What are your favorite WLS Friendly Holiday Recipes?

 I found that those quantities made enough for three to four 3/4 cup ramekins or 4.5 inch brulee/gratin dishes ) It all depends how full and puffy you want them to be. Also, recipe  says to heat up the cream/milk before adding it — sometimes I do, sometimes I don’t. All that does is help the quiches to cook just a little faster.

If you’re going to bake this in one big pie dish, I would double the recipe.

Ingredients
1 cup cream, half and half, milk, or a combination of those — gently warmed
3 large eggs, beaten
3/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
small pinch grated nutmeg or cayenne or paprika
handful of mushrooms, sliced and sauteed until brown in a little olive oil
2 tablespoons snipped chives

Directions
Preheat the oven to 325 degrees F. Butter three or four individual 3/4-cup ramekins or small gratin dishes.

Combine all ingredients and whis****il well blended. Divide the mixture among the buttered dishes and place them on a baking sheet.

Bake for about 20 minutes, until puffed and still ever so slightly jiggly in the center. Cool on a rack briefly, then serve them warm or at room temperature.

SIDE DISHES

Instead of that sickening sweet sweet potatoe bake  have my favorite

ROASTED SWEET POTATO SOUP Crock pot recipe

Super nutritious, gorgeous to look at and very tasty.  This recipe calls for roasting the sweet potatoes first - a step that intensifies their flavour. This may seem like work, a step you could skip, but I really recommend you do it. While the sweet potatoes are roasting, you can prep the other
vegetables and measure out the seasonings.

Crunchy croutons are a popular addition to the top of the soup as is a dollop of sour cream, yogurt or creamy chevre (creamy goat cheese).

2 to 3 large sweet potatoes, 2 lb. (1 kg)
2 Tbsp. (30 ml) extra virgin olive oil
1/2 tsp. (2 ml) salt
1 onion, chopped
1 each carrot and celery, chopped
2 large cloves garlic, slivered
1 tsp. (5 ml) chopped fresh rosemary (or 1/4 tsp./1 ml dried)
1/4 tsp. (1 ml) freshly ground pepper
2 cups (500 ml) chicken broth, preferably sodium-reduced, or vegetable broth
1 Tbsp. (15 ml) fresh lemon juice
Sprigs of fresh rosemary, if available

Peel and cube sweet potatoes; toss with half of oil and salt. Arrange in a single layer on a greased rimmed baking sheet. Roast in 450F. (230C.) oven, stirring once or twice, until tender and lightly browned around the edges, about 20 minutes.

Meanwhile, in a Dutch oven, heat remaining oil over medium heat; fry onion, carrot, celery, garlic, chopped rosemary, pepper and remaining salt until vegetables have softened, about 8 minutes. Scrape into slow cooker.

Pour the broth and 3 cups (750 ml) water into the slow cooker; stir to combine. Cover and cook on low until vegetables are tender, about 3 to 4 hours. Stir in lemon juice. Using an immersion blender, or a stand blender, puree soup until smooth.

(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Makes 8 servings.

TIP: To make sure soup comes piping hot to table, serve soup in warm bowls. You can do this by stacking them in microwave and adding about 1/2 cup (125 ml) water to top bowl. About 5 minutes before serving soup, microwave water and bowls on high for 1 minute or until boiling. Let warmth spread through bowls in microwave while soup finishes cooking. Just before they're needed, dump water. Be careful handling hot bowls - oven mitts are essential.

VARIATION: Instead of rosemary, substitute an equal quantity of fresh or  dried thyme.