Cooking On The Ranch

menu icon
search icon
×

Chorizo and Potato Tacos

By 3 Comments

Crispy pan fried Chorizo and Potato Tacos deliver a salty, spicy, zesty wonderful taco experience. With a crunchy texture served with a soft corn tortilla, brings a taste of Mexico to your table.

Check out my Mexican inspired recipes for more South of the Border recipes. From this Mexican Casserole with Ground Beef and Corn Tortillas to these very popular Stacked Enchiladas.

Chorizo and potato tacos served on a blue platter.

Tacos – Tacos – Tacos

If you think of tacos as an easy weeknight meal, using hard shells out of a box, with a packet of taco seasoning, ground beef, and iceberg lettuce, I beg you to think outside that box. There are so many other ways to enjoy tacos filled with amazing ingredients and flavor combinations that will wow your palate. And guess what, they’re still easy weeknight meals.

This recipe inspired from Rick Bayless, who adds mushrooms in his Chorizo and Potato Tacos. Chorizo and mushrooms make a sensible duo since mushrooms are abundant in certain areas of Mexico. This taco recipe is just one way to enjoy an authentic Mexican Taqueria style taco in your own kitchen. And it’s easy!

Let’s Talk About Chorizo

Like bacon in the United States, Chorizo is the go-to breakfast meat in Mexico. Chorizo and eggs, chorizo and beans, chorizo and potatoes. It’s a spicy pork sausage, but spicy in just the right way. It can be used in small amounts to add big flavor to any dish. It’s raw, so you must cook it. And it comes in bulk form and tube form.

I always always always purchase Chorizo in bulk form. In packages that look like ground beef. You can find Chorizo packages sold in a plastic shaped tube, where the meat is bright orange and there’s a ton of fat involved. When it cooks down, there’s not much meat left and the texture is very soft and somewhat mushy. But the flavor is good and you’ll find that Chorizo in many breakfast tacos and burritos.

Don’t Forget The Cheese

Garnish these beauties with a cheese of your choice. A Mexican crumbling cheese is excellent here. Queso Fresco is good. Soft,  somewhat spongy, a cheese used for sprinkling over beans or tacos. Cotija is another good crumbling cheese. Reminiscent of parmesan, Cotija cheese takes its name from the town of Cotija in Mexico. It is a strong smelling, a salty aged cheese. It’s easily shredded or crumbled.  You can use shredded Monterey Jack, or even Goat Cheese.

Serve with Roasted Hatch Green Chili Sauce, or Homemade Roasted Tomatillo Salsa. Sliced jalapeno peppers are always welcome.

How To Warm and Soften Corn Tortillas

With a microwave oven: Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.

Recipe For Chorizo and Potato Tacos

Chorizo and potato tacos with slices of jalapeno peper.

Great for breakfast or dinner, let’s make these quick, savory chorizo and potato tacos.

Looking for more unique easy taco recipe ideas?

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo and potato tacos.
Print Recipe
5 from 1 vote

Chorizo Potato Shiitake Mushroom Tacos

Chorizo Potato Shiitake Mushroom Tacos, an earthy combination of flavors to bring the taste of Mexico to your table. A quick and easy Taco Recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 319kcal
Author: Lea Ann Brown

Ingredients

  • 12 ounces Chorizo sausage bulk
  • 1 Tablespoon neutral oil Canola or Vegetable oil work well here.
  • 1 medium onion chopped
  • 6 ounces shiitake mushrooms sliced
  • 1 large Russet potato peeled and par-boiled
  • 12 corn tortillas warmed
  • ¾ cup Tomatillo Salsa
  • ½ cup cilantro chopped

Instructions

  • Peel the potato and cut it into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
  • Heat a large skillet over medium heat. Add the oil and the chorizo. Tear the chorizo into chunks before adding. Cook until half cooked, about 4 minutes.
  • Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another 3 – 4 minutes.  
  • Sprinkle in the potatoes and cook until the chorizo and potatoes are starting to turn crispy.
  • Season with salt if needed. Chorizo can be salty enough. 
  • Pour mixture into a bowl and serve with warm tortillas. Serve salsa, guacamole, sour cream or hot sauce for garnish.

