar

1/4 teaspoon almond flavoring

2 1/2 cups flour

1 teaspoon baking soda

Topping Ingredients

8 ounces cream cheese

1/3 cup powdered sugar

Pineapple, peaches, grapes, strawberries, blueberries, kiwi

Crust Instructions

Mix crust ingredients together. Chill for a couple of hours. Spread in a 9-by-13-inch pan. Bake for 15 minutes at 350 degrees.

Topping Instructions

Mix cream cheese and powdered sugar; spread on crust. Top with fruit. Keep pizza covered and in the fridge until ready to serve.

Chicken and Stuffing Casserole

I have made this casserole several times, and it is one of my favorites. It is a recipe from a bank cookbook that was put together by my husband’s fellow employees years ago.

This is a great dish to make on a cool, rainy day. I say that because it requires turning on the oven.

Crust

1 package StoveTop stuffing mix

1/2 cup butter

1 cup hot water

Mix together and spread half of the ingredients in a 9-by-13-inch greased pan. Reserve the other half for the next layer.

Mix in Large Bowl

2 1/2 cups diced cooked chicken

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup mayonnaise

Instructions

Pour over the crust mixture. Spread remainder of reserved crust on top. Next, beat together 2 eggs and 1 1/2 cups milk. Pour over top of all. Cover with foil. Refrigerate overnight.

Remove from the refrigerator one hour before baking it. Spread one can *cream of chicken soup over top. Bake at 325 degrees for 40 minutes. Add one cup cheddar cheese for the last 10 minutes of baking.

*I dilute the can of soup with 1/8 cup of milk so that it spreads easier.

Neighbor’s Dip

Sometimes summer gets busy and all of a sudden you are asked to bring a dip or something for a neighborhood gathering. This might be your “go-to” recipe, because if you have the ingredients on hand, it does not take long to throw it together.

Ingredients

1 8-ounce cream cheese

1 packet ranch seasoning mix

1 can mexicorn

1 can diced tomatoes with green chilies

1 can black beans, rinsed

Instructions

Combine all together and chill. Serve with assorted crackers.

Happy Cookin’!

Loretta Krahling is a columnist with over 35 years of newspaper experience. Have any favorite light or regular recipes you would like to share? Email them to me at krahling93@gmail.com.