Best Colby Cheeze Vegan Recipes

LOADED VEGETARIAN QUICHE

Loaded Vegetarian Quiche image

Trying out this combination of quiche recipes.

Provided by Kurt

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
½ cup sliced onion
½ cup chopped green bell pepper
½ cup mushrooms, sliced
½ cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
Whisk eggs, milk, salt, and pepper together in a small bowl.
Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 g

BAKED MACARONI AND CHEESE

Baked Macaroni and Cheese image

Where I grew up the standard macaroni and cheese was creamy, like the stuff that comes in a box. But my mom always made the custard version. Some places I've lived that was the usual kind and the creamy one was the oddity. Wherever you live, this is delicious! Make it plain or try one of the variations.

Provided by 3KillerBs

Categories Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb macaroni
1 lb colby cheese, sliced (also known as Longhorn or Longhorn Colby)
3 cups milk
6 eggs
salt
fresh ground black pepper

Steps:

Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan).
Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
Repeat twice, alternating the directions the slices run so as to fill all the gaps.
Beat eggs into the milk.
Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
Bake at 350°F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli), and mozzarella.
You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.