Nutrition

Calories: 319kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 350mg | Potassium: 796mg | Fiber: 8g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg

Butternut Squash Chicken Soup with Pasta

By 11 Comments

A particularly hearty and warming Wintry style soup, this Butternut Squash Chicken soup is perfect for cold cozy nights.

Chicken butternut squash pasta soup with parmesan cheese for topping.

What You Can Expect From This Recipe

This Butternut Squash Chicken Soup is everything you want in a cozy, comforting bowl-light yet hearty, brothy and full of flavor.

Think of it as a chicken minestrone with a seasonal twist: sweet butternut squash, Swiss chard, and chickpeas come together to make it feel like winter in a bowl.

What really sets this soup apart is the broth-rich, layered, and brought to life with a dash of my secret weapon: Pickapeppa sauce. (Trust me, once you try it, you'll never make a brothy soup without it.)

And of course, it wouldn't be complete without pasta. I use bow ties, because they're charming, comforting, and let’s be honest-everyone loves pasta. This soup proves you can have your comfort food and eat your vegetables too.

This Butternut Squash Chicken Soup is a beautiful bowl of soup. Full of color, full of flavor and one that will give you plenty of leftovers.

Chicken pasta soup with chickpeas and butternut squash soup.

Tip: Be sure to store leftover soup separately from the pasta. The pasta will keep its texture if it’s not swimming in the broth. To reheat, just add a hand full of pasta to the bottom of a bowl. Ladle in some cold soup and microwave it until steamy.

Recipe for Chicken Pasta Soup

Chicken and butternut squash soup with bowtie pasta.

I hope you give this chicken pasta soup recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment on what you thought about the recipe. Yay or nay, I love hearing from my readers.

And if you have a favorite chicken pasta soup recipe, please let me know, I’d love to give it a try.

More Chicken Soup Recipes

And if you love soup recipes as much as we do here in Colorado, don’t miss my Soup Category. You’ll find lots of cozy recipes, including the most popular chickensoup recipe on my site for Creamy Chicken Tortilla Soup with Rotel.

Chicken butternut squash pasta soup with parmesan cheese for topping.
Print Recipe
5 from 1 vote

Wintry Chicken Pasta Soup

A particularly hearty and warming version of chicken and vegetable soup. Wintery Chicken Pasta Soup is perfect for cold cozy nights. Comfort food at it's best.
Prep Time20 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Amerian
Servings: 10
Calories: 271kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts Chicken Broth
  • 1 cup White wine
  • 1 Tablespoon Tomato Paste
  • 2 teaspoons Pickapeppa Sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 ½ Cups Butternut squash peeled, seeded and cubed
  • 1 Tablespoon Butter
  • 1 Tablespoon Neutral Oil, vegetable or safflower
  • 2 cups boneless skinless chicken thighs cut into bite size pieces
  • 2 medium Onions diced
  • 1 15 ounce can Chopped Tomatoes not drained
  • ½ pound Greens, such as swiss chard, spinach, romaine, collard cleaned, removed from tough stems and sliced into thin ribbons
  • 1 15 ounce can Chickpeas not drained
  • Salt and pepper to taste
  • 6 ounces Bowtie Noodles or ziti cooked
  • Grated Parmesan cheese for garnish

Instructions

  • In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs. 
  • Drop in the butternut squash pieces and tomatoes into simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.
  • Meanwhile, in an 8 – 9 inch non-stick skillet, heat the butter and oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Deglaze the pan with the white wine. Add this mixture to the soup pot. 
  • Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
  • Add salt and pepper to taste.
  • In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
  • To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table. 

Notes

Store soup and pasta separately so pasta stays fresh and holds texture. 

