Not your traditional Quiche

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Serving Size: 8-10

1-2 tablespoon Olive Oil

1 1/2 cup Zucchini, chopped

1 1/2 cup Mushrooms, sliced

3/4 cup red, green, yellow or orange Peppers (I prefer yellow//orange)

1/2 cup Onion, chopped

10 Eggs, beaten

1 cup of Light Cream or Half & Half

8oz. Cream Cheese, sliced

1 1/2 cup shredded Cheddar Cheese (I use sharp orange)

1 Loaf of French Bread, broken into pieces

Salt and Pepper, to taste

Sauté veggies in olive oil until crisp. Set aside. 

In a 13X9 glass dish place broken up French Bread. Add sauted veggies, sliced cream cheese, shredded Cheddar Cheese and salt and pepper. Beat eggs and cream, then pour over ingredients in dish. 

Cover and set overnight. 1/2 hour before cooking take out of refrigerator. 

Preheat oven to 425 bake for 15 min. then lower to 350 and bake for 20-25 min, or until golden and puffy. Enjoy!

Submitted By: Lisa Thurrott, EMT-B

Massachusetts, USA

Contest: Nationwide EMT

Beef Court-Bouillion

le Vach-e’rit Beef & Potato Court-bouillon  (“cou-be-yon”)


Prep Time: 15  minutes

Cook Time: 4-6 hours

Serving Size: 6-8

2 lbs. Beef Stew Meat 

Roux: ¾ cup each flour and Canola cooking oil 

2 large Onions , diced

1 each Red and Yellow Sweet Bell Peppers, coarsely chopped

1 bunch finely chopped Shallots (green onions/scallions) 

1 and 1/4 cup Diced Stewed Tomatoes 

4 White Mushrooms, sliced 

1/4 cup Worcestershire

1/4 cup Italian Dressing

1/4 cup Red Wine

1 tablespoon Tabasco Sauce 

2 tablespoon Morton Season-All 

1 tablespoon ground Cayenne 

1 teaspoon Paprika

2 cups Beef Stock/Broth 

8 baby Red Potatoes, peeled

1 tablespoon Parsley, finely chopped

Marinate meat in Worcestershire and Italian, then lightly coat with Season-All and Cayenne. Let sit while browning Roux and vegetables. 

Mix oil and flour in heavy bottom/thick walled 5-8 qt. pot. **On med/low heat, brown Roux to a dark chocolate color.  Blend in onions, shallots and sweet peppers, then sauté 15 min.

Add in tomatoes and wine, then stir heavily while cooking another 5 min. Add in meat and stir around till lightly browned. Add mushrooms and broth and continue cooking 1 hr. occasionally stirring. 

Add in all remaining ingredients except parsley, cover and simmer on very low heat 2-3 hours, stirring every 10-15 min. If any sticking, add a couple of ounces of water. Meat should be tender enough to easily break up with fork. 

Add in Parsley 30 minutes before serving.

Suggested: Serve over hot, cooked rice or noodles with halved boiled eggs.

**See Niki’s “Featured Ingredient” tab to assist in making a perfect Roux!

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT