Crustless Quiche Lorraine from the Mandolin Inn

12 eggs, beaten

16 oz cottage cheese

2 cups grated Swiss cheese

4 Tbsp melted butter

1 10 package sliced ham – diced

1/4 tsp cayenne pepper

1/4 tsp ground nutmeg

Mix ingredients and pour into 2 lightly greased (I use PAM) pie plates (I use glass). These can be covered and refrigerated overnight or baked immediately.

Preheat oven to 350 degrees. Bake for 45 – 50 minutes. Remove from oven and let ‘rest’ for 5-10 minutes. Cut and serve with fruit, potatoes or scones or muffins.

This recipe serves 10-12. You can easily halve the recipe and make one pie plate.


Mushroom and Green Onion Frittata

mushrooom fritattaMushroom and Green Onion Frittata – brought to you by the Mandolin Inn


Serves 8-10 people  (indicates what you can do to lower fat content)

  • 4 Tablespoons butter (lots of PAM)
  • 12 eggs (egg beaters)
  • 1 ½  cups chopped green onions
  • 1 teaspoon salt
  • 2 cloves garlic
  • ¼ teaspoon pepper
  • 2 cups mushrooms – Swiss chard, spinach or broccoli may be substituted
  • ½ cup sour cream or heavy cream (I use fat free sour cream)
  • ½ teaspoon basil
  • 2 cups shredded Swiss cheese (1 cup)
  • ½ teaspoon oregano
  • 1 cup parmesan cheese (delete)
  • ½ teaspoon thyme

Melt butter in cast iron or other skillet that you can bake in oven (spray with Pam). Sauté onions and garlic until limp. Add veggies. Cook until heated through. Remove from heat and stir in herbs. Lightly beats eggs with salt, pepper and sour cream.  Stir in 1 ½ cup Swiss cheese and ½ cup Parmesan cheese along with vegetables. Return to skillet; bake in oven at 350° for 30-40 minutes. Remove from oven and sprinkle remaining cheese over the top. Cook for 5 more minutes to melt the cheese and lightly brown the top. Cool slightly and cut. (A really great breakfast or lunch with your favorite potato recipe and fruit.)

Baked Apple Pancake from the Mandolin Inn

Delicious for Breakfast or Dessert
Delicious for Breakfast or Dessert


  • 4 medium sweet apples
  •  1 TBSP Butter
  • 2 TBSP Sugar
  • 1 TSP Vanilla
  • a few dashes Cinnamon


  • 1 cup white Flour
  • 1 cup Milk
  • 2 Egg Whites
  • 2 large Eggs
  • 1 TBSP Sugar
  • Confectioners’ Sugar
  1. Peel and core the apples, cutting them into narrow wedges the long way
  2. Melt the butter in an oven-proof skillet. Add the apple slices and sprinkle them with the two tablespoons of sugar. Cook the apples over medium heat, stirring gently now and then until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinke all with cinnamon. You can bake the pancake in the oven if the pan has a heat-proof handle, otherwise, transfer the apples to a deep-dish pie plate.
  3.  In a medium mixing bowl,combine the flour, milk, egg whites, eggs and 1 tablespoon of sugar. Beat the batter until well blended.
  4. Preheat the oven to 425 degrees F and let the oven heat for at least 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter) and bake the pancake for 20 minutes. Reduce the heat to 350 degrees F, and bake for another 10 or 15 minutes or until it is puffed and begins to brown.
  5. Before serving the pancake sprinkle it with confectioners’ sugar. Cut the pancake into wedges and serve. you may add maple or apple cider syrup if so desired.


Apple Cider Syrup

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups apple cider
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over pancake.

Crock Pot Oatmeal – a gluten free delight!

Want a delicious breakfast tomorrow without much

effort?  Try this Crock Pot Oatmeal



Gluten Free and High Protein – scrumptious!

Place in the bottom of the crockpot:


  •  4 sliced apples
  • 1/2 cup raisins
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • Pinch of salt

 Pour in and DO NOT STIR:

  • 2 cups gluten free oatmeal
  • 2 cups milk
  • 2 cups water

Cook on low overnight for 8-9 hours

Asparagus, Leek and Goat Cheese Tart – great for those who can’t have dairy protein or are lactose intolerant

Asparagus, Leek and Goat Cheese Tart – brought to you by the Mandolin Inn


Serves 8-12 people  (indicates what you can do to lower fat content)


12 eggs (eggbeaters)

Freshly ground pepper, to taste

3   TBSP finely chopped fresh chives

6 ounces goat cheese, crumbled

¼   tsp finely chopped fresh tarragon

2 lbs. asparagus, tough ends trimmed, steamed until   just tender

2   TBSP finely chopped fresh chervil

1 TBSP unsalted butter

2   ounces prosciutto cut into ¼ inch strips

1 leek rinsed well and thinly sliced

  • Preheat oven to 350 degrees

  • Melt butter in skillet.  Sauté leeks and chives until limp – about 5-8 minutes.

  •  Whisk together eggs with tarragon, chervil, prosciutto, pepper and cheese.

  • Cut off asparagus tips and save.  Chop asparagus spears into ¼ inch pieces and add to egg mixture.