Nutrition

Calories: 271kcal | Carbohydrates: 19g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 832mg | Potassium: 616mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

Chicken Pasta Soup … It’s Whats for Dinner

Recipe for Veal Chops, Oven Roasted With Red Grapes

By 15 Comments

When cooking an expensive cut of meat like veal chops, you’ll want to make sure you’re choosing a recipe you can rely on. This restaurant technique recipe for veal chops starts with a pan sear and then finishes in the oven. Minimal effort and spectacular results.

Pan roasted veal chops with roasted grapes.

Purchasing veal chops are usually reserved for celebrating a special occasion. Celebrating New Year's Eve comes to mind. And there really isn't any better way to observe a special occasion than with some extraordinary cuisine and festive beverages.

Let’s Celebrate with a Recipe For Veal Chops

I simply can’t remember the last time we went out on New Year’s Eve. We choose to spend the evening at home, just the two of us with an extremely special dinner menu.

The appetizers and sides seem to change every year, but one thing that stays the same is veal. It’s a tradition for us, whether in Osso Buco style or this recipe for veal chops, throw in a simple side dish and a beautiful bottle of wine and the evening is complete.

Quality products … Quality Products … Quality Products

If the chef’s at Culinary School said it once, they said it a hundred times. Always purchase quality.

And, I like to eat veal guilt free, so I purchase veal from a source where I’m guaranteed quality and humane treatment. A source that guarantees free grazing grass fed animals, which produces a more tender meat and a healthier, tastier product.

Whole Foods seems to fit that bill, as would a reputable butcher shop. Get to know that guy behind the counter. Ask questions, get answers.

This criteria comes with a pretty price tag, but when there’s a special meal, and a special cut, please don’t turn towards a cheaper piece of meat.

Veal Chops are usually about an inch and a half thick and can weigh about ¾ pounds each. These long bone veal rib chops, with their expensive price tag might seem a daunting task to cook. But following the procedure from Culinary School, it’s much easier than you think. Let’s take a look.

Roasted Veal Chops with Red Grapes. An Elegant dinner idea.

This Recipe Is E-A-S-Y How to Cook Veal Chops

Fancy and elegant doesn’t always mean time consuming and fussy. How to cook veal chops in the oven? You need to sear them first!

These veal chops are simply pan seared and then finished in the oven and roasted into a beautiful tender chop.

Tip from culinary school

Roasting is an easy process with a six step catchy “SSRRSS” rule, starting with season and ending with season, it’s easy to remember:

  • Season
  • Sear
  • Roast
  • Rest
  • Slice
  • Season

How To Cook Veal Chops

  • Season Season the veal chops with salt and pepper. Both sides.
  • Sear The Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet.
  • Use Unsalted Butter Heat the pan over medium high heat. Once the pan is hot, add 2 tablespoons butter. Once that butter is sizzling and the bubbles have started to disappear, add the veal chops.
  • Sear the Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet. Sear the veal chops on each side. Turning only once. This should take about 4 minutes per side to create maillard reaction. That’s the golden brown crust that gives good it’s unique flavor and traps the juices inside the meat as you continue to cook.
  • Then Oven Roast The Veal Chops Move the veal chops to a pre-heated 450 degree oven. Let them cook for about 7 minutes. Then turn them over. Cook for an additional 7 minutes.
  • Temperature Check Using a digital read thermometer, check the temperature of the chops. Place the probe of the thermometer in the center of one chop and press half way into the meat. Continue cooking if the temperature has not reach your preferred doneness.

Veal Chops Temperature

With an expensive cuts of meat like this, always rely on a digital read meat thermometer to insure they are cooked properly.

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done).

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve

Veal Chops Recipe with Roasted Red Grapes

So with all that said, let’t take a look at this elegant and beautiful recipe for bone-in veal chops.

But what to serve them with? If you’re looking for a veal chop dinner menu, keep it simple. After all, this beautiful cut of meat with red grapes that have been roasted in sherry vinegar is most certainly the star.

