Easy Morning Recipes

The following are recipes our guests have requested.  The ones here involve a little work the evening before, but are often simple to put together in the morning, thus leaving us time to chat with our guests.


Caramelized Onion and Mushroom Quiche

Quiche photo.JPG


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 small onion
  • 1 cup chopped mushrooms
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 4 large eggs
  • salt and ground black pepper to taste


  • Day Before:
    1. Heat butter and olive oil in a skillet over medium-high heat
    2. Cook and stir onions and mushrooms in butter-olive oil until onions soften, about 10 minutes
    3. Transfer to a plate to cool
    4. Grate mozzarella and parmesan
    5. Butter a 9x9 baking dish
    6. Once onion and mushroom mixture is cooled, toss with grated cheese and layer in bottom of baking dish
    7. Cover and refrigerate overnight
  • Morning of:
    1. Preheat oven to 350°
    2. Whisk cream, eggs, and salt & pepper
    3. Pour over onions and mushrooms
    4. Bake for 35 minutes
    5. Cut into 4 equal servings



Linguine and Prosciutto Frittatas

Linguini Pruscuitto Fritatas.jpg


  • 1/2 pound linguine pasta (about the size of a loonie)
  • 100 grams of diced prosciutto
  • 5 ounces smoked mozzarella cheese, shredded (smoked cheddar also works)
  • 1/2 cup grated Asiago (or Parmesan) cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley (optional)
  • 7 large eggs
  • 3/4 cup 1/2 & 1/2 cream
  • 1/2 cup mascarpone cheese
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Special equipment: 1 regular-sized muffin tin for 12 muffins


  • Day Before:
    1. Bring a large pot of salted water to a boil over high heat.
    2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
    3. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 2 cups.
    4. Allow pasta to cool
    5. Dice prosciutto and grate cheeses.
    6. Toss with cooled linguini
    7. Grease muffin pan REALLY well.
    8. Put linguini mixture in muffin pan, cover and refrigerate overnight
    9. In a blender combine the eggs, milk, cream, mascarpone cheese, parsley, garlic, salt, pepper, and nutmeg.
    10. Cover and refrigerate overnight
  • Morning of:
    1. Preheat the oven to 375°
    2. Fill each of the muffin tins with egg mixture until liquid is at the top.
    3. Bake until firm and cooked through, about 30 to 35 minutes.
    4. Let cool for 3 minutes before removing from the tin.
    5. Arrange on a serving platter and serve.

Note: These muffins stick like CRAZY. You may have to dig them out with a spoon!  Pampered Chef muffin tins work well though.