  • Add sautéed leeks and chives to egg mixture.

  • Place egg mixture into 2 glass pie pans that have been buttered (spray with PAM). Arrange asparagus tips on top of the quiches. (Note – Quiche can be made up to this point and refrigerated overnight, then baked the next morning.)

  • Bake quiche at 350 degrees for 1 hour or until eggs are set.

  • Cool slightly (about 5 minutes) and cut. (A really great breakfast or lunch with your favorite potato or sausage
    recipe and fruit.)


About Amy: Amy owns and runs Mandolin Inn, a Dubuque Iowa bed & breakfast.

Asparagus Quiche and Curried Sausage

Crustless Asparagus Quiche – brought to you by the Mandolin Inn


Serves 12-16 people    (indicates changes you can make to lower the fat) 

1 dozen eggs    (equivalent # egg beaters)

1 cup sliced asparagus

2   cups cottage cheese (low or nonfat)

6 tablespoons melted butter (omit)

2   cups shredded  cheddar cheese (lite or   low fat cheese)

½ cup milk (skim)

¼ cup diced onions

¼ teaspoon dill weed

¼ cup diced green peppers



In a large bowl beat eggs, then combine the rest of the ingredients except for the asparagus and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Place asparagus on top. Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve. 

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)  


Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn 

Serves 12-25 

3-5 pounds mild pork bulk   sausage

4 teaspoons curry powder

3 cups sliced mushrooms

2 cups half & half

4 tablespoons butter

1 cup julienned red, green   and yellow peppers

4 tablespoons flour

½ cup grated parmesan or   Romano cheese


In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander.

Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.    

(Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.)

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

Savory Baked English Breakfast Pudding with Sausage

Savory Baked English Breakfast Pudding with Sausage, Tomatoes and Scallions

  • Hot from the oven - Baked Sausage Pudding
    Hot from the oven – Baked Sausage Pudding

    Preheat oven to 425 degrees

  • Brown 1 pound sausage and 5 trimmed scallions in 1 TBSP extra virgin oil in a 10 inch cast iron pan
  • Blend 1 ½ cups all purpose flour, 1 ½ cups milk (skim, 1%, 2% or whole), 3 large eggs and 2 TBSP melted butter
  • Pour batter over the sausage and scallions. Top with 10-12 cherry tomatoes. Bake until puffed and set – about 30 minutes.
  • Serves 4-5 people.

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque IA bed & breakfast .

Gluten-Free, High Protein Baked Oatmeal

Gluten-Free Baked Oatmeal

Delicious and very healthy - high protein gluten-free baked oatmeal
Delicious and very healthy – high protein gluten-free baked oatmeal

Total Time: 50 minutes
Serves: 10-12

2-2/3 cups gluten-free rolled oats (steel cut oats)
1/3 cup brown sugar (or stevia if desired)
1-1/3  teaspoon baking powder
1-1/3  teaspoon cinnamon
1/2 teaspoon salt
1-1/3 cup raw walnut (or almond or pecan) pieces
1-1/3 cup raspberries {any berries work}
2/3 cup chocolate chips (or any chips or shredded coconut)
2-2/3 cups milk(1%, skim or almond milk)
1 extra large egg (or appropriate egg substitute if for vegans)
3 tablespoons butter, melted (this can be omitted or you may use coconut oil for vegans)
1-1/3 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 13 by 9-1/2  inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.


About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.

Mini German Pancakes

Mini German Pancakes

 – every kid, old and young, loves these


Mini-GermanPancakes-smaller-1024x7681 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, mel1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)


  1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.

  2. Blend in butter a little at a time in order to temper the eggs.

  3. Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top.

  4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and apple cider sauce and a dollop of fresh whipped cream. Fruit compote, fresh berries or peaches are also wonderful.)

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.


Chipotle/Maple/Rosemary Roast Nuts

CHIPOTLE/MAPLE/ROSEMARY ROAST NUTS – Mandolin Inn                                               

Vegetable oil ¼ c. light brown sugar (lightly packed) 4 Tbsp. fresh minced    rosemary
8 cups your favorite nuts – I favor pecans, almonds and peanuts 3 Tbsp. orange juice Kosher salt
1/3 c. pure maple syrup 2 tsp. chipotle powder  


Pre-heat oven to 350٥. Brush a sheet pan generously with vegetable oil.

Combine pecans, 2 tbsp vegetable oil, maple syrup, brown sugar, orange

juice and chipotle powder in large mixing bowl. Toss to coat the nuts

evenly. Add 2 tbsp of the fresh minced rosemary and 2 tsp of salt and

toss again. Place on baking pan and spread nuts evenly. Roast the nuts

for 25 minutes, stirring twice with a large metal spatula. Bake until the

nuts are glazed and golden brown. Remove from the oven and sprinkle

with 2 more tsp of salt and the remaining 2 tbsp of fresh minced rosemary.

Toss well and set aside at room temperature, stirring occasionally to

prevent sticking as they cool. Taste for seasoning. Serve warm or cool

completely and store in airtight containers at room temperature. ENJOY!!


About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque IA.