I served this with simple roasted smashed new potatoes and steamed broccoli. Some Glazed Carrots would also be a beautiful side dish bringing a splash of color. 

And if you’ve never had roasted grapes, you have not lived. Simply tossed with sherry vinegar and sugar, they roast alongside the veal chops and bring a caramelized sweet and tart garnish to the them. Simply amazing.

I hope you give this veal chops recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.

And if you have a favorite veal chops recipe, let me know, I’d love to give it a try.

What Wine To Pair With Veal Chops

Wine pairing for veal chops: We chose an Oregon Pinot to serve with the meal.  Roots 49 Rows seemed perfect. From the Chehalem Mountains, it was aromatic, and concentrated without being heavy. It didn’t over power but complimented the veal chops.

More Special Dinner Ideas

And don’t miss my Beef Category, you’ll find lots of steak, burger and ground beef recipes, including the most popular on my site for Coca Cola BBQ Crockpot Brisket.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve
Print Recipe
5 from 1 vote

Veal Chops with Roasted Red Grapes

Elegant and delicious. Roasted red grapes bring a unique caramelized flavor alongside veal chops.
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 526kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound red grapes seedless
  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons unsalted butter divided
  • ½ teaspoon sugar
  • Salt and freshly ground pepper
  • 4 veal rib chops at least one inch thick, about ½ pound each

Instructions

  • Preheat the oven to 450°. 
  • Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 ½ tablespoons of the butter and sugar; season with salt and pepper.
  • Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
  • In an oven proof skillet, over medium high heat, melt the remaining 1 ½ tablespoon of the butter.
  • Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
  • Remove the grapes from the oven. Push the veal chops to one side of the pan and sprinkle the grapes around the chops.
  • Place the chops and the grapes in the oven and roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature  and cook until it reaches 160 degrees. 
  • Transfer the veal chops to a platter, scrape the grapes and juices on top and serve.  Serves 4.

Nutrition

Calories: 526kcal | Carbohydrates: 21g | Protein: 44g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 201mg | Sodium: 196mg | Potassium: 904mg | Fiber: 1g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

Pan Roasted Veal Chops … They’re What’s for Dinner.

Mashed Potatoes and Eggs Breakfast Ramekins

By 13 Comments

Mashed potatoes and eggs with crumbled bacon and Hollandaise Sauce. These individual breakfast breakfast ramekins are a great way to feed a crowd.

Poached Eggs and Mashed Potatoes in ramekins.

Looking for left over mashed potatoes recipes? If you’re like me, I love mashed potatoes so much that I always seem to make too many. Too many = left over mashed potatoes. Hence, I’m always looking for ideas or recipes so they don’t go to waste.

This recipe makes me want to make too many mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.

Fun and delicious these breakfast ramekins with poached eggs and hollandaise are sunshin-ey delightful.

Mashed Potatoes and Eggs make a wonderful breakfast.

An Easy Way To Feed A Breakfast Crowd

My time spent at Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line.

While in Hot Line, each morning our team was assigned the task of preparing breakfast for the entire class. The entire class numbering 25.

One morning teammate Nathan announced he was going to teach us a breakfast recipe that was traditional from is home in Chicago.

These mashed potatoes and eggs breakfast ramekins were an easy way to feed the group and needless to say, the whole class gave breakfast a big thumbs up.  I’ve been wanting to recreate it in my own kitchen, and of course it was just as good as I had remembered.

This idea is so much easier than any other breakfast ramekin idea I’ve run across. There’s no baking involved and those leftover potatoes get some grand company with bacon and a poached egg. Don’t forget the hollandaise sauce.

Step by Step Instructions

Heating leftover mashed potatoes in the microwave makes this an easy fix. Let’s take a look.

Mashed potatoes in a ramekin.
Mashed potatoes in a ramekin topped with crumbled bacon.
  • Step 1: Line up ramekins and place a scoop of hot mashed potatoes in each.
  • Step 2: Top each with crumbled cooked bacon.
Mashed potatoes with bacon and poached eggs.
Mashed potato ramekins with poached eggs and hollandaise sauce.
  • Step 3: Add a poached egg to each ramekin.
  • Step 4: Top with a drizzle of Hollandaise Sauce.

