Spanish Flan

200 g white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
15 ml vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Quick Quiche Lorraine

We have cooked this Quiche 3 times. It has been great each time. The last time we cooked it , we used Spinach instead of ham, we didn't do the tomato either. It was still great. I recommend this recipe. It cuts into 20 serves per dish, so it goes a long way too.
1kg diced ham
250 g finely chopped onion
50g butter
2 dozen eggs, beaten
360g all-purpose flour
2tsp salt
2lt milk
700g shredded cheddar cheese
sliced tomato to finish

Preheat oven to 175 degrees C. Lightly grease 2 mid-sized Bain Marie dishes.
Place ham and onion in a skillet with the butter. Cook over medium high heat until the ham is browned and the onions clear. Set aside to drain on paper towel.
Line bottom of the baking dishes with 3/4 of the cheese and all of the ham and onions. Combine eggs, salt, flour and milk; whisk together until smooth; slowly pour into baking dishes. Sprinkle the remaining cheese over the eggs. Gently place the slices of tomato so they are floating on top of the egg.
Bake for 1hour 15 minutes, until set. Check for doneness after 40 minutes. If the top is browning too quickly the oven temperature will need to be reduced to 160 degrees C.
Serve hot or cold. Serves 40

Kugel

910 g egg noodles
225 g butter, softened
10 eggs
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 10 to 12 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together in a bowl, cooked egg noodles, butter and eggs. Stir until all is blended; season as desired. Pour in 2 9x9 inch baking pans. Bake for one hour.

Pumpkin and Spinach Frittata

1kg pumpkin
1 large onion, finely chopped
30 g butter, melted
1/2 tsp salt
Pinch ground white pepper
300g frozen chopped spinach, thawed
2 eggs
180 ml milk
185 g farmer's cheese or ricotta cheese
pine nuts
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, spiach and cheese; pour mixture over pumpkin in baking dish, sprinkle pine nuts over. Tuck spinach, pine nuts and ricotta into cracks between the pumpkin using a small knife. Continue baking for 20 minutes, or until golden brown.
Potato and Spinach Frittata; substitute potato where the recipe calls for pumpkin. Substitute peas where the recipe calls for pine nuts.