3,435 cheese egg recipes

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.

A savory pie made with phyllo pasty, spinach and cheeses. Very tasty and flavorful. The crispy phyllo adds the great texture. It can be served as an appetizer or a simply delicious main dish.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Nut Tarts recipe

An earthy souffle using Brussels sprouts and mozzarella cheese, perfect for Sunday brunch.

Use zucchini slices to replace lasagna noodles, which reduces lots of calories and carbohydrate, but it still tastes cheesy and flavorful. A great recipe to cook some seasonal zucchinis into a light yet delicious meal.

Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and lots of ooey gooey mozzarella cheese.

Blueberry Cheesecake recipe

Very Good. The breading was loose so I think I would brown it next time.

These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.

I made these muffins with the leftover zucchini pulp from the basil and ricotta stuffed zucchini recipe. They turned out fluffy, moist and packed with yumminess. Another awesome recipe to make zucchini into something delicious :-)

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.

An easy to prep quiche with canned tuna. Sometimes easy is good.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

So yummy.

So far this is the best eggplant parmesan I have ever had. The mixture of ricotta, mozzarella and parmesan made the dish so cheesy and tasty...