Tips For Success

Being organized will help this process go much smoother.

  • Start by cooking sliced bacon until crispy. Break into pieces, set aside.
  • Prepare Hollandaise Sauce and set aside and keep warm.
  • Heat the left over mashed potatoes in the microwave. This works best by setting the microwave to 50% power. The cooking time obviously depends on how many left over mashed potatoes you are reheating. Heat in 30 – 60 increments until the potatoes are nice and steamy. Leave them sit in the microwave, covered to keep them warm.
  • Next, poach your eggs.
  • Then Line up your ramekins.
  • Add a big heaping tablespoon of the hot mashed potatoes to the bottom of each ramekin.
  • Top with bacon pieces.
  • Top with a poached egg.
  • Top with Hollandaise sauce and serve immediately.

The next layer is your beautiful poached egg. Need help with poaching? Take a look at instructions in my How To Poach Eggs Like A Professional Chef.

How Do I Make Poached Eggs For A Group?

How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.

What’s A Good Garnish For Poached Eggs?

Sprinkle with paprika, chile powder, or fresh chopped chives.

Variations

This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.

  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.

Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Mashed Potatoes with Eggs.

Stab at that beautiful egg and let the yolk spread over the contents of that ramekin.

Grab a fork and dig in!

Mashed Potatoes and Eggs

Of course plain good old fashioned mashed potatoes are what this recipe was designed for. But any one of my other mashed potato creations, will work beautifully for this recipe.

  • Spicy Mashed Potatoes: These mashed potatoes with cheese and salsa are used to stuff into a poblano pepper. Have leftovers? use these spicy potatoes for these breakfast ramekins.
  • Poblano Chive Mashed Potatoes, Turn these breakfast ramekins into a Mexican themed breakfast. Substitute the Hollandaise sauce for the cheese sauce I’ve outlined above. Substitute crumbled chorizo for the bacon.
  • Make Ahead Mashed Potato Casserole: With sour cream and chives, they’re a perfect candidate for this left-over mashed potatoes for breakfast.

Next time you have left over mashed potatoes and want them for breakfast, I hope you give this recipe a try. And if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite way to use up mashed potatoes, let me know, I’d love to give it a try.

Poached Eggs and Mashed Potatoes in ramekins.
Print Recipe
5 from 5 votes

Mashed Potatoes and Eggs Breakfast Ramekins

What a great way to use up left over mashed potatoes and serve your brunch crowd in style. Mashed potato breakfast ramekins with bacon, poached egg and Hollandaise sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 6
Calories: 399kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups Mashed Potatoes left-over and reheated
  • 4 slices bacon cooked and diced
  • 6 eggs poached
  • 1 ½ cups Hollandaise Sauce or Cheese Sauce
  • Chopped Chives, paprika or chile powder for garnish

Instructions

  • In a fry pan, fry bacon until just crispy, crumble and keep warm.
  • Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
  • In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
  • In the meantime, re-heat mashed potatoes and keep warm.
  • To build, using 6 small ramekins: Place about ¼ cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on ¼ cup of your sauce. Serve immediately.

Notes

This recipe will also work for left over baked potatoes. Just smash the baked potato with fork, and then reheat in the microwave. 
How To Poach Several Eggs At Once: 
How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.
This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.
  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.
Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Nutrition

Calories: 399kcal | Carbohydrates: 18g | Protein: 10g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 182mg | Sodium: 618mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

Mashed Potatoes and Eggs Breakfast Ramekins … It’s What’s For Breakfast

Crab Quiche With Cottage Cheese

By 5 Comments

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, brunch, or for a cozy dinner in front of the TV. So hearty in nature you could almost call this a crab casserole. Learn which crab meat is the best to use and which creamy ingredients make this a special quiche recipe.

