Queche

The joy of queche is that you can put almost anything in it. This recipe will dirty up a lot of dishes, but it is worth it. Here is one version I make.

Makes 1 9" queche:

8 to 10 eggs depending on their size
Ground Sausage or Hamburger cooked and broken up like you would for sloppy joes
1 package of Hickory smoked bacon
1 block of colby cheese diced
1/2 teaspoon of salt and pepper
1/2 teaspoon of garlic powder
1 medium onion diced
1 pie crust*

* a good recipe can be found on this website: Real Simple.com

Preheat your oven to 350.

If you are making your own pie crust, I suggest doing it first. While the crust is cooling for an hour in the fridge, cook your meats and prepare your veggies. By the time it is done, the crust should be ready to be rolled out. If not, proceed to combine all your ingredients in to a large bowl and crack the eggs in to it adding the salt and pepper with them. Remember after preparing each item of meat, veggie and cheese to wash your hands, cutting board and knife to prevent cross-contamination. Once you crack the eggs into the mixture mix them together with your hands after you wash them. Take your pie crust out of the fridge or freezer and carefully pour the mixture inside the crust. Place in the oven and bake until thoroughly cooked. Take out and let sit for 5 minutes before cutting and serving.

Easy Tuna Melt Pizza

This pizza is what I call a "dipping pizza". While excellent by itself, it's also kind of dry. So, a side of mayo or garlic sauce (just simply melt butter and garlic powder together to make) or any other favorite dipping sauce with it. (Sweet Chili Sauce is great if you want a little spice to it).


Ingredients:

1 large can of tuna
1 block of queso fresco cheese
Pizza sauce or spaghetti sauce
Pizza dough

Optional Ingredients:

White onions sliced or diced
1 small can of cut mushrooms
1 small can of cut black olives

To dip:
Mayo or garlic sauce


Preheat the oven to 425.
First prepare your pizza dough. I buy the pizza dough mix from Kroger. While it's not stated on most packages, after it rises back it for about 5 minutes to make it more firm. Be sure to take a fork and poke some holes in the dough before hand.


Drain the tuna, mushrooms and black olives. If you haven't already, prepare your onions and if you make it yourself, your pizza sauce. See below for a recipe for spaghetti/pizza sauce.

After all the meats and veggies are prepped, and the dough has been pre-baked, put the pizza sauce on the pizza crust. Next, put on the tuna, olives and mushrooms. Last you put on the onions and the cheese. Fresco cheese crumbles easily so, it will not cover the pizza. Make sure all ingrediants are evenly distributed on the dough.

Bake the pizza for approximately 20 to 30 minutes or until thoroughly cooked. Take out and let set for 5 minutes before cutting and serving.


The difference between my spaghetti sauce and pizza sauce is in the sweetness. I make my Pizza Sauce usually sweeter than red spaghetti sauce. Also in red spaghetti sauce, I tend to use fresh veggies and include diced tomatoes in addition to powders and the sauces.

Pizza Sauce:

1 12-15oz can of tomato sauce
1 tablespoon of garlic powder (or to taste)
1 tablespoon of onion powder (or to taste)
Dash of Italian Seasoning
1/2 teaspoon of salt pr substitute(or to taste)
2 tablespoons of sugar or 1 packet of splenda* (or to taste - should be slightly sweeter than spaghetti sauce)
1 bay leaf

*Splenda and other artificial sweeteners are sweeter than sugar, therefore it takes less.

First empty your can of tomato sauce in a medium sauce pan and use about 1/4 of a can of water to rinse out any sauce left in the can. Turn the heat on to medium high to medium (depending on how hot your stove gets and how fast). Slowly stir in all the ingredients to taste. Heat until simmering (usually only takes 10 minutes or so). You will have sauce left over for another pizza if you like or it can be frozen for up to a month.