Buffy the Vampire Slayer Recipes

MICHELLE TRACHTENBERG (Dawn of Buffy the Vampire Slayer) thinks her mom is a great cook. She loves her mom's Broccoli quiche especially with a little bit of ketchup. She also thinks her mom's crab stuffed mushrooms are amazing.

Broccoli Cheddar Cheese Quiche with Bacon

1 pre-baked 9-in. (23 cm) pie shell 1 
1/4 lb lean bacon (about 4 slices) 125g 
1/2 cup onion, finely chopped 125ml 
1 cup broccoli, chopped 250ml 
1 1/2 cups grated cheddar cheese, divided 375ml 
3 eggs 3 
1 1/2 cups light cream or half-and-half 375ml 
1/2 tsp salt 2ml 
pepper to taste

Cut bacon into pieces and fry until cooked but not crisp. Remove bacon and any excess fat, if necessary, from skillet and set aside. Add onion; cook over medium heat until soft. Remove from skillet and add to bacon pieces; set aside.

In saucepan of boiling water, cook broccoli pieces until tender-crisp; drain well, then pat dry with paper towel. Mix together the bacon, onions, broccoli and 1 cup (250 mL) cheese; sprinkle evenly over the base of the cooked pie shell.

In mixing bowl, whisk together eggs, cream, salt and pepper to taste. Pour into shell and sprinkle with remaining 1/2 cup (125 mL) grated cheese. Bake in 350°F (180°C) oven for 30 to 35 minutes or until filling is browned and puffed in the center. Filling is set when a knife inserted into the center comes out clean.

Makes 6 servings.

Crab-Stuffed Mushrooms

12 large mushrooms 12 
1 tbsp butter 15ml 
1/4 cup green onions, chopped 50ml
1 can (170g) crab meat, drained 1 can (170g) 
1/2 cup grated Emmenthal or Gruyère cheese, divided 125ml 
2 tbsp cracker or bread crumbs, divided 25 ml 
1 tbsp mayonnaise 15ml 
salt and pepper

Wipe mushrooms; remove stems for stuffing and set caps aside. Trim and finely chop stems.

In saucepan, melt butter; add onion and chopped mushroom stems; cook until mushrooms are tender and moisture has evaporated. Stir in drained crab meat, 1/4 cup (50 ml) cheese, 1 tbsp (15 ml) cracker crumbs, mayonnaise, salt and pepper to taste; mix well.

Spoon stuffing into reserved mushroom caps and place in greased baking dish. Combine remaining 1/4 cup (50 ml) cheese and 1 tbsp (15 ml) cracker crumbs. Sprinkle evenly over stuffed mushrooms. Cover and refrigerate until ready to serve.

Bake in 400°F (200°C) oven for 10 to 12 minutes; serve hot.

Makes 12 appetizers.

Originally from TV Guide

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