Crab Quiche Recipe.

Ok, be honest, isn’t it wonderful to have a homemade quiche around? Think about every time you’ve made one. Besides being a great dish for entertaining, they’re great for a breakfast snack or a quick lunch. They’re easy to heat up and they keep well in the fridge, maintaining their beautiful shape and flavor.

Cottage cheese in quiche is an experience everyone needs to try. Rich and thick, Monterey Jack and sour cream join in for a creamy cheesy quiche.

I’ve made this recipe tart style, as my relationship with Pate Brisee pie-tart dough continues to escalate.

As does my obsession with my tart pans and making tarts. In all of their fluted glory, they make me very happy. Very happy because it wasn’t all that long ago that I couldn’t make a homemade pie crust to save my life.

My original version of the recipe was made in a deep dish pie pan without using a crust. Now made in tart version, I doubt I’ll ever go back.

What Canned Crab Meat Should I Choose?

While in Culinary School, the use of quality products was a very strong everyday reinforcement in our cooking theories.

Buying canned crabmeat has always been a mystery to me, so I was thrilled to learn the differences. We were advised that Jumbo Lump Crabmeat should be your choice. However, it comes with a high price tag. But it also is made up of large pieces of crab with fine texture and sweet flavor. Crab labeled Colossal is even more expensive and should be considered if it’s simply for dipping in melted butter. Both of these grades are recommended for more stand alone uses featuring the delicate flavors.

Lump Crabmeat is third in line. Mostly consisting of body meat, it’s still beautiful in color and fresh in flavor. A good choice for crab cakes. Even with the large chunks, it would still bind together.

I used lump crabmeat for my crab quiche recipe.

Crab quiche on a sheet pan garnished with parsley.

Variations

  • You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam.
  • Don’t have a 9″ tart pan? A deep dish pie pan works just as well.  And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield two tarts.
  • Substitute Swiss cheese for the Monterey Jack Cheese.

Crab Quiche with Cottage Cheese

There’s just a hint of Diablo Sauce, which is a tomato based spicy sauce, mixed with sour cream. Due to it’s spicy nature, I used it sparingly, combined with sour cream, as a “frosting” to top off the flavor scheme.

Using canned crabmeat, this is easy to make and was perfect for our Saturday evening where we settled in to watch the final episode of Godless. Not seen it? Great show in all of its classical Western style.

Crab quiche served with red grapes.

Next time you’re thinking quiches, I hope you give this one a try.

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category, you’ll find lots of great breakfast ideas, including the most popular on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crab Quiche Recipe.
Print Recipe
5 from 4 votes

Easy Crab Quiche

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, or brunch or for a cozy dinner in front of the TV. Hearty in nature you could almost call this a crab casserole. With canned lump crab meat, cottage cheese and Monterey Jack, it’s luscious in flavor.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 6
Calories: 796kcal
Author: Lea Ann Brown

Ingredients

  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • ¾ cup Parmesan Cheese grated
  • ¼ cup flour
  • 1 pinch salt
  • 4 shakes tabasco sauce
  • ⅛ teaspoon fresh nutmeg grated
  • ¾ cup lump crab meat rough chopped
  • 4 cups monterey jack cheese shredded
  • 2 prepared pie crusts
  • 2 Tablespoons Diablo Sauce Optional (link in instruction section)
  • 2 Tablespoons Sour Cream

Instructions

  • Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. 
    If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture. 
  • In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
  • Stir in the crabmeat and Monterey jack cheese.
  • Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 – 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
  • To serve, top with two tablespoons of Diablo Sauce (optional) and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.

Notes

Important Yield Information:
You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam. Don’t have a 9″ tart pan? A deep dish pie pan works just as well. 
And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield 2 tarts.

Nutrition

Calories: 796kcal | Carbohydrates: 35g | Protein: 40g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 253mg | Sodium: 1250mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 827mg | Iron: 3mg

For your convenience, this post includes affiliate links for your shopping convenience.